Are you craving CARBS right now? Do you just want to dig into a pillowy piece of bread slathered with melted butter or your favorite spread? These Soft Butter Yeast Rolls are for you then. If you have never made bread before; don’t worry, we will walk you through the process and make it as simple for you as possible. Making bread is a labor of love for sure, but it is super worth it!
Sure, we all love those oh-so-sweet Hawaiian rolls at the store, but these are soaked in melted butter and go with really anything you can think of.
Soft Butter Yeast Rolls are made with dry active yeast (although you could use fast activating yeast if you are short on time).
If we started listing every single way you could use these in a meal, we would be here writing you a novel. So the top few that we found to be the most popular are the following.
Ham and Cheese or sloppy joe sandwiches. These Soft Butter Yeast Rolls hold up spectacularly to the melted cheese, toppings, and sauce you add to your ham and cheese while also doing the same for your sloppy joe mixture. The sauce soaks into the bread for an ultimate flavor explosion and a super-filling meal on the go.
You can also just be traditional and slap a big tablespoon of melted butter between your roll for breakfast, lunch, or dinner!
Dip them right into your pasta sauce as a substitute for the traditional garlic bread. Or just put them out for your summer BBQ and cookout get-togethers and watch them fly off the plate.
How should I store these rolls?
As with any bread, make sure you store them in an air-tight container whether it is inside the fridge or at room temperature for peak freshness. If they are left out too long without being covered the bread can get hard and stale so preserve them as long as you can ( we doubt you will even need this step).
Here is what you need to make your rolls
1 Package Dry active yeast
¼ C. Hot water
¼ C. Granulated sugar
1 C. Milk
¼ C. + 2 Tbsp. Butter unsalted and divided
1 large egg
Pinch of salt
4 ½ C. All-purpose flour
Let’s jump into preparing and baking your easy, and delicious Soft Buttery Yeast Rolls
Place the yeast and hot water into a mixing bowl, and allow it to sit untouched for at least 10 minutes.
A)
B)
C)
In a saucepan on the stove over medium heat, add the milk, sugar, and ¼ cup of butter. Heat until the sugar is dissolved and the butter is melted.
A)
B)
C)
Let the heated milk mixture cool to no more than 115 degrees, and pour it into the mixing bowl with the yeast. Mix together for a few seconds.
Add the egg into the mixing bowl while it is beating.
Slowly add 4 cups of flour and the salt into the mixing bowl a little at a time.
A)
B)
Lightly flour a large mixing bowl and place the finished dough into it. Cover the dough and let it sit undisturbed in a warm area for an hour and a half until it has risen to roughly double its size.
A)
B)
Preheat the oven to 350 degrees.
Punch down the dough, spread the remaining flour on a flat clean surface, and knead the dough for a minute or two. Try to use as little flour as necessary.
A)
B)
Separate the dough into four sections, and separate those four sections into four more each for a total of 16 even pieces of dough.
Shape the dough pieces into roll shapes and place into a well greased 9×13 baking dish. Bake for 20 minutes until lightly browned and cooked through.
A)
B)
Use the remaining 2 tbsp of butter to brush the top of the rolls before serving.
A)
B)
You did it! Perfect Soft Buttery Yeast Rolls are ready to eat!
What would you eat with these? Let me know in the comment section below!
Soft Buttery Yeast Rolls
Ingredients
- 1 Package Dry active yeast
- ¼ C. Hot water
- ¼ C. Granulated sugar
- 1 C. Milk
- ¼ C. + 2 Tbsp. Butter unsalted and divided
- 1 Large egg
- Pinch of salt
- 4 ½ C. All purpose flour
Instructions
- Place the yeast and hot water into a mixing bowl, and allow to sit untouched for at least 10 minutes.
- In a saucepan on the stove over medium heat, add the milk, sugar and ¼ cup of the butter. Heat until the sugar is dissolved and butter is melted.
- Let the heated milk mixture cool to no more than 115 degrees, and pour into the mixing bowl with the yeast. Mix together for a few seconds.
- Add the egg into the mixing bowl while it is beating.
- Slowly add 4 cups of flour and the salt into the mixing bowl a little at a time.
- Lightly flour a large mixing bowl and place the finished dough into it. Cover the dough and let it sit undisturbed in a warm area for an hour and a half until it has risen to roughly double its size.
- Preheat the oven to 350 degrees.
- Punch down the dough, spread the remaining flour on a flat clean surface, and knead the dough for a minute or two. Try to use as little flour as necessary.
- Separate the dough into four sections, and separate those four sections into four more each for a total of 16 even pieces of dough.
- Shape the dough pieces into roll shapes and place into a well greased 9x13 baking dish. Bake for 20 minutes until lightly browned and cooked through.
- Use the remaining 2 tbsp of butter to brush the top of the rolls before serving.
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