Homemade Yeast Rolls

4kitties · ‎03-09-2010

I cannot find the older thread so I will ask you in a new thread.

I make yeast rolls all of the time and I like my recipe, but it calls for brushing melted butter over the rolls before baking. But the tops of my rolls always over brown. I am thinking you once said you do not do the buttering of the tops until after the rolls are baked.

Do you do an egg wash instead? I cannot remember.

Any help and advise would be deeply appreciated! I have seen the pictures of your rolls and they always look perfect!

“I heard the sound I had to follow”
In Your Wildest Dreams by Justin Hayward

SharkE · ‎08-19-2010

I do everything AFTER I tried that one time basting with butter then putting in oven for 20-25 min they were too brown for my taste and not quite done on bottom.

I baste mine after take out of oven with a basting silicone brush dipped into melted butter. Don't use one of those brushes with hairs in them they come out and look like you lost your hair on the rolls. EWWW.........I got silicone brushes throw in dishwasher, too.

I just made 4 dozen for the past Sunday church get together for Thanksg. I"m breaded out right now. LOL

4kitties · ‎03-09-2010

@SharkE

Thank you for your reply! I am so glad you mentioned this because it never occurred to me that it was the buttering before baking that was causing them to be too brown on top!

I will be buttering after baking this year. And I agree about the silicone brushes. I use them too!

“I heard the sound I had to follow”
In Your Wildest Dreams by Justin Hayward

yamma024 · ‎08-21-2017

After my rolls are done and still in the pans, I just rub the stick of butter over the tops. Then remove them from the pan.

ncmama · ‎10-27-2019

Once the rolls are as browned as you like, cover loosely with foil. No overbrowning then.

Twins Mom · ‎04-03-2016

@SharkE

If not too much trouble, can you share recipe? My guys love good bread.

SharkE · ‎08-19-2010

This is a small recipe and is easy I fall back on sometime

Came from a real old Pillsbury recipe book I think.

For a bigger roll count just follow the backs of flour sacks or go to KingArthurbaking dot com

3 to 3 1/4 cups of bread flour (or all purpose I just use

bread flour for all bread stuff)

1 packet of yeast (then again I just use Platninum you can't find no where I have to order online) you can use RapidRise by Red Star think it is. I just use any Rapid rising yeast cuts down on wait time.

1 teaspoon salt. I cut that down to like 1/2 teaspoon just according to how it tastes (the raw dough) if you want the whole teaspoon then add.

1/4 cup sugar

1 cup milk (whole milk none of that fake milk)

4 tablespoons butter (I just use butter no margarine)

1 large egg

In large mixing bowl, combine 1 cup of flour, yeast, salt and sugar. In saucepan (or microwave) heat milk, butter until warm 120', add to flour mixture along with the egg. mix (I use stand mixer) 2 minutes, stir in remaining flour 2 to 2 1/4 cups. This is where experience comes in handy I'll add 2 cups and mix by hand if it's a soft dough if it looks and feels right I don't add any more flour. Just enough to be handle the lump and put into greased bowl , flip and spray the top with cooking spray. to keep from drying out

I put mine in oven (turned off) and turn the oven light on. Should be risen in an hr. dough should be doubled

Turn dough out on a lightly floured surface. I got quartz counter tops and a special marble square that I use just for bread and roll making. Just sprinkle flour on a surface that is slick. Knead dough few times till no longer sticky.

Make into rolls . I just divide the dough and pinch off dough and form into rolls, put in sprayed 9x15 pan . I don't like glass burns the bottom and top is not done.

aluminum is good. My favorite is a Le Crueset stoneware long pan never a bad batch. Not any of that hundreds of dollars stuff. I got their 'stoneware' 9x15 square pan for like 70. If that is out of your budget cast iron pans are good too. Let rise again . 45 min or so

don't worry when you put the pan into a preheated 350' oven they will raise more then quit. I start watching mine after 20 minute timer. Most recipes call for 20-25 minutes. When done use a stick of butter to butter them or use a silicone brush and paint on melted butter. Cool.

This is a old , fast recipe, ideal for me since I live alone what I don't eat I freeze and they keep well.

Bread making is something that you just get better by making all the time and Lord knows I've made enough to fill the Superbowl. LOL Since you have a big family this recipe only makes 12. You might search for recipes that makes a lot more.

anyway, it's my 'go to' for when I just want a few for myself and freeze them in ziplock bag and take out when I got a yearn for 'real' rolls none of that store bought 'junk'. LOL When you take frozen rolls out of freezer you can microwave for 12 seconds or let thaw and eat or still heat them in microwave.

SharkE · ‎08-19-2010

@Twins Mom

Glitter51 · ‎08-23-2010

@SharkE- I made these yeast rolls today using this recipe. I've never had much luck making breads but they turned out fabulous! They were so good, I'm definitely making them again. Its actually a recipe that's not overwhelming. Thank you for posting.