Old Fashioned Yeast Rolls Recipe

Mak Erot

3 min read

·

Apr 04, 2025

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Old Fashioned Yeast Rolls: A Recipe for Soft, Pillowy Perfection

Are you ready to bake some of the softest, most pillowy yeast rolls you've ever tasted? This old-fashioned recipe will transport you back to simpler times, filled with the warm, comforting aroma of freshly baked bread. These rolls are perfect for any occasion – from casual weeknight dinners to elegant holiday feasts. Let's get started!

Ingredients You'll Need:

This recipe uses simple, readily available ingredients, making it perfect for even beginner bakers. Gather these items before you start:

• 1 cup warm water (105-115°F): The temperature is crucial for activating the yeast.
• 2 ¼ teaspoons active dry yeast: Check the expiration date to ensure it's fresh.
• 1/4 cup granulated sugar: Adds sweetness and feeds the yeast.
• 1 teaspoon salt: Enhances the flavor and controls yeast activity.
• 1/4 cup unsalted butter, melted: Contributes richness and tenderness.
• 1 large egg: Binds the ingredients and adds moisture.
• 3 ½ - 4 cups all-purpose flour: Start with the lower amount and add more as needed to achieve the right consistency.
• Extra flour for dusting: Prevents sticking.

Step-by-Step Instructions:

Activating the Yeast:

1. Bloom the yeast: In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy. This ensures your yeast is active and ready to work its magic. If it doesn't foam, your yeast may be dead and you'll need a fresh batch.

Mixing the Dough:

2. Add wet ingredients: Stir in the melted butter and egg until well combined.
3. Incorporate dry ingredients: Gradually add the flour, one cup at a time, mixing until a soft dough forms.
4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. This develops the gluten, resulting in a better texture.

First Rise (Bulk Fermentation):

5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Shaping and Second Rise (Proofing):

6. Punch down: Gently punch down the dough to release the air.
7. Shape the rolls: Divide the dough into 12 equal portions. Shape each portion into a ball and place them in a greased 9x13 inch baking pan.
8. Second rise: Cover the pan with plastic wrap and let rise for another 30-45 minutes, or until almost doubled in size.

Baking:

9. Preheat oven: Preheat your oven to 375°F (190°C).
10. Bake: Bake for 18-20 minutes, or until golden brown.
11. Cool: Let the rolls cool in the pan for a few minutes before serving.

Tips for Success:

• Use a kitchen thermometer: Accurate water temperature is crucial for yeast activation.
• Don't over-knead: Over-kneading can result in tough rolls.
• Let the dough rise properly: Adequate rising time is essential for light and fluffy rolls.
• Brush with butter: For extra richness, brush the warm rolls with melted butter.

Serving Suggestions:

These old-fashioned yeast rolls are incredibly versatile. Serve them warm with:

• Butter and honey: A classic combination.
• Soup or stew: The perfect accompaniment to a hearty meal.
• Sandwiches: Use them for delicious sandwiches or burgers.
• Breakfast: Enjoy them with your morning coffee or tea.

Enjoy your freshly baked, perfectly pillowy old-fashioned yeast rolls! They're sure to be a hit with everyone. Remember to share your baking journey and results using #oldfashionedyeastrolls. Happy baking!