Perfect Yeast Rolls Recipe
Impress your visitors with these light and fluffy yeast rolls. They’re golden and buttery, and they’re ideal for a holiday supper.
These yeast rolls are superior than store-bought ones. Serve these during a holiday feast or make sliders with them!
Contents
- Ingredients You’ll Need
- How to Make Yeast Rolls
- Tips and Tricks
- How Long Does It Take For Yeast Rolls To Rise?
- Can You Rise Yeast Rolls In The Oven?
- Can I Freeze Yeast Rolls?
- Why Are My Yeast Rolls Not Fluffy?
- How Do You Make Rolls Rise Higher?
- Perfect Yeast Rolls Recipe
- FAQs
- Why aren t my yeast rolls light and fluffy?
- Why are my homemade yeast rolls tough?
- Should I brush yeast rolls before baking?
- Is it better to use milk or water for yeast rolls?
- What is the secret to light fluffy bread?
- Should you stretch and fold yeast dough?
- Can you use too much yeast in rolls?
- Is it better to wash rolls with milk or egg?
Ingredients You’ll Need
- all-purpose flour
- whole milk
- granulated sugar
- butter
- salt
- water
- active dry yeast
- eggs
(Note: Full recipe is at the bottom of the post)
How to Make Yeast Rolls
- In a saucepan, bring the milk to a boil. Remove from the heat immediately and mix in the sugar, butter, and salt. Allow to cool to lukewarm. The combination should not be hotter than 115 degrees Fahrenheit.
- Allow the heated water and yeast to settle for a few minutes before mixing.
- Fill the bowl of an electric mixer halfway with the yeast mixture. Combine the milk mixture, eggs, and 2 cups of flour in a mixing bowl. Using the paddle attachment, mix until smooth.
- Mix in the remaining flour gradually. Please keep in mind that you may not need the whole 4 cups of flour.
- Knead the dough for 7 minutes on the second lowest speed of an electric mixer with the dough hook.
- If you don’t have a dough hook, knead the dough for 8-10 minutes on a lightly floured surface. Place the dough in a greased bowl, rotating to coat both sides with butter. Cover the bowl with a kitchen towel or plastic wrap and leave it aside for 1 hour to rise.
- Punch the dough down after 1 hour. Form the dough into balls. Place the balls in a 913-inch oiled pan. Cover and let aside for 1 hour to allow the balls to rise.
- Preheat the oven to 375°F about 10 minutes before the rolls are ready to bake.
- Bake for 20 to 25 minutes, or until golden brown on top. Brush the buns’ tops with butter and serve warm.
Tips and Tricks
- Are you looking for a place to let the rolls rise? Place them in front of a sunny window or on top of a running clothes dryer. You may also heat an oven to 150 degrees Fahrenheit and then turn it off. Bake the rolls with the oven door slightly ajar.
- The rolls will just take longer to rise if you do not have a warm location.
How Long Does It Take For Yeast Rolls To Rise?
When using quick rise yeast, the rolls will rise in roughly 45 minutes at room temperature, or up to 90 minutes when using ordinary active dry yeast. If you put the rolls in the fridge to rise, it will take 12-16 hours.
Can You Rise Yeast Rolls In The Oven?
Yes, preheat the oven to 150F for 2 minutes before turning it off. Bake the rolls with the oven door slightly ajar.
Can I Freeze Yeast Rolls?
Yes. Before putting the yeast in the freezer, form it into balls. When you’re ready, take the frozen rolls out of the freezer and allow them defrost before baking.
Why Are My Yeast Rolls Not Fluffy?
Dough that rests for an extended period of time after rising might flatten and become thick. The rolls will still taste delicious; however, they may not be as fluffy, and the tops may be somewhat crunchy. Also, check the quantity of flour you’re using. Just enough flour is needed to keep the dough from clinging to the edges of the mixing bowl.
How Do You Make Rolls Rise Higher?
Dough containing eggs rises higher because eggs may function as a leavening agent.
Perfect Yeast Rolls Recipe
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Ingredients
- 4 1/2cupsall-purpose flour
- 1/2cupwhole milk
- 1/2cupgranulated sugar
- 1/4cupbuttermelted
- 1 1/2teaspoonssalt
- 1/2cupwaterabout 110F
- 2packagesactive dry yeast
- 2largeeggslightly beaten
Instructions
- In a small saucepan, heat the milk barely to a boil. Remove from the heat immediately and mix in the sugar, butter, and salt. Allow to cool to lukewarm. The temperature of the combination should not exceed 115 degrees Fahrenheit.
- Allow the heated water and yeast to settle for a few minutes before mixing.
- Fill the bowl of an electric mixer halfway with the yeast mixture. Combine the milk mixture, eggs, and 2 cups of flour in a mixing bowl. Using the paddle attachment, mix until smooth.
- 2 cups of flour. Please keep in mind that you may not need the whole 4 cups of flour.
Beat in the remaining 2 1 gradually
- Knead the dough for 7 minutes on the second lowest speed of an electric mixer with the dough hook.
- If you don’t have a dough hook, knead the dough for 8-10 minutes on a lightly floured surface. Place the dough in a greased bowl, rotating to coat both sides with butter. Cover the bowl with a kitchen towel or plastic wrap and leave it aside for 1 hour to rise.
- Punch the dough down after 1 hour. Divide the dough into 2 to 3 tablespoon-sized balls. Place the balls in a 913-inch oiled pan. Cover and let aside for 1 hour to allow the balls to rise.
- Preheat the oven to 375°F about 10 minutes before the rolls are ready to bake.
- Bake for 20 to 25 minutes, or until golden brown on top. Brush the buns’ tops with butter and serve warm.
FAQs
Why aren t my yeast rolls light and fluffy?
If your dinner rolls aren’t fluffy, one of two things might be the culprit. You either used too much flour or you used all bread flour. Alternatively, not allowing your dinner rolls enough time to proof and puff up before baking may result in thick rolls.
Why are my homemade yeast rolls tough?
Too much flour, or the wrong sort, might be the culprit. Overmixing may cause dough with a high or even medium level of protein (such as bread flour or all-purpose flour) to become tough. Protein, in the form of gluten, provides bread structure—the more you mix and stir the dough, the more gluten you get.
Should I brush yeast rolls before baking?
Butter basting: Brush rolls with butter before, during, or after baking. While it may not brown the surface as much as egg wash, it does encourage browning and provides a lot of taste.
Is it better to use milk or water for yeast rolls?
Milk and Water: Adding milk to the dough makes it richer and more tasty. For the greatest texture and taste, I suggest using whole milk. Active Dry Yeast: The yeast is responsible for the rolls rising and becoming light and fluffy.
What is the secret to light fluffy bread?
A modest bit of dough enhancer per loaf is all that is required to produce a considerably lighter and fluffier product. Using a dough enhancer like Vital Wheat Gluten improves the texture and elasticity of the dough while also lengthening the gluten strands. This gives the gas in the dough more space to grow and rise.
Should you stretch and fold yeast dough?
If you omit stretching and folding, you’ll have mushy dough that won’t retain its form before or during baking. Gluten strands help keep the bread together when baking and contribute to a strong upward rise (called oven spring) rather than spread.
Can you use too much yeast in rolls?
By releasing gas before the flour is ready to expand, too much yeast may cause the dough to flatten. If you leave the dough to rise for too long, it will begin to smell and taste like yeast or beer and will eventually deflate or rise poorly in the oven with a light crust.
Is it better to wash rolls with milk or egg?
The egg yolk adds a rich color and browns quickly in the oven. The gloss provided by egg white is lovely. MILK: Brushing the crust with milk can assist to color it, as the sugars in the milk will help to brown it.