BEST HOMEMADE YEAST ROLLS RECIPES

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HOMEMADE YEAST ROLLS RECIPE | VALERIE BERTINELLI | FOOD ...



Homemade Yeast Rolls Recipe | Valerie Bertinelli | Food ... image

Provided by Valerie Bertinelli

Categories     side-dish

Total Time 2 hours 45 minutes

Cook Time 1 hours 0 minutes

Yield 30 rolls

Number Of Ingredients 9

1 1/2 sticks (12 tablespoons) unsalted butter
1/4 cup sugar 
3/4 cup whole milk, at room temperature 
Three 1/4-ounce packets active dry yeast 
5 cups all-purpose flour, plus extra for dusting
2 teaspoons kosher salt 
3 large eggs 
Olive oil, for greasing
Flaky sea salt, for sprinkling

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt 1 stick of the butter in a small saucepan, then bring to a boil and cook until there are light brown specks in the butter, 3 to 4 minutes. Pour the browned butter into a small bowl and whisk in the sugar until dissolved. Whisk in the milk; the mixture should be lukewarm, around 110 degrees F. Next, whisk in the active dry yeast. Set aside until foamy, 5 minutes.
  • In a large bowl, mix together the flour and salt. Make a well in the center, add the eggs and whisk the eggs together with a fork. Pour the browned butter mixture into the well. Using a fork, gradually incorporate the flour into the liquids. Continue stirring just until a shaggy dough comes together. Transfer to a lightly floured work surface and knead with floured hands until the dough becomes very smooth, about 5 minutes.
  • Lightly grease a large bowl with olive oil. Add the dough, turning it once to coat. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour.
  • Punch down the dough. Melt the remaining 1/2 stick of butter and use half of that to grease the bottom and sides of a 9-by-13-inch baking dish. Divide the dough into thirds and divide each third into 10 balls. To create smooth tops: roll each ball between your palms, and then stretch the dough across the top of the ball, pinching the excess at the bottom.
  • Place the dough balls, seam-side down, in the prepared baking dish -- 5 to the short side, 6 to long side. Cover and let rise until slightly puffy, 30 minutes. Brush the tops with the remaining butter and sprinkle generously with flaky sea salt.
  • Bake until the tops are golden brown and the rolls sound hollow when lightly tapped, 15 to 17 minutes. Serve warm.

HOMEMADE YEAST ROLLS RECIPE | VALERIE BERTINELLI | FOOD ...



Homemade Yeast Rolls Recipe | Valerie Bertinelli | Food ... image

Provided by Valerie Bertinelli

Categories     side-dish

Total Time 2 hours 45 minutes

Cook Time 1 hours 0 minutes

Yield 30 rolls

Number Of Ingredients 9

1 1/2 sticks (12 tablespoons) unsalted butter
1/4 cup sugar 
3/4 cup whole milk, at room temperature 
Three 1/4-ounce packets active dry yeast 
5 cups all-purpose flour, plus extra for dusting
2 teaspoons kosher salt 
3 large eggs 
Olive oil, for greasing
Flaky sea salt, for sprinkling

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt 1 stick of the butter in a small saucepan, then bring to a boil and cook until there are light brown specks in the butter, 3 to 4 minutes. Pour the browned butter into a small bowl and whisk in the sugar until dissolved. Whisk in the milk; the mixture should be lukewarm, around 110 degrees F. Next, whisk in the active dry yeast. Set aside until foamy, 5 minutes.
  • In a large bowl, mix together the flour and salt. Make a well in the center, add the eggs and whisk the eggs together with a fork. Pour the browned butter mixture into the well. Using a fork, gradually incorporate the flour into the liquids. Continue stirring just until a shaggy dough comes together. Transfer to a lightly floured work surface and knead with floured hands until the dough becomes very smooth, about 5 minutes.
  • Lightly grease a large bowl with olive oil. Add the dough, turning it once to coat. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour.
  • Punch down the dough. Melt the remaining 1/2 stick of butter and use half of that to grease the bottom and sides of a 9-by-13-inch baking dish. Divide the dough into thirds and divide each third into 10 balls. To create smooth tops: roll each ball between your palms, and then stretch the dough across the top of the ball, pinching the excess at the bottom.
  • Place the dough balls, seam-side down, in the prepared baking dish -- 5 to the short side, 6 to long side. Cover and let rise until slightly puffy, 30 minutes. Brush the tops with the remaining butter and sprinkle generously with flaky sea salt.
  • Bake until the tops are golden brown and the rolls sound hollow when lightly tapped, 15 to 17 minutes. Serve warm.

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