Old Fashioned Yeast Rolls

a roll lifted from a pan on a spatula and held by a hand

Old fashioned yeast rolls feel like the unachievable holy grail for a lot of home cooks–something only professional bakers and the frozen food section of the grocery store can share. But I have news for you. It IS doable for even new cooks. Here’s how.

Course Side Dish

Cuisine American

Prep Time 2 10

Cook Time 30

Total Time 2 40

Servings people

Calories 242kcal

Author Rachel Ballard

Ingredients

2 cups warm water about 120 degrees
2 packages dry active yeast
1/2 cup sugar
2 teaspoons salt
1 egg at room temperature
1/4 cup avocado oil vegetable oil also works
6-7 cups all purpose or bread flour

Instructions

In a large bowl, add the water and yeast. Allow it to sit until the yeast starts to foam--about 5 minutes.
Add the sugar, salt, egg, and oil and stir to combine.
Add6 cups of flour and stir well. You may have to use your hands to finish mixing it.
Add the last 1/2-1 cup of flour if the dough is still very wet. It will be a sticky dough and that's okay.
Spray the top with cooking spray or tap with oil and cover the dough with plastic wrap.
Let rise in a warm place until doubled in size 1 to 2 hours.
After the dough doubles, punch it down with your fist and turn it out onto a floured surface.
Knead the dough until smooth--about 5 minutes or so.
Grease a 9x13 pan with oil or cooking spray.
Break off walnut-sized balls of dough (about 2 inches in diameter) and place them in the pan just touching but not smashed together.
Cover lightly with greased plastic wrap and allow to double again. About another 45 minutes to an hour.
Bake in a 375 degree oven until golden, 20 to 25 minutes. Brush with butter before serving.

Notes

This recipe makes about two dozen rolls. If you would like to make smaller batch, just half the recipe but use a whole egg.

Nutrition