These old-fashioned soft and buttery yeast rolls are a delightful addition to any meal. Their fluffy texture and rich, buttery flavor make them a beloved classic that’s perfect for any occasion.
Why You’ll Love This Recipe
These yeast rolls are a timeless favorite, offering a comforting aroma and a melt-in-your-mouth experience. Whether you’re serving them alongside a hearty stew or as part of a holiday feast, their warm, soft texture and rich flavor are sure to impress.
INGREDIENTS
- 1 package active dry yeast (equals 2 1/4 tsp)
- 1/4 cup warm water
- 1/3 cup white, granulated sugar
- 1/4 cup butter, softened
- 1 tsp salt
- 1 cup hot milk
- 1 egg, lightly beaten
- 4 1/2 cups sifted all-purpose flour
- 2 Tbsp butter, melted (for brushing rolls)
DIRECTIONS
- Sprinkle yeast over very warm water in a large bowl. Stir until the yeast dissolves. Leave to foam for about 10 minutes.
- Add sugar, the 1/4 cup butter, and salt to the hot milk and stir until the sugar dissolves and the butter is melted. Cool the mixture to 105 to 115 degrees.
- Add the milk mixture to the yeast and then mix in the egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup flour to dust a pastry cloth.
- Lightly knead the dough for 5 minutes. Use the remaining flour for flouring the pastry cloth and your hands.
- Place the dough in a warm, buttered bowl; turn the greased side up. Cover and let it rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
- Punch the dough down and knead for 4 to 5 minutes on a lightly floured pastry cloth. The dough will be sticky, but use as little flour as possible for flouring your hands, otherwise, the rolls will not be as feathery light as they should be.
- With a large knife, cut the dough ball into four (4) pieces. Cut each piece into four (4) more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 3/4 inches in diameter. As you roll into balls, pull the sides down and under to shape the roll. Place the bottom side down in neat rows, not quite touching, in a well-buttered 13 x 9 x 2-inch pan.
- Cover the rolls and allow them to rise in a warm place until doubled in bulk, about 30 – 45 minutes. When doubled in bulk, brush the tops with melted butter and bake in a 375-degree F oven for 18 – 20 minutes or until nicely browned. Adjust your oven temperature accordingly if needed.
- If desired, brush (or bathe!) the rolls in more melted butter when they are hot. The butter will sizzle down the sides and bottom of the rolls for a buttery soft crust.
Storage
These rolls are best enjoyed fresh and warm. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage.
Recipe Tips
- When kneading the dough, use as little flour as possible to maintain the light and airy texture of the rolls.
- Adjust the oven temperature as needed to ensure the rolls are baked to perfection.
- Brushing the rolls with melted butter after baking adds a delicious buttery flavor and a soft crust.
Enjoy these old-fashioned soft and buttery yeast rolls as a delightful accompaniment to any meal, or savor them on their own for a comforting treat.