homemade yeast rolls

Light, fluffy, buttery, and slightly sweet, these Homemade Dinner Rolls are simply the best. Enjoy as part of your holiday feast or alongside any meal.

Homemade Dinner Rolls

unsalted butter (, divided)

sugar

salt

whole milk (, divided)

active dry yeast

egg (, beaten)

all-purpose flour (, spooned and leveled)

vegetable oil

Take half of the butter and slice it as thin as you can, add the slices to the bottom of a stand mixer. Add the sugar and salt to the mixer.

Warm the milk in a microwave safe bowl in the microwave in 15 second intervals. It should be 105-110°F (do not warm to over 110°F). Pour 1 cup of the warm milk into the bowl with the butter, no need to stir, just let it sit.

Add the yeast to the remaining 1/4 cup milk and give it a stir. Let it sit for about 5 minutes, until foamy. Add this mixture to the mixer, along with the beaten egg.

Using the hook attachment, start stirring in the flour 1 cup at a time, scraping down the sides as needed. Do this until you&#39;ve added 3 &amp; 1/2 cups of flour. Once the mixture resembles a dough, turn the speed to medium-high and start to knead it. If it doesn’t start to clean the sides of the bowl, add a little more flour at a time (up to a 1/2 cup) until the sides of the bowl are clean - if the dough is still attached at the very bottom of the bowl, that’s okay. Knead for 3 minutes.

In a large bowl, add the vegetable oil and swirl it around. Take the dough out of the mixer and add it to the bowl with the oil, turn it around in the oil so it is coated. Cover with plastic wrap and let it rise in a warm place for 1-2 hours until doubled in size.

Melt the remaining 1/4 cup of butter. Brush a 9x13 baking dish with some of the butter (you will only need a small amount). Set aside.

Punch down the dough to release the air bubbles. Divide the dough into 15 sections. (I like to weigh the dough then divide by 15 to see how many ounces each roll should be and make sure they&#39;re uniform in size.)

Take each dough ball with your hands and stretch it out, tuck the ends of the dough around itself to form a smooth ball and pinch the seams together, gently roll it between your hands to form a ball.

Place the balls seam side down into the prepared baking dish, 5 rows of 3 rolls. Cover again with plastic wrap and let them double in size, about 1 hour.

Preheat the oven to 350°F. Take the plastic wrap off the baking dish and bake for 20-25 minutes until the tops are golden brown and when tapped the rolls sound hollow. Immediately brush the rest of the butter all over the hot rolls.Let cool and serve.

These old fashioned homemade yeast rolls are wonderful with dinner or by themselves! Make them with einkorn or any wheat.

Perfect Einkorn Homemade Yeast Rolls

water

milk

tbsp melted butter (room temperature)

Einkorn Flour ((4 1/2 cups if using non-einkorn wheat))

butter

Lightly grease a large mixing bowl and set aside.

Melt butter in pan, add sugar and water just until sugar is dissolved, whisking the whole time Add milk and stir.

In the bowl of an electric mixer, place 2 cups of Einkorn flour and the yeast. Mix briefly with the whisk attachment.

Slowly pour liquids over the flour in mixer.  Add egg. Mix briefly.

Add salt, and remaining flour ½ cup at a time.

Once flour is well combined, switch to dough hook and mix on low for 5-10 minutes. Dough should bounce back when pressed and not stick to your finger.

Transfer dough to greased bowl, cover with cling wrap. Allow to rise for 1.5 hours.

Remove dough from bowl, place on floured surface, punch down, and roll to approx ½ inch thickness.

Using a pizza cutter, cut into 2 x 3 inch rectangles. Place each piece 1-2 inches apart on a parchment lined baking sheet.

Cover with a kitchen towel and allow to rise an additional 30-45 minutes.

Preheat oven to 350°. Bake for 12-15 minutes, until golden brown.

Once baked, brush with melted butter. Allow to cool slightly (if you can) and serve warm!

This was my first time making rolls and using Einhorn flour. They turned out so yummy!

Savannah, I'm so sorry! I'm just now seeing this comment. Ugh! 

I don't know if you've tried this recipe again, but I wanted to just check in and see if you used active or instant yeast? That might be the problem with the "too yeasty" taste.

As for kneading it "enough" - it's ready when the dough bounces back when pressed with a finger, but doesn't stick to your finger! 

The only other thing I would say is that if you are using einkorn flour the result is going to be more dense than that of modern wheat. It's a higher protein, lower gluten wheat, which means that bread products are a different texture than "normal". 

I'm sorry I didn't see this before! Please let me know here, or via email (victoria@amodernhomestead.com) if you need anything else!

Can these be frozen to use a few at a time? If so what step would that be.

Am I not seeing this or is the salt not mentioned in the directions?  When to put it in ?

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