Dave's Yeast Rolls

"This is a simple recipe that I have experimented with over time and it produces absolutely WONDERFUL yeast rolls without having to spend a ton of time. My total active time is about a half hour (not including allowing the bread machine to do the kneading work and allowing for rising). I use a Kitchen Aid 6 quart mixer with the dough hook. My family, even extended family, love these rolls. They're soft, sweet, and complement any meal. I hope your family will enjoy these rolls as much as mine does!"
 
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photo by CoolChef photo by CoolChef
photo by CoolChef
photo by CoolChef photo by CoolChef
photo by CoolChef photo by CoolChef
Ready In:
2hrs 14mins
Ingredients:
8
Yields:
24 rolls
Serves:
24
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ingredients

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directions

  • STEPS FOR INGREDIENTS:

  • Preheat your oven to 350 degrees.
  • IF USING A BREAD MAKER,.
  • Heat the milk for about 90 seconds in the microwave at full power. Next, put each of the ingredients in your bread machine in the order listed.
  • Make sure you're using the "dough cycle" on the bread machine. The dough should about double in size as it rises before it is ready for roll formation.
  • IF USING A MIXER WITH DOUGH HOOK:. ( I use a Kitchen Aid 6 Quart Mixer with dough hook but you can use any similar capacity mixer and hook.).
  • 1. Heat milk mixture in the microwave at full power for about 90 seconds, until the milk is very warm.
  • 2. Add the flour to the mixer bowl.
  • 3. Add dry yeast, sugar and salt. NOTE: You do NOT need to "prove" the yeast first. You can add it dry.
  • 4. Using a large whisk, mix together the dry materials in the mixer bowl.
  • 5. Add butter and eggs.
  • 6. Raise and lock the mixing bowl in place and start the dough hook kneading the materials at the lowest setting. Let the materials mix and agitate for a minute or so.
  • 6. While the dough hook continues agitation, (IMPORTANT:) carefully and slowly add 1/3 of the milk mixture to the center of the bowl avoiding the dough hook as it agitates. Continue to knead. DO NOT ADD ALL OF THE MILK AT ONCE.
  • 7. After kneading for maybe 30 seconds or so, GRADUALLY add small amounts of the remaining milk at the EDGE of the mixing bowl when you begin to see the flour being pulled to the center by the dough hook and some of the bottom edges of the mixer bowl start to become visible.
  • The goal is to add milk so it flows to the BOTTOM of the mixing bowl as flour is pulled into the dough hook.
  • 8. Continue kneading of the dough for approximately 10-15 minutes, or until you see the dough start to form a ball.
  • 9. Stop dough hook and cover bowl with saran wrap and allow dough to rise until about doubled in size (10 to 15 minutes).
  • 10. Remove saran wrap and start the dough hook kneading again. Knead for another 10-15 minutes.
  • 11. Remove dough hook and mixing bowl from the mixer. Cover the mixing bowl with saran wrap. Set the bowl in a warm place (maybe on stove top above warmed oven) and allow the dough to rise until about double in size (check every 10 minutes or so).
  • 12. Grease your hands with a little olive oil. Remove wrapping on mixing bowl and punch dough down.
  • 13. Gather up dough from the mixing bowl and place on a clean dry surface and follow the process for FORMING THE ROLLS (below).
  • FORMING THE ROLLS. The recipe will make 24 rolls. To get even sized rolls, I cut the dough in half on a cutting board, then divide evenly again to 4 pieces, and once more to get 8 lumps of dough. I then form each piece into a log shape and cut 3 even bits of dough from each of 8 lumps (gets me my 24 and keeps them even sized).
  • Forming each individual roll is an art you'll have to practice. I keep a small bowl of flour available to "dip and flip" each bit of dough into to make it easy to form. Take the bit of dough, form a circle with your fingers using the index finger and thumb, then with the other hand push the bit of dough up from the bottom through your finger circle, tightening it up so you have to force the dough through. This will stretch and smooth the ball. Repeat this several times, rotating the dough ball each time, then pinch the formed ball off at the bottom.
  • If you're struggling with forming the rolls above, try flouring the dough bits well and then roll the dough bit around between your palms to form the ball. You can practice the other technique as you try the recipe a few times.
  • Place the formed rolls in a greased pan (I grease with real butter) evenly spaced. I use a cookie sheet and evenly space the rolls 4 in a row.
  • Cover with a clean kitchen towel and let the formed rolls rise in a warm spot for about an hour (until about double in size). I preheat my oven to 350 and set the rolls on the stove top after covering for my nice warm space.
  • After allowing to rise, BAKE for about 14 minutes at 350 (or until medium browned on top). It's important to preheat first!
  • Remove from oven (keep rolls in pan) and very lightly baste with melted butter, cover and let cool (around 30 minutes), then enjoy!
  • You won't taste a better yeast roll! You can use this recipe for the start of cinnamon rolls too.

Questions & Replies

  1. HELP!!! I'm sooo confused!! What are the directions step by step???
     
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Reviews

  1. I only gave it a 2 because the instructions were horrible... Actually, there were no instructions for making the dough itself, just how to form it... It's been many years since I made yeast bread so I followed instructions from another recipe which said to just mix together the ingredients in the order given. In my mind I thought I was supposed to mix the granulated yeast with water, but since the recipe said nothing about that, I did not... What a waste. Next time I will trust my memory and not assume that since the recipe didn't say to do something it should not be done for that recipe...
     
  2. My first batch turned out wonderful! My family really enjoyed them. This is now the beginning of my Sunday tradition just like my grammy used to do. Thanks for sharing!
     
  3. Wonderful Rolls! I’ve made these countless time and forgot to review them. I use the dough cycle on my BM and that cuts down on a lot of work. I make these just as the recipe reads. These are hands down my family’s favorite rolls. Sweet but not too sweet. Drizzle them with honey YUMMY! Beautiful presentation too. I took them to a friends for dinner and she said they were so beautiful eat.
     
  4. I've been baking rolls for 40 years and I'm always trying to find the perfect roll. Well, I found it. This roll recipe is the best roll I've ever made and simple to make. You don't mess with this recipe...it is just perfect the way it is. Dave, you're the best. Thank You for sharing this recipe with the world.
     
  5. This was my very FIRST try using yeast to make rolls. If I must say, I actually did great and it was not as difficult as I thought it would be. My Alabama born MiL was the roll maker in the family and she never wrote it down....and I never asked...my bad. My husband wants me to make her "clover" style rolls next time. This recipe will be a new tradition at the holidays this year, I guarantee it!!!
     
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Tweaks

  1. After seeing the comment about instructions, I agree! I've added very complete directions for making the rolls, using either a bread maker or stand mixer. I think you'll love the rolls whichever method you use to make the dough! Enjoy!
     

RECIPE SUBMITTED BY

Semi retired, enjoy baking, especially yeast rolls and cinnamon rolls. Enjoy making homemade pizza and breads.
 
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