I absolutely LOVE yeast rolls.
This classic yeast rolls recipe really hits the spot. Find everything you need to make these delicious rolls at Harter House and Harter House World Flavors.
This classic yeast rolls recipe really hits the spot. Find everything you need to make these delicious rolls at Harter House and Harter House World Flavors.
This recipe is adapted originally
from the Farm Journal's Homemade Bread book
(copyright 1969!). This is a very good, reliable recipe and really didn’t need
much tweaking.
While these are totally delicious, another
version can be stuffed with ground beef, pepperoni and cheddar cheese. I understand, It is mind-blowing.
Technique-wise, this recipe is
really pretty easy. It's been adapted from a hand-mixed version to a stand
mixer version thus making it even more easy to have delicious homemade yeast
rolls. Over 2/3 of the three hours listed as prep time below is inactive
time – time that the yeast spends rising. So while this does take some
time from start to finish, it leaves plenty of time for doing things in between
like relaxing… or cleaning the bathroom. Ha.
Since this is a yeast roll recipe,
the yeast is a very important component. The yeast is bloomed very simply in
warm water. As you can see below in the course of five minutes, the yeast is
fed by the water and starts to get bubbly and activated. This reaction is the
yeast coming back to life, ready to work on rising the bread dough it’s about
to go into.
Something else I like about this
recipe is that it uses all purpose flour. No need for bread flour. Which is
good because this roll remains a little more tender than breads with bread
flour. I also use shortening in this recipe, staying true to the old-school
1960′s bread-making style. If you don’t wish to use shortening, you can use
butter instead.
As I said before, this recipe takes
a while because the yeast needs to rise twice, for a total of about two hours
and fifteen minutes. Below you can see the bread after the first rise and how
it looks after it’s been kneaded (step #9 in the recipe). Like many roll
recipes, this one calls for the bread to be portioned into rolls before it goes
into it’s second proof (yeast rising).
I’m a big fan of butter on bread so
I like to butter these rolls both before they go into the oven and after they
come out of the oven. The application of melted butter prior to baking helps
the roll produce a brown and crisp crust on the outside. The buttering
after baking gives the roll a long-lasting soft, tender crumb.
While this bread can be used as a
savory dish accompaniment, my favorite way to have it is slathered with yet
more butter on the inside and topped with some homemade marmalade. If
you don’t have any on hand, fear not – these rolls taste great with just about
any type of jam you can find. If you’re keeping these more than one day, simply
pop them into the fridge in an air-tight container and reheat in the microwave
for 45 seconds while covered with a damp paper towel. The butter on the outside
helps to keep the bread soft and moist, and the rolls actually taste very good
reheated that way.
Now that you’re pining for some
fresh baked bread, on to the recipe!
Yield: 12 rolls
Classic
Yeast Rolls Recipe This classic yeast rolls recipe
produces tender, tasty rolls. These are versatile enough to serve alongside
dinner or to eat alone with butter and jam for a light breakfast. Enjoy!
Ingredients:
- 1 cup whole milk
- 3 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 3 tablespoons shortening
- 1-3/4 ounce package of yeast
- 1/4 cup warm water
- 4 1/2 cups all-purpose flour
- 1 large egg
- 2 tablespoons melted salted butter
Method:
- Combine milk, sugar, kosher salt and shortening in a
small sauce pan and just barely heat, until shortening melts. Set aside
for the moment.
- Sprinkle yeast on the warm water and stir. Allow to sit
for 5 minutes so yeast can bloom.
- In the bowl of a stand mixer, combine the milk mixture
and one cup of flour. With the paddle attachment, stir on medium for one
minute. Add the yeast/water and egg and stir again on medium until just
smooth.
- Continue with the paddle attachment on medium speed and
add two cups of flour. Mix well and then switch to the dough hook.
- Using the dough hook, add two more cups of flour and
mix until dough is smooth. It will still be rather sticky.
- Turn the dough out onto a clean surface and manually
knead in the last half cup of flour. The dough will still be a little
sticky but will be workable with your hands. Add more flour if you feel
dough is still too sticky. It shouldn't stick to your hands when you're
kneading.
- Spray a bowl with nonstick spray and place dough in
bowl. Flip dough once and cover the bowl with plastic wrap.
- Allow to rise in a warm place until doubled, about an
hour and a half.
- Turn out on a lightly floured surface and toss to coat
with flour. Knead about 15 strokes until bread is smooth.
- Shape into 2" balls and place evenly spaced apart
in a greased pan.
- Brush with melted butter then cover again and let rise
another 45 minutes.
- About 15 minutes before the rolls are ready to go into
the oven, preheat to 375 ºF.
- Bake for 25 to 30 minutes, until golden brown. Run a
cold stick of butter over the rolls to coat with butter after coming out
of the oven.
- Turn rolls out onto wire rack and serve hot.
Store leftover rolls in the fridge
in an air tight container. Reheat rolls in microwave for 45 seconds covered
with a damp paper towel.
Prep: 3 hours Cook: 30 minutes
Total: 3 hours, 30 minutes
Total: 3 hours, 30 minutes
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