Side Dish

Soft Yeast Rolls

Name: Soft Yeast Rolls
Prep time: 38 min
Cook time: 13 min
Total time: 2 h 26 min
Yield: 12 servings
Cuisine: american
Ingredients: 240 ml warm water about 40-45°C (105-115°F); 7 g active dry yeast; 75 g granulated sugar; 0.5 tsp salt; 85 g unsalted butter melted; 1 pcs large egg lightly beaten; 360 g all-purpose flour; 1 tbsp unsalted butter melted (optional)

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

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

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

61%Score

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

Storage

Store in an airtight container or bag at room temperature.

Reheating

Warm rolls in a 150°C (300°F) oven for 5-7 minutes until heated through.