With just the right amount of sweetness, these homemade yeast rolls are so delicious, light and buttery with luscious golden tops.
They are a great addition to practically any meal you have in mind. These rolls take a little time investment, but I promise they are worth every second!
- 4 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1/4 cup butter, melted
- 2 packages active dry yeast
- 2 large eggs, lightly beaten
- ½ cup whole milk
- ½ cup water
- 1 ½ teaspoons salt
- Add the milk into a saucepan and bring it just to a boil. Immediately remove from heat and stir in sugar, butter, and salt. Then allow to cool to lukewarm.
- Mix together the warm water and yeast and let it sit a few minutes.
- Transfer the yeast mixture into a mixing bowl then add the milk mixture, eggs, and 2 cups of flour and beat with paddle attachment until well combined.
- Beat in the remaining 2 ½ cups of flour gradually. (There is a chance you will need a little less than 4 ½ cups of flour)
- Then transfer the dough to a lightly floured surface and knead with your hands for about 8 to 10 minutes.
- Place dough in a well-buttered bowl. Turn the dough ball so it gets greased with butter on all sides. Cover bowl with a kitchen towel or plastic wrap and set in a warm place to rise for 1 hour.
- Punch the dough down and divide it into balls of about 2 to 3 tablespoons each.
- Place in a greased 9×13-inch pan (I do 5 rows with 4 in each roll.) Cover and allow to rise for 1 hour.
- About 10 minutes before rolls are ready to bake, preheat your oven to 375 degrees.
- Bake for 20 to 25 minutes, or until golden brown on top.
- Brush the tops of rolls with butter, the serve and enjoy.