These lovely rolls are to die for! Soft, buttery, and oh so darn delicious!
INGREDIENTS
1 pkg active dry yeast (equals 2 1/4 tsp)
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1/4 cup warm water
1/3 cup white, granulated sugar
1/4 cup butter, softened
1 teaspoon salt
1 cup hot milk
1 egg, lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons butter, melted (for brushing rolls)
How to make Old-Fashioned Soft and Buttery Yeast Rolls
Step 1: In a large bowl with very warm water, sprinkle the yeast over. Stir it until the yeast is dissolved. Leave it for about 10 minutes to foam.
Step 2: In a separate bowl with hot milk in it, combine the sugar, 1/4 cup of butter, and salt. Stir until the sugar is dissolved and the butter is melted. Let the mixture cool to 105 to 115 degrees.
Step 3: Pour the milk mixture over to the yeast. Mix the egg and beat in 4 cups of flour, a cup of time. This will form a soft dough. And dust a pastry cloth using the rest of the remaining half a cup of flour.
Step 4: With the remaining flour, dust your hands and flour your pastry cloth. And lightly knead the dough for about 5 minutes.
Step 5: Transfer the dough into a warm, buttered bowl and turn greased side up. Cover the dough and place in a warm area to rise for about 1 1/4 to 1 1/2 hours until doubled in size.
Step 6: Remove the cover and punch the dough down and knead on a lightly floured pastry cloth for about 4 to 5 minutes. Use a little flour as possible to dust your hands as the dough will be sticky, or else the rolls will be as feathery light.
Step 7: Cut the dough with a large knife into four pieces. Then, cut them more into four pieces or maybe just pinch off a small piece of dough and roll them into about 1 3/4-inch diameter round balls. When rolling the dough, pull sides down and under so to shape a roll. Place them in neat rows on a well-buttered 13 x 9 x 2-inch pan bottom side down.
Step 8: Let them rise until doubled in a warm place, covered, for about 30 to 40 minutes. Then, brush the tops with some melted butter.
Step 9: Place inside the oven and bake in 375 degrees F for 18 to 20 minutes or until the top is nicely browned. Cooking time still depends on ion your oven, if yours runs hot, then adjust the temperature accordingly.
Step 10: This is optional but highly recommended. If you want a buttery soft crust, you can brush or bathe more melted butter on top once the rolls are out from the oven. The butter will sizzle down both sides and bottom of the rolls.
Ingredients
- 1 pkg active dry yeast (equals 2 1/4 tsp)
- 1/4 cup warm water
- 1/3 cup white, granulated sugar
- 1/4 cup butter, softened
- 1 teaspoon salt
- 1 cup hot milk
- 1 egg, lightly beaten
- 4 1/2 cups sifted all-purpose flour
- 2 tablespoons butter, melted (for brushing rolls)
Instructions
Step 1: In a large bowl with very warm water, sprinkle the yeast over. Stir it until the yeast is dissolved. Leave it for about 10 minutes to foam.
Step 2: In a separate bowl with hot milk in it, combine the sugar, 1/4 cup of butter, and salt. Stir until the sugar is dissolved and the butter is melted. Let the mixture cool to 105 to 115 degrees.
Step 3: Pour the milk mixture over to the yeast. Mix the egg and beat in 4 cups of flour, a cup of time. This will form a soft dough. And dust a pastry cloth using the rest of the remaining half a cup of flour.
Step 4: With the remaining flour, dust your hands and flour your pastry cloth. And lightly knead the dough for about 5 minutes.
Step 5: Transfer the dough into a warm, buttered bowl and turn greased side up. Cover the dough and place in a warm area to rise for about 1 1/4 to 1 1/2 hours until doubled in size.
Step 6: Remove the cover and punch the dough down and knead on a lightly floured pastry cloth for about 4 to 5 minutes. Use a little flour as possible to dust your hands as the dough will be sticky, or else the rolls will be as feathery light.
Step 7: Cut the dough with a large knife into four pieces. Then, cut them more into four pieces or maybe just pinch off a small piece of dough and roll them into about 1 3/4-inch diameter round balls. When rolling the dough, pull sides down and under so to shape a roll. Place them in neat rows on a well-buttered 13 x 9 x 2-inch pan bottom side down.
Step 8: Let them rise until doubled in a warm place, covered, for about 30 to 40 minutes. Then, brush the tops with some melted butter.
Step 9: Place inside the oven and bake in 375 degrees F for 18 to 20 minutes or until the top is nicely browned. Cooking time still depends on ion your oven, if yours runs hot, then adjust the temperature accordingly.
Step 10: This is optional but highly recommended. If you want a buttery soft crust, you can brush or bathe more melted butter on top once the rolls are out from the oven. The butter will sizzle down both sides and bottom of the rolls.
