Homemade Yeast Rolls (Freezer Safe)
"These Yeast Rolls are a perfect hint of sweet and buttery!"Serves 18-24 Large Rolls | Prep Time 2 1/2 hrs.+ (for rising) | Cook Time 10-13 min.
Why I Love This Recipe
These are great to make, bake, and freeze too!
After 3 different test run recipes I baked these traditional Yeast Dinner Rolls, after finding the recipe at allrecipes.com. They took extra water to get them moist, and I feared i had over-worked and toughened the dough... However, 5lbs of flour later, I am super confident that the bread will rise again!
Ingredients You'll Need
1 pkg (2 1/4 tsp) Active-Dry Yeast
1/2 c Warm Water (110-115°)
1 tsp Sugar
3 1/4 - 3 1/2 c All-Purpose Flour
1/3 c Sugar
*1/2 tsp Salt if using UNSALTED Butter
1/2 c Milk, warmed slightly
1/3 c Butter, softened
**1 - 3 Tbsp Water, warmed optional
1 Egg, whisked + Splash of Milk (for Glazing)
1 1/2 - 2 Tbsp Butter (for Brushing over top)
In a small bowl, dissolve Yeast, and 1 tsp Sugar into 1/2 c warm Water. Set aside, and allow to "proof" (or foam) for 10 minutes
Meanwhile, in a large mixing bowl, combine dry ingredients: Flour, remaining Sugar, and *Salt (if necessary). Set aside.
In a second small bowl, whisk together 1 Egg and 1/2 c warmed Milk. **Use additional water, if dough is too dry.
Add Egg mixture and 1/3 c softened Butter, then Yeast mixture (once activated), into large bowl with Flour. Mix well until dough begins to form. Turn onto a floured surface; knead until smooth. Be careful not to overwork your dough, as it will make tough/dense rolls.
Place dough into a greased bowl, turn over once to coat. Cover and allow to rise in a warm area for 1 hour 45 minutes, or until DOUBLED in size.
Grease the desired size/shape of baking pan you wish to use; set aside. (***See the FREEZING instructions on the last steps to determine what TYPE of pan to use.)
Once doubled, "punch down" risen dough (push your fist into the center of the dough ball to deflate it slightly). Divide dough and form into golf ball sized balls. Place into prepared baking pan(s)- they can be slightly touching, but will need some room to rise again before baking. Let stand covered in a warm area, 30-45 minutes, to DOUBLE again.
While dough is rising the second time, PREHEAT oven to 350°F.
In a small bowl, mix together Glazing ingredients: 1 Egg and a splash of Milk. Carefully brush over dough once doubled.
BAKE in preheated oven 10-13 minutes, or until golden brown. BROIL 2-3 minutes to brown the tops after, if desired. Be careful not to burn! Brush with 1 1/2 - 2 Tbsp softened Butter and serve warm.
Method #1 Bake rolls in Foil Pans (ie Jiffy Foil pans); cool completely; wrap bread (while still in the pan) in Saran; place into Freezer Bag, removing as much air as possible; and Freeze.
Method #2 Bake rolls in any normal bake pan (square, round, rectangular, etc.); cool completely; release and remove bread in its entirety from pan; wrap with Saran; place into Freezer Bag, removing as much air as possible; and Freeze.
To REHEAT bread, allow to thaw in the refrigerator overnight is best. Preheat oven to 350°F.
If Method #1 was used for freezing, remove from plastic wrap and Bake as usual for 5-10 minutes or until heated through.
If Method #2 was used for freezing, remove from plastic, and place bread back into the pan it was baked in. Bake as usual for 5-10 minutes or until heated through.
Pairs Well With