Deliciously Fluffy Yeast Rolls
Equipment
- 1 Stand Mixer
- 1 Large Mixing Bowl
- 2 Baking Sheet Pan
- 2 Silicon Mats optional
Ingredients
- 4 tsp.
active dry yeast - 1/2 cup warm water
- 2 cup milk
- 3 tbsp melted butter
- 1/2 cup sugar
- 7-8 cup all purpose flour
- 2 whole eggs
- 2 tsp.
salt
Instructions
- Pour the ½ cup of warm water into your stand mixer and dissolve 4 tsp of yeast along with a teaspoon of sugar. Let sit for approximately 5 minutes
- We typically melt the butter and scald the milk at the same time. Either do this in a pan on the stove, or combine in a glass dish and put it in the microwave for a couple of minutes.
- Combine all ingredients except for the flour into the stand mixer where the yeast has been resting and mix thoroughly.
- Slowly add the flour while mixing with a dough hook. We typically start with two cups and slowly add more flour until we hit 6 cups. At that point, we gradually add more flour until the dough starts pulling away from the side of the bowl. Once this happens allow the mixer to knead the dough for a few minutes. Be careful not to add to much flour on this step!
- Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl.
- Cover and let rise in a warm place until double in bulk (or heat oven to 200 degrees then turn off and put dough into oven to rise) and then Punch down. This will typically take around an hour depending on the climate.
- Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes.
- Shape dough into desired forms. Place on baking sheets. We love to use silicon mats for this part as it works the best, but you can also grease the baking sheets as well. Let rise until doubled.
- Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Serve with Cinnamon Honey Butter (1/2 cup softened butter, 1/3 cup honey, a few shakes of cinnamon whipped with a hand mixer until smooth)
Notes
We shape the rolls by rolling out the dough into a rectangle, about 1/2-inch thick, then fold the rectangle in half, making it about 1-inch thick. We use our rolling pin and roll over the dough, ever so gently, just to seal the two halves together. We then use a dough scraper and cut the rolls into squares and place them on the baking sheet.