Yeast Roll Recipe: A Step-by-Step Guide to Soft and Fluffy Rolls
Are you ready to bake some incredibly soft and fluffy yeast rolls? This comprehensive guide provides a detailed, step-by-step yeast roll recipe that even baking beginners can master. We'll cover everything from ingredient selection to achieving that perfect golden-brown crust. Get ready to fill your kitchen with the irresistible aroma of freshly baked bread!
Ingredients You'll Need:
This recipe yields approximately 12-15 rolls. Adjust quantities as needed.
- 1 cup warm water (105-115°F): This temperature is crucial for activating the yeast. Too hot, and you'll kill it; too cold, and it won't activate properly.
- 2 ¼ teaspoons (1 packet) active dry yeast: Make sure your yeast is fresh for the best results. Check the expiration date!
- 1 tablespoon granulated sugar: Provides food for the yeast and contributes to the rolls' sweetness.
- 1 teaspoon salt: Enhances the flavor and controls the yeast's activity.
- 2 large eggs: Add richness and moisture to the dough.
- 4 tablespoons (½ stick) unsalted butter, melted: Contributes to the softness and flavor of the rolls.
- 4 cups all-purpose flour, plus more for dusting: You may need slightly more or less depending on the humidity.
- Optional additions: For extra flavor, consider adding 1-2 tablespoons of milk powder, herbs (rosemary, thyme), or spices (cinnamon, nutmeg).
Step-by-Step Instructions:
1. Activate the Yeast:
In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy. This proves the yeast is alive and active. If it doesn't foam, your yeast might be old and you'll need a fresh packet.
2. Combine Wet Ingredients:
Once the yeast is foamy, add the melted butter, eggs, and salt. Whisk until well combined.
3. Gradually Add Flour:
Gradually add the flour, one cup at a time, mixing with a wooden spoon or a stand mixer fitted with a dough hook. Mix until a shaggy dough forms.
4. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for 5-7 minutes.
5. First Rise (Bulk Fermentation):
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.
6. Shape the Rolls:
Punch down the dough to release the air. Divide the dough into 12-15 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper.
7. Second Rise (Proofing):
Cover the shaped rolls with plastic wrap and let rise for another 30-45 minutes, or until almost doubled in size.
8. Bake:
Preheat your oven to 375°F (190°C). Bake the rolls for 15-20 minutes, or until golden brown.
9. Cool and Enjoy:
Remove the rolls from the oven and let them cool on a wire rack before serving. Enjoy your freshly baked, soft, and fluffy yeast rolls!
Tips for Perfect Yeast Rolls:
- Use a kitchen thermometer: Accurate temperature is key for yeast activation.
- Don't overwork the dough: Overkneading can result in tough rolls.
- Let the dough rise in a warm place: A slightly warm oven (turned off) is ideal.
- Don't overcrowd the baking sheet: This ensures even baking.
This yeast roll recipe is a versatile base. Feel free to experiment with different additions and variations to create your signature rolls! Enjoy the process and the delicious results. Happy baking!
