Looking for a classic bread recipe that will transport you to yeast roll heaven? Look no further than these Old-Fashioned Soft And Buttery Yeast Rolls. This recipe is a manual method for creating the “Just THAT Good” Soft and Buttery Yeast Rolls. Tall, soft, fluffy, and buttery, these rolls adapt well to different shaping methods and are a delightful addition to any meal or gathering.
Why You’ll Love This Old-Fashioned Soft And Buttery Yeast Rolls
- Buttery Perfection: These rolls are rich in flavor and melt-in-your-mouth goodness.
- Homemade Goodness: Crafting these rolls from scratch creates a sense of warmth and tradition.
- Versatile Shaping: Experiment with different shapes to suit your preferences or meal theme.
- Aroma and Nostalgia: The yeasty aroma while baking will evoke fond memories of homemade bread.
Ingredient Notes
- Active Dry Yeast: 1 package (equals 2 1/4 tsp)
- Warm Water: 1/4 cup
- Granulated Sugar: 1/3 cup
- Butter, softened: 1/4 cup
- Salt: 1 tsp
- Hot Milk: 1 cup
- Egg, lightly beaten: 1
- Sifted All-Purpose Flour: 4 cups, plus more for kneading
- Butter, melted, for brushing: 2 tbsp
How to Make Old-Fashioned Soft And Buttery Yeast Rolls
Step 1: Yeast Activation
Sprinkle the yeast over very warm water in a large bowl. Stir until dissolved and leave to foam for about 10 minutes.
Step 2: Milk Mixture
Combine sugar, butter, and salt in hot milk. Stir until sugar dissolves and butter melts. Cool the mixture to 105-115°F.
Step 3: Dough Preparation
Add the milk mixture to the yeast and mix in the beaten egg. Gradually beat in flour to form a soft dough. Dust a pastry cloth with more flour.
Step 4: Kneading
Knead the dough lightly for 5 minutes, continually flouring the pastry cloth and your hands during the process.
Step 5: Rising
Place the dough in a warm, buttered bowl. Cover and let it rise until doubled in bulk, about 1 1/4 – 1 1/2 hours.
Step 6: Shaping
Punch down the dough and knead lightly. Divide the dough and shape into round balls. Place in a buttered pan, leaving space between each roll.
Step 7: Final Rise and Baking
Allow the rolls to rise until doubled, then preheat the oven. Brush the tops with melted butter and bake until browned.
Storage Options
Store any leftover rolls in an airtight container. Reheat in the microwave for 10 seconds to enjoy the fresh-out-of-oven magic.
Variations and Substitutions
- Whole Wheat Flour: Replace some of the all-purpose flour with whole wheat for a nuttier flavor.
- Herb-Infused Butter: Brush the rolls with herb-infused butter before baking for added flavor.
- Sweet Version: Add a sprinkle of cinnamon and sugar between the layers before shaping the rolls.
- Cheese-Stuffed: Insert a small cube of cheese in the center of each roll before baking for a gooey surprise.
What to Serve With Old-Fashioned Soft And Buttery Yeast Rolls
- Homemade Jam
- Creamy Butter
- Hearty Vegetable Soup
- Savory Roast Beef
Frequently Asked Questions
Can I Freeze These Rolls?
Yes, these rolls freeze well. Thaw them at room temperature or warm slightly in the oven before serving.
Can I Make Smaller Rolls?
Absolutely! Adjust the size of the dough portions to create smaller rolls for bite-sized enjoyment.
How Long Do They Keep?
Store them in an airtight container at room temperature for up to 3 days. Refrigerate for longer shelf life.
After baking these Old-Fashioned Soft And Buttery Yeast Rolls, you can anticipate being greeted by the irresistible aroma of warm, freshly baked bread. The rolls will be tall, fluffy, and exquisitely buttery, offering a delightful sensory experience with every bite.
Old-Fashioned Soft And Buttery Yeast Rolls
Equipment
- Large bowl
- Pastry Cloth
- Oven
Ingredients
- 1 package Active Dry Yeast (equals 2 1/4 tsp)
- 1/4 cup Warm Water
- 1/3 cup Granulated Sugar
- 1/4 cup Butter, softened
- 1 tsp Salt
- 1 cup Hot Milk
- 1 Egg, lightly beaten
- 4 cups Sifted All-Purpose Flour
- 2 tbsp Butter, melted, for brushing
Instructions
- Sprinkle the yeast over very warm water in a large bowl. Stir until dissolved and let it foam for about 10 minutes.
- Combine sugar, butter, and salt in hot milk. Stir until sugar dissolves and butter melts. Cool the mixture to 105-115 degrees F.
- Add the milk mixture to the yeast and mix in the beaten egg. Gradually beat in flour to form a soft dough. Dust a pastry cloth with more flour.
- Knead the dough lightly for 5 minutes. Continually flour the pastry cloth and your hands during the process.
- Place the dough in a warm, buttered bowl. Cover and let it rise until doubled in bulk, about 1 1/4 - 1 1/2 hours.
- Punch down the dough and knead lightly. Divide the dough and shape into round balls. Place in a buttered pan, leaving space between each roll.
- Allow the rolls to rise until doubled, then preheat the oven. Brush the tops with melted butter and bake until browned.