Soft Yeast Rolls
A classic recipe for soft, fluffy homemade yeast rolls, perfect as a side for any dinner. This simple dough requires two rises to achieve a light, airy texture and is finished with a brush of melted butter.
An original recipe by Forkin
- Total time
- 2 hr 26 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 202 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 240 mlwarm water, about 40-45°C (105-115°F)
- 7 gactive dry yeast
- 75 ggranulated sugar
- 0.5 tspsalt
- 85 gunsalted butter, melted
- 1 pcslarge egg, lightly beaten
- 360 gall-purpose flour
topping
- 1 tbspunsalted butter, melted(optional)
Equipment
large bowl · spatula · wire rack · baking sheet · whisk · oven
The method
Step by step
- 1
In a large bowl, combine the warm water, active dry yeast, and a pinch of the granulated sugar. Let the mixture stand for 5-10 minutes until it becomes foamy.
About 10 min
Cook’s note: If the yeast doesn't foam, it may be inactive. It's best to start over with fresh yeast.
- 2
Stir the remaining granulated sugar, melted butter, salt, and the lightly beaten egg into the yeast mixture until well combined.
About 2 min
- 3
Gradually add the all-purpose flour to the wet ingredients, mixing with a spoon or spatula until a shaggy dough forms.
About 3 min
Cook’s note: Don't add all the flour at once, as you may not need all of it depending on humidity.
- 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it is smooth and elastic.
About 10 min
Cook’s note: The dough is ready when it springs back slowly when you press it with a finger.
- 5
Place the dough in a lightly oiled bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm spot for about 60 minutes, or until doubled in size.
About 1 min
Cook’s note: An oven with just the light on can be a perfect warm spot for rising dough.
- 6
Gently punch down the risen dough to release the air.
About 1 min
- 7
Divide the dough into 12 equal portions and shape each into a smooth ball.
About 8 min
Cook’s note: Tuck the edges of the dough underneath to create a smooth, taut surface on top of each roll.
- 8
Arrange the dough balls on a baking sheet lined with parchment paper, about an inch apart.
About 2 min
- 9
Cover the rolls loosely and let them rise for a second time for 30 minutes, or until they are visibly puffy.
About 1 min
- 10
While the rolls are rising, preheat your oven to 190°C (375°F).
- 11
Bake the rolls for 10-12 minutes, until the tops are golden brown.
About 12 min
Cook’s note: Rotate the baking sheet halfway through baking if your oven has hot spots.
- 12
Remove the rolls from the oven and immediately brush the tops with the optional melted butter for the topping.
About 1 min
Cook’s note: This gives the rolls a beautiful shine and extra flavor.
- 13
Let the rolls cool on a wire rack for a few minutes before serving warm.
Per serving
Nutrition
- Calories
- 201.5kcal
- Protein
- 3.8g
- Carbs
- 29.3g
- Fat
- 7.6g
- Fibre
- 1g
- Sugar
- 6.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container or bag at room temperature.
Warm rolls in a 150°C (300°F) oven for 5-7 minutes until heated through.
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