Are you craving the irresistible aroma of freshly baked bread? Nothing quite compares to the soft, fluffy texture and delightful taste of homemade yeast rolls. This recipe delivers big, fat, incredibly satisfying rolls that are perfect for any occasion – from a casual weeknight dinner to a special Sunday brunch. Forget those dry, store-bought alternatives; these homemade rolls are the epitome of comfort food, and surprisingly easy to make! Let's get baking!
Ingredients:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted and slightly cooled
- 3 ½ - 4 cups all-purpose flour, plus more for dusting
- 1 large egg, beaten (for egg wash)
- Sesame seeds or coarse sea salt, for topping (optional)
Instructions:
Getting Started: Activating the Yeast
- In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy. This crucial step ensures your yeast is active and ready to work its magic. If it doesn't foam, your yeast might be old, and you'll need a fresh packet.
Combining Ingredients:
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Add the melted butter and salt to the yeast mixture. Stir until well combined.
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Gradually add the flour, one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms.
Kneading the Dough:
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add more flour, a tablespoon at a time. Kneading develops the gluten, resulting in those wonderfully soft and fluffy rolls.
First Rise:
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Shaping and Second Rise:
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Gently punch down the dough to release the air. Divide the dough into 8-12 equal pieces (depending on desired roll size).
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Shape each piece into a smooth ball and place them on a baking sheet lined with parchment paper, leaving some space between them.
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Cover the rolls loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled in size.
Baking:
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Preheat oven to 375°F (190°C).
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Brush the risen rolls with the beaten egg wash and sprinkle with sesame seeds or coarse sea salt, if desired.
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Bake for 18-22 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
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Remove from oven and let cool slightly on a wire rack before serving.
Tips for Success:
- Warmth is Key: Ensure your milk is the correct temperature for yeast activation. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Don't Overknead: Overkneading can result in tough rolls. Aim for a smooth, elastic dough.
- Proofing Environment: A warm, draft-free place is ideal for the first and second rises. You can even use a proofing box or your oven with the light on (but don't turn the oven on!).
Variations:
- Herb Rolls: Add 1-2 tablespoons of dried herbs, such as rosemary, thyme, or oregano, to the dough.
- Sweet Rolls: Add 2-3 tablespoons of sugar to the dough and brush the baked rolls with a simple glaze made from powdered sugar and milk.
- Garlic Rolls: Add 1-2 cloves of minced garlic to the dough.
Nutritional Information (per roll, approximate):
- Calories: 150-200
- Fat: 5-8g
- Carbohydrates: 25-30g
- Protein: 4-6g
(Note: Nutritional information is an estimate and may vary depending on ingredients used.)
These big, fat yeast rolls are guaranteed to become a family favorite. Enjoy the delicious aroma filling your kitchen and the satisfying feeling of creating something truly special from scratch. They're perfect with soups, stews, or simply enjoyed on their own with a pat of butter. Happy baking!