By Christie Vanover | Published November 21, 2013 | Last Updated December 28, 2022
Don’t let the idea of homemade yeast rolls intimidate you. I finally developed a recipe that turns out perfect every time and it’s ready in 3 hours.
I have spent years trying to find the perfect yeast roll recipe. While my favorite recipe tastes fantastic, the dough has to ferment overnight, and I never remember to make the rolls a day in advance.
I found a recipe that called for both milk and buttermilk. Instead of using buttermilk, I added some vinegar to the proofing liquid. My yeast was beyond happy. It started bubbling more than any recipe I’ve ever made.
For my first batch, I added a bunch of savory herbs. As soon as they came out of the oven, they were so light and fluffy. I wished that I had skipped the herbs. I wanted to taste the simple sweet yeast dough.
Since these only take 3 hours (2 ½ of which is rising time), I made another batch. I added a tablespoon of brown sugar and did a little dance when they came out of the oven. My husband ate three in a row without hesitating.
Finally, a light, soft yeast roll that can be made the same day.
Soft, Easy Yeast Rolls
- 1 cup 230 grams milk
- 2 tablespoons white sugar
- 1 packet yeast or 20 grams compressed yeast
- 2 tsp. apple cider vinegar
- 1 tablespoon brown sugar
- 1 tsp. salt
- 2 ½ 375 grams cups flour
- 4 tablespoons butter
- Warm the milk in a microwave for 45 seconds. Pour into a stand mixer bowl with white sugar, yeast and vinegar. Let proof for 5 minutes.
- Add the brown sugar, salt, flour and 2 tablespoons butter to the proofed yeast. Using a stand mixer with a dough hook, knead the dough at speed 2 for 30 seconds. Increase speed to 4 and knead for 5 minutes.
- NOTE: If you knead the dough by hand, avoid the temptation to add more flour. The dough will be sticky. It will soften the longer you knead it.
- Dump the dough onto the counter and cover with the mixing bowl. Let rise for 1 hour. Punch down, knead a few times and re-cover. Let rise another hour.
- Punch down and cut and shape into 12 equal-sized rolls (about 60 grams each). Place on a silpat-lined baking sheet. Brush with melted butter. Cover loosely with plastic wrap and let rise 30 minutes.
- Bake in a 400-degree oven for 12-15 minutes.
This estimate was created using an online nutrition calculator
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