Prep time: 2 hrs 45 mins | Cook time: 20 mins | Serves: 16 large pull-apart rolls
These soft and buttery hot out of the oven rolls are incredibly easy to make and do not require a bread machine, only your hands! Old-fashioned, big, tall, soft, fluffy, and buttery rolls that just melt in your mouth.
Ingredients
1 pkg active dry yeast (equals 2 1/4 teaspoon)
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 over the yeast. Stir well until the yeast is dissolved. Set aside for at least 10 minutes to foam.
Step 2: To the hot milk, add the sugar, 1/4 cup butter, and salt. Stir to dissolve the sugar and melt the butter. Let the mixture cool to about 105 to 115 degrees.
Step 3: To the yeast mixture, add in the milk mixture. Mix in the eggs, then beat in 4 cups of flour, a cup at a time, until a soft dough forms. Dust a pastry cloth using some of the remaining half cups of flour.
Step 4: For about 5 minutes, lightly knead the dough. As needed, flour the pastry cloth and your hands with the rest of the flour.
Step 5: In a warm, buttered bowl, place the dough greased-side up. Cover the bowl and set aside in a warm place to rise for about 1 1/4 to 1 1/2 hours until the size doubled.
Step 6: After the dough has risen, punch it down and knead on a lightly floured pastry cloth for about 4 to 5 minutes. Make sure to use as little flour as possible for flouring your hands to ensure a feathery light dough.
Step 7: Into 4 pieces, cut the dough ball using a large knife. And into 4 more pieces, cut each dough ball. Alternately, you can pinch off little chunks of dough, then roll each into about 1 3/4 inches round balls, pulling the sides down and under to shape a roll. In neat rows but not touching, place the rolls in a well-buttered 13 x 9 x 2-inches pan bottom-side down.
Step 8: Let the rolls rise for about 30 to 45 minutes in a warm place until doubled in size, covered. With melted butter, brush the tops of the rolls. Place inside a 375 degrees F preheated oven and bake for about 18 to 20 minutes or until the rolls are nicely browned.
Step 9: You can brush or bathe the rolls in more melted butter while still hot if desired. This way you’ll have a buttery soft crust.
Ingredients
- 1 pkg active dry yeast (equals 2 1/4 teaspoon)
- 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 over the yeast. Stir well until the yeast is dissolved. Set aside for at least 10 minutes to foam.
Step 2: To the hot milk, add the sugar, 1/4 cup butter, and salt. Stir to dissolve the sugar and melt the butter. Let the mixture cool to about 105 to 115 degrees.
Step 3: To the yeast mixture, add in the milk mixture. Mix in the eggs, then beat in 4 cups of flour, a cup at a time, until a soft dough forms. Dust a pastry cloth using some of the remaining half cups of flour.
Step 4: For about 5 minutes, lightly knead the dough. As needed, flour the pastry cloth and your hands with the rest of the flour.
Step 5: In a warm, buttered bowl, place the dough greased-side up. Cover the bowl and set aside in a warm place to rise for about 1 1/4 to 1 1/2 hours until the size doubled.
Step 6: After the dough has risen, punch it down and knead on a lightly floured pastry cloth for about 4 to 5 minutes. Make sure to use as little flour as possible for flouring your hands to ensure a feathery light dough.
Step 7: Into 4 pieces, cut the dough ball using a large knife. And into 4 more pieces, cut each dough ball. Alternately, you can pinch off little chunks of dough, then roll each into about 1 3/4 inches round balls, pulling the sides down and under to shape a roll. In neat rows but not touching, place the rolls in a well-buttered 13 x 9 x 2-inches pan bottom-side down.
Step 8: Let the rolls rise for about 30 to 45 minutes in a warm place until doubled in size, covered. With melted butter, brush the tops of the rolls. Place inside a 375 degrees F preheated oven and bake for about 18 to 20 minutes or until the rolls are nicely browned.
Step 9: You can brush or bathe the rolls in more melted butter while still hot if desired. This way you’ll have a buttery soft crust.
