Description
These soft and fluffy yeast rolls are perfect for any meal, featuring a tender crumb and a golden-brown crust. Made with simple ingredients and a straightforward mixing and kneading process, they’re ideal for a beginner baker looking to master classic homemade bread rolls.
Ingredients
Scale
Dough Ingredients
- 1 cup lukewarm water
- ½ cup unsalted butter, at room temperature
- 2 tablespoons active dry yeast
- 3 tablespoons sugar
- 2 eggs
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
Instructions
- Prepare the dough: In a mixing bowl or the bowl of a stand mixer, combine warm water, butter, yeast, sugar, and eggs. Stir well until the mixture is smooth and then let it rest for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Add flour and salt: Add the all-purpose flour and salt to the wet ingredients. Mix thoroughly until a shaggy dough forms, making sure to scrape down the sides of the bowl so no dry flour remains visible.
- Knead the dough: Knead the dough by hand for 8 to 10 minutes until it becomes smooth and soft. Alternatively, use a stand mixer fitted with a dough hook to knead for about 5 minutes until you achieve a smooth dough ball.
- Let the dough rise: Cover the bowl with a clean towel or plastic wrap and allow the dough to rise in a warm spot until it doubles in size, approximately 1 hour. Lightly oiling the dough ball can help prevent sticking.
- Shape the rolls: After the dough has risen, roll it into a log shape and use a bench scraper to divide it into 15 equal pieces. Cover these pieces with a damp cloth or plastic wrap to keep them from drying out.
- Form smooth dough balls: Take each piece and shape it into a smooth ball by flattening it slightly with the palm, folding all edges to the center, then turning it over and cupping it in your palm while making circular motions to tighten the ball. Each roll should take less than 30 seconds to shape.
- Arrange and proof the rolls: Place the shaped dough balls evenly in a 9×13-inch casserole pan, arranging them in 5 rows and 3 columns. Cover loosely with plastic wrap and let them rise until almost doubled—about 30 minutes.
- Preheat and bake: Preheat your oven to 400°F (200°C). Bake the rolls for 15 to 18 minutes until they develop a golden-brown color on top.
- Finish and cool: Optionally, brush the tops of the hot rolls with melted butter for extra flavor and softness. Then transfer them to a wire rack and let cool for about 15 minutes before serving.
Notes
- Storage: Once cooled, store leftover rolls in an airtight container at room temperature for 3 to 4 days.
- Reheating: Warm rolls taste best; reheat by placing them in a 350°F oven for a few minutes or microwaving for 15 to 30 seconds.
- Freezing: Freeze room-temperature rolls in a freezer-safe bag or container for 3 to 6 months. Thaw in the fridge and reheat before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 3.5g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
