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Hey there, friends!
Are you in the mood for some cozy, home-cooked goodness?
Today, I’m excited to share my favorite recipe for old-fashioned yeast rolls!
These little rolls are soft, buttery, and oh-so-delicious—they’ll remind you of grandma’s kitchen.
Whether you’re having them for dinner or just because, you can’t go wrong with these tasty treats.
Let’s roll up our sleeves and get started!
Suggestions for Ingredient Substitution
Active dry yeast can be replaced with instant yeast for faster rising times. Use about 25% less instant yeast than the recipe calls for active dry yeast. For those avoiding yeast, baking powder can be used as a leavening agent, though the flavor and texture will differ significantly. Warm milk can be substituted for warm water to add richness and tenderness to the rolls. Use the same amount of milk as water called for in the recipe. All-purpose or bread flour can be swapped with whole wheat flour for a nuttier flavor and increased fiber content. Start by replacing half the white flour with whole wheat, as using all whole wheat can result in denser rolls. When using whole wheat flour, you may need to add slightly more liquid to achieve the right dough consistency.
| Preparation Time | 15-30 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 1.5-3 hours |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 60-70 g
- Fat: 90-100 g
- Carbohydrates: 600-700 g
Ingredients
- 2 cups warm water (approximately 120°f)
- 2 packets active dry yeast
- 1/2 cup granulated sugar
- 2 teaspoons salt
- 1 egg at room temperature
- 1/4 cup avocado oil (or vegetable oil)
- 6 to 7 cups all-purpose or bread flour
Step 1: Activate the Yeast
In a large bowl, add the water and yeast.
Allow the mixture to sit until the yeast starts to foam, which should take about 5 minutes.
This step ensures that the yeast is alive and ready to help the dough rise.
Step 2: Mix the Wet Ingredients
Add the sugar, salt, egg, and oil to the bowl with the yeast mixture.
Stir everything together until well combined.
This mixture will form the base of the dough and help to evenly distribute the yeast throughout.
Step 3: Form the Dough
Add 6 cups of flour to the wet ingredients and mix well.
You may need to use your hands to fully incorporate the flour into the dough.
If the dough is still very wet, add the last 1/2 to 1 cup of flour until you have a sticky dough.
Spray the top of the dough with cooking spray or lightly coat it with oil, then cover with plastic wrap.
Step 4: First Rise
Let the dough rise in a warm place until it has doubled in size, which should take 1 to 2 hours.
This rising period allows the dough to develop flavor and texture.
Step 5: Knead and Shape the Rolls
Once the dough has doubled in size, punch it down with your fist to release the air.
Turn the dough out onto a floured surface and knead until it is smooth, about 5 minutes.
Grease a 9×13 pan with oil or cooking spray.
Break off walnut-sized balls of dough (approximately 2 inches in diameter) and place them in the greased pan, ensuring they are just touching but not squished together.
Step 6: Second Rise and Bake
Cover the pan lightly with greased plastic wrap and allow the dough balls to double in size again, about 45 minutes to an hour.
Preheat the oven to 375°F (190°C).
Once the rolls have risen, bake them until they are golden brown, about 20 to 25 minutes.
Brush with butter immediately after removing them from the oven to give them a delicious finish before serving.
