Buttery Yeast Rolls

From: JoyfulGirl

On Apr 13, 2009

Awesome rolls! I make these by hand as I don't have a bread machine, and they turn out perfect every time. Last time I somehow completely blanked on the egg altogether, and they STILL turned out lovely. Maybe a little bit sweeter than they would have if I'd remembered the egg, but definitely still amazing.

From: Food Sorceress

On Feb 7, 2009

These are great rolls . Followed the recipe exactly . I like that one can use just plain flour and they are still great!!! A keeper. I have made these several times and they have turned out yummy every time. Thanks!

From: Ismy Echo

On Dec 6, 2006

I have made these twice now, one batch for Thanksgiving and one today, just to make today special. The first time, I used the Gold Medal flour I had around and the rolls were met with much pleasure. Fresh baked breads and rolls are always special, so that wasn't too hard to accomplish, the smell alone is enough to make one drool. This time I used King Arthur's All Purpose Flour, which is standardized and not prone to regional fluctuations in content. Although it is higher in protein somewhat and very well suited to yeast bread making, it produced very light and fluffy Buttery Yeast Rolls, with just a slight chew to the outside to give them a little substance without overtaking the lightness at all. I don't use a bread machine, but the Kitchen Aid mixer with a dough hook attached, to mix and knead the dough. First, I heat the milk and water together until it's very warm, a bit warmer than the "baby bath" test, more of a "tired mommy bath" temp. I combine the liquid with the yeast and sugar in the bowl and allow the yeast to get it's job started and get activated. Add the egg, at room temp or warmer, the butter that is slightly melted, and the salt, but don't bother to stir. The flour is then unceremoniously dumped into the bowl and the mixer is started on low speed, to allow the flour to slowly combine into the liquids. I allow it to knead the dough until I see it is looking very elastic and stretchy. The dough is on the sticky side but improves after the first rising, which I do in a greased bowl in the warming drawer of the oven. It doesn't take long that way. After it is risen, I roll small balls out of the dough and place them in a greased 11x7 pan, spray the tops with non-stick cooking spray, cover with a towel and put back into the warming oven. Using this size pan seems to be about ideal, a little room for the rolls to spread out, but some force to make them rise upwards. This is a very easy easy, uncomplicated recipe that even a totally inexperienced bread baker shouldn't have too much trouble with and will convince the masses you are a master baker. Thank you, Donna, for sharing with us.

From: KITTENCAL

On Oct 12, 2004

Donna, these rolls were excellent! I used half and half cream in place of milk...... I mixed the cream, water egg and the butter together in a pyrex measuring cup and warmed slightly in the microwave (the butter was not completely melted, but very soft), then added it to the baking pan, and I used quick-rise yeast for these, and then set to the dough cycle. I am always on the lookout for good a good bun recipe that I can make on my bread machine, and this one happens to be one of them. I will definately make these again and again, I am very pleased with the texture and the taste of the finished buns! Thank you so much for posting....Kittencal