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Old-Fashioned Soft and Buttery Yeast Rolls Recipe

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These Old-Fashioned Soft and Buttery Yeast Rolls are a classic homemade bread recipe featuring a soft, fluffy texture with a rich buttery flavor. Perfect for family dinners or holiday meals, these rolls are made with active dry yeast, butter, warm milk, and a touch of sugar, yielding tender, golden brown rolls with a melt-in-your-mouth crust.

Ingredients

Scale

Yeast Mixture

  • 1 package active dry yeast (2 1/4 tsp)
  • 1/4 cup warm water

Wet Ingredients

  • 1/3 cup granulated sugar
  • 1/4 cup butter, softened
  • 1 teaspoon salt
  • 1 cup hot milk
  • 1 egg, lightly beaten

Dry Ingredients

  • 4 cups sifted all-purpose flour, plus more for kneading

For Brushing

  • 2 tablespoons butter, melted (for brushing before and after baking)

Instructions

  1. Activate the Yeast: Sprinkle the yeast over the very warm water in a large bowl. Stir until the yeast dissolves and leave to foam for about 10 minutes, indicating that the yeast is active.
  2. Prepare Milk Mixture: Add the sugar, softened butter, and salt to the hot milk and stir until the sugar dissolves and butter melts. Allow the mixture to cool to 105-115°F before using.
  3. Combine Ingredients: Add the cooled milk mixture to the foamed yeast. Mix in the lightly beaten egg. Gradually beat in the sifted flour, one cup at a time, to form a soft dough.
  4. Knead the Dough: Dust a pastry cloth with flour and knead the dough lightly for 5 minutes, using additional flour as needed on your hands and surface to prevent sticking.
  5. First Rise: Place the dough in a warm, buttered bowl turning to grease all sides. Cover and let rise in a warm spot until doubled in size, about 1 1/4 to 1 1/2 hours.
  6. Punch Down and Second Knead: Punch down the dough and knead for 4 to 5 minutes on a lightly floured surface. Keep flour use minimal to maintain the light, feathery texture of the rolls.
  7. Shape Rolls: Cut the dough into 4 pieces, then each piece into 4, or pinch off small chunks and roll them into balls about 1 3/4 inches in diameter. Shape rolls by pulling the sides down and under to create smooth tops.
  8. Second Rise in Pan: Place rolls bottom side down in a buttered 9×13-inch pan in neat rows without touching. Cover and let rise again in a warm place until doubled, about 30-45 minutes. Meanwhile, preheat the oven to 375°F (or 325°F if your oven runs hot).
  9. Bake the Rolls: Brush the tops of the rolls with melted butter. Bake for 18-20 minutes until golden brown. Adjust oven temperature if necessary to prevent over-browning.
  10. Finish with Butter: After baking, brush the hot rolls with more melted butter for a soft, flavorful crust. The butter will sizzle down the sides and bottoms, enhancing richness and moisture.

Notes

  • Ensure the milk mixture is cooled to the specified temperature range to avoid killing the yeast.
  • Minimal flour during kneading helps keep the rolls light and fluffy.
  • Shaping technique is important for a smooth top and uniform rolls.
  • If your oven runs hot, reduce the temperature to 325°F to prevent the tops from browning too quickly.
  • Brushing with melted butter after baking adds extra softness and flavor.

Keywords: soft yeast rolls, homemade dinner rolls, buttery rolls, old-fashioned bread, yeast bread, soft bread rolls

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