I stole this recipe for Yeast Rolls from a cookbook called Southern Living: Christmas Cookbook 2017. For this recipe there is a twist on a basic yeast roll. Instead of a single ball of dough, this dough is rolled into a rope and rolled up in a spiral shape. The dough starts with mixing yeast, warm water and sugar together and letting it bloom. While the yeast mixture sits, the rest of the wet ingredients including milk, honey, an egg and melted butter are combined. After adding flour, the dough is kneaded and left to rise. The rolls bake in the oven after the second rise in muffin tins. The kneading of the dough is very important to help gluten development and make a tasty roll. Be careful, gluten is a bad word for some people.
Combine ½ cup warm water, ¼ oz envelope dry active yeast and ¼ tsp sugar in a small bowl.
Let it stand until the mixture bubbles, about 5 minutes.
Beat 1 cup warm milk, ¼ cup honey, 1 beaten egg and ½ cup of melted butter with a heavy duty stand mixer on medium speed until well blended.
Add the yeast mixture and 1 ½ tsp salt, beat until combined.
With the mixer running, gradually add 4 cups flour until well combined.
Transfer the dough to a bowl coated with cooking spray. Cover with plastic wrap and chill 8 hours or overnight.
Lightly grease 2 (12 cup) muffin pans. Place the chilled dough on a lightly floured surface; punch the dough down into an 8-inch square. Cut the dough into quarters, then cut each quarter into 4 pieces.
Roll each dough piece into an 8-inch long rope.
Starting at the end, roll each rope into a spiral shape, and place in a prepared muffin cup.
Cover the pans with plastic wrap; let rise in a warm place, free from drafts, 45 minutes. Preheat the oven to 400 F. Brush the rolls with 2 tbsp of melted butter; bake at 400 F until golden brown, 15 to 18 minutes.
Cool on wire rack. Serve with butter if desired.
If you want to try other yeast roll recipes you can try Featherlight Dinner Rolls or Potato Rolls.
Yeast Rolls
For this recipe there is a twist on a basic yeast roll. Instead of a single ball of dough, this dough is rolled into a rope and rolled up in a spiral shape. The dough starts with mixing yeast, warm water and sugar together and letting it bloom. While the yeast mixture sits, the rest of the wet ingredients including milk, honey, an egg and melted butter are combined. After adding flour, the dough is kneaded and left to rise. The rolls bake in the oven after the second rise in muffin tins.
Ingredients
- ½ cup warm water
- ¼ oz envelope dry active yeast
- ¼ tsp granulated sugar
- 1 cup warm (110 F) milk
- ¼ cup honey
- 1 large egg beaten
- ½ cup melted butter plus 3 tbsp
- 1 ½ tsp salt
- 4 cups flour
Instructions
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Combine the warm water, yeast and sugar in a small bowl; let stand until the mixture bubbles, about 5 minutes.
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Beat the warm milk, honey, egg and ½ cup of the melted butter with a heavy duty stand mixer on medium speed until well blended. Add the yeast mixture and salt, beat until combined. With the mixer running, gradually add the flour until well combined.
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Transfer the dough to a bowl coated with cooking spray. Cover with plastic wrap and chill 8 hours or overnight.
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Lightly grease 2 (12 cup) muffin pans. Place the chilled dough on a lightly floured surface; punch the dough down into an 8-inch circle. Cut the dough into quarters. Cut each quarter into 4 wedges; roll each wedge into an 8-inch long rope. Starting at the end, roll each rope into a spiral shape, and place in a prepared muffin cup. Cover the pans with plastic wrap; let rise in a warm place, free from drafts, 45 minutes.
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Preheat the oven to 400 F. Brush the rolls with 2 tbsp of the melted butter; bake at 400 F until golden brown, 15 to 18 minutes. Cool on wire rack. Brush with remaining 1 tbsp melted butter.