Hot Yeast Rolls
Submitted by joyceepooler
Soft, buttery homemade yeast rolls shaped into crescents and baked golden brown. A classic from-scratch dinner roll with a velvety-smooth dough and three rises for the lightest texture.
YIELD
1 dozenPREP
30 minCOOK
30 minREADY
3 hrsThese homemade yeast rolls start with a sponge method that gives the dough a head start on flavor and structure. Yeast blooms in warm water, then milk warmed with butter goes in along with the first two cups of flour. That initial spongy dough rises until doubled before you add the rest of the flour and knead.
Three rises sound like a lot, but each one builds a lighter, more complex roll. The first rise develops the sponge. The second rise after kneading strengthens the gluten. The third, after shaping, gives the crescents their final puff.
The dough should feel velvety-smooth after kneading, not dry or crumbly. Add flour gradually and stop as soon as it pulls away from your hands cleanly. Too much flour makes dense, tough rolls.
Kitchen Tips
- Test the water temperature on your wrist. It should feel like a warm bath. Water that’s too hot kills the yeast and the dough won’t rise.
- Coating the dough ball in butter before the second rise prevents a dry skin from forming on the surface.
- Cut the rolled dough into squares first, then triangles. Rolling from the wide edge to the point gives you the classic crescent shape.
- Tap the top of a finished roll. A hollow sound means it’s done through. If it sounds dense, give it another 5 minutes.
Variations
- Brush the tops with an egg wash instead of butter for a shinier, more golden crust.
- Sprinkle sesame seeds or poppy seeds on top before the final rise.
- Add a tablespoon of honey to the dough for a slightly sweet dinner roll that pairs well with ham or roasted turkey.
Ingredients
Directions
In a large bowl sprinkle yeast and sugar over warm water (should feel comfortably warm when dropped on wrist) and allow to stand until bubbly, about 10 minutes.
Combine butter and milk in top of double boiler over simmering water until butter has melted and milk is warm.
Add to yeast mixture and stir until blended.
Mix in 2 cups of the flour, 1 cup at a time, and beat well to form a spongy dough.
Cover and let rise in a warm place until double in bulk, about 1½ to 2 hours.
Stir down with wooden spoon, then add about 3 more cups of flour to form a moist dough that is firm enough to turn out onto a well-floured board.
Dip hands in flour and knead dough until smooth and nonticky, adding additional flour as needed.
The dough should be velvety-smooth.
Form into a ball and place in a well-buttered, warm mixing bowl.
Turn ball of dough so that entire surface of dough is coated with softened butter.
Cover and again place in a warm place until double in bulk, about 1 hour.
Punch dough down, turn out onto a lightly floured board, and let rest for about 5 minutes.
Roll out to a thickness of about ½ inch cut with a floured knife first into approximate 2 inch squares, then into triangles.
Roll up from wide side to point and place on baking sheet about ¼ inch apart.
When all are prepared, brush with melted butter and again let rise until about double in bulk, about 30 minutes.
Bake in a preheated 350’F. oven until lightly browned, 25 to 30 minutes, depending on size.
To test for doneness gently tap top of roll for a hollow sound or break open one roll to see if it is sufficiently baked in the center.
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