Easy Yeast Rolls

©MakeMIneLemon - Easy Yeast Rolls

©MakeMIneLemon – Easy Yeast Rolls

If you are afraid of yeast this is an ideal recipe for beginners. I suggest you work by hand. You could use a mixer, but what you learn by working dough by hand is how the dough feels when it is right. Easy Yeast Rolls are great for beginners, but if you are very experienced I think you will like them too.

When I started weighing my ingredients the outcome improved. I weighed my flour to equal one pound. I usually use a third whole wheat and two thirds all-purpose flour when I am thinking healthy. They are great if you use all all-purpose. What I am trying to say is these rolls are very forgiving. 16 ounces of flour and 8 ounce of water takes the guess out of mixing. The oil is a fourth of a cup and an egg is usually a fourth of a cup. Originally the sugar was a fourth of a cup, but I thought them a little sweet, so I cut the sugar by a tablespoon. It works for my taste. Use a little bench flour to flour your work surface – only enough when kneading so the dough in no longer sticky – too much and they become tough and dry. The more you make these the more comfortable you will get with the dough.

First things first – be sure to check the date on your yeast. Nothing is more upsetting than to put work into something that is not going to rise if the yeast has expired. Also do not use water over 115° or you will kill your yeast. A pinch of sugar in the water helps feed the yeast – not too much. Put your salt in the flour because salt impedes yeast.

©MakeMIneLemon - Easy Yeast Rolls - A Baker's Dozen or More

©MakeMIneLemon – Easy Yeast Rolls – A Baker’s Dozen or More

You can double this recipe, but I usually get a baker’s dozen of regular rolls and more if I make smaller rolls. That is plenty for my family. I freeze these because they have no preservatives in them so they will not hold up like a roll you buy from the grocery store. Just reheat and they are fresh again.

Baking bread takes some planning. I will confess that planning is not my strong suit, but I am getting better. Don’t rush the proofing time. They need the time to develop flavor. If you want rolls you need 3 ½ – 4 hours head start. Gather your ingredients, mix the ingredients and knead. That takes about 30 minutes – maybe less. You need about one and half hours for the first proof. Punch down and shape into rolls and proof for a second time takes an hour. Bake 30 minutes. That may sound like a lot of time, but set your timer and go do something else. You could even work in a catnap if you are so inclined. So back up four hours from when you want yeast rolls.

I think these will make you lose your fear of yeast. I have served these to many a guest and they are in awe that I can make my own homemade bread or rolls. They don’t know how easy these Easy Yeast Rolls really are no matter what I say.

5.0 from 1 reviews
Easy Yeast Rolls
Author: 
 
Ingredients
  • 1 envelope active dry yeast
  • 1 cup warm water (8 ounces) (110 – 115°F )
  • 3 tablespoons sugar
  • 1 egg beaten
  • ¼ cup canola oil
  • 1 teaspoon salt
  • 3 ½ cups (1 pound) flour, plus bench flour
Instructions
  1. Mise en place ~ Gather Ingredients
  2. Measure 1 pound of flour – one third whole-wheat and two thirds all purpose.
  3. Add salt to flour
  4. Measure 8 ounces of water; add a pinch of the sugar; warm to 110°F – no more than 115°.
  5. Proof yeast for 5 - 10 minutes, or until it "blooms" or swells.
  6. In a large bowl, whisk egg, sugar, and oil, together in a large bowl.
  7. Add proofed yeast mixture; whisk to combine.
  8. Stir in flour into the egg mixture using a wooden spoon.
  9. When dough becomes too stiff to stir, turn it out onto a floured work surface; knead by hand.
  10. Knead until dough is smooth but still soft, add a little bench flour if it is sticky.
  11. Pour a little oil into the bowl, then place dough, roll the dough over so it is coated.
  12. Cover with a kitchen towel; let rise in a warm place until doubled in size - 1½ hours.
  13. Place parchment on a half-sheet pan.
  14. Punch down dough.
  15. With floured hands, shape pieces of dough into balls. (For dinner rolls, make them a bit larger than a golf ball. For cocktail buns, shape them ping-pong ball size. Hamburger buns should be slightly smaller than a baseball.)
  16. Arrange on parchment lined baking sheets about ½" apart.
  17. Cover with a towel; let rise again until doubled, about 1 hour.
  18. Preheat oven to 350° about 15 minutes before rolls are ready to bake.
  19. Bake rolls 25 - 30 minutes, or until golden – mine takes 32 minutes.
  20. Cool slightly before serving
  21. Immediately after baking, brush the rolls with melted butter, then sprinkle with a topping.
Notes
For variety: you can add grated Parmesan cheese; toasted fennel, sesame, caraway seeds, poppy seeds

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Ali’s at Recipe Sharing Monday
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Cindy’s at Amaze Me Monday
Debbie’s at Confessions of a Plate Addict
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BeBetsy at http://bebetsy.com
Linda’s at Nifty Thrifty Tuesday
Marty’s at Inspire Me Tuesday 
Maria’s at Tuesdays At Our Home
Kathe ‘s at Your Gonna Love It Tuesday
Kim’s at Wow Us Wednesday
Sherry’s at Open House Party 
Ashley’s at What’s In The Kitchen
Dana’s at Two Girls and A Party
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Lindsay’s at Show And Share
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Laura’s at Work It Wednesday
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Leslie’s at Create It Thursday 
Miz Helen’s at Miz Helen’s Country Cottage
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Michael’s at Foodie Friday 
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Jenny’s at Fridays Flash Blog
Jody’s at Simple and Sweet Fridays
Diane’s at Pin Me Party
Linda’s at What To Do Weekend 
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Ms. Scaper’s at The Tablescaper 
Aimee’s at Twigg Studios
Vanessa’s at NiftyThrifty 
Carole’s at Carole’s Chatter 
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33 Responses to Easy Yeast Rolls

  1. I have my hand up to say this post must have been written for me – the one that’s afraid to use yeast. I have made pizza dough and various other things using yeast, but I’ve yet to get comfortable with the process. Thank you, you’ve been a big help today.
    Sam

  2. Ms. Lemon says:

    I can’t believe you have any reservations about yeast. You are such a great cook you are the last one I would have thought to have any fear. Give them a try – you get better each time. Thanks for stopping by Sam.

  3. Penny says:

    My Daughter-in-Law gave me some sourdough starter. I have fed it once and am thinking of using it soon. I wonder if it could somehow be incorporated into this recipe, maybe as part of the water as it is kind of liquidy. Great recipe Madonna and your rolls look so smooth and delicious.

  4. Oh my goodness, I would eat them all. My favorite thing ever. Hot bread and butter. Thanks tons for linking to Inspire Me.

  5. Looks awesome! Thanks for sharing on Whatever Wednesday on Thank You Honey!

  6. Yeast rolls like these are definitely my weakness, I’d probably eat 3 0r 4 in one sitting. Especially with butter and that strawberry jam, oh my!!

    • Ms. Lemon says:

      Chris, I have all my ingredients, but the berries, I can hardly wait. Everything taste better with your jam. :)

  7. So many people are afraid of yeast, but it’s quite forgiving stuff once you get to know it. And weighing all ingredients really does make things easier! Super recipe — thanks.

    • Ms. Lemon says:

      John, I don’t claim to be an expert, but these really are a great way to learn. Thanks for stopping by, I appreciate it.

      M.

  8. Nici says:

    I do love a good yeast roll. In fact, there aren’t many rolls I’ve met that I haven’t loved…except maybe the ones I have around my middle from testing all the other yummy rolls ;-) Thanks so much for sharing these at the Creative Ways Link Party! Have a wonderful rest of the week and a delightful Mother’s Day!
    Blessings,
    Nici

  9. Maria says:

    These rolls look absolutely beautiful!!!! Baked to perfection!!!

  10. G’day! These look terrific!
    Viewed as part of Ladies Only Blog Share Link Party!
    Cheers! Joanne

  11. I often make my own bread, but funnily enough I never seem to make rolls. These look delicious and definitely worth a try.

  12. Kitty says:

    I make all my own bread and rolls, Madonna, and have been doing this for years. There’s nothing quite like homemade bread… the smell, oh my, and the taste! It’s so good for all the senses. Your rolls look wonderful! Happy baking! Have you made any more popovers??

    • Ms. Lemon says:

      Oh Kitty, I am so happy to hear you make your own bread and rolls. I started making it because of my soy-sensitivity, but now it is just what I do. I will be making popovers this weekend, maybe even a double batch. Thanks for stopping by.

  13. I’ve got to get a new scale…it think it does improve your success with baking. I think my husband could eat a basket of the rolls by himself. :)

    • Ms. Lemon says:

      I love my digital scale that I picked up at BB&B with a coupon. It has been so helpful. Thanks for stopping by Karen.

  14. I was afraid of using yeast for a long time but I’m so glad I got over it. There’s nothing like the feeling of making homemade bread! Thanks for joining Ladies Only Blog Share!

  15. Miz Helen says:

    Your Yeast Rolls are beautiful, we would love them. Thanks so much for sharing your awesome post with Full Plate Thursday and hope you have a great week!
    Come Back Soon!
    Miz Helen

  16. Monique says:

    Pretty little things..
    (I love bread..)

  17. Jann Olson says:

    YUM! YUM! Nothing like a delicious homemade roll. Thanks for sharing with SYC.
    hugs,
    Jann

  18. What pretty rolls! I haven’t baked bread for ages–flirted with low-carb for a while–but I used to love making butter-drenched dinner rolls.

    • Ms. Lemon says:

      I don’t do well with low-carb and no-gluten recipes myself, but these are great beginner rolls and anyone can make these. Thanks for visiting Angela.

  19. I’ve been waiting for this post, since you said you’d be writing it. I’m definitely scared of yeast, but I will pin these for a day when I am feeling brave! I need to brush up on my yeast lingo – I don’t even know what “proofing” yeast means!

  20. Ms. Lemon says:

    Please give these a try Amy. Even if you have a little trouble in the beginning they are perfect recipe to learn about yeast. If by chance you have a fail and I do not think you will, you are too good a cook, you are only out a pound of flour and your time.

    Madonna

  21. Sandra says:

    I hope these help me get over my yeast phobia!

    • Ms. Lemon says:

      Sandra, even if they don’t work for you, which I don’t believe, all you will lose is a pound of flour, and a little time, most of it is inactive time. If you knead the dough by hand, you will learn what the dough feels like. I don’t pretend to be the most knowledgable, but I learned a lot from this recipe. Good luck.

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