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Easy Yeast Rolls

Source of Recipe

"Country Cooking from a Redneck Kitchen" by Francine Bryson


Recipe Introduction

"Any recipe with yeast in it can be overwhelming or scary to some folks. But I promise this is one of the easiest ways to make yeast rolls you'll ever come across. These are almost what people would call steakhouse rolls — you know those rolls they bring you to eat with honey butter so that you're too full to eat your steak and it goes home in a to-go box? These are that good."

List of Ingredients

◦  ¾ cup whole milk
◦  ½ cup sugar
◦  1 teaspoon salt
◦  2 large eggs, lightly beaten
◦  5 teaspoons active dry yeast
◦  5 cups all-purpose flour, plus more as needed
◦  8 tablespoons (1 stick) unsalted butter, melted


Recipe

In a saucepan, combine ¾ cup water, the milk, sugar, and salt and heat over low heat until lukewarm (about 120° F). Remove from the heat and mix in the eggs and yeast.

Put the flour in a large bowl. Make a well in the center and pour in the warm liquid mixture. Do not stir. Cover with a lid or plastic wrap and let sit until doubled in size, 20 to 30 minutes.

Pour in the melted butter and mix well. If the dough is sticky, add more flour until the dough is soft but no longer sticky. Knead several times by hand on a lightly floured surface. Return to the bowl and cover again with the lid. Let the dough sit until puffed back up, another 20 to 30 minutes.

Preheat the oven to 400° F. Grease two baking sheets.

Divide the dough into 12 equal pieces and then divide each piece in half to make 24. Shape each one into a ball and arrange 1½ inches apart on the prepared baking sheets. Cover with a clean damp kitchen towel or a greased piece of plastic wrap and let rise until doubled in size, 20 to 30 minutes.

Uncover and bake until golden brown, about 15 minutes. Cool at least slightly on a wire rack before serving warm or at room temperature.


Makes 24 rolls