Introduction

These old-fashioned soft and buttery yeast rolls are a timeless classic perfect for any meal. Fluffy, tender, and rich with butter, they bring a comforting homemade touch to your table. Easy to make, they pair wonderfully with soups, stews, or as a simple snack.

The image shows three soft, shiny bread rolls with a golden brown top and fluffy white inside, placed on a white plate with a subtle pattern. The rolls look fresh and tender with smooth, slightly glossy tops. The plate is set on a white marbled surface, and in the background, there is a white butter dish partially visible, with a colorful striped cloth under the plate adding warmth to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package active dry yeast (2 1/4 teaspoons)
1/4 cup warm water
1/3 cup granulated sugar
1/4 cup butter, softened
1 teaspoon salt
1 cup hot milk
1 egg, lightly beaten
4 cups sifted all-purpose flour, plus more for kneading
2 tablespoons butter, melted, for brushing

Instructions

Step 1: Sprinkle the yeast over the very warm water in a large bowl. Stir until the yeast dissolves, then let it foam for about 10 minutes.
Step 2: Add the sugar, softened butter, and salt to the hot milk. Stir until the sugar dissolves and the butter melts. Allow this mixture to cool to 105-115 degrees Fahrenheit.
Step 3: Pour the milk mixture into the yeast mixture, then add the beaten egg. Beat in the flour one cup at a time until a soft dough forms. Lightly dust a pastry cloth with flour.
Step 4: Knead the dough lightly for about 5 minutes, adding flour to the cloth and your hands as needed to prevent sticking.
Step 5: Place the dough in a warm, buttered bowl, turning it to coat all sides with butter. Cover and let it rise in a warm place until doubled in size, about 1 1/4 to 1 1/2 hours.
Step 6: Punch down the dough and knead it on a lightly floured surface for 4 to 5 minutes. Use as little flour as possible to keep the rolls light and airy.
Step 7: Divide the dough into 16 equal pieces by cutting the dough ball into 4, then each piece into 4, or pinch off small chunks. Roll each piece into a ball about 1 3/4 inches in diameter, shaping by pulling the sides down and under. Place rolls bottom side down in a well-buttered 9×13-inch pan, arranging them so they are close but not touching.
Step 8: Cover the rolls and let them rise in a warm place until doubled in size, about 30 to 45 minutes. Preheat the oven to 375 degrees Fahrenheit when they are nearly ready to bake.
Step 9: Brush the tops of the rolls with melted butter. Bake for 18 to 20 minutes or until the rolls are nicely browned. If your oven runs hot, reduce the temperature to 325 degrees to prevent over-browning.
Step 10: For extra richness, brush the hot rolls with more melted butter right after baking. This will create a buttery soft crust along the sides and bottom.

Tips & Variations

Use whole milk for a richer flavor, or substitute half-and-half if you want an even creamier texture.
For a lightly sweet variation, add a teaspoon of honey along with the sugar.
Ensure the milk mixture is properly cooled before adding to the yeast to avoid killing the yeast.
For softer crusts, cover the rolls with a damp cloth after baking to retain moisture.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, thaw at room temperature, then warm in a 300-degree Fahrenheit oven for 10 minutes. Re-brushing with melted butter after reheating keeps them moist and delicious.

How to Serve

The image shows three soft, golden-brown bread rolls with shiny tops, placed close together on a white plate with a subtle textured design. The inside of the rolls looks fluffy and light with a pale beige color. The plate rests on a white marbled surface with a striped napkin underneath it. There is a white butter dish with a lid in the background on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 2 teaspoons and mix it directly with the flour without proofing in water first. Adjust liquids as needed.

What if my dough is too sticky to handle?

Add flour sparingly while kneading, just enough to prevent sticking but not so much that the rolls become dense. Stickiness is normal with soft dough and results in fluffier rolls.