Buttery Yeast Rolls

I have made these twice now, one batch for Thanksgiving and one today, just to make today special. The first time, I used the Gold Medal flour I had around and the rolls were met with much pleasure. Fresh baked breads and rolls are always special, so that wasn't too hard to accomplish, the smell alone is enough to make one drool. This time I used King Arthur's All Purpose Flour, which is standardized and not prone to regional fluctuations in content. Although it is higher in protein somewhat and very well suited to yeast bread making, it produced very light and fluffy Buttery Yeast Rolls, with just a slight chew to the outside to give them a little substance without overtaking the lightness at all. I don't use a bread machine, but the Kitchen Aid mixer with a dough hook attached, to mix and knead the dough. First, I heat the milk and water together until it's very warm, a bit warmer than the "baby bath" test, more of a "tired mommy bath" temp. I combine the liquid with the yeast and sugar in the bowl and allow the yeast to get it's job started and get activated. Add the egg, at room temp or warmer, the butter that is slightly melted, and the salt, but don't bother to stir. The flour is then unceremoniously dumped into the bowl and the mixer is started on low speed, to allow the flour to slowly combine into the liquids. I allow it to knead the dough until I see it is looking very elastic and stretchy. The dough is on the sticky side but improves after the first rising, which I do in a greased bowl in the warming drawer of the oven. It doesn't take long that way. After it is risen, I roll small balls out of the dough and place them in a greased 11x7 pan, spray the tops with non-stick cooking spray, cover with a towel and put back into the warming oven. Using this size pan seems to be about ideal, a little room for the rolls to spread out, but some force to make them rise upwards. This is a very easy easy, uncomplicated recipe that even a totally inexperienced bread baker shouldn't have too much trouble with and will convince the masses you are a master baker. Thank you, Donna, for sharing with us.

YUMMY! You are right - they are the best. So easy, too, using the bread machine for the first part. I followed the recipe exactly and wouldn't change a thing. This one definitely moved to the top of my rolls recipes.

This is the best roll recipe I have ever used! I made them one year for Thanksgiving and now anytime we have an occasion where we are needing to bring a side dish I am always told I have to bring the rolls! I do not make them in a bread machine as I do not own one. So this is how I do it! Proof yeast in 1/2 cup of warm water with 1 tsp. sugar (I usually add 2tsp. I like it sweet). Heat the milk, add the sugar, butter, and salt, remove from heat, and stir till dissolved. Then add the beaten egg once the milk mixture is slightly warm. In a large mixing bowl combine the yeast, milk mixture and add the flour gradually. Knead for about 8 to 10 minutes and let rise for 1 hour in a covered bowl. Punch down and form balls. Let rolls rise again for 1 hour. Bake @ 375 for 15 minutes and brush with melted butter. Delicious!!

Just mixed everything by hand . Turned out great!!!

These were very good. Had to add a bit more flour due to sticking but thankfully I cook breads by hand a lot and know what signs to look for in regards to dough using my bread machine. You want it to do just like the Pillsbury Boy dough when he is poked..haha. Very fluffy and tasty and reminds me of the rolls from childhood holiday gatherings. The outside was nice and buttery crust. I would personally do a bit less sugar for using as dinner roll next time. This is definately a keeper and will use for Thanksgiving. I do find this agreeable to use as the base for all sorts of other breads..sweet or not. I did 15 with 5 rows and 4 across so they rise vs spreading. In a 9x13 glass pan. Cooked for 20 mins in an electric stove. The last 5 mins finished on the lowest rack so the bottoms will get done.