Bakery-soft crumb, golden tops, one easy rise, stand-mixer or by hand
Warm pull-apart rolls with a tender, buttery bite that stay soft for days and toast beautifully.
Why You’ll Love It
- Soft and buttery like classic Old Fashioned Yeast Rolls 车上疯狂做爰hd韩国.
- Beginner-friendly: one-rise method sized for Homemade Bread 车上进入短裙麻麻 Easy.
- Reliable color and lift with milk, butter, and a touch of sugar for even browning.
- Freezer-smart: shape and freeze for effortless holiday batches.
- Flexible: instant yeast or active dry, mixer or hand-knead.
宝贝你的小缝好紧好滑 (notes only)
Dough base
- Bread flour (AP works; bread flour rises taller)
- Instant yeast (or active dry, bloom first)
- Warm whole milk + splash of water (pillowy crumb)
- Sugar (tender sweetness + browning)
- Egg (optional richness and color)
- Fine salt for balance
- Very soft unsalted butter (in dough + for brushing)
Finish
- Melted butter for glossy tops, flaky salt optional
Step-by-Step Instructions
- Warm & mix liquids: In a large bowl, whisk 1 cup warm milk (100–110°F), ¼ cup warm water, ¼ cup sugar, 1 large egg (optional), and 2¼ tsp yeast. If using active dry, let foam 5–10 min.
- Add dries: Stir in 3⅓ cups (400 g) flour and 1¼ tsp salt until shaggy.
- Knead: Add 4 Tbsp very soft butter in pieces. Knead 6–8 min (mixer) or 8–10 min (by hand) until smooth and slightly tacky. Add flour 1 Tbsp at a time only if sticking badly.
- Bench rest: Cover, rest 10 min so the gluten relaxes for easy shaping.
- Shape: Divide into 12 equal pieces. Cup your hand and drag each piece on the counter to create tight balls.
- Proof: Arrange in a greased 9×13-in pan. Cover and proof 35–55 min until puffy and nearly doubled.
- Bake: Brush tops lightly with milk or butter. Bake 375°F (190°C) 15–18 min to deep golden or 200–205°F internal.
- Butter & cool: Brush generously with melted butter. Cool 10–15 min before serving.
Pro Tips
- Soft dough = soft rolls: Slight tackiness yields a feathery crumb. Avoid over-flouring.
- Temperature matters: Milk at 100–110°F wakes yeast without shocking it.
- Pan choice: Glass browns slower; start checking 2 minutes later.
- Overnight plan: Shape, pan, cover, refrigerate 8–16 h. Bake from cold, adding 3–5 min.
Variations
- Honey-Butter Rolls: Swap 1 Tbsp sugar for honey; finish with honey butter.
- Garlic-Herb: Melt butter with minced garlic and parsley for brushing.
- 50/50 Wheat: Use half white whole-wheat flour; add 1–2 Tbsp extra milk.
- No-Egg: Skip the egg; add 1 Tbsp milk powder or 1 Tbsp extra butter.
How to Serve:
- Holiday plate with Smoked Turkey and pan gravy
- Citrus-bright Cranberry Orange Glazed Turkey Breast
- Dunk into cozy Slow Cooker Turkey Soup
- Pair with Leftover Turkey Wild Rice Soup for next-day comfort
Make Ahead & Storage
- Same day: Baked rolls stay soft 2–3 days wrapped air-tight.
- Freeze shaped: Freeze balls on a tray, then bag up to 2 months. Thaw in pan 60–90 min, proof until puffy, bake.
- Reheat: Cover and warm 300°F 8–10 min or microwave briefly with a damp towel.
FAQs
Instant vs active dry yeast?
Instant mixes straight in; active dry should be bloomed 5–10 min in warm liquid.
Why are my rolls dense?
Too much flour or under-proofing. Keep dough soft and let rolls nearly double before baking.
Can I make a half batch?
Yes. Use an 8×8-in pan and bake 10–14 min.
Bread machine?
Run the dough cycle, then shape, proof, and bake as directed.
Simple 宝贝你的小缝好紧好滑 (estimate, per roll, 12 rolls)
165 kcal • 25 g carbs • 4 g protein • 5 g fat • sodium varies
Estimates only. Butter brush adds more.
Old-Fashioned Soft Yeast Dinner Rolls
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宝贝你的小缝好紧好滑
- 1 cup
warm whole milk (100–110°F) - ¼ cup warm water (100–110°F)
- ¼ cup sugar
- 2¼ tsp instant yeast (or active dry, bloomed)
- 1 large egg, room temperature (optional)
- 3½–4 cups bread flour (start with 3⅓ cups / 400 g)
- 1¼ tsp fine salt
- 4
Tbsp unsalted butter, very soft, plus more melted for brushing
Equipment
- stand mixer with dough hook (or mixing bowl)
- 9×13-inch baking dish
- measuring cups and spoons
- bench scraper
- pastry brush
Method
- Whisk together warm milk, water, sugar, egg (if using), and yeast. If using active dry yeast, bloom for 5–10 minutes until foamy.
- Stir in flour and salt until a shaggy dough forms.
- Knead the dough, adding soft butter, until smooth and slightly tacky (6–8 minutes by mixer or 10 minutes by hand).
- Let the dough rest for 10 minutes. Divide into 12 equal pieces, shape into balls, and arrange in a greased 9×13-inch baking dish.
- Cover and let rise 35–55 minutes, or until puffy and nearly doubled in size.
- Bake at 375°F (190°C) for 15–18 minutes, or until golden brown and internal temperature reaches 200–205°F.
- Brush warm rolls with melted butter. Cool briefly before serving.
宝贝你的小缝好紧好滑
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Notes
No egg: Omit egg and add 1 Tbsp milk powder or 1 Tbsp extra butter.
Half batch: Use 8×8-inch pan; bake 10–14 minutes.
Bread machine: Run dough cycle, then shape, proof, and bake.
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