Soft Fluffy Yeast Rolls

Name: Soft Fluffy Yeast Rolls
Cuisine: American
Ingredients: 2 1/4 teaspoons rapid rise dry yeast (1 package); 11/4 cup warm whole milk; 1/4 cup granulated sugar; 3 tablespoons unsalted melted butter, cooled to room temperature; 1 large egg; 1 teaspoon salt; 1/4 teaspoon baking powder; 4 cups all purpose flour; melted salted butter for brushing

fenway @Fenway

These simple yeast rolls are soft and slightly sweet. They make wonderful sandwich and slider burger rolls They are also a nice dinner roll heated just 7ntil warm in the oven and buttered..

fenway @Fenway

These simple yeast rolls are soft and slightly sweet. They make wonderful sandwich and slider burger rolls They are also a nice dinner roll heated just 7ntil warm in the oven and buttered..

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Ingredients

2 1/4 teaspoonsrapid rise dry yeast (1 package)
11/4 cupwarm whole milk
1/4 cupgranulated sugar
3 tablespoonsunsalted melted butter, cooled to room temperature
1large egg
1 teaspoonsalt
1/4 teaspoonbaking powder
4 cupsall purpose flour
melted salted butter for brushing

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Steps

1

In a bowl whisk the warm milk, yeast and sugar, let rest 5 minutes
2

In a large bowl mix the 3 tablespoons butter, egg, 2 cups of the flour, salt p, baking powderand the yeast mixture, beat smooth
3

Add remaing lour, slow with the flour kneading to form a soft doughl
4

Turn dough out onto floured surface and knead until the dough is smooth ans soft about 8 to 9 minutes
5

Spray a large bowl with non stick spay and place dough in it
6

Cover with plastic wrap and let it rise in until doubled in a warm place, about 1 hour
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8

Remove dough and cut into 4 chunks
9

Make 4 to 5 balls from each chunk of dough
10

Preheat the oven to 350
11

Place dough balls on parchment lined baking sheet, cover with a towel and let rise again until doubled, about 45 minuts
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Bake 12 to 15 minutes until golden then brush with melted butter
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Cooksnaps

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fenway @Fenway

on September 24, 2016 23:09

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.