Make really great yeast rolls with just a handful of ingredients.
This simple enriched dough recipe yields gorgeous, golden-brown rolls just perfect for your next family meal. I halved this recipe and adjusted it a tiny bit for ease. Give them a try if you're into a soft, pillowy roll for your sandwich creations.
Ingredients (makes 8)
- 1 cup whole milk
- 1/4 cup butter, cut into small pieces
- 1/4 cup warm water (about 110 degrees)
- 1/4 cup granulated sugar
- 1 T. active dry yeast
- 3-1/4 to 3-3/4 cups all-purpose flour
- 1 large egg, beaten
- 1 tsp. salt
- 1 T. melted butter (for finishing the baked rolls)
Photo by Sarina Petrocelly
Method
In a small bowl, microwave the milk and butter for two minutes. Stir to mix and then set it aside to cool for 10 minutes.
In a large mixing bowl, combine the milk, warm water, and sugar. Sprinkle the yeast on the surface and gently stir it in. Let it rest for five minutes until the yeast blooms. Stir in two cups of the flour and mix it well by hand with a wooden spoon. Add the egg and salt, then continue to stir for two minutes.
Add in the rest of the flour, a half-cup at a time, until you get a barely sticky dough. Set aside the wooden spoon and continue kneading by hand, adding sprinklings of flour until the dough is no longer sticky. Knead it in the bowl for five minutes, using the heel of your hand to push it down and then your fingertips to scoop it back into a ball.
Cover the bowl with a dishcloth and let it rise for 30 minutes in a warm part of your kitchen. Flour your countertop and tip out your risen dough. Cut it in half, and work with one half at a time. Cut each half into four even pieces and shape it into slightly flattened balls on a heavy, non-stick cookie sheet. Don't worry; they will puff up quite a bit when they bake. Cover the entire cookie sheet with a dishcloth and let it rise for 30 minutes while you wait for the oven to preheat to 375 degrees.
Bake the buns, uncovered, for 17–19 minutes, until golden brown. Remove them from the oven, then brush the tops with the melted butter and let them cool before slicing them in half.
Store these in an airtight container or freeze for later use. They're especially good with simple fillings like the bacon, arugula, and tomato pictured in the cover photo.
Variations
- You can also use this recipe to make 16 small dinner rolls and batch bake them so that the dough balls touch in the cookie sheet. They'll look just like the ones you buy in the store!
- Add a teaspoon of cinnamon with some of the flour and a half cup of raisins while kneading for a fragrant, fruity version of these. You could even add a touch of grated orange zest for an additional bit of flair.
Do you have a favorite yeast roll recipe? How does this one stack up? Let us know in the comments!
