Easy Yeast Rolls
Growing up, my Gram was always baking something. I loved her cakes and pies and bread. Yet, it wasn’t until I was older and went away to college that I really appreciated the art that my Gram had created in me.
During college, I was shocked to know that everyone’s family wasn’t like mine! I mean, I thought everybody’s family got together for more than holidays. In my family, there was always a party to attend. Someone was always having a birthday. We have all twelve months covered! One of the greatest lessons I learned growing up was to appreciate your loved ones. To cherish what you have now, and the lessons being taught.
In college I had the opportunity to work in the Cafeteria. It was there that the bug for baking bit me again. I became fascinated with baking bread! I met a lot of wonderful people. The Chefs and Bakers were phenomenal.
My first shot at baking bread that required yeast, was French bread. It’s simple enough. And after a few dozen times, I got pretty good at it. But it would be the yeast rolls that really came out great. All I needed was my Grams seal of approval, and I knew they were good!
Try this easy recipe for Thanksgiving or any meal. If you want to impress someone with your baking skills, then this is the recipe to try! It really is that easy.
Easy Yeast Rolls
4 ½ cups of all-purpose flour (or bread flour)
2 packages active dry yeast
1 stick of butter, melted
½ cup of sugar
1 teaspoon salt
1 cup of warm milk*(105°F to 115°F)
Additional ½ stick of melted butter
Combine the warm milk and yeast in a large bowl. Let it rest for about 5 minutes. It should be foamy. Stir in sugar, eggs, salt and butter. Slowly add in flour, 1 cup at a time, until dough is too stiff to mix. (you may not need all the flour). Be sure to incorporate until a smooth. Cover the bowl with plastic rap and refrigerate 4 hours or up to 3 days. (I told you! Now wasn’t that easy?) When you are ready to bake, preheat oven to 375°F. Grease a 13x9 inch baking pan. Take the dough out, and place it on a lightly floured surface. Divide the dough into 24 equal size pieces, rolling each into a smooth round ball. Place the balls in rows spaced evenly. Cover with a cloth and allow dough to rise for 1 hour until doubled in size. Bake until golden brown, 15-20 minutes. Brush warm rolls with additional melted butter. Makes 2 dozen dinner rolls.
*You can use water instead of milk. But I like the texture milk gives.
For a variation on these rolls. You can add a cup of raisins to the mix. You can substitute 2 cups of all-purpose flour with wheat flour. For potato rolls, increase the milk to two cups and add 2 cups of instant potato mix to the flour mixture.
Editor's Picks Articles
Top Ten Articles
Content copyright © 2018 by Ruthe McDonald. All rights reserved.
This content was written by Ruthe McDonald. If you wish to use this content in any manner, you need written permission. Contact Ruthe McDonald for details.