Old Fashioned Yeast Rolls Recipe
If you have ever dreamed of pulling soft, fluffy, golden dinner rolls right from the oven, you are in for a treat with this Old Fashioned Yeast Rolls Recipe. These rolls have that perfect balance of lightness and richness, with a tender crumb that melts in your mouth and a beautifully browned crust that invites you to take just one more bite. Whether it’s a holiday feast or a cozy family dinner, these classic yeast rolls hold the kind of warm comfort that brings everyone to the table with eager hands and happy hearts.
Ingredients You’ll Need
With just a handful of staple ingredients, you’ll create a dough that’s forgiving and versatile, delivering softness, flavor depth, and the perfect golden color to your rolls. Each ingredient plays a vital role, from the warm milk that activates the yeast to the butter that enriches every bite.
- Warm milk (1 cup, about 110°F): Feeds the yeast and keeps the dough soft and tender.
- Active dry yeast (1 packet, 2 1/4 teaspoons): The magic agent that makes your rolls rise and become airy.
- Granulated sugar (1/4 cup): Gives the yeast a sweet boost and adds a subtle sweetness to the rolls.
- Unsalted butter (1/4 cup, softened): Adds rich flavor and moistness to the dough.
- Large egg (1): Provides structure and a lovely golden hue.
- Salt (1 teaspoon): Balances sweetness and enhances all the flavors.
- All-purpose flour (3 1/2 cups, plus more if needed): The base that builds the dough’s body and texture.
- Melted butter (2 tablespoons): For brushing the rolls fresh from the oven for that irresistible sheen and taste.
How to Make Old Fashioned Yeast Rolls Recipe
Step 1: Activate the Yeast
Begin by warming your milk to about 110 degrees Fahrenheit—this warmth wakes up the yeast without killing it. Combine the warm milk and sugar in a large bowl, then sprinkle the yeast on top. Let it sit for 5 to 10 minutes until the mixture becomes foamy and bubbly, signaling that your yeast is active and ready to create the perfect rise.
Step 2: Mix in the Wet Ingredients
Next, add the softened butter, egg, and salt to the foamy yeast mixture. Stir them together thoroughly so the fats from the butter and protein from the egg blend seamlessly with the yeast, helping build a tender crumb and enrich the dough’s flavor.
Step 3: Add Flour and Knead the Dough
Gradually incorporate the flour, adding it one cup at a time. Stir until a soft dough begins to come together. Then switch to kneading by hand or with a dough hook for about 6 to 8 minutes. You want a smooth, elastic dough that springs back when pressed. If it feels too sticky, add a bit more flour—just enough to keep the dough manageable but still soft.
Step 4: First Rise
Place your dough in a greased bowl and cover it with a towel or plastic wrap. Set it somewhere warm and cozy to rise for about 1 to 1½ hours, until it doubles in size. This slow yeast activity is what gives your rolls that light, airy interior you’ll love.
Step 5: Shape the Rolls
Once risen, punch the dough down gently to release trapped air. Divide it evenly into 12 to 15 pieces, shaping each into a smooth, round ball. Place these in a greased 9×13-inch baking dish or sheet pan, spaced just right so they can puff up and touch each other when baking.
Step 6: Second Rise
Cover the tray and let the rolls rise again for about 30 to 45 minutes. During this time, they’ll get puffier and ready for baking, ensuring a light texture inside.
Step 7: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Pop the rolls into the oven and bake for 15 to 18 minutes. You’ll know they’re done when their tops are beautifully golden and invitingly fragrant.
Step 8: Brush with Butter
As soon as your rolls come out warm, brush the tops with melted butter. This step adds a glossy finish and an extra touch of richness that takes these Old Fashioned Yeast Rolls Recipe to the next level of irresistible.
How to Serve Old Fashioned Yeast Rolls Recipe
Garnishes
While the classic butter brush is hard to beat, you can also sprinkle freshly chopped herbs like parsley or rosemary for an aromatic touch. A light dusting of sea salt enhances the flavor and adds a bit of crunch if you’re feeling adventurous.
Side Dishes
These rolls complement a vast array of meals beautifully. Think hearty stews, creamy mashed potatoes, fresh garden salads, or even a cozy bowl of soup. Their neutral, buttery flavor invites pairing with both savory and sweet dishes alike.
Creative Ways to Present
For a festive flair, arrange the rolls in a circular pattern with herbs tucked in between for a rustic centerpiece. Or slice and stuff them with garlic herb butter or cheese before baking for an exciting twist that surprises everyone.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover rolls tightly in plastic wrap or place them in an airtight container at room temperature. They’ll stay soft and fresh for up to two days—perfect for quick snacks or sandwich bases the next day.
Freezing
If you want to enjoy your Old Fashioned Yeast Rolls Recipe later, freeze them after the first rise or after baking. Wrap the dough balls or baked rolls tightly in plastic and store in a freezer bag. They’ll keep well for up to 3 months.
Reheating
Reheat frozen or leftover rolls by warming them in a 325°F (160°C) oven for about 10 minutes. For extra softness, you can wrap them in foil and add a small pan of water to the oven to create steam while reheating.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast; just reduce the warm milk slightly and mix the yeast directly with the flour. The rising times may be a bit shorter since instant yeast works faster.
Why did my rolls come out dense?
Density usually means the dough didn’t rise enough or was over-floured. Make sure your milk is warm but not hot and allow the dough to double in size during rising stages. Also, knead just enough to develop elasticity without toughening the dough.
Can I make these rolls whole wheat?
You can substitute some or all of the all-purpose flour with whole wheat, but expect a denser texture and nuttier flavor. Using half whole wheat and half all-purpose flour is a great balance.
How do I know when the rolls are fully baked?
Baked rolls will be golden brown on top and sound hollow when tapped gently on the bottom. An internal temperature around 190°F (88°C) also confirms they’re done if you use a food thermometer.
Can I add seeds or toppings to the rolls?
Absolutely! Sesame seeds, poppy seeds, or even a sprinkle of coarse salt before baking add lovely texture and flavor. Just brush the tops with a bit of egg wash or milk so the toppings stick well.
Final Thoughts
Making these Old Fashioned Yeast Rolls Recipe isn’t just about baking bread—it’s about creating warmth and joy that fills your home and makes any meal feel extra special. Once you try them, they’ll become a staple you cherish for all your dinners and celebrations. So grab your ingredients, roll up your sleeves, and get ready to bake your way to a basket full of happiness.
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Old Fashioned Yeast Rolls Recipe
- Total Time: 2 hours 30 minutes
- Yield: 12–15 rolls 1x
- Diet: Vegetarian
Description
Old Fashioned Yeast Rolls are soft, fluffy, and tender dinner rolls perfect for holidays, Sunday dinners, or any meal where comforting homemade bread is desired. Made with warm milk, active dry yeast, and enriched with butter and eggs, these classic rolls have a rich flavor and golden crust. Easy to make with simple ingredients and baking in the oven, they can also be prepared ahead for convenience without sacrificing freshness.
Ingredients
Dough Ingredients
- 1 cup warm milk (about 110°F)
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour (plus more as needed)
Finishing
- 2 tablespoons melted butter (for brushing)
Instructions
- Activate yeast. In a large mixing bowl, combine warm milk and sugar, then sprinkle the yeast on top. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix wet ingredients. Add the softened butter, egg, and salt to the foamy yeast mixture and stir well to combine all ingredients evenly.
- Add flour and knead. Gradually add the flour, about 1 cup at a time, mixing until a soft dough forms. Knead the dough by hand or with a dough hook mixer for 6–8 minutes until smooth and elastic. Add a little more flour if the dough is too sticky to handle.
- First rise. Place the dough into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Shape rolls. Punch down the risen dough and divide it into 12 to 15 equal pieces. Shape each piece into a smooth ball and arrange them in a greased 9×13-inch baking dish or sheet pan.
- Second rise. Cover the shaped rolls and let them rise again for 30 to 45 minutes until they become puffy.
- Bake rolls. Preheat the oven to 375°F (190°C). Bake the rolls for 15 to 18 minutes or until the tops are golden brown and the rolls sound hollow when tapped.
- Finish with butter. Remove the warm rolls from the oven and brush the tops with melted butter to add a rich, soft finish. Serve warm.
Notes
- These rolls are perfect for holidays or Sunday dinners, providing a comforting side to any meal.
- You can prepare the rolls ahead of time by refrigerating them after shaping overnight. The next day, let them come to room temperature and rise before baking.
- If dough is sticky during kneading, add flour a tablespoon at a time until manageable but avoid making dough too dry.
- Ensure milk is warmed to about 110°F to effectively activate the yeast without killing it.
- For softer crust, cover rolls with a clean kitchen towel as they cool.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
