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.
2 and ¼teaspoons(7g) dry active yeast (or one package)not instant or rapid rise
6Tablespoons(85g) unsalted buttermelted
2large eggsroom temperature
1 and ¼teaspoonsalt
4 and ½cups(540g) all-purpose flour
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.
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.
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 1 hour.
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.
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.Adapted from Baker Bettie