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2 tablespoons of melted butter
1 lightly beaten egg
Hot milk (1 cup)
4 ½ cups of all-purpose flour
¼ cup of softened butter
¼ cup of warm water
2 ¼ tablespoons of dry yeast
1/3 cup of white sugar
1 tablespoon of salt
Old-Fashioned Soft and Buttery Yeast Rolls
Prep time: 2 hours 45 minutes
Baking time: 20 minutes
Total time: 3 hour 5 minutes
Servings: 16 slices
Enjoyed your bread? I hope you did! It tastes perfectly with fruit jam and butter, try it out and tell us about it in the comment section down below!
Important notes:
If you felt the need to be more specific in the quantity given, better use a digital scale! A few grams or ounces can make a huge difference. Try as much as you can to control your proportions.
The next tip may seem weird, but get yourself a bread diary! Or just make a specific place in your notebook for bread to keep jotting things down (notice changes and write).
Serving Ideas :
My friend, bread can be served along with everything and anything! So keep yourself creative. These are some of my favorite dishes with bread:
Savory Bread Pudding with Spinach, Chèvre, Smoked Ham & Smoky Roasted Red Pepper Sauce
Slow Cooker Cheesy Panade with Swiss Chard, Beans & Sausage
Panzanella with Artichokes & Olive
HOW TO MAKE Old-Fashioned Soft and Buttery Yeast Rolls :
First, in a large bowl sprinkle yeast over very warm water; Stir until yeast dissolves then leave to foam for about 10 minutes.
Add sugar, the 1/4 cup butter and salt to hot milk and stir until sugar dissolves and butter is melted. Cool mixture.
Add milk mixture to yeast and then mix in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of remaining 1/2 cup flour to dust a pastry cloth
Knead the dough lightly for 5 minutes. Use remaining flour for flouring pastry cloth and your hands.
Place dough in a warm, buttered bowl; turn greased side up. Cover and let rise in warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring hands, otherwise rolls will not be as feathery light as they should be.
With large knife, cut dough ball into four (4) pieces. Cut each piece into four (4) more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 3/4 inches in diameter. As you roll into balls, pull sides down and under to shape roll. Place bottom side down in neat rows, not quite touching, in well-buttered 13 X 9 X 2 inch pan.
Cover rolls and allow to rise in warm place until doubled in bulk; 30 – 45 minutes. When doubled in bulk, brush tops with melted butter and bake in 375 degree F oven for 18 – 20 minutes or until nicely browned. My oven runs hot so I usually bake @ 325 so tops do not brown before rolls are done inside. Adjust your oven temp accordingly.
If desired, brush (or bathe!) rolls in more melted butter when they are hot. The butter will sizzle down sides and bottom of rolls for a buttery soft crust.
Serve along as a side.
How was the bread? I hope it tastes like it should. Enjoy your meal!
Extra information :
Nutrition: Calories: 153, Total Fat: 1g, Saturated Fat: 0g, Trans Fat: 0g, Unsaturated Fat: 2g, Cholesterol: 2mg, Sodium: 156mg, Carbohydrates: 25g, Fiber: 1g, Sugar: 1g, Protein: 5g
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