Yeast Rolls

Ingredients

• 4 1/2 tsp (two packages)yeast
• 240 mlwarm water (105–110°F / 41–43°C)
• 150 gsugar
• 3/4 tspsalt
• 170 gshortening
• 240 mlhot water
• 2 largeeggs
• 750 gall-purpose flour
• As neededmelted butter, for brushing

Instructions

1. 1

   Proof the yeast

   Stir the yeast into the warm water and leave it to proof for about 5 minutes.

2. 2

   Mix the ingredients

   Combine the remaining ingredients, except for the yeast mixture.

3. 3

   Add the yeast

   Pour the yeast water into the mixture and combine thoroughly.

4. 4

   Shape the dough

   Form the dough into a ball, put it in an oiled bowl and cover it.

5. 5

   Let it rise

   Leave the covered dough in a warm place until doubled in size, about 1 hour. A switched-off oven with only its light on or a microwave can provide a warm spot; do not turn on the heat in either.

6. 6

   Cut the rolls

   Roll the dough to 1/4 inch (about 6 mm) thick, cut it into rounds and brush the rounds with melted butter.

7. 7

   Rise again

   Cover the cut rolls and leave them to rise again.

8. 8

   Preheat the oven

   Heat the oven to 350°F (175°C).

9. 9

   Bake the rolls

   Bake for 10–12 minutes, until the tops are just beginning to turn golden.

10. 10

    Brush with butter

    As soon as the rolls come out of the oven, brush their tops with melted butter.

What are yeast rolls?

Yeast rolls are small, risen breads commonly served alongside meals in the United States. This version is enriched with eggs, sugar and shortening, giving the dough a soft texture and a hint of sweetness.

The method follows a familiar bread-making pattern: proof the yeast, let the dough rise, shape the rolls and give them a second rise. A final butter brushing adds a soft, rich finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1260 calories, 23g protein, 174g carbs, 50g fat.

Most of the carbohydrates come from the flour and sugar, while shortening and the butter brushed on the rolls supply much of the fat. Flour and eggs contribute protein, though the rolls are mainly a bread portion. Serve them with vegetables and a protein-rich dish to round out the meal.

The dough ingredients

Yeast: Warm water helps the yeast disperse and become active. Keep it warm rather than hot, since excessive heat can stop the yeast working.

Shortening and eggs: These enrich the dough and contribute to its tender crumb. Mix them with the other ingredients before adding the proofed yeast water.

Getting the rise right

First rise: The dough is ready when it has visibly doubled, which takes about 1 hour in a warm environment. The time is a guide; the dough’s size is the better cue.

Second rise: Once the rounds are cut and covered, give them time to puff up again. The recipe does not specify a duration, so watch the rolls rather than relying on a fixed timer.

Rolling and cutting

Even thickness: Roll the dough to about 6 mm so the rounds bake at a similar rate. Cut cleanly and avoid pressing or twisting the cutter, which can compress the edges.

Butter: Brush the rounds before their second rise, then brush again straight after baking. The recipe gives no quantity, so use enough for a light coating at each stage.

When the rolls are done

Oven cue: Bake at 175°C for 10–12 minutes, checking towards the end of the range. Take them out when the tops are just starting to turn golden, as directed.

Finish: Brush the hot rolls with melted butter as soon as they leave the oven. Handle them gently so their soft surfaces do not flatten.

Serving the rolls

These rolls suit a soup, stew or roast dinner, where they can be used to mop up the sauce. Their slight sweetness also works at breakfast or as a snack with butter or jam.

For a balanced meal, pair one or two rolls with a source of protein and vegetables rather than serving them as the whole plate.

Recipe notes & tips

• Check the warm water with a thermometer if you are unsure it is between 105 and 110°F (41 and 43°C).
• Use a lightly oiled bowl so the dough can be removed easily after its first rise.
• Cover the dough and cut rolls during rising to prevent their surfaces drying out.
• Roll the dough evenly so the rounds bake at roughly the same rate.
• Start checking the rolls at 10 minutes, since ovens can vary.
• Brush the rolls as soon as they come out of the oven while their tops are still hot.

Variations

• Herb finish: Stir finely chopped herbs into the melted butter before brushing the baked rolls.
• Garlic butter: Mix a little crushed garlic into the finishing butter for a savoury topping.
• Seeded tops: Sprinkle seeds over the rounds after brushing them with butter and before the second rise.
• Smaller rolls: Cut smaller rounds and begin checking them earlier, as they may bake more quickly.
• Dinner sandwich rolls: Slice cooled rolls and fill them with leftovers or sandwich fillings.

Common mistakes to avoid

• Water too hot: It can stop the yeast working; keep the warm water within the stated 105–110°F (41–43°C) range.
• Rushing the first rise: The dough may be dense; wait until it has doubled in size.
• Dry dough surface: It can form a skin while rising; keep the bowl covered.
• Uneven thickness: Rolls can bake unevenly; roll the dough to a consistent 1/4 inch (about 6 mm).
• Overbaking: The rolls can lose their soft texture; take them out when the tops just begin to turn golden.
• Turning on the oven during the rise: This can overheat the dough; use only the oven light, or a switched-off microwave, as a warm spot.

How to store

Once cool, store the rolls in an airtight container at room temperature for up to 2 days. Warm them briefly in a low oven or microwave; freeze well-wrapped rolls for longer storage and thaw before reheating.

Frequently asked questions