Yeast Rolls

Yeast Rolls

FOR 4 dz. (For 2 dz.)

1 oz Quick active dry yeast (1/2 oz)

1/4 cup melted butter (1 Tbsp & 2 tsp)

3/4 cup sugar (5 Tbsp & 2 tsp)

1 1/2 cup warm water (110) (3/4 cup)

1 tsp salt (1/2 tsp)

6 1/4 cup plain flour (3 cup + 1 Tbsp & 2 tsp)


I use a kitchen aid artisan with a dough hook. I run hot water in bowl to warm. Then I add 1/2 of water to yeast and mix let sit until foamy.

Mix the butter, sugar, salt, and the rest of your water then add yeast and about 1/2 of the flour. When it is mixed well, start adding the rest of the flour a little at a time until all is used then mix until it pulls away from the bowl. Remove hook and spray lightly with vegetable oil.

Cover with towel and let rise until it doubles in size. Then knock down and place in the fridge until cool. I roll it out to about 1/2 inch thick and cut with a 2 inch biscuit cutter and roll them into a ball and put on a cooking sheet about 1 inch apart. I do this so they will all be the same size. Brush with melted butter. Cover and let rise to double the size. Then place into a 360 degree Fahrenheit pre-heated oven until golden brown. I then brush again with butter.