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Easy Big Fat Yeast Rolls

Easy Big Fat Yeast Rolls
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Easy Big Fat Yeast Rolls are soft, fluffy, and golden homemade rolls that come together quickly without sacrificing that bakery-quality charm. Perfect as a dinner side, sandwich base, or buttery snack, this recipe uses simple, wholesome ingredients and straightforward steps to create irresistible pillowy rolls that the whole family will love.

Ingredients

Scale

Dry Ingredients

  • 4 cups all-purpose flour
  • 1 packet (2 1/4 tsp) active dry yeast
  • 2 tbsp sugar
  • 1 tsp salt

Wet Ingredients

  • 1 cup warm milk (about 110°F)
  • 1 large egg, beaten
  • 4 tbsp butter, softened

Optional for Finishing

  • Egg wash (1 egg beaten with 1 tbsp water) or melted butter for brushing

Instructions

  1. Prepare the Yeast Mixture: Warm the milk to about 110°F, stir in the sugar, and sprinkle the active dry yeast over the surface. Let it sit for 5-10 minutes until frothy and activated.
  2. Mix the Dough: In a large bowl, combine the flour and salt. Add the beaten egg and softened butter to the yeast mixture, then gradually mix into the dry ingredients until a sticky dough forms. You can start mixing with a spoon and finish kneading by hand on a floured surface.
  3. Knead for Perfection: Knead the dough for 8-10 minutes until smooth and elastic to develop gluten that creates the big, fluffy texture.
  4. First Rise: Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place until doubled in size, about 45-60 minutes.
  5. Shape the Rolls: Punch down the dough to release the air. Divide into 8-10 equal portions roughly the size of a tennis ball. Shape each into a smooth ball and arrange on a greased or parchment-lined baking sheet with space between.
  6. Second Rise: Cover the shaped rolls and let them rise for another 30-40 minutes to puff up beautifully before baking.
  7. Bake and Finish: Preheat oven to 375°F. Optionally brush the tops with egg wash or melted butter for shine. Bake rolls for 15-18 minutes until golden brown and cooked through. Remove from oven and brush again with butter for extra softness and flavor.

Notes

  • Use warm, not hot, milk (around 110°F) to avoid killing the yeast.
  • Ensure yeast is fresh and active for proper rising.
  • Do not rush rising times for fluffier rolls with better texture.
  • Knead well to develop gluten for soft, structured rolls.
  • Bake rolls immediately after second rise to prevent deflation.
  • Brush with butter while rolls are warm to lock in moisture and add flavor.

Nutrition

Keywords: yeast rolls, soft rolls, homemade bread, fluffy rolls, dinner rolls, easy bread recipe

Find it online: https://recipesbykaeli.com/easy-big-fat-yeast-rolls/