Best Homemade Yeast Rolls Recipes

EASY NO-YEAST HOMEMADE DINNER ROLLS

Steps:

• Mix dry ingredients.
• Add milk and mayo.
• Stir until mixed well.
• Spoon into greased muffin tins.
• Bake at 350 for approximately 15 minutes until golden brown.

HOMEMADE YEAST ROLLS

Steps:

• Preheat the oven to 400 degrees F.
• Melt 1 stick of the butter in a small saucepan, then bring to a boil and cook until there are light brown specks in the butter, 3 to 4 minutes. Pour the browned butter into a small bowl and whisk in the sugar until dissolved. Whisk in the milk; the mixture should be lukewarm, around 110 degrees F. Next, whisk in the active dry yeast. Set aside until foamy, 5 minutes.
• In a large bowl, mix together the flour and salt. Make a well in the center, add the eggs and whisk the eggs together with a fork. Pour the browned butter mixture into the well. Using a fork, gradually incorporate the flour into the liquids. Continue stirring just until a shaggy dough comes together. Transfer to a lightly floured work surface and knead with floured hands until the dough becomes very smooth, about 5 minutes.
• Lightly grease a large bowl with olive oil. Add the dough, turning it once to coat. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour.
• Punch down the dough. Melt the remaining 1/2 stick of butter and use half of that to grease the bottom and sides of a 9-by-13-inch baking dish. Divide the dough into thirds and divide each third into 10 balls. To create smooth tops: roll each ball between your palms, and then stretch the dough across the top of the ball, pinching the excess at the bottom.
• Place the dough balls, seam-side down, in the prepared baking dish -- 5 to the short side, 6 to long side. Cover and let rise until slightly puffy, 30 minutes. Brush the tops with the remaining butter and sprinkle generously with flaky sea salt.
• Bake until the tops are golden brown and the rolls sound hollow when lightly tapped, 15 to 17 minutes. Serve warm.

DIVAS CAN COOK GRANDMA'S HOMEMADE YEAST ROLLS

Steps:

• In a large bowl, add 1 1/4 cups flour.
• Add in the yeast and whisk until combined. Set aside.
• In a saucepan over medium heat, add milk, sugar, and shortening.
• Stir constantly until shortening has melted. Do not boil.(check the back of your yeast package to see how hot the liquid needs to be in order to activate the yeast. It is usually between 115-130 degrees F. Use a cooking thermometer).
• When the liquid reaches the recommended temperature, pour it into the flour mixture.
• Add in the egg.
• Beat on low speed for 1 minute and then on high speed for 3 minutes.
• Add in the salt and the remaining flour (2 cups).
• Use your hands or a rubber spatula to incorporate the rest of the flour until a soft dough forms.
• Grease a plastic bowl with vegetable oil and place the ball of dough into the bowl.
• Cover and refrigerate for at least 2 hours.
• Remove from the refrigerator and punch down the dough with your fist to release the air.
• Spread a thin layer of melted butter on the bottom of a 9x13 pan.
• Take chunks of the dough and form it into desired shape.
• Dip the dough in a bowl of melted butter and place it in the pan.
• Repeat with the remaining dough. Keep the rolls close together.
• Cover the pan with a thin kitchen towel and let sit in a warm place for at least 1 -1 1/2 hours. The rolls will double in size.
• Bake for 10-14 minutes or until golden.
• Brush them with honey butter or herb butter if desired.

HOMEMADE OATMEAL YEAST ROLLS

Steps:

• Place all ingredients except melted butter in bread machine pan, select Dough setting, and press Start.
• When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Gently roll and stretch dough into an 18-inch rope.
• With a sharp knife, divide dough into 12 pieces.
• Grease a large baking sheet. Shape each piece into a round ball; flatten slightly; place on baking sheet. With a sharp knife, cut an X in the top of each roll. Cover and let rise 30-45 minutes until doubled.
• Preheat oven to 425°F Brush each roll with melted butter. Bake for 12-15 minutes until brown. Serve.

DUGGAR HOMEMADE YEAST ROLLS

Steps:

• Combine the shortening, sugar, salt, yeast, and 2 cups of the flour in a large bowl and cut with a pastry cutter.
• Beat 2 eggs in a 2-cup measuring cup, then fill cup to the 2-cup mark with hot water; pour over the dry mixture.
• Slowly knead in the remaining 3 cups flour until dough is a smooth elastic consistency.
• Cover bowl loosely with plastic wrap and let rise for 20 minutes in a warm oven. Then pour the dough onto a floured surface.
• Knead. Flatten with hands into a large pizza shape. Cut with pizza cutter into 16 triangle-shaped slices.
• Roll up from the wide end to the point. Place the rolls in two greased 9x13-inch pans, bending into crescent shapes and leaving space for the rolls to double in size.
• Let rise in a warm (but not hot!) oven at least 20 minutes or until doubled.
• Remove from oven.
• Preheat oven to 375°F Bake the rolls for 20 to 30 minutes, depending on how brown you prefer.
• When done, immediately brush with the melted butter.

CHRIS' HOMEMADE YEAST ROLLS

Steps:

• Turn on the light in your oven before starting. This will allow the oven to heat up slightly and makes a nice proofing cabinet.
• Place the yeast and 1 TBS sugar into the hot water and mix well, set aside and let bloom until very frothy, this takes about 5-10 minutes.
• Place the flour, 4 TBS sugar, butter, salt, and egg into a large mixing bowl (preferably a mixer with a dough hook). Add the yeast mixture and start the dough hook on a low speed. Let the mixer incorporate all the yeast mixture, it will be too dry at this point. You will need to add more warm water to the dough as it mixes, but just a tsp at a time. The dough will come together and pull away from the sides of the bowl all at once, and if you add too much water, you will get a sticky mess. If you do add too much water, just add some more bread flour, a little at a time until you get a spongy dough ball that doesn't stick to your fingers.
• Knead the dough for 5-10 minutes until it becomes soft and elastic. Adding only enough flour to keep it from getting sticky.
• Shape the dough into a ball with the smooth part to the top. Place into an oiled bowl and turn over to coat all the sides of the dough. Place the bowl into the oven and let it rise until doubled in size. This will take about an hour or so.
• Remove the dough from the oven and punch it down and remove it from the bowl to a lightly floured surface. Cut the dough into strips and then into pieces that weigh 2 ounces each. Shape each 2 ounce piece into a ball making sure to seal the cut edges into the dough so it will rise properly.
• Place the rolls into an oiled 12 x 16 pan and place back into the oven to rise again. Once they have doubled in size again, turn the oven on to 420 degrees. Bake the rolls until golden brown.
• Mix your melted butter and honey in a small bowl and then brush over the hot rolls as soon as you remove them from the oven.
• Serve.

HOMEMADE YEAST ROLLS

Steps:

• Mix together first 3 ingredients. Crumble into mixture 2 packages or 2 cakes yeast. Stir until yeast is dissolved.
• Stir in beaten eggs, shortening & sifted flour. Turn mixture onto floured board. Knead until smooth and elastic. Place in greased bowl, cover and let rise in warm place until double in bulk.
• Knead again and let rise again until double in bulk. Shape into rolls and let rise until almost double in bulk.
• Bake at 425 degrees until golden brown. Watch temperature, as may be too hot in some ovens.

HOMEMADE YEAST ROLLS

Steps:

• 1. IN A LARGE BOWL, ADD 1 1/4 CUP FLOUR AND YEAST. MIX WITH WHISK UNTIL COMBINED. SET ASIDE
• 2. IN A SAUCEPAN, OVER MEDIUM HEAT, ADD MILK, SUGAR AND SHORTENING. STIR CONSTANTLY UNTIL SHORTENING HAS MELTED. DO NOT BOIL. ( CHECK ON THE BACK OF YOUR YEAST PACKAGE TO SEE HOW HOT THIS LIQUID NEEDS TO BE. IT'S USUALLY BETWEEN 115-130 DEGREES. USE A COOKING THERMOMETER IF NEEDED)
• 3. POUR MILK MIXTURE INTO FLOUR MIXTURE.
• 4. ADD IN THE EGG.
• 5. BEAT ON LOW SPEED FOR 1 MINUTE AND THEN ON HIGH SPEED FOR THREE MINUTES. ( THIS WILL HELP GET THEM LIGHT AND FLUFFY)
• 6. NEXT, ADD IN THE SALT AND THE REST OF THE FLOUR ( 2 CUPS)
• 7. USE YOUR HANDS OR A RUBBER SPATULA TO MIX IN THE FLOUR UNTIL A SOFT BALL OF DOUGH FORMS.
• 8. GREASE A BOWL WITH VEGETABLE OIL AND PLACE THE BALL OF DOUGH INTO IT. COVER AND REFRIGERATE FOR AT LEAST 2 HOURS.
• 9. REMOVE FROM REFRIGERATOR AND PUNCH DOWN THE DOUGH WITH YOUR FIST TO RELEASE THE AIR.
• 10. SPREAD A THIN LAYER OF MELTED BUTTER IN THE BOTTOM OF A 9X13 PAN.
• 11. TAKE A CHUCK OF DOUGH AND FORM IT INTO YOUR DESIRED SHAPE. (DIP THE DOUGH IN BUTTER OR BRUSH ON THE BUTTER.) AND PLACE IT INTO THE PAN.
• 12. NEXT COVER THE PAN WITH A THIN KITCHEN TOWEL AND LET SIT IN A WARM PLACE FOR AT LEAST 1 1/2 HOURS. (WAIT TO BAKE THEM UNTIL YOU ARE READY TO SERVE YOUR MEAL SO THEY WILL BE PIPING HOT.
• 13. BAKE FOR 10-14 MINUTES OR UNTIL GOLDEN. KEEP AN EYE ON THEM AFTER 10 MINUTES. WHEN THEY COME OUT OF THE OVEN BRUSH THEM WITH BUTTER.
• 14. BAKE AT 350 DEGREES