These Old-Fashioned Soft and Buttery Yeast Rolls embody the perfect balance of tenderness and flavor, making them a cherished centerpiece of any meal. With a warm, golden crust and a light, airy interior, each roll is brushed with melted butter just before baking to achieve a deliciously rich finish. The dough, enriched with a combination of milk and butter, is allowed to rise twice—ensuring that each roll is not only soft but also wonderfully pillowy. Whether enjoyed fresh out of the oven or as part of a hearty dinner, these rolls bring a comforting, nostalgic touch to your table, reminiscent of the classic recipes passed down through generations.
Ingredients:
- For the Dough:
- 1 cup warm milk (110°F)
- 1/2 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup unsalted butter, softened
- 1 large egg
- 4 1/2 to 5 cups all-purpose flour
- 1 teaspoon salt
- For the Butter Brush:
- 1/4 cup unsalted butter, melted
Instructions:
- Activate the Yeast:
- In a small bowl, combine the warm milk and granulated sugar. Stir until the sugar dissolves.
- Sprinkle the active dry yeast over the milk mixture. Let it sit for about 5-10 minutes, until it becomes frothy and bubbly.
- Prepare the Dough:
- In a large mixing bowl or the bowl of a stand mixer, add the softened butter and beat it until creamy.
- Add the egg to the butter and mix well.
- Pour in the yeast mixture and mix until combined.
- Gradually add 4 1/2 cups of flour and salt. Mix until the dough starts to come together. If the dough is too sticky, add additional flour, a tablespoon at a time, until it’s manageable.
- Knead the Dough:
- Turn the dough out onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic. If using a stand mixer, use the dough hook attachment and knead on low speed for about 5-7 minutes.
- First Rise:
- Place the dough in a greased bowl, turning it once to coat the top with oil. Cover the bowl with a clean cloth or plastic wrap.
- Let it rise in a warm, draft-free area for about 1-1.5 hours, or until doubled in size.
- Shape the Rolls:
- Punch down the dough to release the air. Turn it out onto a floured surface and divide it into 12-16 equal portions.
- Shape each portion into a ball and place them in a greased 9×13-inch baking pan or two 8-inch round pans, arranging them close together.
- Second Rise:
- Cover the pans with a clean cloth and let the rolls rise for an additional 30-45 minutes, or until they have doubled in size and are touching each other.
- Bake the Rolls:
- Preheat your oven to 375°F (190°C).
- Bake the rolls for 15-20 minutes, or until they are golden brown on top and cooked through.
- Butter the Rolls:
- Remove the rolls from the oven and immediately brush them with melted butter for a rich, buttery finish.
- Serve:
- Allow the rolls to cool slightly before serving. Enjoy them warm or at room temperature.
