ahhh the smell of homemade bread baking. i’m going to be honest, bread making hasn’t been on my resume of things i’m good at for very long. that brings me to today’s recipe, homemade yeast rolls. after being in sticker shock over $5.00 dinner rolls at my grocery store, i realized this little dorthy isn’t in the south anymore. and as God as my witness i’m not paying $5 bucks for packaged white bread. so two things you need to know about this recipe are #1 yes this is the old school recipe, no mixer, hand kneaded, and letting it rise twice. #2 they are worth every penny of your time to taste the delicious pillowy goodness of these babies. now these make 12 rolls, so this isn’t a “for two” recipe, so invite some friends, or make a basket for a neighbor, or just overload yourself on carbs for the week and eat them all yourself. and just as a side note , these do keep well in a tupperwear container in the fridge for about a week.
from me two you,
homemade yeast dinner rolls
1 package dry yeast
1/4 C. warm – not hot – water
1 C. milk
3 T. butter
1 egg – beaten
2 T. sugar
3/4 tsp salt
3 C. flour – we will add in 1 cup increments
1/2 tsp vegetable oil
pam to coat cookie sheet
- in large bowl open packet of dry yeast and add 1/4 cup of warm, not hot, water. swish around with your fingers to help yeast dissolve.
- in measuring cup pour in 1 cup of milk and add 3 T. of butter and place into microwave for 1 minute to melt butter and warm milk.
- let milk cool for a minute, then add milk mixture to yeast mixture.
- now add 1 beaten egg, 2 T. sugar, 3/4 tsp salt, and 1 C. flour to yeast mixture and begin to slowly mix to combine.
- add in another 1 C. four and stir to combine.
- add in last 1 C. flour and stir to combine. then dump dough onto floured board.
- begin to knead dough, 6 – 7 minutes, should make dough smooth and elastic. the dough should “bounce back” after pinching. only add flour when dough becomes sticky. form into a nice smooth ball.
- in clean mixing bowl add in 1/2 tsp of veg oil and evenly coat bowl top to bottom. then place dough in bowl and roll around to coat dough with oil, then cover with a kitchen towel (so it doesn’t dry out) and let sit for 1 hour.
- after one hour the dough should have doubled, dump risen dough onto floured board and shape into a rectangle about 1 1/2 inches thick. take a knife and cut into 12 squares. now roll each square into a ball and place on greased cookie sheet , placing rolls 1 1/2 inches apart.
- let rolls rise 30 – 45 minutes, they should slightly be touching after risen.
- bake at 350 for 20 – 25 minutes until golden brown.