Breads
Grandmama’s Yeast Dinner Rolls
Soft, pillowy yeast rolls with a golden butter-brushed top, the kind that get pulled apart at every holiday table.
This dough has been passed down through gentle hands, rising slowly on the counter while the rest of dinner comes together. The rolls bake up tender and pull-apart soft, with just enough sweetness to make them irresistible plain. Set a basket of these out and watch them disappear before the gravy even makes it around the table.
Ingredients
- 1 cup warm whole milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 large eggs
- 6 tablespoons unsalted butter, softened, plus more melted for brushing
- 1/4 cup warm water
Instructions
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1
Bloom the yeastStir the yeast and a pinch of the sugar into the warm milk and warm water, and let sit for 5 minutes until foamy.
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2
Mix the doughIn a stand mixer bowl, combine the flour, remaining sugar, and salt, then add the yeast mixture, eggs, and softened butter and mix until a shaggy dough forms.
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3
Knead until smoothKnead with the dough hook on medium speed for 6 to 8 minutes until the dough is smooth, elastic, and slightly tacky.
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4
First risePlace the dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
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5
Shape the rollsPunch down the dough, divide into 15 equal pieces, and roll each into a smooth ball; arrange in a greased 9x13-inch baking dish.
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6
Second riseCover the shaped rolls loosely and let rise for another 30 to 45 minutes until puffy and touching.
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7
Bake until goldenBake at 375°F for 18 to 20 minutes until deeply golden on top.
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8
Brush with butterBrush the hot rolls immediately with melted butter before serving warm.
Okra & Oak Tip
Test your milk temperature with a thermometer if you can, since liquid that's too hot will kill the yeast before it ever rises.
Storage
Store cooled rolls in an airtight bag at room temperature for 2 days, or freeze for up to a month and reheat wrapped in foil.
Frequently Asked Questions
Yes, after the first rise, shape the rolls, cover tightly, and refrigerate overnight, then let them come to room temperature and finish rising before baking.
You can knead the dough by hand on a floured surface for about 10 minutes until it becomes smooth and elastic.
Nutrition
Per serving. Values are estimates.
195
Calories
5g
Protein
30g
Carbs
6g
Fat
