Serves: 16 large pull-apart rolls | Prep: 2 Hr 45 Min | Cook: 20 Min
These amazingly soft and fluffy buttery rolls are the best in town! A snap to make and compliment every dinner dish. A simple yet delicious addition to your meal.
Ingredients
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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)
How to Make Old-Fashioned Soft and Buttery Yeast Rolls
Step 1: In a large bowl with hot water, sprinkle the yeast and stir until it dissolves. Let it sit for at least minutes to foam.
Step 2: Add the sugar, 1/4 cup of butter, and salt into the hot milk. Mix well until the sugar is dissolved and the butter is melted. Then, allow the mixture to cool to 105 to 115 degrees.
Step 3: Stir in the milk mixture into the yeast mixture. Then, beat in the egg and 4 cups of flour a cup at a time to make a soft dough.
Step 4: Dust a pastry cloth with half a cup of flour.
Step 5: Lightly knead the dough for at least 5 minutes and use the rest of the flour to flour the pastry cloth and your hands.
Step 6: Put the dough in a warm and buttered bowl. Then, turn the greased side up. Cover the dough and allow it to rise for about 1 1/4 to 1 1/2 hours in a warm place.
Step 7: Once the dough rises, punch it down and knead it again on a lightly floured pastry cloth for at least 4 yo 5 minutes. The dough will be sticky so use a bit of flour as possible to flour your hands or else the rolls will not be as feathery light.
Step 8: Slice the dough with a large knife into four pieces. Then, cut the four slices into four pieces or you can just pinch off a small chunk of the dough into round balls (about 1 3/4 inches in diameter).
Step 9: When rolling the dough, pull the sides down and under to make a roll. Then, place the rolls in a well-buttered 13 x 9 x 2-inch pan, bottom side down in rows, making sure they are not touching each other.
Step 10: Allow the rolls to rise, covered, in a warm place for about 30 to 45 minutes until the size doubled.
Step 11: Then, brush the tops of the rolls with melted butter.
Step 12: Place inside the oven and bake at 375 degrees F for 18 to 20 minutes or until browned. This depends on your oven. Mine runs hot so I bake at 325 degrees so the top will not brown before the rolls are done inside. Set your oven temperature accordingly.
Step 13: Once done, remove from the oven and brush or bathe the hot rolls with more melted butter. The butter will sizzle down on the sides and bottom to give you a buttery soft crust.
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 hot water, sprinkle the yeast and stir until it dissolves. Let it sit for at least minutes to foam.
Step 2: Add the sugar, 1/4 cup of butter, and salt into the hot milk. Mix well until the sugar is dissolved and the butter is melted. Then, allow the mixture to cool to 105 to 115 degrees.
Step 3: Stir in the milk mixture into the yeast mixture. Then, beat in the egg and 4 cups of flour a cup at a time to make a soft dough.
Step 4: Dust a pastry cloth with half a cup of flour.
Step 5: Lightly knead the dough for at least 5 minutes and use the rest of the flour to flour the pastry cloth and your hands.
Step 6: Put the dough in a warm and buttered bowl. Then, turn the greased side up. Cover the dough and allow it to rise for about 1 1/4 to 1 1/2 hours in a warm place.
Step 7: Once the dough rises, punch it down and knead it again on a lightly floured pastry cloth for at least 4 yo 5 minutes. The dough will be sticky so use a bit of flour as possible to flour your hands or else the rolls will not be as feathery light.
Step 8: Slice the dough with a large knife into four pieces. Then, cut the four slices into four pieces or you can just pinch off a small chunk of the dough into round balls (about 1 3/4 inches in diameter).
Step 9: When rolling the dough, pull the sides down and under to make a roll. Then, place the rolls in a well-buttered 13 x 9 x 2-inch pan, bottom side down in rows, making sure they are not touching each other.
Step 10: Allow the rolls to rise, covered, in a warm place for about 30 to 45 minutes until the size doubled.
Step 11: Then, brush the tops of the rolls with melted butter.
Step 12: Place inside the oven and bake at 375 degrees F for 18 to 20 minutes or until browned. This depends on your oven. Mine runs hot so I bake at 325 degrees so the top will not brown before the rolls are done inside. Set your oven temperature accordingly.
Step 13: Once done, remove from the oven and brush or bathe the hot rolls with more melted butter. The butter will sizzle down on the sides and bottom to give you a buttery soft crust.
