Description
These Big, Fluffy Yeast Rolls are the perfect soft and airy homemade bread, ideal for dinner sides or holiday meals. Made with warm milk, active dry yeast, and a touch of butter, these rolls develop a golden crust with a tender, buttery interior. Easy to prepare and bake, they’re a classic American favorite that will elevate any meal.
Ingredients
Scale
Dough Ingredients
- 1 cup whole milk, warmed to 110°F
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour, plus more for kneading
Finishing
- 2 tablespoons melted butter (for brushing)
Instructions
- Activate Yeast: In a large mixing bowl, combine the warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: Add the remaining sugar, melted butter, egg, and salt to the yeast mixture and stir well to combine all ingredients evenly.
- Add Flour: Gradually mix in the flour, one cup at a time, stirring until a soft dough forms that starts to pull away from the sides of the bowl.
- Knead Dough: Transfer the dough onto a floured surface and knead by hand for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Shape Rolls: Punch down the risen dough to release air, then divide it into 12 equal pieces. Shape each piece into a tight ball and arrange them in a greased 9×13-inch baking dish, spacing them evenly.
- Second Rise: Cover the shaped rolls and let them rise again for 30–40 minutes until puffed and slightly risen.
- Preheat Oven: While the rolls undergo the second rise, preheat your oven to 375°F (190°C).
- Bake: Bake the rolls in the preheated oven for 18–20 minutes or until the tops are golden brown and the rolls sound hollow when tapped.
- Brush with Butter: Immediately after removing the rolls from the oven, brush them generously with melted butter to add shine and flavor. Serve warm.
Notes
- For extra richness, substitute half-and-half for whole milk in the dough.
- You can prepare the rolls ahead by shaping them, refrigerating overnight, and baking after letting them come to room temperature the next day.
- Ensure the milk is not too hot when activating yeast to avoid killing the yeast.
- Use a warm, draft-free spot for rising to get the best yeast activity.