Easy “From Scratch” Yeast Rolls
By Lauren on March 25, 2013
This recipe is so easy. For bread, it’s pretty quick, too. We use these as dinner rolls, buns, and breakfast rolls. They’re excellent as is and even better when brushed with a little bit of melted butter and honey. Not to mention the fact that your house will smell amazing while they’re baking.
- 1 c. water
- 1 c. butter
- 3/4 c. sugar
- 1 1/2 t. salt
- 1 c. warm water
- 4 1/2 t. yeast
- 2 eggs
- 6 c. bread flour
Preheat your oven to 200˚ or below (the lowest setting on my oven is 170˚). In a saucepan, bring 1 cup of water to a boil. Remove from heat and add butter; stir until melted. Add sugar and salt. Let cool until lukewarm. Add eggs. In a large bowl, mix 1 cup of yeast with warm water; stir until dissolved. Let stand until it begins to foam. Add the butter mixture to the yeast. Stir in flour until mixed.
Turn off your oven and place dough in the warm oven for about an hour. The dough should have risen significantly at that point. Place dough on a floured surface and knead for a minute or two. Put the dough back in the bowl and stick it back in the oven to rise for another 30 minutes.
After rising the second time, roll out and cut with a biscuit cutter (I use a glass). Place on a greased cookie sheet and allow to rise for about 45 minutes (this I just do on my counter). Bake at 400˚ for 12-15 minutes or until golden brown.
Alison Wood says
These look yummy, Lauren! We love homemade yeast rolls. I am getting my oven in May, so this is going to be on my list of first baked things to make!<br />I love the idea of butter and honey on these:)