Making yeast rolls doesn’t have to be a long commitment. These come together and out of the oven in only an hour.
Course: Side Dish
Keyword: bread, sweet rolls, yeast
Ingredients
1/4cupbutter
3/4cupmilkI used skim
1/4cupsugar
1/4cuphot water
1egg
2-3/4cupsflourplus more for counter
1tablespoondry active yeast
1teaspoonsalt
about 1 tablespoon butter to brush tops
Instructions
In a microwave-safe bowl, combine the butter, milk, sugar and hot water and microwave for three minutes.
Meanwhile, set up a mixer with a dough hook (or get ready to do some serious hand mixing).
Add the microwaved mixture, eggs and 1-1/4 cups of the flour to the bowl and mix well.
Add the yeast and salt, mix again.
Add the remaining 1-1/2 cups flour, and keep mixing.
Now let the mixer go on high for about 10 minutes. (Or get to kneading pretty aggressively by hand for about the same amount of time. The dough will be super sticky, so have more flour on hand.)
Liberally flour your work space and be ready to keep adding to get the dough to a non-sticky consistency. Keep kneading and adding flour until it’s not going to stick to your counter when you roll it out.
Roll the dough out into about an 18-inch circle and use a pizza cutter or knife to cut the circle into wedges. (I cut mine into 16ths for perfect dinner roll size.)
Roll up each wedge, starting with the wider end and place on a greased baking sheet.
Put the sheet in a warm spot in your kitchen and cover with a clean kitchen towel. Let the rolls rise for 15 minutes. They should look nice and puffed up.
Bake at 375 minutes for about 10 to 12 minutes. They’ll be golden brown on top.
Right out of the oven, brush the rolls with a thin layer of melted butter and serve warm.