Description
This classic yeast rolls recipe produces soft, fluffy, and golden brown rolls perfect for any meal. Made with simple ingredients like yeast, butter, eggs, and flour, these rolls rise beautifully and bake to a tender texture with a buttery finish. Ideal as dinner rolls, for sandwiches, or served alongside soups and salads.
Ingredients
Scale
Wet Ingredients
- 1 cup lukewarm water
- ½ cup unsalted butter, at room temperature
- 2 tablespoons active dry yeast
- 3 tablespoons sugar
- 2 eggs
Dry Ingredients
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
Instructions
- Prepare the dough: In a mixing bowl or the bowl of a stand mixer, combine the warm water, room temperature butter, active dry yeast, sugar, and eggs. Stir until the mixture is smooth. Let it rest for 5 minutes until it becomes foamy, indicating the yeast is activated.
- Add dry ingredients and mix: Add the all-purpose flour and salt to the wet mixture. Mix well until a shaggy dough forms, ensuring no dry flour remains by scraping down the sides of the bowl.
- Knead the dough: Knead the dough for 8 to 10 minutes by hand until it forms a smooth and soft ball. Alternatively, use a stand mixer fitted with a dough hook to knead for about 5 minutes until smooth and elastic.
- First rise: Lightly oil the dough ball to prevent sticking. Cover the bowl with a cloth or plastic wrap and let the dough rise in a warm place for 1 hour or until it doubles in size.
- Shape the rolls: Punch down the risen dough and turn it out onto a clean surface. Roll it into a log and divide into 15 equal pieces using a bench scraper. Cover the pieces with a damp cloth or plastic wrap to prevent drying.
- Form dough balls: Take each piece, flatten it with your palms, fold edges into the center, then turn over and roll in your palm to form smooth, tight balls. This step should take about 30 seconds per ball.
- Arrange in pan: Place the shaped rolls evenly in a 9×13-inch casserole pan in 5 rows of 3. Leave some space for expansion.
- Second rise: Cover the pan loosely with plastic wrap and let the rolls rise again for about 30 minutes, until nearly doubled.
- Preheat oven: While the rolls rise, preheat your oven to 400°F (204°C).
- Bake the rolls: Bake rolls in the preheated oven for 15-18 minutes until they turn golden brown on top.
- Finish and cool: Remove the rolls from the oven and brush tops with melted butter if desired, which adds flavor and shine. Transfer to a wire rack and let cool for 15 minutes before serving.
Notes
- Storage: Once cooled, store leftover rolls in an airtight container at room temperature for 3-4 days.
- Reheating: Warm rolls by placing them in a 350°F oven for a few minutes or microwaving for 15-30 seconds to restore freshness.
- Freezing: Store room-temperature rolls in a freezer-safe bag or container and freeze for 3-6 months. Thaw in the refrigerator before reheating.
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 3g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
