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Homemade Yeast Rolls

Updated: Nov 14, 2023


Ingredients:

  • 1 1/2 tbs active dry yeast

  • 1/4 cup warm water

  • 1 tsp sugar/ 1/2 cup sugar

  • 1/2 cup butter (softened)

  • 3 eggs

  • 1 cup whole milk (warm)

  • 4 3/4 cups AP flour (+ 3 tbs)

  • 2 tsp salt

  • extra softened butter for brushing (about 8 tbs)



Directions:

  • In a small bowl, mix together warm water, 1 tsp sugar and yeast. Set aside for ten minutes to proof. It will become very foamy and bubbly.

  • In your stand mixer bowl, cream together the butter and 1/2 cup sugar for about a minute.

  • Add in the eggs and warm milk, then mix for another 2 minutes.

  • Add in the proofed yeast mixture, flour, and salt.

  • Mix with the paddle attachment for about 7-8 minutes. You will most likely need to add in about 3 tbs more of flour during the mixing.

  • When the kneading process is finished, cover the bowl loosely with cling wrap until doubled in size. It will rise much quicker in a warm environment. This should take anywhere between 1-2 hours.

  • Once it's doubled in size, punch down the dough.

  • On a lightly floured surface, empty the dough and slice in half, judging the best you can. Then slice those in half, and so on. until you have 16 little balls of dough.

  • At this point, roll the dough into the best "ball" shape you can get.

  • Place the dough balls onto a baking sheet lined with parchment paper. Make sure to leave space between for space to rise. (More info in notes below.)

  • LIGHTLY brush the top with very, very soft butter. Then loosely cover again with cling wrap or a towel.

  • Let rise another hour, or until double in size.

  • Time to bake! In a 350 degree oven, bake rolls until golden brown on top. This will take anywhere around 16-18 minutes or so, just make sure to watch them towards the end so they don't burn.

  • Serve with some butter and honey and ENJOY!


Notes:


  • I absolutely love bread making, and you will surely impress your friends and family if you make this recipe. Working with yeast can be intimidating, but I know you can do it! It's okay to troubleshoot, learn through trial and error, and make mistakes! It is OKAY! Learning is a process, 100%. You may not always get it right. I hope these instructions are simplified enough to understand for beginners.

  • It is very important to make sure all butter used in this recipe is extremely soft before starting this cooking process.

  • For the water and milk, it needs to be warm, but NOT hot. If it's too hot it will not be great for the yeast. When you stick your finger in it, it shouldn't be hot or cold, more like you don't really feel anything, if that makes sense. A little warmer is okay, too.

  • When I make these, I fit them in rows of 3 on the baking sheet, except one row will have 4. (Photos below.)

  • If you don't have a kitchenaid, don't fret! When I first started baking with yeast, I kneaded everything by hand. It's so doable, just a little extra work!


Photos of the process:


Softened butter and sugar in kitchenaid bowl.



Proofed yeast mixture.



Creamed butter and sugar.



Add eggs and milk.



After eggs and milked are mixed in.



Yeast mixture, flour and salt added in.



Ready for kneading.



Mid kneading.



Ready to rise!



Beautifully risen dough.



Punch (or slap) it!



Ready to be divided into rolls.



Two...



Four...



Eight...



16!!!



Form into best ball shape you can. My process is hard to explain, video soon!

Try and pull around the edges towards the middle a few times, bottom will become smooth. Turn it over and continue to work into a ball shape.



Beautiful.



Brushed with butter.



Covered and ready for second rise!



Look how much they grew!



These babies are ready to bake! So exciting!



Ahhhh... Brush with a tad more butter.



Absolutely gorgeous, fluffy, delicious!!


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