Old Fashioned Soft Yeast Rolls
Fluffy, buttery, and easy to make, this recipe makes a dish of super soft and high-rising yeast rolls. Serve at holidays or just at a special family dinner.
Equipment
- Large mixing bowl
- Stand mixer optional
Ingredients
- 2 eggs room temperature
- ¾ cup milk
- ¼ cup butter softened
- 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. Combine all ingredients in a large bowl. They may seem dry at first, but as the butter softens the dough will moisten. Knead by hand, with a stand mixer, or with a bread machine set on the "dough" cycle. (If using a bread machine, skip step 2 and allow the machine to complete the full cycle.). If the dough still seems dry, add a bit more milk. The dough is kneaded enough when windows (translucent areas) appear in the dough when it's stretch out.
- The first rise. Shape the dough into a ball and place in a clean, lightly oiled bowl to rise. Cover with plastic wrap or a damp tea towel and allow to rise in a warm place for 1 hour, or until doubled in size
- Divide and shape. Turn out the dough onto a clean surface and divide into 24 pieces with a sharp knife. Shape the pieces into balls by pinching the bottoms until the tops are round and smooth. Spray a glass 13 x 9 baking dish with nonstick spray and place the dough balls inside.
- The second rise. Cover with greased plastic wrap and set in a warm place to rise until very puffy, about 45 minutes. Towards the end of the rising time, preheat the oven to 350 degrees. Remove the plastic wrap and brush the rolls with 2 tablespoons of the melted butter.
- Bake. Bake for 18-20 minutes, until golden brown. Brush with the remaining 2 tablespoons of butter while still warm. Let the rolls cool for about 20 minutes and serve directly out of the pan.
Notes
or allow to cool completely and freeze for up to 1 month. Warm in 200 degree oven for 10 minutes before serving