Old Fashioned Yeast Rolls Recipe
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Old Fashioned Yeast Rolls Recipe
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These soft fluffy dinner rolls are easy to make and are shaped differently than the traditional variety. They will be the perfect side to any family dinner or holiday get-together.
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Ingredients
- 3 tablespoons granulated sugar
- 2 1/2 teaspoons instant yeast (1 packet)
- 1 cup warm milk 95°-105°
- 1 large egg
- 1/2 cup butter room temp, divided
- 3 cups all-purpose flour
- 3/4 cup instant mashed potato flakes
- 1 1/4 teaspoon salt
Instructions
- To proof your yeast: Combine the sugar, yeast and warm milk in a bowl and let sit for 2 to 3 minutes until bubbly. Whisk in the milk and 3 tablespoons butter.
- Add the wet ingredients to the bowl of a stand mixer (or large bowl if kneading by hand).
- Add the flour, potato flakes, an salt and combine. Use the dough hook and knead for 5 minutes, or until the dough is smooth an elastic. (Kneading by hand may take 10 minutes.)
- Cover the dough and place in a warm place to rise until doubled about an hour.
- Punch the dough down and divide in half. Roll one half into a 12x14 inch rectangle.
- Divide the dough into 5 equal strips. Melt the remaining butter and brush over the strips. Starting from the skinny end, roll the dough into a roll. Repeat with the remaining dough until you have 10 rolls.
- Spray a cookie sheet with cooking spray and place the rolls evenly spaced on the pan. Cover and allow to double. Brush the tops of the rolls with butter.
- Heat the oven to 350° and bake for 10 minute until the rolls are golden brown.
- Remove and brush the tops with butter again.
Notes
- Tips:
- Check Your Yeast - Before you start, check the expiration date on the yeast. If it is expired, the dough may not rise. Be sure you are using fresh yeast.
- Use a Thermometer - Use a thermometer to measure the temperature of the water to ensure that it is between 110 and 120 degrees temperature.
- Measure Flour Correctly - Don't just use a measuring cup to scoop the flour from the bag or container. Instead, use a scoop or large spoon and spoon the flour into the measuring cup. Then, use a knife to go across the top of the measuring cup to remove any excess flour. This allows air to get in there, prevents the flour from being packed too tightly, and ensures that you have the correct amount of flour for the recipe.
- Dry vs Wet Measuring Cups - Liquids require a different measuring cup than dry goods. For example, you would not use the same measuring cup to measure milk as you would flour. Ensure that you have the correct measuring cup for each. You'll need a liquid measuring cup for measuring the wet ingredients, including water, milk, and melted butter, and a dry measuring cup for measuring the dry ingredients, such as flour.
- Room Temperature - Before you start mixing, be sure that the melted butter and eggs are both at room temperature so that when combined, they mix well together. It is very important that all ingredients start at the right temperature.
- Work Surface Prep - When flouring the work surface, use a small sifter or sieve to sift the flour onto the work surface. This will prevent clumps of flour on the work surface.
- Make Ahead - The day before, in a large mixing bowl, make the dough. Cover it loosely with plastic wrap and place in the refrigerator overnight. In the morning, roll the dough and let it rise again. Then continue with the recipe as written.
- Storage - Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
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Calories
175kcal
(9%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
29mg
(10%)
Sodium
242mg
(10%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
220IU
(4%)
Vitamin C
2mg
(2%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16rolls
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 242mg | 10% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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