Buttery Yeast Rolls


Last night, we had a little good-bye dinner for my mother-in-law. She came to stay with us for a few weeks at the end of summer and left for Pennsylvania this morning.


We wanted to make her feel special as we said our good-byes on her last night here, so I invited Whitney, John & the kids over, and I served some of her favorite foods for dinner: roast beef, mashed potatoes, green beans, and yeast rolls. {Oh, and cake. Chocolate cake with chocolate frosting, per her request.}


Something that made the dinner feel extra-special was serving it with yeast rolls. I always try to serve yeast rolls with any special meal – especially holidays. We all love them and they are a special treat – soft and fluffy, buttery, and warm from the oven.

In the past, I would pick up a package of “brown and serve” rolls in the bread section at the supermarket. Then one day, I ran across a recipe for homemade yeast rolls. I made them once, and have never gone back to buying “brown and serve” rolls.

It is surprisingly easy to make yeast rolls from scratch (letting my bread machine do most of the work), it requires only a few basic ingredients, and the taste is incredible! No “brown and serve” rolls from the supermarket can compare. Once you try these, I guarantee you will want to make them again and again.


Buttery Yeast Rolls
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  1. 1 cup water
  2. 2 tablespoons butter, softened
  3. 1 teaspoon salt
  4. 1/4 cup sugar
  5. 1 egg
  6. 3 1/4 cups bread flour
  7. 3 teaspoons active dry yeast
  8. Melted butter
  1. Place all ingredients except melted butter in bread machine, in order listed. Start dough cycle.
  2. When dough is ready, remove and place in a bowl that has been dusted lightly with flour. Cover with a towel and allow to rest for 10 minutes. See instructions below for making dough ahead.*
  3. Divide dough into 16 equal-sized balls and place on large, greased cookie sheet. Cover with towel and allow to rise in a warm, draft-free place for at least 35 minutes and up to 2 hours.
  4. Heat oven to 375(F). Bake 12-14 minutes on center rack, until golden brown. Remove from oven and immediately brush tops with melted butter. Rolls are best while still warm from oven!
  5. Rolls can be stored in a covered bowl or Ziploc baggy in refrigerator for 2-3 days. Leftover rolls make awesome ham or turkey sandwiches.
*To make dough ahead
  1. After following through Step 2, place dough in a tightly covered bowl and keep in refrigerator until ready to use the next day. Take out and let sit at room temperature, still covered, for at least 1 hour. Then follow through with Step 3.
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