Who has been cooking and cooking and cooking? Same here. The payoff is making my family things they LOVE and swoon over. In fact, I made these yeast rolls the other night and left me ONE roll! Seriously. What they didn’t know is that I stashed a whole tray in the freezer for later. I’ll decide if I will share them later:)
For many years, I was intimidated by the process of making yeast bread. I didn’t want to spend all day in the kitchen and then have lackluster results. Once I tried this recipe, there was no reason not to bake fresh rolls and often. And like I said, make a double batch and toss a tray in the freezer. I pop the frozen rolls in the oven at 325 degrees and heat until warm.
Don’t forget to slather them with your favorite butter (mine is Plugra). Dust with some sea salt for an added bang. Welcome to your new family favorite, just in time for your Easter or Passover family gathering.Print
Stress Baking Series: Yeast Rolls
- Preheat oven to 375°
- In the bowl of a stand mixer, add warm water, 110-115° F (NOT HOT), sugar, oil, and yeast. Stir lightly. Let stand 15 minutes. Should be bubbly.
- Stir in salt and beaten egg to yeast mixture.
- Add 2 ½ – 3 cups of flour and use the dough hook to knead at medium speed for 5 -7 minutes. Dough will be sticky. Add additional flour, 1 TBSP at a time if needed to make the dough manageable.
- Let dough sit in mixer bowl for 10 minutes.
- Grease or spray with Pam a pan or cookie sheet.
- Spray your hands with Pam or grease them with Crisco.
- Remove dough from bowl and knead gently a couple of times.
- Pinch dough in equal size balls. If you want to be exact, you can weigh the balls.
- Form dough into a ball and place in pan making sure they don’t touch.
- Let rise 20 minutes.
- Bake about 10 minutes or until golden brown.
- Baste with butter.
Make sure your yeast is fresh. Check the date before you begin.
Use Active Dry Yeast. Yeast is available in a host of different varieties so be sure to check the package.
Be careful not to add too much flour. You don’t have to add all 3 ½ cups of flour especially if you live in a humid climate. Use your judgement. Dough will be sticky, but that is as it should be. Adding too much flour can make the rolls dense.
The dough will be sticky. It really helps to keep your hands sprayed with Pam or greased with Crisco.
Can’t wait to try this recipe
Hope you like the rolls as much as I do, Sue!
I dibble and dabble in a lot of different rolls recipes and this is by far the best. No kidding, THE BEST! The dough will be a little wet, but it’s sooooo worth it in the end. Thanks Minette
Kristen, I’m so glad you like the rolls! This recipe was a game changer for me.
Thanks so much for the recipe! Two questions: 1) Do you freeze the dough after you make the rolls, but before you let it rise? and 2) Approximately how many rolls does a recipe make? Can’t wait to make these. What a wonderful way to start the holiday season! You’re the best.
You are so very welcome!
1) I par-bake the rolls. Bake enough until they rise but aren’t browned. Then I remove from oven. Let cool and then freeze.
2) the number of roll will depend on the size you make them. I usually get 12 out of one recipe…
I made this recipe for Easter 2020. It was a huge hit!
So glad y’all like the rolls!!! Thanks for giving them a try.
I think I’m going to try this recipe for thanksgiving!!
Let us know how you like the rolls, Cindy
10 Comments on Easy 60-minute Yeast Rolls Recipe