Soft Yeast Dinner Rolls

When nothing but homemade bread will do, try these easy Soft Yeast Dinner Rolls. They are perfect at your holiday table, piled with any kind of meat, or on the side of Sunday Supper.

Course Bread

Cuisine American

Cook Time 2 hours 20 minutes

Total Time 2 hours 20 minutes

Servings rolls

Calories 104kcal

Author Meggan Hill

Ingredients

4 1/2 teaspoons active dry yeast (2 packets, see note 1)
1 1/2 cups warm water 110-115 degrees
5 1/2 cups bread flour
1 tablespoon salt
1/4 cup granulated sugar
1 tablespoon dry milk powder
4 tablespoons butter softened (1/2 stick)
1 large egg
egg wash (1 whole egg + 1 tablespoon water whisked together)

US Customary - Metric

Instructions

Soften (bloom) the yeast in warm water for 5 minutes.
In a bowl of an electric mixer fitted with the dough hook attachment, combine flour, salt, sugar, dry milk powder, butter, and egg. With the motor running on low, slowly drizzle in the yeast mixture.
Increase the mixer speed to medium and mix until shiny and smooth, about 10 minutes.
Turn out the dough onto a dry surface and shape into a ball. Place into a lightly greased bowl, cover with plastic wrap, and let rise in a warm place (80 to 85 degrees, see notes) until doubled in size, about 1 hour.
Punch down the dough and allow to rest a few minutes for the gluten to relax.
Line two baking sheets with parchment paper. Turn out the dough onto a dry surface. Using a bench scraper, divide the dough into 4 equal portions and then divide those into 8 equal portions (about 1 ¼ oz each). Shape each portion into a round ball by pushing and turning the palm of your hand in a circular motion against the countertop and place 2 inches apart on prepared baking sheets.
Cover the shaped rolls with a clean kitchen towel and place the baking sheets on top of the oven. Preheat the oven to 400 degrees and proof the shaped rolls until doubled in size, about 30 minutes.
Gently brush the tops with egg wash. Bake until golden brown, about 18-20 minutes, rotating the baking sheets halfway through. Serve warm or allow to cool, place in Ziplock bags, and freeze for another night.

Notes

Active dry yeast: Sold in little packets or jars at the store in the baking aisle. If you already have some, make sure it’s active and hasn’t expired. If you buy the jar, store it indefinitely in the freezer after opening.
Yield: This recipe makes 32 delicious, buttery dinner rolls.
Storage: Store cooled rolls in an airtight container for 3 to 4 days at room temperature, or store in the refrigerator for up to a week.
Freezer: Place on a baking sheet or plate and put in the freezer until frozen solid. Transfer the individually-frozen rolls to a freezer-safe plastic bag, then bag again (I like the double-bag method for best results). Freeze for up to one month. Thaw for 30 minutes at room temperature.
Blooming yeast: In this recipe, you add yeast to 1-1/2 cups lukewarm water (110-115 degrees). At the end of 5-10 minutes, the yeast should look foamy. If it does not, the yeast isn’t alive and should be discarded. Yeast activates at 40 degrees and dies at 140 degrees.
Proofing the dough: Turn your oven on to the lowest temperature it will go, usually 200 degrees. Once it reaches 110 degrees, turn the oven off. Place the dough in the oven and close the door. Opening the oven door will lower the heat a bit, and that’s okay (you’re aiming for 75 to 85 degrees).

Nutrition