I’m not even going to lie, I am all about the bread. I serve bread with every meal in some form or another, be it yeast rolls, sourdough bread, cornbread, biscuits or even just garlic bread. To me, “Give Us This Day Our Daily Bread” means just that. Bread on a daily basis. When I was a child my mom made homemade biscuits every night. Every single night. And while I’d do just about anything for one of those biscuits right now, I often wondered why she didn’t mix it up some and make other bread as well. I decided when I had my own family, that I’d make a variety of bread for them so they’d learn to love bread of all sorts, and they do. They really, really do, lol.
Today, we’re going to concentrate on the best yeast rolls, easy recipe. There’s no telling how many recipes I’ve tried for yeast rolls over the years but when the kids were small, I stuck to recipes I would find in cookbooks. Back then we didn’t have a computer (gasp) so I couldn’t hop online and google recipes as I do now. I worked long hard hours at a doctor’s office and I spent my days between seeing patients, having to use a computer to pull up lab work, do EKG’s on patients, and other healthcare-related work on our computer at work, and I went home, I didn’t want to look at a computer screen.
There’s a couple of things to note about my yeast rolls, I prefer no egg recipes. To me, they make the rolls a little doughier than I like. Another noteworthy thing is I prefer yeast packets to measure my own yeast. It’s easy, it’s convenient and I get the perfect rolls every time. Anytime I’ve bought large amounts of yeast in jars, the rolls did not turn out. My daughter just found that to be the case with hers as well. She bought a jar of yeast and tried a half a dozen times to make yeast rolls and they were flat every time. And lastly, while I spent many hours over my lifetime of hand kneading dough, arthritis has set in, in my hands, so I now use a Kitchen Aid mixer to make my dough.
There are two types of packet yeast I buy. It depends on who I’m baking bread for as to which one I use. For everyone except my youngest daughter who has Celiac Disease and has to eat gluten-free bread only. My yeast of choice for everyone but her is the Fleischmann’s Yeast, Active, Dry packets. When I make bread of any sort for her that required yeast, I use Red Star GlutenFree Active Dry Yeast.
For this recipe, I googled Fleischmann’s yeast roll recipes on the internet because to see what I could find. And honestly, I didn’t realize just how many yeast roll recipes would pop up on that search. From there I just checked thru ingredients on a few of the recipes to find one that did not have egg in it and that’s how I came up with the classic dinner roll recipe I used in today’s yeast roll recipe.
Go ahead and gather all of your ingredients before you start so you can zip thru the recipe because the time-consuming part is just letting the dough rise when you’re an organized cook, which I am.
This is a screenshot from all recipes of the ingredients I used per allrecipe.com.
Isn’t it crazy how few ingredients can make something as tantalizing as hot buttered yeast rolls?
I did change up one thing on this recipe, and that was, I used bread flour instead of the regular flour I sometimes use. I had some on hand I wanted to use up which was the reasoning behind it. Either type of flour works fine.
Here is the difference between how to rolls looked regular flour versus bread flour. I tried them both ways/
Regular all-purpose flour…
Once you decide which type of flour you want to use, start measuring out the above ingredients and have your rising dish and saran wrap ready to cover it with.
2 cups of all-purpose flour
1 envelope Fleischmann’s® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter OR margarine
Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water, and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, if you don’t have a Kitchen Aid Mixer about 8 to 10 minutes. If You’re using a Kitchen Aid Mixer, gently let it knead until you can feel the elasticity by tugging on it some.
Cover; let rest 10 minutes.
Divide dough into 12 equal pieces; shape into balls. Place in a greased pan. Cover; let rise in a warm, draft-free place until doubled in size, about 30 minutes.
Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
Baking bread does not have to be challenging. By following directions, you could be serving your own hot buttered yeast rolls to your family tonight.