Homemade Yeast Rolls
Dinner Roll Tips By Chef Danielle Eldredge Arizona General Manager and Chef for College Cuisine
Choose the right type of yeast. We opted for the old-school charm of fresh cake yeast, known for its rich flavor and aroma. However, it’s like finding a unicorn these days – not the most shelf-stable choice. But fear not because active dry and instant yeasts are easy swaps. Active dry yeast, with its prelude of warm milk and sugar, offers a taste reminiscent of fresh cake yeast, guaranteed to rise splendidly. Instant yeast, the easiest to handle, may yield a milder yeast flavor, but wins in terms of convenience. Scald the milk . When heated, milk takes on the role of a gluten protector, ensuring bread rises with grace and fluffiness. Your power is in the flour. Good, old- fashioned all-purpose flour creates yeast rolls that are light, fluffy and perfect for sopping up sauces, gravies or room- temperature salted butter.
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Recipe written by Chef Danielle Eldredge and College Cuisine
TOTAL TIME 45 minutes
SERVINGS 12-16 rolls
PREP TIME 30 minutes
COOK TIME 15 minutes
INGREDIENTS 3 large eggs (lightly beaten) ½ cup sugar 1 cup whole milk (scalded and left to sit until it’s just warm) ½ cup butter 1 teaspoon salt 2 cake yeast dissolved into sugar (can substitute 2 tablespoons of active dry yeast) 4 ½ cups all-purpose flour
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INSTRUCTIONS
Add sugar to the warm milk and then slowly mix the active dry yeast in. Let the milk, sugar, and yeast mixture stand for 10 minutes. It should start foaming and rising by 2-3 inches. In a bowl, mix the flour and salt together until evenly incorporated. In a separate bowl, lightly beat the three eggs. Slowly add the milk, yeast and sugar mixture to the eggs, and whisk to combine. Add the flour and salt, one cup at a time, to the milk mixture. Use your hands to knead the mixture delicately until well combined. Cover the bowl containing the dough with a warm, wet cloth, and let it double in size. Shape the dough into your desired roll size (about a golf ball), brush with melted butter and bake at 375 degrees for 15 minutes. The rolls should emerge golden brown and wonderfully fluffy.
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4. Top the rolls with with fresh or dried herbs like rosemary or thyme and flakey sea salt , if desired.
Bake in a greased, prepared baking dish. You can do so by using a paper towel or kitchen brush, and brushing unsalted softened butter along the bottom of it and in upward strokes along the sides of a pan so that the bread rises as it bakes.
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6. Yes, this recipe calls for an entire cup of sugar . Do not alter that. The yeast is a living organism and needs to feed on the sugar to make the rolls rise correctly. 7. Feel free to double or even triple this recipe if you’re feeding a crowd.
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You can also par-bake these rolls in a freezer-safe dish like an aluminum pan, cover them with foil or plastic wrap and freeze them to completely bake later. Store any leftover rolls in an airtight container at room temperature.
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Serve and enjoy!
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10. Make sliders the next day with these for some of the best sandwiches you’ve ever had!
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