Old Fashioned Soft Yeast Rolls - Heart's Content Farmhouse

Prep Time:45

Cook Time:20

Rising time:2

Total Time:3 5

Equipment

Large mixing bowl
Stand mixer (optional)

Ingredients

2 eggs (room temperature)
¾ cup milk
¼ cup water (room temperature)
¼ cup vegetable oil (or melted butter)
¼ cup sugar
1 ½ teaspoons salt
4 cups all-purpose flour
1 tablespoon instant yeast

For Topping The Rolls

3 tablespoons melted butter

Instructions

Knead the dough. Combine eggs, milk, water, vegetable oil (or melted butter), sugar, salt, flour, and instant yeast in a big bowl. Then knead the dough by hand, with a stand mixer using the dough hook attachment, or with a bread machine set to the "dough" cycle. If the dough seems dry or dense, add a bit more milk. The dough is kneaded enough that you can stretch a small piece thin enough to see light through it without tearing (windowpane test).
The first rise. Shape the dough into a ball and place it in a clean, lightly oiled bowl. Next, cover with plastic wrap or a damp tea towel. Allow to rise in a warm place for 1 hour or until doubled in size.
Divide and shape. Turn the dough out onto a clean surface. Then, divide it into 24 equal pieces using a sharp knife. Next is to shape each piece into a ball by pinching the bottoms until the tops are smooth. Spray a glass 13 x 9 baking dish with nonstick spray and place the dough balls inside.
The second rise. Cover the dish with greased plastic wrap and set it in a warm place to rise until they are very puffy for about 45 minutes. Preheat the oven to 350°F (175°C) towards the end of the rising time.
Bake. Remove the plastic wrap and brush the rolls with 2 tablespoons of melted butter. Bake for 18-20 minutes, until golden brown. Brush with the remaining 1 tablespoon of melted butter while still warm.
Serve. Let the rolls cool for about 20 minutes. Serve directly from the pan or transfer to a serving dish.

Notes

Make sure your eggs and water are at room temperature as cold ingredients can slow down the yeast and affect the rising process.

Be patient with the rising times as the dough needs time to double in size for the best texture. If it's not rising enough, give it more time.

When dividing the dough into rolls, try to make each piece the same size to help them bake evenly. A kitchen scale can help with this.

When cutting the dough ball into 24 pieces, divide it into half, then quarters, then eighths, and finally, divide each eighth into 3 pieces.

Brushing the rolls with melted butter before and after baking not only adds flavor but also helps keep the crust soft.

Let the rolls cool for about 20 minutes after baking. This allows them to finish baking inside and makes them easier to handle. I let them cool right in the pan.

Nutrition

Servings: rolls

Calories: 107kcal

Author: Katie