The Best Homemade Yeast Rolls Recipe
The Best Homemade Yeast Rolls Recipe
Homemade Sourdough Dinner Rolls recipe is delicious, soft and fluffy. They are a delicious side dish for any meal!
Can’t beat the homemade rolls! We love serving them when making roasts, brown sugar ham, and more. If you love these rolls, you’ll love our famous heavenly rolls too!
Soft + Fluffy Homemade Yeast Rolls
Yesterday I shared my mom’s heavenly roll recipe – our favorite! Today, I’m sharing another great recipe from my mom…yeast rolls! Compared to the heavenly rolls, she’s only made them a few times, but we also love them and want to make sure we share them so you can have multiple options when Thanksgiving rolls around.
I know it’s sometimes easier to go to the store and buy a big bag of rolls from Sams or Costco, but they don’t taste the same. Yes they are good, but this dinner roll recipe is amazing…soft and delicious!
If you have the time and want to make your own, I definitely recommend giving it a try. 🙂 These go perfectly with butter or jam and are perfect for your Thanksgiving meal!
How to Make Yeast Rolls
Like many recipes that call for yeast, they take a little more time and patience – but they’re worth it! Here’s how to make these sourdough rolls:
In a large bowl, combine water and sugar. Sprinkle yeast on top and let stand for 10 minutes, until yeast foams.
Using a whisk, combine the milk, eggs, and salt into the yeast mixture.
Combine flour and sugar in a separate bowl. Crumble and mix the shortening until it is barely visible. Use a wooden spoon to combine the flour mixture into the yeast mixture. Stir with a spoon until the dough pulls away from the spoon and forms a ball around the spoon. Finally, I like to go in with my hands and make sure it blends together and is still soft but not too sticky.
Cover the bowl with a tea towel and place in a warm place (we keep ours under the oven light on the stove). Cover until the dough has doubled in size (about an hour).
After the dough is fermented, pour in the butter and knead by hand for 2 minutes. Let the dough rest for a few minutes.
Roll the dough out on a floured surface to a thickness of 1 inch. Using a pizza cutter, cut into 2-inch squares.
Roll the squares into balls, flatten the top and tuck the seam under, then place in two greased 11Ă—15 pans about 1 inch apart from each other (we made 5 rows of 4 each ). Cover with a tea towel and rise again until the dough has doubled in size (45 minutes to an hour).
Bake at 375 degrees for about 12-15 minutes. Butter them when they come out.
Note: You can refrigerate if not making it right away. Get up the next night.
Sourdough Dinner Rolls FAQ
Can you use dry yeast instead of rapid rise yeast? Yes! Just adjust the amount by 25%. For example, if a recipe calls for 1 tsp instant yeast, use 1 ÂĽ tsp active dry yeast. Remember, if you are using dry yeast, you will need to activate it with a little sugar in warm water before adding it to the dry ingredients. You also need to prove twice. Once after mixing, then again after shaping it into a roll.
How to store? Baked yeast rolls can be stored at room temperature for 3-5 days or in the refrigerator for about 3 months. Make sure they are completely cool before storing them in an airtight container or bag.
How to freeze? You can also freeze the dough and bake it later. Do not let the dough rise. After the dough is formed, place them on the baking sheet. Freeze until solid, then transfer to a freezer-safe container. Freeze for 2-3 weeks.
With what? Regular butter rolls are a heavenly taste, but you can also add honey or jam to the rolls.
Can you halve the recipe? Of course. Here are the halved ingredients:
- 1.5 cups warm water
- ½ tablespoon salt
- ½ tablespoon sugar
- 3.5 teaspoons active dry yeast
- ÂĽ cup milk
- 1 egg
- 4.5 – 5 cups flour
- â…“ cup sugar
- â…› cup shortening
- â…› cup butter
Then you just roll and cut into 20 balls and place in a greased 11Ă—15 pan.
Make these recipes with sourdough rolls:
course bread
American food
Prep time 2 hours
Cook Time 12 minutes
Total time 2 hours 12 minutes
A serving of 40 rolls
Calories 145 kcal
by Lil’ Luna
- 3 cups warm water
- 1 tablespoon salt
- 1 tablespoon sugar
- 0.75 oz active dry yeast (3 envelopes)
- 1/2 cup milk
- 2 eggs
- 9-10 cups flour we use about 9.5
- 2/3 cup sugar
- 1/4 cup shortening
- 1/4 cup melted butter
-
In a large bowl, combine water and sugar. Sprinkle yeast on top and let stand for 10 minutes, until yeast foams.
-
Using a whisk, combine the milk, eggs, and salt into the yeast mixture.
-
Combine flour and sugar in a separate bowl. Crumble and mix the shortening until it is barely visible.
-
Use a wooden spoon to combine the flour mixture into the yeast mixture. Stir with a spoon until the dough pulls away from the spoon and forms a ball around the spoon. Finally, we like to mix by hand until the dough is soft and slightly sticky.
-
Cover the bowl with a tea towel and place in a warm place (we keep ours under the oven light on the stove). Cover until the dough has doubled in size (about an hour).
-
After the dough is fermented, pour in the butter and knead by hand for 2 minutes. Let the dough rest for a few minutes.
-
Roll the dough out on a floured surface to a thickness of 1 inch. Using a pizza cutter, cut into 2-inch squares.
-
Roll the squares into balls, flatten the top and tuck the seam under, then place in two greased 11×15 pans about 1 inch apart (we did 5 rows of 4). Cover with a tea towel and let rise again until the dough has doubled in size (45 minutes to an hour).
-
Bake at 375 degrees for about 12-15 minutes. Butter them when they come out.
Note: You can refrigerate if not making it right away. Get up the next night.