Yeast Rolls
Homemade yeast rolls — easy buttery yeast rolls, giant yeast rolls, rolls with honey butter, and milk bread yeast rolls for Sunday dinner or a weeknight.
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Easy buttery yeast rolls
Homemade yeast rolls that are super soft and buttery
Blane VincentIngredients
- 1 1/2 cup Warm milk
- 1/3 cup Sugar
- 1 packet Package fast acting yeast
- 4 tbsp Melted butter
- 2 tsp Salt
- 1 room temp Egg
- 4 cups All purpose flour
Instructions
- 1Warm your milk to 105-110 degrees or around 30-45 seconds in the microwave. Add a tablespoon of sugar and the package of yeast together with it and set it aside
- 2Add 3-1/2 cups of flour, and the rest of the dry ingredients to a bowl and mix
- 3Add your wet ingredients to the bowl and mix it together in your mixer or knead with your hands for 10 minutes
- 4Dough should be sticky but not stick to your finger. Add a tbsp of flour at a time to get consistency you like.
- 5Knead it into a ball and set in a bowl with some olive oil in it. Set it aside covered for an hour and a half or until it’s doubled.
- 6After it’s proofed cut and roll them into small balls and set in your baking dish.
- 7Let them proof again for another hour covered up.
- 8Brush with one egg white and tbsp of water mixed.
- 9Bake for 20 minutes
- 10Enjoy. You can brush with melted butter when they’re done to add some more flavor and shine to them
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breakfast
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appetizer
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Open in Pepper →Warm Rolls Straight From The Pan
A pan of homemade rolls turns a plain supper into something people remember. They cost pennies, they fill the kitchen with that yeasty smell, and nobody ever leaves one behind.
Cooks on Pepper reach for these when there's a roast in the oven, a pot of beans on the stove, or a holiday table to fill — anytime bread from a bag won't do.
Every recipe here is a real yeast roll, from easy buttery yeast rolls and giant yeast rolls to yeast rolls with honey butter, soft milk bread yeast rolls, and old-fashioned yellow syrup yeast rolls.
Quick Tips
- 1
Check your milk temperature
Warm the milk or water to about 110°F — hot enough to feel warm on your wrist, not hot. Anything over 120°F can kill the yeast and your rolls won't rise.
- 2
Let them double once
Give the dough 60 to 90 minutes in a warm spot until it's doubled in size. Poke it with a finger; if the dent stays, it's ready to shape.
- 3
Crowd them in the pan
Set the shaped rolls about 1/2 inch apart in a 9x13 pan so they rise into each other. Touching rolls stay soft on the sides instead of drying out.
- 4
Butter them twice
Brush melted butter over the tops before baking and again the second they come out at 350°F to 375°F, so the crust stays soft.
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