Homemade Yeast Rolls
- Level: Intermediate
- Yield: 30 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 141
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 31
- Sodium
- 94
- Total: 2 hr 45 min (includes rising time)
- Active: 1 hr
Ingredients
1 1/2 sticks (12 tablespoons) unsalted butter
1/4 cup sugar
3/4 cup whole milk, at room temperature
Three 1/4-ounce packets active dry yeast
5 cups all-purpose flour, plus extra for dusting
2 teaspoons kosher salt
3 large eggs
Olive oil, for greasing
Flaky sea salt, for sprinkling
Directions
- Preheat the oven to 400 degrees F.
- Melt 1 stick of the butter in a small saucepan, then bring to a boil and cook until there are light brown specks in the butter, 3 to 4 minutes. Pour the browned butter into a small bowl and whisk in the sugar until dissolved. Whisk in the milk; the mixture should be lukewarm, around 110 degrees F. Next, whisk in the active dry yeast. Set aside until foamy, 5 minutes.
- In a large bowl, mix together the flour and salt. Make a well in the center, add the eggs and whisk the eggs together with a fork. Pour the browned butter mixture into the well. Using a fork, gradually incorporate the flour into the liquids. Continue stirring just until a shaggy dough comes together. Transfer to a lightly floured work surface and knead with floured hands until the dough becomes very smooth, about 5 minutes.
- Lightly grease a large bowl with olive oil. Add the dough, turning it once to coat. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour.
- Punch down the dough. Melt the remaining 1/2 stick of butter and use half of that to grease the bottom and sides of a 9-by-13-inch baking dish. Divide the dough into thirds and divide each third into 10 balls. To create smooth tops: roll each ball between your palms, and then stretch the dough across the top of the ball, pinching the excess at the bottom.
- Place the dough balls, seam-side down, in the prepared baking dish -- 5 to the short side, 6 to long side. Cover and let rise until slightly puffy, 30 minutes. Brush the tops with the remaining butter and sprinkle generously with flaky sea salt.
- Bake until the tops are golden brown and the rolls sound hollow when lightly tapped, 15 to 17 minutes. Serve warm.