Anyone that says they don’t love the smell of fresh baked yeasty bread is crazy in my book. The smell of the dough rising and baking makes my mouth water just typing about it. These Yeasty Rolls are so easy to make and compliment any meal – whether its an average weeknight or Sunday Supper or even the holiday dinner table. But use this recipe with caution because once you make them for your family – you will be asked to make them for every possible event.
Rolls can be just what a meal needs to feel complete! They are great on their own, with a little butter. When you have gravy that needs sopping up, these rolls will be there for you. The most recent time I made these it was along side some delicious baby back ribs, baked beans and mac and cheese. My hubs and oldest son both used the rolls to make little sandwiches loaded up with everything and they were so very tasty.
I make these rolls in a glass 13×9 baking dish. I like that they rise right up next to each other and bake evenly. Since it is a yeasty dough, you cannot really bake them on a flat baking sheet because they will just continue to expand until they are totally flat. You could also make them slightly smaller and make two 8×8 baking dish trays of nine rolls each. You will want to reduce the cooktime by a few minutes if you opt to do this.
You will see in this recipe, I just used a bowl and a hand mixer. This is just my preference. If you have a standmixer with a dough hook – it will work just the same for you. I do love my standmixer and use it for all sorts of things. This dough doesn’t need to be overworked, and I find that the standmixer always gets away from me.
Now Let’s Get Cookin’!
- 1 13×9 Baking Dish
- 1½ cups Warm Water
- 1 tbsp Yeast
- 2 tbsp Sugar
- 1 tsp Salt
- ½ cup Butter divided, softened
- 4½ cup Flour
- In a large mixing bowl, add water, sugar and yeast. Let sit for 10 minutes (until it becomes foamy) while the yeast blooms.
- Add two tablespoons of softened butter and half of the flour to the yeast mixture. Use a large wooden spoon to combine. Then add remaining flour, half a cup at a time, until a ball begins to form (will still be slightly sticky still). Cover will plastic and place in a warm spot (in a proofing drawer if you have one) for 30 minutes.
- Melt three tablespoons of butter and brush onto bottom and sides of a 13×9 baking dish.
- Remove dough to a slightly floured surface. Divide into 12 even portions. Knead and roll each portion into a ball and place in the baking dish (they will be touching slightly). Cover with clean kitchen towel and let rise for another 30 minutes.
- Preheat oven to 400degF. Melt remaining butter.
- Brush tops of rolls with butter and place in the oven to bake for 20 minutes. Serve warm.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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