INGREDIENTS
- 1 pkg active dry yeast (equals 2 1/4 tsp)
- 1/4 c warm water
- 1/3 c white, granulated sugar
- `1/4 c butter, softened
- 1 tsp salt
- 1 c hot milk
- 1 egg, lightly beaten
- 4 1/2 c sifted all-purpose flour
- 2 Tbsp butter, melted (for brushing rolls)
DIRECTIONS
1. Sprinkle yeast over very warm water in large bowl. Stir until yeast dissolves. Leave to foam about 10 minutes.
2. Add sugar, the 1/4 cup butter and salt to hot milk and stir until sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.
3. Add milk mixture to yeast and then mix in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of remaining 1/2 cup flour to dust a pastry cloth.
4. Knead the dough lightly for 5 minutes. Use remaining flour for flouring pastry cloth and your hands.
5. Place dough in a warm, buttered bowl; turn greased side up. Cover and let rise in warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
6. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring hands, otherwise rolls will not be as feathery light as they should be.
7. With large knife, cut dough ball into four (4) pieces. Cut each piece into four (4) more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 3/4 inches in diameter. As you roll into balls, pull sides down and under to shape roll. Place bottom side down in neat rows, not quite touching, in well-buttered 13 X 9 X 2 inch pan.
8. Cover rolls and allow to rise in warm place until doubled in bulk; 30 – 45 minutes. When doubled in bulk, brush tops with melted butter and bake in 375 degree F oven for 18 – 20 minutes or until nicely browned. My oven runs hot so I usually bake @ 325 so tops do not brown before rolls are done inside. Adjust your oven temp accordingly.
9. If desired, brush (or bathe!) rolls in more melted butter when they are hot. The butter will sizzle down sides and bottom of rolls for a buttery soft crust.
Last Step: Don’t forget to share!
Ingredients
- 1 pkg active dry yeast (equals 2 1/4 tsp)
- 1/4 c warm water
- 1/3 c white, granulated sugar
- `1/4 c butter, softened
- 1 tsp salt
- 1 c hot milk
- 1 egg, lightly beaten
- 4 1/2 c sifted all-purpose flour
- 2 Tbsp butter, melted (for brushing rolls)
Instructions
1. Sprinkle yeast over very warm water in large bowl. Stir until yeast dissolves. Leave to foam about 10 minutes.
2. Add sugar, the 1/4 cup butter and salt to hot milk and stir until sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.
3. Add milk mixture to yeast and then mix in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of remaining 1/2 cup flour to dust a pastry cloth.
4. Knead the dough lightly for 5 minutes. Use remaining flour for flouring pastry cloth and your hands.
5. Place dough in a warm, buttered bowl; turn greased side up. Cover and let rise in warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
6. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring hands, otherwise rolls will not be as feathery light as they should be.
7. With large knife, cut dough ball into four (4) pieces. Cut each piece into four (4) more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 3/4 inches in diameter. As you roll into balls, pull sides down and under to shape roll. Place bottom side down in neat rows, not quite touching, in well-buttered 13 X 9 X 2 inch pan.
8. Cover rolls and allow to rise in warm place until doubled in bulk; 30 – 45 minutes. When doubled in bulk, brush tops with melted butter and bake in 375 degree F oven for 18 – 20 minutes or until nicely browned. My oven runs hot so I usually bake @ 325 so tops do not brown before rolls are done inside. Adjust your oven temp accordingly.
9. If desired, brush (or bathe!) rolls in more melted butter when they are hot. The butter will sizzle down sides and bottom of rolls for a buttery soft crust.
Last Step: Don’t forget to share!
FAQs
Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.
How do you increase yeast flavor in bread? ›
Bakers combine yeast, some of the flour and water to create a sponge that can be allowed to ferment from 30 minutes to several hours. After fermentation, the bread making process proceeds as usual. Longer fermentation gives bread stronger flavors.
How do you soften dinner rolls? ›
Cover the rolls with a slightly damp, clean kitchen towel. Wrap the entire plate in a dry tea towel. Microwave until just warmed through, 30 to 45 seconds. The rolls should not be piping hot, or they will turn tough and chewy as they cool.
Can I keep rolls warm in a crockpot? ›
The slow cooker is a brilliant way to keep rolls warm for serving or as a means for reheating the rolls the next day if you need to bake them before a big holiday. Bonus: Warming store-bought dinner rolls in the slow cooker makes them feel more like homemade.
What makes yeast bread soft and fluffy? ›
The yeast releases carbon dioxide, which fills the dough and increases its volume. Due to the heat, more gas bubbles emerge when this dough is baked. The bread rises and becomes soft and fluffy as the gas leaves.
What element of baking gives bread the most flavor? ›
The volatile esters, aldehydes and secondary alcohols are the most significant flavor compounds produced during the dough fermentation by bakers yeast, are of particular interest in bread, because they contribute pleasant fruity and buttery flavor notes.
How do you make yeast rolls taste more yeasty? ›
Take one of the recipes that tasted really good, and rises in less than 3 hours, but was perhaps less fluffy than you'd like and add more yeast. That's the secret. I'd guess maybe start with a teaspoon. No more than double what's called for.
What happens if you put too much yeast in bread? ›
Because yeast does not divide much in bread dough (only 20-30% increase in cell numbers in 4 hours), what you start with is what you end up with in terms of yeast numbers. This can affect the bread by adding a "yeasty" taste if you put too much into the dough.
What ingredient makes bread soft? ›
The reason that the white bread soft lies in the nature of its ingredients, recipe and mixing / kneading process. The softness of the bread is an effect from the gluten content and amount of fat and liquid in the composition. The lesser gluten and the more amount of fat and liquid in recipe, the softer it becomes.
Why aren't my dinner rolls soft? ›
Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.
Hard crusts/bread/buns etc means that you are either baking on too low heat and for too long, OR the dough you started off with was not kneaded well enough. So inshaAllah next time when you knead the dough, follow these tips: 1. Make sure the water/milk you use for kneading the dough is warm.
Is it OK to leave food in crockpot on warm overnight? ›
Don't leave it on 'warm' all day
Most appliances will automatically shut off after 20 or so hours on this setting, but you shouldn't leave food in a slow cooker for an extended length of time. The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm.
How do you keep rolls warm and soft? ›
Place warmed heat source in bread basket: If using rice or pie weights, lay them as flat as possible in their paper or foil wrapper at the bottom of the bread basket. Cover the heat source with a clean cloth napkin or dish towel. Add the rolls and then fold the corners of the fabric over the rolls to cover.
Can baked rolls be left out overnight? ›
While it's safe to keep many baked goods at room temperature, it depends on the item and should be taken on a case-by-case basis. For instance, breads and rolls can last up to four days at room temperature, but any bread with meat or hard-boiled eggs should be refrigerated within two hours, according to the USDA.
Why is my yeast bread tough? ›
It's possible that this recipe needs a bit more fat. Increase the amount by 1 or 2 tablespoons. Check package to make sure the product you used contained 70% or more fat. Spreads with less fat contain more water, which will make yeast breads tougher or chewier.
Does too much yeast make dough tough? ›
Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.
Why are my rolls dense and hard? ›
There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.
Can you let yeast rolls rise too long? ›
“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.
