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Easy dinner yeast rolls
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I've made this recipe as easy as I can. But to have good, fresh yeast rolls I've found you just have to have two risings. This is a batter dough which means no kneading, and no kneading is always good, right? Because less flour is used, this dough is stickier, I can actually only make this recipe in the Fall/Winter because my kitchen is too hot otherwise! I like to make these into traditional cloverleaf rolls, where you roll three small balls and let them rise together in muffin cups. They pouf up together forming one roll, and come apart easily so you can smear them with butter! Perfecto!
You can make this dough in advance and let it rise in your fridge for a few days. Because this recipe contains milk, you can only leave it for three days, otherwise the milk may spoil. I'll note when you can pause in the recipe and place in the fridge. This tip is perfect for your busy Thanksgiving or Christmas mornings. I try to do all the prep I can before hand.
As easy as they're gonna be yeast dinner rolls
recipe adapted from 1976 Betty Crocker Cookbook
2 cups milk
1/2 cup sugar
1/2 cup vegetable oil
1 package Active Dry Yeast
3 1/2 cups + 1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 Tablespoon salt
Combine the milk, sugar and vegetable oil in a large bowl. Microwave for two minutes and then stir well. Sugar should be dissolved, if not heat again for another minute.
Now use a candy thermometer to determine the temperature of the milk mixture. Wait until it cools down to about 90 to 110 degrees. This is the best temp for yeast to thrive. Live my pet, live!
Add the yeast and stir. Then add the 3 1/2 cups flour a little at a time until all combined. Now cover with plastic wrap, and a dish towel and let rise for one hour. Go read People or UsWeekly for a bit, or fold laundry, whatever your preference.
Holiday shortcut tip: This is also the point that you can refrigerate the dough until you are ready to use it. Cover with plastic wrap and place in the fridge. The dough will still rise in the fridge, just more slowly. You may have to punch it down each day. When you are ready to make your rolls, take the dough out of the fridge and bring to room temp before proceeding.
When you peep in at it after an hour, it should have risen twice its size. No? Check out my new article on my new Food Science column: Why won't my yeast bread rise?
Take the towel and plastic wrap off. Add the last cup of flour, baking powder, baking soda, and the salt. Stir to combine, you don't need to knead the dough. Run you hands under cool water and dry them well. Add a bit of flour to your hands so the dough won't stick. (it will a bit, just brush it off and toss a bit more flour on your hands) Take a bit of dough out (see slide show) and roll into a ball. Do three balls for each muffin cup. I can stretch this recipe into 24 muffin cups. Cover with a dish towel and let rise for another hour.
Bake at 400 degrees for 15-18 minutes or until golden brown. Serve hot with butter and honey!
This is a simple recipe with an easy ingredient list. But I know it can be intimidating if you have not made them before. If you have time I would suggest giving this recipe a whirl before the holiday you choose to make them. It will help you familiarize yourself with the process and you can never have too many rolls! Freeze them in an air-tight container for up the three months.
Be sure to check back soon, I have a ton of fun giveaways coming up!
Tis the season to cook, eat and be merry! Check back over the next couple weeks and I will be sharing my holiday favorites for Thanksgiving and Christmas. Also you will find a handy index of all of my holiday recipes on my Holiday Easy Meals index. Do you have some ideas, questions or great recipes to share? Email me!
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