Description
These Big, Fluffy Yeast Rolls are soft, golden, and perfectly buttery, ideal for any meal. Made with simple ingredients like all-purpose flour, yeast, milk, and butter, these rolls are easy to prepare and rise twice to achieve the perfect fluffy texture. Enjoy them warm with a brush of melted butter for extra flavor.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup warm milk (110°F/43°C)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 tsp salt
For Brushing
- 2 tbsp melted butter
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy, ensuring the yeast is active and ready for dough rising.
- Mix the Dough: In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the frothy yeast mixture, melted butter, and egg to the dry ingredients. Stir until the dough forms a rough ball.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-7 minutes. Add flour 1 tablespoon at a time if the dough is sticky.
- Let the Dough Rise: Place the dough in a lightly greased bowl and cover with a kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 1.5 hours or until doubled in size.
- Shape the Rolls: Punch down the risen dough to release air bubbles. Divide into 12-15 equal portions and shape each into a ball. Arrange on a greased or parchment-lined baking sheet or a greased 9×13-inch baking dish, spacing rolls evenly.
- Second Rise: Cover the rolls loosely with a kitchen towel and allow them to rise again for 30-45 minutes or until puffed and nearly doubled in size.
- Bake the Rolls: Preheat oven to 375°F (190°C). Bake the rolls for 15-18 minutes until golden brown on top.
- Brush with Butter: Remove rolls from the oven and immediately brush with melted butter for a glossy finish and added flavor. Let cool slightly before serving.
Notes
- Use warm milk for yeast activation, around 110°F, to avoid killing the yeast.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- Kneading time is important for gluten development; ensure the dough is elastic but not too dry.
- Letting the dough rise in a warm spot helps ensure good yeast activity and fluffy rolls.
- For softer crust, cover rolls loosely with foil during the last 5 minutes of baking.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
