This weekend I was craving more yeast rolls, but I really didn’t feel like making waffles again, so I revised the earlier waffle and roll posting. This recipe makes 9 light and fluffy yeast rolls. I like to weigh all of my ingredients for accuracy, but I realize some people don’t have a scale, so included U.S. measurements, too. Enjoy.
- 275 grams (2 ¼ cups) flour
- 20 grams yeast (or 1 packet active dry yeast*)
- 50 grams (1/4 cup) sugar
- 5 grams salt (1/2 tsp.)
- ½ cup milk
- 2 eggs
- 1 packet vanilla sugar (or 1 tsp. vanilla)
- 1 stick butter
Ingredients should be at room temperature. Place all ingredients (except butter) in a stand mixer with a dough hook. Mix until blended, about 2 minutes. Cut the stick of butter into 8 pieces. Increase mixer speed to 4, and drop one piece at a time into the mixer, allowing each piece to incorporate into the dough for 30 seconds. Once all of the butter is blended in, mix on speed 4 for an additional 10 minutes. Increase speed to 6 and continue kneading for 5 minutes. The dough will be sticky. Let it rise at room temperature for 15 minutes. Press piece of plastic wrap on top of the dough and refrigerate for at least 6 hours.
When you remove it from the refrigerator, the dough will be somewhat hard. Dust the counter with flour. Place the dough on the counter and cut into 9 equal pieces (about 65 grams each). Dust each piece with flour and shape into a roll. Place the dough balls into greased 8x8 pan. Let them rise 30 minutes to an hour and bake at 400 degrees until brown.
*If using active dry yeast, place the milk in a medium bowl. Microwave it for about 20 seconds. Add the yeast and sugar to the bowl and let it set for about 5 minutes. (I have not tested it with active yeast, but it should work)