There’s nothing like the taste of a freshly made yeast roll with dinner or as a snack.
And the aroma of bread baking in the oven is out of this world!
But who has time to spend hours in the kitchen making fresh bread? If that’s you, you don’t have to miss out on homemade bread. These yeast rolls can be made, from start to finish, in 60 minutes or less and they taste amazing! Even if you’ve never made rolls before, you can do it! This is an easy and quick (for bread) recipe.
I always make these rolls using my Kitchen-Aid stand-up mixer.If you don’t have one, you’ll have to do it the old-fashioned way using a hand mixer and then stirring and kneading by hand.It takes a little more effort, but it’s worth it.
You’ll need these ingredients:
- 1 cup milk
- ½ cup water
- ¼ cup butter
- 4-5 cups flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 packages yeast
Combine milk, water and butter in a 2-cup glass measuring cup and heat in the microwave for about one minute.
Test the temperature with your finger. Mixture should be more than warm but not so hot it burns. The butter will not be completely melted and that’s okay.
In your mixer’s mixing bowl, combine 3-1/2 cups flour, sugar, salt and yeast. (I always buy yeast in bulk from a warehouse store. It’s much cheaper. I store the yeast in a container in the refrigerator. If you use bulk yeast, you’ll use 2 tablespoons instead of the 2 packages called for in the recipe.)
If you added the yeast last, like I always do, the yeast will be sitting on top of the flour mixture. You don’t want to pour the hot liquid directly onto the yeast. So mix it up a little bit before you add the warm liquids.
Add warm liquids to the flour mixture. Mix with paddle attachment. The dough will be very sticky.
Switch to the dough hook and start adding flour ¼ cup at a time until the dough is just a little bit sticky and forms a ball. (You don’t want to add all the remaining flour called for in the recipe at once because you may not need all of it. You can always add more flour but you can’t take it back.) If it’s not sticky, you added too much flour. But if that happens, don’t toss it! Use it anyway. The rolls will still be good just not as soft. You may not use all the flour called for and that’s okay. Just use enough to make a soft, very slightly sticky dough.
Grease a plate. Shape dough into a ball and put on the plate. Flip it over so both sides of the dough are greased. Cover loosely with plastic wrap and let rise 15 minutes.
Cut dough into four equal parts.
Cut each part into four more equal parts.
Shape into balls (16 total) and place each ball on a greased cookie sheet.
Flatten each roll slightly with the palm of your hand. Preheat oven to 400 degrees and let rolls rise 15 minutes.
Bake at 400 degrees for 7 minutes or until light golden brown.
Brush each roll with melted butter.