November 7, 2019 | Last Updated on March 5, 2024 by Patricia Valbrun
These Homemade Yeast Rolls are buttery, soft, fluffy and just sooo delicious. Baking bread in your home has to be one of the best things ever and they turn our perfect everytime!
I promise, you will literally eat all these yeast rolls by yourself if no one else is around to enjoy them with you, yea I’m guilty. The aroma overcrowds you and the taste it just indescribable!
OH and that honey butter hits the spot hunny! Trust me, this is one for every gathering or holiday dinner to please your friends and family.
Ingredients To Make Yeast Rolls
Investing in good-quality, fresh ingredients not only enhances the taste but also ensures your baking experience is rewarding and successful.
- All-purpose flour: The rolls' backbone, giving them structure. The gluten in the flour enables the dough to trap the gases released by the yeast, leading to a light and fluffy texture.
- Warm milk: Kick-starts the yeast activation and adds moisture to the dough. Milk's fat content enriches the dough, yielding a tender crumb and a richer flavor.
- Active yeast: Acts as the leavening agent that allows the rolls to rise. It ferments the sugars in the dough, producing carbon dioxide gas that expands the dough.
- Honey: Adds sweetness and flavor to the rolls. It also attracts water, helping to keep the rolls moist. Honey can also feed the yeast, aiding in the fermentation process.
- Salt: Enhances the flavor of the rolls and tightens the gluten structure, making the dough less sticky and easier to handle. It also regulates yeast activity, preventing over-fermentation.
- Butter (softened): Adds richness, flavor, and tenderness to the dough. Fat from the butter coats the gluten strands, contributing to a softer crumb and a more tender roll.
- Egg yolks: Contribute to the richness and color of the rolls. They add moisture and help emulsify the dough, and the fats enrich the flavor and texture, making the rolls more tender.
- Oil: Adds moisture and fat, which can help to tenderize the dough and prevent the rolls from drying out. It can also contribute to a softer crust and enhance the overall mouthfeel of the rolls.
How To Make The Best Homemade Yeast Rolls
Baking homemade yeast rolls is an enriching experience that combines the science of baking with the art of creating something extraordinary from essential ingredients.It invites bakers of all levels to explore the nuances of yeast fermentation, the importance of quality ingredients, and the satisfaction of mastering kneading and shaping techniques.
- In a large bowl add flour, warm milk, active yeast, honey, salt, butter, egg yolk
- Mix everything together using hand or rubber spatula
- On a flat surface add flour to surface and on hands and pour flour mixture to start kneeing dough. Knee dough until its well combined and the consistency of clay. Add flour to hands on dough if its too sticky.
- Once dough is well combined . Add it to a greased bowl an cover it for 1 hour to allow it to rise.
- While your dough is resting lets start making the Honey Butter. Add, honey and butter to a small pan and simmer until it thicken. Remove from stove and set aside to later.
- After 1 hour. Grease your cask iron skillet with butter and start forming 11-20 round ball with your dough.
- Rest dough again for 15-20 minutes. Set oven to 375 F allow it to preheat until your dough is ready to cook
- After 15-20 minutes glaze rolls with honey butter and cook rolls for a 15 mins or until golden brown . After 15 minutes cover rolls and cook for another 15-20 minutes until done ( insert with a tooth pick and it comes out clean) .
- Glaze again with Honey butter and youre all done . Enjoy !
It's more than just a recipe; it's about the memories created, the joy shared, and the sense of accomplishment that comes from baking something extraordinary from scratch. So, why not embrace this culinary adventure and discover the magic of homemade yeast rolls for yourself?
Different Kind Of Yeast Besides Instant Dry Yeast
Yes, all yeasts will work in this recipe, it's simply a matter of understanding how each kind of yeast works and differs. Instant dry yeast can be added straight to dry ingredients and doesn't require any sitting or proofing. It also rises a bit quicker.
Active dry yeast is a bigger size of granule and generally needs to be dissolved in a liquid before adding to a recipe. It activates a bit slower so expect 10-15 minutes extra in rise time.
There are so many different types of breads I could name a bunch, but I won't. Bread is such a universal thing to make. I mean because who doesn't eat bread?
Everything in moderation, they say and it's true. Everything in moderation. So, get your hands, pans ready and lets bake.
Tips On How To Make Homemade Yeast Rolls
A few helpful tips to keep in mind:
•Check expiration date. Double-check the expiration date on any yeast that may be hanging out in your pantry. This is one of the most common reasons for why a batch of bread dough does not rise. If the yeast does not begin to puff and bubble up after 5 minutes once it has been added to the wet ingredients, toss out the batch and start over with new yeast.
•Double-check the temperature of the ingredients. When heating the liquid ingredients (water, melted butter, milk and honey), its essential that they be within the temperature range of 100-110°F. If the mixture is too hot, it can kill the yeast. If it is too cool, the yeast may not activate. The mixture should feel warm and not hot to the touch.
•Don't skip rise times. They are essential to helping the dough rise and create that soft and fluffy texture we're going for.
•No worries about perfection. When portioning the dough into 11-20 rolls, don't worry about them all being perfectly equal in size. They will all bake up together in the pan, and if some are slightly larger or smaller.
Frequently Asked Question
- Why is warm milk used in yeast rolls? Warm milk is used to activate the yeast. The warmth of the milk helps wake up the yeast, encouraging it to start fermenting the sugars in the dough. Warm milk is crucial for the dough to rise and for developing the texture and flavor of the rolls.
- What does butter do in the recipe? Butter adds richness, moisture, and flavor to the yeast rolls. It also contributes to the tender texture of the bread by coating the flour's gluten strands, making them less likely to form a formidable network.
- Why are egg yolks included in the dough? Egg yolks add richness, color, and flavor to the rolls. They also contribute to the dough's structure and help create a tender, moist crumb.
- Can I use a different type of yeast? Yes, you can use instant yeast instead of active dry yeast. However, the method of incorporating it into the dough might vary slightly. Instant yeast can be mixed directly with the flour, whereas active dry yeast is usually dissolved in warm liquid first.
- How do I know if my yeast is active? To test if your yeast is active, dissolve it in warm milk (or water, if the recipe allows) with a pinch of sugar. After 5-10 minutes, it should become frothy and bubbly. If it doesn't, your yeast may be expired, and the dough may not rise properly.
- Why is kneading the dough important? Kneading develops the gluten in the flour, which gives the rolls their structure and chewiness. Proper kneading ensures the rolls will be light and airy rather than dense and heavy.
- How long should I let the dough rise? The dough should rise until it has doubled in size, which typically takes about 1-2 hours, depending on the room's temperature. A warm, draft-free spot accelerates the rising process. Giving the dough enough time to rise is vital so your rolls will be fluffy and soft.
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Homemade Yeast Rolls
Ingredients
- 6 cups all purpose flour
- 2 cups warm milk
- 3 teaspoon active yeast
- ½ cup honey
- 1 teaspoon salt
- 1 stick butter soften
- 2 egg yolk
- 1 tablespoon oil
Instructions
- In a large bowl add flour, warm milk, active yeast, honey, salt, butter, egg yolk
- Mix everything together using hand or rubber spatula
- On a flat surface add flour to surface and on hands and pour flour mixture to start kneeing dough. Knee dough until its well combined and the consistency of clay. Add flour to hands on dough if its too sticky.
- Once dough is well combined . Add it to a greased bowl an cover it for 1 hour to allow it to rise.
- While your dough is resting lets start making the Honey Butter. Add, honey and butter to a small pan and simmer until it thicken. Remove from stove and set aside to later.
- After 1 hour. Grease your cask iron skillet with butter and start forming 11-20 round ball with your dough.
- Rest dough again for 15-20 minutes. Set oven to 375 F allow it to preheat until your dough is ready to cook
- After 15-20 minutes glaze rolls with honey butter and cook rolls for a 15 mins or until golden brown . After 15 minutes cover rolls and cook for another 15-20 minutes until done ( insert with a tooth pick and it comes out clean) .
- Glaze again with Honey butter and youre all done . Enjoy !
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Notes
Nutrition
How did you like this recipe? Leave a comment and let me know what you think. Looking for another to pair with is one ? Try this Baked Ziti next!
Saheda says
Hello I want to try this bread recipe it's only two of us can I break it down
letseatcuisine says
Yes. I would keep the recipe the same and just split the dough. You can save the rest of the dough for a later time.