Easy Yeast Rolls Recipe
These easy yeast rolls are made with simple ingredients and are perfect for yeast bread beginners. This recipe results in soft, pillowy rolls that can be made ahead of time and allowed to rest overnight in the refrigerator or baked right away.
Servings: 12 rolls
Ingredients
- 1 cup (240mL) warm milk I prefer whole
- 3 Tablespoons (38g) granulated sugar
- 2 and ¼ teaspoons (7g) dry active yeast (or one package) not instant or rapid rise
- 6 Tablespoons (85g) unsalted butter melted and allowed to cool
- 2 large eggs room temperature
- 1 and ¼ teaspoon salt
- 4 and ½ cups (540g) all-purpose flour be sure to measure properly
- 1 large egg1
- 1 Tablespoon water
Instructions
- Pour the sugar into the warm milk, then sprinkle the yeast over the sugar. Stir together and allow to sit for 5 minutes to proof.1 cup (240mL) warm milk, 3 Tablespoons (38g) granulated sugar, 2 and ¼ teaspoons (7g) dry active yeast (or one package)
- Once the yeast is proofed, stir together the melted butter, eggs, and salt in a medium size bowl. Add the flour and proofed yeast mixture and stir until a soft dough forms.6 Tablespoons (85g) unsalted butter, 2 large eggs, 1 and ¼ teaspoon salt, 4 and ½ cups (540g) all-purpose flour
- Turn the dough out onto a lightly floured surface, and knead the dough by hand for about 5 minutes until it is smooth and elastic. Alternatively, you can knead the dough in a stand mixer fitted with a dough hook.
- Place the dough in an oiled bowl, turning it over to coat, then cover with a kitchen towel and allow to rise until doubled in size, about 60-90 minutes.
- After dough has risen, punch down the dough to deflate, then turn dough out onto a lightly floured surface. Pat the dough into a 12" long rectangle or log, then cut into 12 equal pieces.
- Spray a 9" x 13" baking dish with nonstick spray. Set aside.
- Shape each piece of dough into a ball by patting the dough into a small square, then pulling each corner into the center to create a pouch. Pinch the corners together to make a seal. Place formed roll into the prepared pan, spacing them out evenly (4 rows of 3).
- Cover the rolls with a kitchen towel and allow to rise at room temperature for 1 hour.
- Arrange a rack in the middle of the oven, then preheat the oven to 375ºF (190ºC). Whisk together the egg and water, then brush the rolls with the egg wash. Bake rolls for 25-30 minutes, or until golden brown on top. Rolls freeze well, up to 3 months. Thaw in refrigerator overnight.1 large egg1, 1 Tablespoon water
Video
Notes
- Egg wash: I have also brushed these rolls with melted butter before baking and then again after baking for an extra buttery taste. Omit egg wash and use 4 Tablespoons of melted butter.
- To make ahead: lay plastic wrap directly on the shaped rolls and refrigerate up to 18 hours. Remove from the refrigerator 2 hours before you want to serve them. Let them rise at room temperature for 1 and ½ hours before baking them, then proceed with step 9.
- Halve this recipe: this recipe halves beautifully. Roll into a 6" log instead of 12" and cut into 6 pieces. Rise and bake times are the same, though you may need a smaller pan (I usually use a pie plate for 6 rolls).
- Working with yeast: for a comprehensive look at working with yeast in a recipe, see my post about how to bake with yeast.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1roll | Calories: 268kcal | Carbohydrates: 41g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 268mg | Potassium: 120mg | Fiber: 2g | Sugar: 4g | Vitamin A: 275IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 2mg
