Prep: 2 hrs 45 mins | Cook: 20mins | Serves: 16 large pull-apart rolls
This Old-Fashioned Soft and Buttery Yeast Rolls is my grandfather’s favorite. He used to eat this with his coffee, and just sit in the garden and watch us play around. It is so fluffy, huge, and buttery. Also, smelling the rolls early morning is just divine. Try this recipe for Old-Fashioned Soft and Buttery Yeast Rolls, and share it with your loved ones.
(1) (equals 2 1/4 tsp) pkg active dry yeast
1/4 c warm water
1/3 c white, granulated sugar
`1/4 c butter, softened
1 tsp salt
1 c hot milk
(1) egg, lightly beaten
4 1/2 c sifted all-purpose flour
2 Tbsp butter, melted (for brushing rolls)
1. Add and sprinkle yeast over warm water in a large bowl. Stir until yeast dissolves. Leave to foam for about 10 minutes.
2. Add sugar, the 1/4 cup butter, and salt to hot milk, and stir until sugar dissolves and the butter melts. Allow cooling to 105 to 115 degrees.
3. Add the milk mixture to yeast and mix in the egg. Beat in 4 cups of the flour, one cup at a time, to form a soft dough. Use some remaining 1/2 cup flour to dust a pastry cloth.
4. Knead the dough lightly for 5 minutes. Use remaining flour for flouring pastry cloth and your hands.
5. Add and place dough in a warm, buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
6. Punch the dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. The dough will be sticky, so you have to use a little flour to flour your hands, if not, then the rolls will not be as light as it should be.
7. Cut dough ball into four (4) pieces with a knife. Then slice each piece into four ( 4) more pieces or just pinch off small bits of dough and roll about 1 3/4 inches in diameter into round balls. As you roll into balls, pull sides down and under to shape the roll. Add and place bottom side down in neat rows, not quite touching, in well-buttered 13 X 9 X 2-inch pan.
8. Cover rolls and allow it to rise in a warm place until doubled in bulk for 30 – 45 minutes. When doubled in bulk, brush tops with melted butter and bake in the oven at 375 degrees F for 18 – 20 minutes or until nicely browned. My oven runs hot, so I usually bake at 325, so tops do not brown before rolls are done inside. Adjust your oven temp accordingly.
9. If desired, brush the rolls when they are hot in more melted butter. Then the butter will sizzle down the sides and bottom of the rolls for a buttery soft crust.
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