Hot Yeast Rolls
Description
These Hot Yeast Rolls are the ultimate comfort food, perfect for breaking bread at holiday dinners, Sunday suppers, or alongside hearty stews and soups. Made with a rich dough of warm milk, butter, and active dry yeast, these rolls boast an incredibly soft, pillowy texture that melts in your mouth. The subtle sweetness from the sugar balances the savory notes of salt and butter, creating a classic flavor profile that everyone loves. While they require some patience for rising, the result is a fresh-from-the-oven treat that smells amazing and tastes even better. Serve them warm, brushed with a little extra melted butter, for a homemade touch that elevates any meal.Ingredients
Directions
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In a large bowl, sprinkle the yeast and sugar over the warm water.
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Let the mixture stand until bubbly, about 10 minutes.
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Combine the butter and milk in the top of a double boiler over simmering water.
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Heat until the butter has melted and the milk is warm.
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Add the butter-milk mixture to the yeast mixture and stir until blended.
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Mix in 2 cups of the flour, 1 cup at a time, beating well to form a spongy dough.
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Cover the bowl and let the dough rise in a warm place until double in bulk, about 1 to 2 hours.
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Stir the dough down with a wooden spoon.
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Add about 3 more cups of flour to form a moist dough that is firm enough to turn out onto a well-floured board.
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Dip hands in flour and knead the dough until smooth and nonsticky, adding additional flour as needed.
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Form the dough into a ball and place it in a well-buttered, warm mixing bowl.
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Turn the dough ball so that the entire surface is coated with the softened butter.
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Cover and place in a warm place until double in bulk, about 1 hour.
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Punch the dough down, turn it out onto a lightly floured board, and let it rest for about 5 minutes.
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Roll out the dough to a thickness of about 1/2 inch.
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Cut with a floured knife first into approximate 2-inch squares, then cut the squares into triangles.
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Roll up each triangle from the wide side to the point.
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Place the rolls on a baking sheet about 1/4 inch apart.
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Brush the rolls with melted butter.
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Let the rolls rise until about double in bulk, about 30 minutes.
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Bake in a preheated 350F (177C) oven until lightly browned, 25 to 30 minutes.
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Test for doneness by gently tapping the top of a roll for a hollow sound or breaking one open to check the center.
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 1749.8kcal
- % Daily Value *
- Total Fat 30.6g48%
- Saturated Fat 17.1g86%
- Cholesterol 66.9mg23%
- Sodium 5387.9mg225%
- Total Carbohydrate 315.6g106%
- Dietary Fiber 12.7g51%
- Sugars 11.1g
- Protein 45.4g91%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To ensure the yeast activates properly, the water should feel comfortably warm when dropped on your wrist, not hot. If the water is too hot, it will kill the yeast.
The dough should be velvety-smooth after kneading. If it sticks too much to your hands, add a little more flour; if it feels dry and crumbly, add a teaspoon of water.
For best results, place the baking sheet in a warm, draft-free area during the final rise. You can turn off the oven and leave the light on to create a warm environment.
These rolls are best served warm. They can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage. Reheat in a low oven before serving.
If you prefer a richer flavor, you can substitute whole milk for the water in the yeast activation step, but ensure it is not too hot.
