91 Reviews of Buttery Yeast Rolls

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

From: JandJsmom

On Jun 1, 2004

These rolls were great!! My family really enjoyed them. i don't have a bread machine so I had to do it all by hand. It was very easy and quick. Tasted much better than store bought rolls and was really no problem to make. My DH kept going on and on about how good they were. He told me he thought they would be a huge hit when company came over. I'll have to try it!

From: Shawnee TX

On May 27, 2007

Great rolls. Easy to make and they are delicious. I made them completely by hand rather than a bread machine. Other than that, the ONLY thing I did differently was I sprinkled a little bit of kosher salt on the top of each roll after brushing the tops with a egg wash. Thanks for a good recipe. ETA: Made a double batch, wrapped well and froze the dough after I shaped them into rolls. Took them out about 3 hours before dinner, thawed them until they had risen, then baked as directed. They were still amazing!!

From: PanNan

On Oct 1, 2002

YUMMY! You are right - they are the best. So easy, too, using the bread machine for the first part. I followed the recipe exactly and wouldn't change a thing. This one definitely moved to the top of my rolls recipes.

From: Normaone

On Apr 22, 2003

Thank you, Donna M! These are absolutely the best rolls I have ever made. I can't even imagine anything better. They were a part of our Easter dinner and were a huge hit!. The dough would make great hamburger and hot dog buns, as well as the buns used in lobster rolls. Thank you, thank you, thank you!

From: Lori H.

On Sep 1, 2003

If I could give more stars, I would. These rolls made an outstanding addition to our Labor Day barbecue. I don't use bread machines, so I did the first part using my dough hooks on my mixer and then mixed and kneaded the rest by hand. I thought my family was going to attack the oven because the smell was so intoxicating. They look and taste a lot like Quincy's yeast rolls only I think they're better.

From: Evamyth

On Dec 4, 2003

These are soooo yummy. They are even good without the butter brushed on top. I also make them with whole-wheat flour and they come just as fluffy and tender. Instead of shaping them into balls and baking them in a pan, I like to shape them into buns and I bake them on a cookie sheet. We use these for sandwiches. Thanks for the great recipe! ETA I also let it bake in the bread amchine as a loaf and it comes quite nice.

From: Amy O.

On Sep 21, 2008

I was looking for a recipe that didn't take all day and this was perfect. I don't have a bread machine so I worked the dough by hand and they turned out great. For some novice bread makers I'm going to include how I mixed the ingredients. Mix warm milk and warm water together in a glass measuring cup. Add yeast and stir gently until it's dissolved. In a separate bowl mix egg, margarine, sugar, and salt until all is combined well. Add flour to mixture and stir gently to combine until crumbly. Add water/milk/yeast and fold until soft dough forms. Then turn dough out onto lightly floured surface and knead about 10-15 times. Form rolls, dip in melted butter, place on pan to rise for 1 hour or double, and bake 375 for 15 minutes. LIGHT, BUTTERY, great for sopping up gravy or getting that last bite of mashed potatoes onto the fork.

From: najwa

On Jul 26, 2003

This is a good recipe .. I put a small amount of cheese in the center of the roll and it was nice and melty when I got them out of the oven .. thanks!