Homemade Yeast Rolls from Scratch
Learn how to make the best yeast rolls from scratch - they're the softest and fluffiest ever! Try this easy homemade roll recipe, which is perfect for any occasion.
Servings: 24 yeast rolls
Calories: 168kcal
Equipment
- Large baking sheet about 12x16 inches/ 30x40 cm.
- Stand mixer with dough attachments, optional
Ingredients
- 2 cups milk 480 ml, Note 1
- 2 tablespoons instant dry yeast
- ¼ cup granulated sugar 50 g
- ⅓ cup unsalted butter + 1 extra tablespoon butter for brushing, 80 g, soft
- 2 large eggs
- 6¼ cups all-purpose flour 750 g, Note 2
- 2 teaspoons fine sea salt
Instructions
- Heat the milk until lukewarm. Don't overheat the milk, or it will spoil the yeast.2 cups milk/ 480 ml
- Mix: Pour the lukewarm milk, active dry yeast, and granulated sugar into a large bowl (or the stand mixer bowl). Add the soft butter and the lightly beaten eggs. Mixwell either with the kneading attachments of the stand mixer or with a handheld mixer fitted with dough hooks.2 tablespoons instant dry yeast + ¼ cup granulated sugar/ 50 g + ⅓ cup unsalted butter/ 80 g + 2 large eggs
- If not using a machine, stir well with a wooden spoon until the ingredients are mixed.
- Knead: Add the flour and the salt to the bowl and mix with the dough hooks until the dough starts pulling away from the sides of the bowl.6¼ cups all-purpose flour/ 750 g + 2 teaspoons fine sea salt
- Let rise: Place the dough in a clean bowl, cover it with a kitchen towel, and let it rise for 1 hour and 30 minutes in a warm place; it should double in size.
- Form yeast rolls: Lightly grease the baking sheet. Punch down the dough. Form 24 rolls. Place them on the baking sheet, leaving a little space between them. Cover with a kitchen towel and let rise for another hour.
- In the meantime, preheat the oven to 180°C/ 375°F.
- Bake: When the rolls have nicely risen, they will come together, touching each other. Bake them for 12 to 14 minutes, until nicely golden.
- Brush them immediately with 1 tablespoon of melted (or very soft) butter.
Knead by hand:
- Stir the milk, yeast, and sugar until well mixed. Using a wooden spoon, stir in about half of the flour. Start adding the remaining flour, stirring with the spoon for as long as possible. When the dough becomes too sturdy to stir, turn it on the lightly floured working surface and knead with your hands until the dough is only slightly sticky and still soft.You could add 1 or 2 tablespoons extra flour, if necessary, but the dough should remain soft.
Notes
- Mixer: You can knead the dough by hand, but using a stand mixer is easier.
- Measurements: I recommend using a digital kitchen scale (the Amazon link opens in a new tab); it guarantees the best results.
- Flour: All-purpose or bread flour.
- Make ahead: Shape the rolls and refrigerate them on a baking sheet for up to 24 hours. Let them sit at room temperature for 30 minutes before baking. While yeast rolls are best fresh, you can also bake them ahead of time and refresh them before serving.
- To freeze unbaked rolls after shaping them, place them on a baking sheet and freeze. Once they're solid, transfer them to bags. When ready to bake, place them on the baking sheet, let them thaw, and rise at room temperature for about 2 hours, depending on your kitchen's temperature. Preheat the oven to 375°F (180°C) and bake them.
- To freeze baked rolls, let them cool completely, then place them in freezer bags or wrap them in aluminum foil (3 months). Refresh them in the oven.
Nutrition
Serving: 1yeast roll | Calories: 168kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 195mg | Fiber: 1g | Sugar: 2g