Hey there, friend! Emily Dawson here, from Emily’s Must-Try Kitchen. Today, we’re diving into a recipe that’s close to my heart – Old Fashioned Yeast Rolls. These aren’t just any rolls; they’re the kind that brings back memories of Sunday dinners and cozy holiday gatherings. Growing up in Charleston, South Carolina, the smell of baking bread always meant something special was happening. Now, I want to share that warmth with you!
This recipe is more than just flour, water, and yeast. It’s about creating something comforting, something that fills your kitchen with a delicious aroma and your heart with joy. Whether you’re a seasoned baker or just starting out, I promise you can make these perfect, soft, and fluffy rolls. So, let’s roll up our sleeves and get baking!
Why You’ll Love This Rolls Recipe
I know there are a million rolls recipes out there, but trust me, this one is special. Here’s why you’ll absolutely fall in love with it:
- Soft and Fluffy Texture: These rolls are unbelievably soft, thanks to the perfect balance of ingredients and a little bit of patience.
- Homemade Goodness: Nothing beats the taste of homemade dinner rolls. They’re so much better than store-bought!
- Easy to Make: Don’t be intimidated by yeast! This recipe is straightforward and easy to follow, even for beginners.
- Perfect for Any Occasion: Whether it’s a weeknight dinner or a holiday feast, these rolls are always a crowd-pleaser.
- Freezer-Friendly: You can easily freeze them for later, making them perfect for meal planning.
I love how versatile the rolls are. You can serve them with butter and jam, use them for mini sandwiches, or even dip them in your favorite soup. The possibilities are endless!
Old Fashioned Yeast Rolls Ingredients
Here’s what you’ll need to make these amazing yeast dinner rolls:
- 2 cups warm water (100-110℉) (475 mL)
- ¼ cup honey (85 g)
- 4 teaspoons active dry yeast (14 g)
- ½ cup salted butter, softened (113 g)
- 2 eggs
- 2½ teaspoons salt
- 7 cups all purpose flour (1000 g)
- 3-4 Tablespoons melted butter for tops of rolls
How to Make Old Fashioned Yeast Rolls: Step-by-Step
Alright, let’s get down to the nitty-gritty. Follow these steps, and you’ll be enjoying warm, fluffy rolls in no time!
- Activate the Yeast: In a bowl, stir together the warm water (100-110℉), honey, and active dry yeast. Water temperature is important; too hot, and you’ll kill the yeast; too cold, and it won’t activate. Let it rest for 5 minutes until the yeast becomes foamy on top. This step ensures the yeast is alive and ready to make your dough rise.
- Combine Ingredients: In a large mixing bowl, combine the softened butter, eggs, salt, and flour. I like to place my bowl on a scale, zero it out, and then add the flour to make sure I have the correct weight. This ensures accuracy, but don’t worry too much if you’re a little off.
- Knead the Dough: Pour in the yeast and flour mixture. Knead for 7-10 minutes by hand (or 5-7 minutes in an electric mixer with a dough hook) until the dough is elastic and smooth. The dough should be slightly tacky but not sticky. If it’s too sticky, add a little flour, one tablespoon at a time. Transfer the dough to an oiled bowl and cover with plastic wrap or a dish towel.
- First Rise: Let the dough rise for 1 hour or until almost doubled in size. The timing depends on the temperature of your kitchen. A warm spot will help it rise faster.
- Divide and Shape: Divide the dough into 30 even dough balls (golf ball sized), usually 58-60 grams each. I cut and roll half, then cut and roll the other half. You can weigh the dough, then divide it by 30 to calculate how much each ball of dough should weigh.
- Roll the Dough Balls: Roll each dough ball into a smooth ball by cupping the hand in a “C” shape over the roll and moving it around in a small circle on a flat work surface. Pressing your hand gently onto the roll and putting pressure on it will help to keep the top in place while the circular motion drags the edges under, stretching the dough taught to make it smooth and even on top. Practice doing it with both hands!
- Second Rise: Transfer the rolls into a greased 11 x 18 inch baking pan with rims, about 6 rows of 5 rolls. Spray with baking spray (so they don’t dry out) and cover to rise for about 1 hour until doubled in size (gaps should be filled in), then check them. They may need a little longer to rise if it’s cooler. Preheat the oven to 375℉ at the 45-50 minute mark.
- Bake: Bake at 375℉ for 15-16 minutes on the middle or bottom shelf. This will help make sure the bottoms are nice and browned.
- Butter the Tops: After removing the rolls from the oven, melt 3-4 Tablespoons of butter and brush the tops of the rolls while they’re still hot. I’ve also rubbed the butter stick straight onto the hot rolls, use whichever method you like!
Pro Tips for the Perfect Yeast Rolls
Here are a few extra tips to ensure your rolls turn out perfectly every time:
- Water Temperature: Make sure your water is between 100-110℉. Too hot, and you’ll kill the yeast; too cold, and it won’t activate.
- Don’t Overknead: Overkneading can result in tough rolls. Knead until the dough is smooth and elastic.
- Proper Rising: Give the dough enough time to rise in a warm place. This is crucial for a light and airy texture.
- Even Baking: Bake the rolls on the middle or bottom rack to prevent the tops from browning too quickly.
- Butter, Butter, Butter: Don’t skimp on the butter! It adds flavor and keeps the rolls soft.
I find that using a kitchen scale for measuring the ingredient is a game-changer. It ensures consistency and accuracy, especially when it comes to flour. It’s the perfect way to achieve consistent results every time you make the recipe.
Common Mistakes to Avoid When Baking Dinner Rolls
We all make mistakes in the kitchen – it’s part of the fun! Here are a few common pitfalls to watch out for:
- Killing the Yeast: Using water that’s too hot will kill the yeast. Always check the temperature.
- Not Enough Rising Time: Rushing the rising process will result in dense rolls. Be patient!
- Overbaking: Overbaking will dry out the rolls. Keep a close eye on them in the oven.
- Using Old Yeast: Old yeast may not activate properly. Check the expiration date before using.
- Ignoring the Metric: Baking is a science! Ignoring the metric system can sometimes lead to inconsistent results.
Yeast Rolls Recipe Variations
Want to mix things up? Here are a few delicious variations to try:
- Garlic Herb Rolls: Add minced garlic and your favorite herbs (like rosemary or thyme) to the dough.
- Cheese Rolls: Sprinkle shredded cheese on top of the rolls before baking.
- Sweet Rolls: Add a cinnamon-sugar swirl to the dough before shaping the rolls.
- Potato Rolls: Substitute some of the flour with mashed potatoes for extra soft and moist rolls.
- Whole Wheat Rolls: Replace half of the all-purpose flour with whole wheat flour for a healthier twist.
I love experimenting with different flavors and ingredients. Don’t be afraid to get creative and make the recipe your own. You can add a little parmesan cheese, or even some everything bagel seasoning. It’s all about having fun and finding what you love!
How to Store Homemade Dinner Rolls
Here’s how to keep your rolls fresh and delicious:
- Room Temperature: Store the rolls in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, keep them in the refrigerator for up to a week. Reheat before serving.
- Freezer: To freeze, wrap the rolls tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2-3 months. Thaw at room temperature before reheating.
To reheat, wrap the rolls in foil and warm them in a 350℉ oven for about 10-15 minutes, or until heated through. You can also microwave them for a few seconds, but they may become a little less soft. Freezing them is easy, and will save you a lot of time later. You so can make the dough in advance, and then bake them fresh when you re ready.
Frequently Asked Questions (FAQ)
Got questions? I’ve got answers!
- Can I use instant yeast instead of active dry yeast? Yes, you can. Use the same amount, but you don’t need to activate it in water first. Just add it directly to the flour.
- Can I make the dough ahead of time? Absolutely! You can make the dough, let it rise, and then refrigerate it overnight. Just bring it to room temperature before shaping and baking.
- Why are my rolls not rising? This could be due to several reasons: the yeast might be old, the water might not be warm enough, or the dough might not be in a warm enough place.
- Can I make these rolls without eggs? Yes, you can, but the texture might be slightly different. Try adding a tablespoon of applesauce or yogurt to the dough to compensate for the moisture.
- How do I prevent the rolls from drying out? Make sure to cover them while they rise and bake them on the middle or bottom rack of the oven. Brushing them with butter after baking also helps.
Serving Suggestions for Your Rolls
These rolls are delicious on their own, but here are a few ideas for serving them:
- With Butter and Jam: A classic combination that never disappoints.
- As Sandwich Rolls: Use them to make mini sandwiches with your favorite fillings.
- With Soup or Stew: Perfect for dipping into warm, comforting soups and stews.
- Alongside a Roast Dinner: A must-have for any roast dinner.
- As Part of a Holiday Feast: A guaranteed crowd-pleaser for Thanksgiving, Christmas, or Easter.
I always serve these rolls with my famous cobbler recipes. The sweetness of the cobbler and the savory flavor of the rolls create a perfect balance. You can find my cobbler recipes on my website or through my meal planning app. I’m so excited for you to try this recipe. I know you’ll love it just as much as I do. Happy baking!
