I’m sharing a recipe from a fellow blogger today. Is there anything better than warm yeast rolls with butter? There is something so comforting about the flavor. My step daughter served these delicious rolls at Easter and I had to have the recipe. She surfs the web as much as I do and quickly told me “Baker Bettie”. Never having heard of this blog I could not wait to get home and look it up. I was not disappointed!
You can find this blog at www.bakerbettie.com. There is so much deliciousness to be found on the site you’ll love taking your time, browsing through recipes and the many other things you’ll find there.
Make-Ahead Soft Yeast Rolls
Prep time
Cook time
Total time
Author: Baker Bettie
Serves: 12 Rolls
Ingredients
For the Rolls
- 1 cup whole milk (lower fat milk can be substituted)
- 1 package (0.25 oz or 2 1/2 tsp) active dry (not instant or rapid rise)
- 1/4 cup granulated sugar
- 1/3 cup (5 1/2 TBSP, 2.6oz, 73gr) unsalted butter
- 2 large eggs, room temperature
- 1 1/4 tsp kosher salt
- 4 cups (17oz, 476gr) all-purpose flour
For the Egg Wash
- 1 egg
- 2 TBSP water
Instructions
- In a saucepan, heat the milk over medium heat until it just starts to barely bubble. Just under a simmer. Remove the milk from the heat, pour into a bowl, and let cool for 5 minutes.
- When the milk is cooled to warm, add the yeast to the milk and stir together. Let sit for 5 minutes to proof.
- In a large bowl, stir together the sugar, butter, eggs, salt, and flour. Add the milk/yeast mixture and stir together until it forms a dough.
- On a lightly floured surface, knead the dough for about 5 minutes until its smooth and elastic. Alternatively, you can knead with a dough hook in a stand mixer.
- Place the dough in an oiled bowl, turn to coat, cover with a towel, and let rise in a warm place until doubled in size, about 1 hour.
- Deflate the dough by gently pushing your fist in the center and folding the sides over. On a clean un-floured surface, pat the dough out into a rectangle. Cut the dough into 12 equal pieces (or more if you want smaller rolls).
- Shape the pieces of dough into balls by pulling down on the sides and pinching the seal underneath. Grease a 9X13″ pan, and space the shaped rolls our evenly in the pan.
- If prepping ahead: Lay plastic wrap directly on the rolls and refrigerate for up to 18 hours. Remove from the refrigerator an hour and a half before serving.
- Cover the rolls loosley with a towel and let rise for an hour or until doubled in size.
- Make the egg wash by whisking together the egg with the water. Brush the rolls with the egg wash.
- Bake in a 375F oven for 14-16 minutes.
- Serve hot.
