Yum
Ingredients
Instructions
Notes
Note: Make sure you are using instant yeast rather than active dry yeast for this recipe. Unlike active dry yeast, instant yeast does not need to be activated (rehydrated) in warm water to bloom but rather can be added to a recipe directly from the package and will dissolve in the ambient moisture of the dough rather than needing to be rehydrated.
Note: Warm the milk in the microwave for about 1 minute and 10 seconds to reach approximately 110°F.
Note: If you don’t have a stand mixer with a dough hook, you can achieve the same thing using a wooden spoon, mixing until combined and sticky. Knead the dough for 10 minutes on a floured surface.
Note: To reheat your buttery rolls in the oven, wrap them in tin foil, place them on a baking sheet in the oven, and cook for about 10 minutes. To reheat your rolls using the microwave, wrap them in a damp paper towel, place the rolls on a microwave-safe plate, and warm for about 15 seconds.
Nutrition
Calories: 156kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 157mg | Potassium: 57mg | Fiber: 1g | Sugar: 3g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg🧡
Ingredients
- 4½ cups all-purpose flour, divided
- 1½ tablespoons instant yeast, rapid rise
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1¼ cups warm milk, 110°F
- 4 tablespoons butter, softened
- 1 egg, room temperature
- 2 tablespoons butter, melted (for the top of the finished rolls)
Instructions
- Add 3 cups of flour, yeast, sugar, salt in the bowl of a stand mixer. Stir together. Add warm milk, softened butter, and egg.
- Attach the dough hook and turn the mixer on to the lowest speed, mix until flour is incorporated, scraping down the sides of the bowl as necessary.
- Increase speed to medium and beat for 2 minutes.
- Add ½ cup flour and blend with the dough hook until incorporated. And another ½ cup flour and repeat, mixing at medium speed for another 1-2 minutes until a ball of dough is formed. Add up to ½ of additional flour until the dough ball is slightly sticky and pulling away from the sides of the bowl.
- Transfer the dough to a lightly greased bowl and cover with a towel and let rise for 30 minutes at room temperature.
- Remove the towel and deflate the dough by punching down lightly.
- Pinch off pieces of the dough to form 20 equally sized dough balls.
- Transfer the rolls to a lightly greased 9×13 baking dish. Cover with a towel and let rise for an additional 30 minutes at room temperature.
- Preheat the oven to 375°F. Bake the rolls for 15-17 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
- Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.
Notes
Note: Make sure you are using instant yeast rather than active dry yeast for this recipe. Unlike active dry yeast, instant yeast does not need to be activated (rehydrated) in warm water to bloom but rather can be added to a recipe directly from the package and will dissolve in the ambient moisture of the dough rather than needing to be rehydrated.
Note: Warm the milk in the microwave for about 1 minute and 10 seconds to reach approximately 110°F.
Note: If you don’t have a stand mixer with a dough hook, you can achieve the same thing using a wooden spoon, mixing until combined and sticky. Knead the dough for 10 minutes on a floured surface.
Note: To reheat your buttery rolls in the oven, wrap them in tin foil, place them on a baking sheet in the oven, and cook for about 10 minutes. To reheat your rolls using the microwave, wrap them in a damp paper towel, place the rolls on a microwave-safe plate, and warm for about 15 seconds.
Nutrition
Calories: 156kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 157mg | Potassium: 57mg | Fiber: 1g | Sugar: 3g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg🧡
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