Homemade Yeast Rolls

yeast rolls

Autumn is here! Even though we are still experiencing 70-degree weather in November here in Indiana I still say, "Bring on the soups, stews and the glorious homemade bread and rolls that come with them"!

 

Here is an easy and delicious recipe for homemade dinner rolls They take very little time to prep, it is the waiting for them to rise that makes me giddy for their warm gloriousness with butter of course! 

Pre~Heat Oven 350* Degrees

 

Ingredients:

 

  • 2 ~ Cups all-purpose flour

  • 2 ~ Tablespoons of sugar

  • 2 1/4 ~ teaspoons active dry yeast (1 pkg)

  • 1/2 ~ teaspoon salt

  • 3/4 ~ cups warm water

  • 3 ~ Tablespoons of Un~Salted Butter

Using a stand mixer with a paddle attachment, add in 

1 cup of the flour, the 2 TBS of sugar, 2 1/4 tsps of yeast, 1/2 tsp salt and the 3/4 C of warm water. It has to be warm or it won't activate the yeast in the recipe!

Melt 2 tablespoons of the butter in the microwave and as and add that to the mixture while the other ingredients .

 

 

Once everything is combined and smooth add in the remaining Cup of flour until the dough is a bit tacky to the touch. Not super sticky. If it is sticky you can add small amounts of flour until the texture becomes tacky and the dough starts to pull away from the sides of the bowl.

Switch to your dough hook! And on the lowest setting let the mixer do the kneading for you! Approx. 4 minutes. You don't want to over knead your dough it will cause the inside of your rolls to become tough and heavy after baking.

Place the dough in a greased bowl

(I take the dough out of the mixing bowl and spray some Pam in it then drop the dough back in!)

Cover with a kitchen towel.

Set your timer for 45 minutes to allow the dough to rise and double in size!

Once the dough has risen, spray some cooking spray into the rounded pie dish you are going to use to bake the rolls in. Set aside. Then take your fists and punch the dough back down into the bowl. Then gently you want to roll and mold the dough into 12 equal sized balls (or if you are like me and want to be a rebel just make 11!) and place them into the round baking dish.

(You don't want to overhandle the dough it causes the rolls to become dense in the baking process.)

Cover the rolls again with a kitchen towel or (I like to use a bandana) and allow them to sit and rise for about another 30 minutes.

* Don't forget to pre~heat your oven for 350* degrees! *

 

When the rolls are all done rising again, remove the towel and pop em' into the oven for about 13- 15 minutes until the tops are a beautiful, amber color.

Brush a little butter on the tops of the rolls when they come out o the oven and they are good to go! They don't last long, not in my house anyway!

* These also go great with my "Cheesy Artichoc Dip" !*