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Yeast rolls

this is a recipe from my mom, of unknown provenance. it makes bright yellow fluffy rolls that are halfway to being biscuits. this is 1/3 sized from the original.
  • 1/2 cup warm milk
  • 1 tsp yeast
  • 8 oz (1.5+ cup) flour
  • 1 egg
  • 1 tsp salt
  • 1 tbsp sugar
  • 3 tbsp butter
  1. Combine yeast & warm milk, stir, and stand for a few minutes.
  2. Add flour, egg, salt, sugar, butter (the rest of the ingredients). Knead for 10 minutes with a dough hook. The dough should easily pull away from the sides of the bowl.
  3. Put aside to rise for 1 hour, to double.
  4. Split into 6 balls and place into a roughly 5x8 high-walled pan.
  5. Rest another 20 minutes. Preheat oven to 375F.
  6. Bake for 20-30 minutes with a water pan beneath for crust.
Notes
  • Dough was too sticky the first time with 1.5 cups; try 8 oz.
  • A bit "dry" tasting with 2tbsp butter, try 3.
  • If you chill the dough after the rise, leave it out for an hour to let it warm all the way up again.
"Tangzhong" variant
  • 1/3 cup milk
  • 1/3 cup water
  • 1/4 cup bread flour
Cook over low heat until it becomes a paste. (If you cut a line through it, it stays divided.) Then remove heat and cool back to room temperature while you awaken the yeast in the next phase.
  • 1/2 cup warm milk
  • 1 tsp yeast
  • 8 oz bread flour
  • 1 egg, whisked
  • 1 tsp salt
  • 1 tbsp sugar
  • 4 tbsp (1/2 stick) butter, melted
  1. Combine yeast & warm milk, stir, and stand for a few minutes to bloom.
  2. Whisk the flour, salt, and sugar (dry ingredients) together in a bowl. Combine with the yeast glop. Add butter, egg, and tangzhong. Then knead for 10 minutes with a dough hook.
  3. Continue from step 3 above with no other changes.