Here’s a classic Old-Fashioned Soft and Buttery Yeast Rolls recipe that makes fluffy, melt-in-your-mouth rolls perfect for any meal:
Ingredients
- 1 cup (240 ml) whole milk, warm (about 110°F / 43°C)
- ¼ cup (50 g) granulated sugar
- 2¼ teaspoons (1 packet) active dry yeast
- 4 tablespoons (55 g) unsalted butter, melted, plus extra for brushing
- 1 teaspoon salt
- 1 large egg
- 3 cups (360–375 g) all-purpose flour, plus extra for kneading
Instructions
- Activate the Yeast:
- In a small bowl, combine warm milk, sugar, and yeast.
- Stir and let it sit for 5–10 minutes until it becomes foamy.
- Make the Dough:
- In a large bowl, whisk together melted butter, salt, and egg.
- Add the yeast mixture and stir to combine.
- Gradually add flour, 1 cup at a time, until a soft dough forms.
- Knead the Dough:
- Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- Alternatively, use a stand mixer with a dough hook for 5–6 minutes.
- First Rise:
- Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
- Shape the Rolls:
- Punch down the dough and divide it into 12–15 equal pieces.
- Shape each piece into a ball and place in a greased 9×13-inch baking dish or on a lined baking sheet, leaving a little space between them.
- Second Rise:
- Cover the rolls and let them rise for 30–40 minutes until puffy.
- Bake the Rolls:
- Preheat the oven to 375°F (190°C).
- Bake rolls for 15–18 minutes, or until golden brown on top.
- Finish with Butter:
- Brush the hot rolls with melted butter for an extra soft, rich finish.
- Serve warm.
These rolls stay soft for a couple of days if stored in an airtight container, and they freeze beautifully too.
If you want, I can also give you a super quick trick to make them even fluffier and ultra-buttery like the bakery style.
Do you want me to share that trick?
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