Old-Fashioned Yeast Rolls with a Modern, Foolproof Method
4.7(18)
Soft, fluffy homemade dinner rolls are always worth the extra step, and this recipe proves it. Made with bread flour, whole milk, yeast, and a quick flour paste, these buttery yeast rolls bake up light and airy with a tender pull-apart center. Shaped into simple spirals instead of balls, they stay soft without turning dense, making them perfect for holiday meals, Sunday dinners, or anytime warm rolls are a must.
05Add the sugar and salt and mix on medium-low speed for 5 minutes, then add 4 tablespoons of butter, a little at a time until incorporated and continue to mix for an additional 5 minutes.
06Transfer the dough to a lightly floured surface, it will be sticky. Knead briefly to form into a ball and place in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place until doubled, about 1 hour.
07Grease a 9-inch round cake pan. Transfer the dough to a lightly floured surface and press gently to remove the air. Pat and stretch to form an 8 inch by 9 inch rectangle. Cut the dough into 4 equal strips and cut each strip into 3 equal pieces. Work with one piece at a time and press it into strip about 4 inches by 2 inches. Starting at one end roll each strip into a tight cylinder. Place seam side down in prepared pan, pointing inward. Place 10 around the pan and 2 in the center.
08Cover with plastic wrap and let rise until doubled, about 1 hour.
09Preheat oven to 375º. Bake until golden brown, 15-20 minutes. Let cool in the pan for 3 minutes and then remove and brush with melted butter and let cool slightly before serving.