How to Make Dinner Rolls (with yeast)

 

 

Everyone in my family loves yeast bread. 

 

My grandmaw and mom made Parker house rolls rolled out and cut with a biscuit cutter and then folded in half. That is a pretty big recipe even when cut in half, so I like to make this smaller buttery yeast roll recipe for regular days (which are still special if we have yeast bread). These rolls are the round type.

Here is what you need to make Yeast Dinner Rolls.

 

2 teaspoons yeast

2 tablespoons sugar (one with the yeast and then one mixed in with the flour)

1 cup warm milk 

3 cups plain flour

1 teaspoon of salt

1 large egg

Half a cup of melted butter

 

 

Here is how you make the yeast rolls.

 

Put the yeast and one tablespoon of the sugar in a medium bowl.

 

Warm up the milk to 105 to 115 degrees. Do not get it too hot, or it will kill the yeast. Pour that in with the yeast and sugar. Stir and then cover for 5 to 7 minutes for the yeast to "work." 

Melt the butter in a mixing cup or bowl until melted.

Add the egg, melted butter, flour, salt, and that other tablespoon of sugar and mix well.

Lightly flour the cabinet and knead the dough for around 10 minutes or until the dough is smooth.

Put the dough in a large greased mixing bowl and cover with Saran wrap. Let it rise until double which can take from an hour to sometimes as much as three hours. 

Punch down the dough and then roll into small balls and place in a greased baking dish. I use a 9 x 13. 

Let the rolls rise again until double in size. Cover with Saran wrap, because that helps hold moisture and heat and aids in the rising process. 

Bake at 350 F for 15 to 20 minutes or until the tops are browned.

Spread a little butter on top as soon as the rolls come out and are still hot.