There’s something about homemade bread that just makes the meal. If you’ve never made homemade yeast rolls before, don’t fret—this easy recipe is a great place to start!
Christy Jordan's No-Knead Yeast Rolls
2015-10-08 21:57:55
Yield: 15 Rolls
Dough
- 1 (1⁄4-ounce) package active dry yeast
- 2 tablespoons sugar, divided
- 11⁄4 cups warm water (100° to 115°)
- 1 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 1 large egg
- 31⁄3 cups all-purpose flour
Topping
- 1⁄4 cup unsalted butter, melted
- 1⁄4 teaspoon salt
Instructions
- For dough: In a large bowl, combine yeast, 1 tablespoon sugar, and 11⁄4 cups warm water. Let stand until foamy, approximately 5 minutes. Add remaining 1 tablespoon sugar, salt, butter, egg, and flour. Stir until a soft dough forms that pulls away from the side of bowl. Cover tightly and refrigerate overnight. (Dough will rise slightly.)
- Preheat oven to 350°. Spray a 13x9-inch baking pan with cooking spray.
- Turn dough out onto a lightly floured surface; press dough with fingertips. Divide dough into 15 pieces; roll into balls. Place balls 1 inch apart in prepared pan. Cover, and let rise in a warm draft-free place (85°) until doubled in size, approximately 30 minutes.
- Uncover dough. Bake until very lightly browned on top, about 30 minutes. Brush with melted butter and sprinkle with salt. Serve warm.
Christy’s Tip
- The temperature of the water is where the most mistakes are made in yeast breads. Too cold, and your yeast is sluggish and slow to react; too warm, and your yeast dies. Just imagine you’re running a bath for a baby—it’s the perfect gentle warmth for your yeast.
Taste of the South https://tasteofthesouthmagazine.com/
