Best 2 Old Fashioned Soft And Buttery Yeast Rolls Recipes

In the realm of comforting baked goods, there exists a classic culinary delight that has stood the test of time – old-fashioned soft and buttery yeast rolls. These rolls, with their tender, fluffy texture and a hint of sweetness, have been a staple of dinner tables and gatherings for generations, evoking memories of warm kitchens filled with the tantalizing aroma of freshly baked bread. Whether you are a seasoned baker or just starting your journey into the world of yeast-based treats, this step-by-step guide will walk you through the process of creating these timeless rolls from scratch. We'll explore the essential ingredients, the delicate balance of flavors, and the techniques that will help you achieve the perfect combination of softness, butteriness, and golden-brown perfection. So, let's embark on this culinary adventure together and bring these old-fashioned yeast rolls to life in your kitchen.

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GRANDMA'S YEAST ROLLS

Grandma's Yeast Rolls image

I have adapted these yeast rolls from my grandmother's yeast bread recipe. I have increased the sugar to create a little sweeter roll than Grandma used to make and replaced her refrigerated cake yeast with dried (easier availability). They are delicious served with Danish Lurpak® butter (it's a little tangy, just like Grandma's)! Rolls can be made the night before and reheated, covered in foil, at 300 degrees F for about ten minutes.

Provided by Dotty Snyder Grohman

Categories Bread Yeast Bread Recipes

Time 2h30m

Yield 24

Number Of Ingredients 6

Ingredients

¾ cup white sugar, divided
1 ¾ cups warm water (110 degrees F/45 degrees C)
2 ½ (.25 ounce) envelopes active dry yeast
6 ½ cups unbleached all-purpose flour (such as King Arthur®), or as needed
2 teaspoons salt
¼ cup lard, melted

Steps:

Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
Preheat an oven to 325 degrees F (165 degrees C).
Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 32.4 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 195.3 mg, Sugar 6.3 g

GRANDMA'S OLD-FASHIONED YEAST ROLLS

Grandma's Old-Fashioned Yeast Rolls image

This recipe is one of our family traditions. We don't know how old it is, but it is at least Depression Era (no milk, no eggs). It was handed down from my Grandma Pearl Nash. She never wrote down the recipe, always measured by memory and her hands. She developed breast cancer in the early 60's and shortly before she died. My Daddy asked her to measure out all the ingredients so the recipe would not be lost. He carried her into the kitchen, where she carefully placed the ingredients on newsprint paper. My mama (who my kids called Tutu) shifted the ingredients into measuring cups and spoons to record the amounts.

Provided by Asgard Ranch

Categories Roll and Bun Recipes

Time 2h40m

Yield 24

Number Of Ingredients 7

Ingredients

2 ½ cups warm water
1 ½ tablespoons active dry yeast
½ cup white sugar
1 tablespoon salt
¾ cup shortening (such as Crisco®)
7 cups all-purpose flour, divided, or more as needed
½ cup butter, melted

Steps:

Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
Fill a pot with hot (not boiling) water.
Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
Heavily grease two 9x13-inch pans with shortening.
Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
Preheat the oven to 375 degrees F (190 degrees C).
Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 32.3 g, Cholesterol 10.2 mg, Fat 10.6 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 272.3 mg

Tips:

Activate the yeast properly: Use warm water (105-115°F) and add the yeast. Let it sit for 5-10 minutes until it becomes foamy. This indicates that the yeast is active and ready to use.
Use high-quality ingredients: Fresh, high-quality ingredients will result in better-tasting rolls. Use unsalted butter, whole milk, and all-purpose flour.
Knead the dough properly: Kneading the dough develops the gluten, which gives the rolls their structure and texture. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place: This will help the dough to double in size. You can let the dough rise in a warm oven (turned off) or in a sunny spot.
Form the rolls evenly: When you are shaping the rolls, make sure that they are all the same size and shape. This will help them to bake evenly.
Bake the rolls until they are golden brown: This will ensure that the rolls are cooked through. Brush the tops of the rolls with melted butter before baking to give them a golden brown crust.

Conclusion:

These old-fashioned soft and buttery yeast rolls are a delicious and versatile addition to any meal. They can be served plain, with butter, or with your favorite fillings. With a few simple tips and tricks, you can easily make these rolls at home. So next time you are looking for a delicious and easy-to-make bread recipe, give these rolls a try!