Old-Fashioned Yeast Rolls with a Modern, Foolproof Method
Soft, fluffy homemade dinner rolls are always worth the extra step, and this recipe proves it. Made with bread flour, whole milk, yeast, and a quick flour paste, these buttery yeast rolls bake up light and airy with a tender pull-apart center. Shaped into simple spirals instead of balls, they stay soft without turning dense, making them perfect for holiday meals, Sunday dinners, or anytime warm rolls are a must.
Ingredients
- FLOUR PASTE
- ½ cup water
- 3 tablespoons bread flour
- DOUGH
- ½ cup cold milk
- 1 egg
- 2 cups bread flour
- 1 ½ teaspoons yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 tablespoons butter (softened)
- ½ tablespoon butter (melted)
Instructions
- PASTE:
- Start by making a paste by whisking water and flour together in a small bowl. Microwave until the mixture thickens, whisking every 15 seconds for about a minute. It should be thick but if it's too thick to stir, add a little water.
- DOUGH:
- With an electric mixer, mix the paste with the milk until it is smooth using the whisk attachment, then mix in in the egg. Add flour and yeast and mix on low speed with the paddle attachment until all the flour is incorporated, about 2 minutes. Let it rest for 15 minutes.
- Add the sugar and salt and mix on medium-low speed for 5 minutes, then add 4 tablespoons of butter, a little at a time until incorporated and continue to mix for an additional 5 minutes.
- Transfer the dough to a lightly floured surface, it will be sticky. Knead briefly to form into a ball and place in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place until doubled, about 1 hour.
- Grease a 9-inch round cake pan. Transfer the dough to a lightly floured surface and press gently to remove the air. Pat and stretch to form an 8 inch by 9 inch rectangle. Cut the dough into 4 equal strips and cut each strip into 3 equal pieces. Work with one piece at a time and press it into strip about 4 inches by 2 inches. Starting at one end roll each strip into a tight cylinder. Place seam side down in prepared pan, pointing inward. Place 10 around the pan and 2 in the center.
- Cover with plastic wrap and let rise until doubled, about 1 hour.
- Preheat oven to 375º. Bake until golden brown, 15-20 minutes. Let cool in the pan for 3 minutes and then remove and brush with melted butter and let cool slightly before serving.
Video
Barbara's Notes + Tips
- Rising tips: To help the dough rise, heat up some water in the microwave and then add the bowl of dough to the warm microwave and shut the door, or you can heat the oven to 200º. Place the dough in the warm oven shut the door and turn off the oven.
- Make ahead tips: You can refrigerate the dough after formed into rolls. Remove from the refrigerator and let warm to room temperature for 30 minutes before baking.
- You can make these in any type of baking dish, it does not need to be a cake pan.
- You will use the paddle attachment on your mixer not the dough hook.
Nutrition
Calories: 143kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 243mg | Potassium: 54mg | Fiber: 1g | Sugar: 3g | Vitamin A: 167IU | Calcium: 18mg | Iron: 1mg
