Easy Yeast Rolls for Beginners

Easy yeast rolls for beginners

Who doesn’t love soft dinner rolls? And this easy yeast rolls for beginners recipe will make you a bread boss! Rolls are perfect for so many things. You can eat them with soup, as an accompaniment to a meal, or just on their own. Homemade dinner rolls are also great for sandwiches!  But it’s not always easy to find good bread rolls in the shops, and sometimes you want something extra special. This recipe is for easy yeast rolls for beginners that you can make with no special tools!

Ingredients you’ll need for these easy yeast rolls for beginners:

  • Flour – this is the staple ingredient for this recipe. We use King Arthur All purpose flour
  • Active dry yeast – this particular type of yeast will help leaven the rolls providing an airy, light texture. We use Red Star active dry yeast.
  • Salt – as with all recipes, salt makes things taste better! Alongside the butter in these rolls, it adds an extra layer of savory goodness to every bite.
  • Eggs – Large eggs are used in this recipe. Get them out and set them on the counter to come to room temperature.
  • Warm milk – Using whole milk instead of water in this recipe gives the rolls a richer flavor, and incredible texture.
  • Sugar – White table sugar jump starts the yeast and adds just a hint of sweetness to this dough.
  • Butter – we use salted butter in this recipe, which is what we keep on hand in our house.

Method

Step 1 (Dough Prep)

  • Whisk together the flour and salt, Set aside. Whisk the yeast and sugar into the warm milk and let stand for 5 minutes. Whisk the eggs and butter into the milk mixture. Make a well in the flour mixture and pour the milk into the middle. Use a stiff spatula to mix the wet and dry ingredients together thoroughly.
  • Cover the bowl with a warm moist dish towel for 15 minutes.
  • Uncover the dough and dump out onto a lightly floured work area. Dust the dough with flour and knead for 5 minutes or until the dough forms a stiff ball. Oil a bowl with vegetable oil and place the dough ball seam side down into the bowl. Cover the top of the dough 2 teaspoons of vegetable oil to prevent cracking. Cover the bowl with a warm moist dish towel. Place the covered bowl in a warm place to rise. It should take about one hour for the dough to double in size.

Step 2 (Proving)

The second step of this recipe is proving, which is the process of letting the dough rise.

You might be wondering: why do we need to let our dough rise? Well, there are a few reasons why rising makes such a big difference to your finished product:

  • It improves texture by adding air bubbles into the mix – those little pockets of air will make sure that when they bake they become fluffy and soft instead of dense and heavy like an old brick would!
  • It improves flavor by letting sugar caramelize – this means that when baked properly (i.e., not burnt), your homemade bread rolls will taste exactly as good as store-bought ones!

Step 3 (Shaping)

Shaping the dough is simple. Decide how many rolls you want and divide out the dough by cutting it into that many pieces.With this recipe, you can make 24 large rolls that you can bake up in one pan. You may also divide the dough balls out into smaller pieces and place 3 small balls into muffin tins to make clover leaf rolls. If you put all the rolls into a baking pan, they will bake with crunchy tops and tender and fluffy centers.

Pour out dough onto the floured surface. Using floured hands, pat dough out to be about the size of the pan you will be using. Use a bench scraper to cut the dough long ways into 2 halves. Now cut each of those long halves again longways. Now cut across the middle. Now cut those into 3 pieces. You will have 24 pieces. At this point, you can roll these into balls using a stretching method. Simply make an okay sign with your thumb and pointer finger, and push the dough through the okay hole. Using the pointer finger of your other hand, push the dough through. It kinda forms a little balloon! Now place that twisted side down into the corner of the buttered pan, and repeat with all. Cover the rolls with plastic wrap that has been lightly sprayed with oil. These make pretty big rolls, so you can also use a bigger pan, or 2 pans, and make smaller rolls.

Step 4 (Second Proving)

Prove the dough for a second time. This will take another hour, depending on how warm your kitchen is. The dough should double in size, so use your judgement to decide when it’s ready to be baked.

If you are cooking these in an oven with no proofing basket/dough frames, simply put them somewhere warm—like under light bulbs inside your oven, or on top of a dryer that is on. It’s important that they don’t get too hot though—80-90°F / 26-32°C is ideal—and make sure they’re still covered with plastic wrap while proofing here as well since air flow is necessary for proper gluten development.

Step 5 (Bake)

Preheat the oven to 350°F.

Pop the rolls into the hot oven and bake for 35 minutes, or until golden brown on top. To check for doneness, insert a digital thermometer and look for an internal temperature of 185-190F. If rolls begin to brown, but are not yet done, loosely cover with a sheet of foil for remainder of cooking.

Step 6 (Gloss with Butter)

Once the rolls are pulled out of the oven, you will want to rub them with butter to give them that glossy and delicious look. This will not only make them look amazing, but the taste is pure heaven. Just un-wrap the end of a stick of butter, and rub it over the tops and sides until they are all glossy and ready to serve.

Variations

Once you’ve mastered the basic recipe, it’s time to make some variations. Making clover-leaf rolls is so easy! Just make smaller balls of dough and add 3 each to each spot in a muffin tin! You can also add flavorings to your bread dough before shaping and baking your rolls. Try adding herbs like rosemary or chives into the dough at the beginning.  You could sprinkle them with everything but the bagel seasoning before they go in the oven for some additional flavor!

Once they’ve gone through their first rise and you are forming the balls, feel free to fill them with whatever you like: pesto and cheese; pepperoni, salami slices—the possibilities are endless! The filling should go in first so when they bake up again after shaping into balls/rolls, they’ll ooze out all over everything else inside there too – yum!

It’s true: homemade yeast rolls recipes require more time than store-bought ones do (not necessarily money though!). But once you see how easy this process really is for making soft flavorful loaves at home–and how much better tasting than store bought versions–we think it will become an instant favorite around here too!

Homemade bread rolls are a great way to add flavor and texture to any meal.

Homemade bread rolls are a great way to add flavour and texture to any meal.

They’re easy to make, delicious and can be eaten with a variety of meals. They’re also incredibly versatile – you can make them in many delicious ways!

Some people think that homemade bread rolls are hard to make, but this isn’t true at all! You just need the right ingredients and some time on your hands. These truly are easy yeast rolls for beginners.

Whether you’re looking for a new way to enjoy dinner or just want some new flavors in your life, homemade bread rolls are the perfect solution. They’re easy to make and can be made in any shape or size you like!Easy

yeast rolls in a pan with one roll on a plate and a blue napkin

Easy Yeast Rolls for Beginners

Cook Time: 45 minutes
Course: baking
Cuisine: baking
Keyword: baking
Servings: 24 large rolls
Calories: 176kcal
Author: Bruce and Dina Miller

Ingredients

Ingredients for easy yeast rolls for beginners

  • 2 cups warm whole milk 105 - 110 degrees
  • 4 1/2 teaspoons active dry yeast
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup butter melted and cooled
  • 6 1/4 cups flour substitute 1 1/2 cups white whole wheat for firmer loaf
  • 1 tablespoon salt

Instructions

Directions for easy yeast roll dough:

  • Whisk together the flour and salt, Set aside.
  • Whisk the yeast and sugar into the warm milk and let stand for 5 minutes.
  • Whisk the eggs and butter into the milk mixture.
  • Make a well in the flour mixture and pour the milk into the middle. Use a stiff spatula to mix the wet and dry ingredients together thoroughly.
  • Cover the bowl with a warm moist dish towel for 15 minutes.
  • Uncover the dough and dump out onto a lightly floured work area. Dust the dough with flour and knead for 5 minutes or until the dough forms a stiff ball. Oil a bowl with vegetable oil and place the dough ball seam side down into the bowl. Cover the top of the dough 2 teaspoons of vegetable oil to prevent cracking. Cover the bowl with a warm moist dish towel. Place the covered bowl in a warm place to rise. It should take about one hour for the dough to double in size.
  • Use butter to grease a large baking pan.
  • After the dough has doubled in size, flour a work surface. Pour out dough onto the floured surface. Using floured hands, pat dough out to be about the size of the pan you will be using. Use a bench scraper to cut the dough long ways into 2 halves. Now cut each of those long halves again longways. Now cut across the middle Now cut those into 3 pieces. You will have 24 pieces. At this point, you can roll these into balls using a stretching method. Simply make an okay sign with your thumb and pointer finger, and push the dough through the okay hole. Using the pointer finger of your other hand, push the dough through. It kinda forms a little balloon! Now place that twisted side down into the corner of the buttered pan, and repeat with all. Cover the rolls with plastic wrap that has been lightly sprayed with oil. These make pretty big rolls, so you can also use a bigger pan, or 2 pans, and make smaller rolls.
  • Place the pans in a warm place until the dough has doubled in size. About 1 hour.
  • Pre-heat the oven to 350 F. Place the rolls in the oven and bake for 35 minutes. The rolls should be golden brown. At this point insert an instant read thermometer into the center of a middle roll. You are looking for 185-190 F. If not at this temp, cover with foil (loosely) and check in 10 minutes. Once rolls are done set the pan onto a wire rack and gently rub soft butter onto the tops of the rolls.

Nutrition

Calories: 176kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 321mg | Potassium: 93mg | Fiber: 1g | Sugar: 5g | Vitamin A: 112IU | Vitamin C: 0.01mg | Calcium: 33mg | Iron: 2mg
Tried this recipe?Let us know how it was!

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Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.

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