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Old-Fashioned Yeast Rolls with a Modern, Foolproof Method Recipe

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4.2 from 12 reviews

These Old-Fashioned Yeast Rolls combine a nostalgic recipe with a modern, foolproof method that guarantees soft, fluffy, and buttery rolls every time. Perfectly golden-baked and enriched with butter, these rolls are ideal for family dinners, holiday gatherings, or any occasion that calls for a comforting homemade bread.

Ingredients

Flour Paste

  • ½ cup water
  • 3 tablespoons bread flour

Dough

  • ½ cup cold milk
  • 1 egg
  • 2 cups bread flour
  • 1 ½ teaspoons yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 4 tablespoons butter (softened)
  • ½ tablespoon butter (melted, for brushing)

Instructions

  1. Make the Flour Paste: In a small bowl, whisk together the ½ cup of water and 3 tablespoons of bread flour until smooth. Microwave the mixture in 15-second intervals, whisking after each, until it thickens to a consistency thick enough to stir but still pliable. If too thick, add a tiny bit more water to loosen.
  2. Combine Paste and Milk: Using an electric mixer with the whisk attachment, blend the cooled flour paste with ½ cup of cold milk until smooth. Then beat in 1 egg thoroughly.
  3. Add Flour and Yeast: Switch to the paddle attachment and gradually add 2 cups bread flour and 1½ teaspoons yeast on low speed. Mix until the flour is completely incorporated, about 2 minutes. Allow the dough to rest for 15 minutes to develop.
  4. Add Sugar, Salt, and Butter: Add 2 tablespoons of sugar and 1 teaspoon salt, mixing on medium-low speed for 5 minutes. Then, add 4 tablespoons of softened butter gradually, incorporating it in small amounts, and continue mixing for another 5 minutes until the dough is smooth and elastic.
  5. First Rise: Turn the sticky dough out onto a lightly floured surface and knead briefly to form a ball. Place in a lightly greased bowl, cover with plastic wrap, and allow it to rise in a warm spot until doubled in size, about 1 hour.
  6. Shape the Rolls: Grease a 9-inch round cake pan. Turn the dough onto a floured surface and gently press to remove air bubbles. Pat and stretch into an 8×9 inch rectangle. Cut into 4 strips lengthwise and then each strip into 3 pieces, totaling 12 pieces. Press each piece into a 4×2 inch strip, roll tightly from one end into a cylinder, and place seam side down in the pan with 10 rolls arranged around the edge and 2 in the center.
  7. Second Rise: Cover the arranged rolls with plastic wrap and let them rise again until doubled, about 1 hour.
  8. Bake the Rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 15-20 minutes or until they are golden brown on top.
  9. Finish and Serve: Allow the rolls to cool in the pan for 3 minutes. Remove from the pan and brush the tops with ½ tablespoon melted butter. Let cool slightly before serving for best flavor and texture.

Notes

  • Ensure the butter is softened before adding to the dough for easier incorporation.
  • Microwaving and whisking the flour paste helps activate the flour, improving the final roll texture.
  • Keep the dough covered during rises to prevent drying out.
  • If your environment is cool, find a warm spot for the dough to rise, such as inside a turned-off oven with the light on.
  • These rolls freeze well; cool completely, freeze in an airtight container, and reheat by warming in the oven wrapped in foil.

Find it online: https://bitezly.com/old-fashioned-yeast-rolls-with-a-modern-foolproof-method-recipe/