Grandma's Homemade Yeast Rolls

Whisk together the yeast, sugar, and warm water in a glass measuring cup or small bowl. Set aside in a warm place to rise. It will bubble and rise up.
While waiting for the yeast mixture to rise, cream (or mix together) the sugar and unsalted butter in a large mixing bowl.
Beat in the eggs, one at a time.
Add the bubbly yeast mixture to the butter mixture, along with an additional 1 1/2 cups warm water.
In a separate bowl, sift the flour and salt together.
Gradually add the flour mixture into the wet ingredients, and mix well. For this step, I like to use the dough hook on my stand mixer.
Turn the dough into a large greased bowl or stockpot, and let it rise to the top or almost to the top (it can take 2 to 3 hours to double in size). Keep the bowl or pan covered with a lightweight kitchen towel.
Once the dough has risen, turn it out onto a floured surface. Coat generously with flour by turning and shaping. No kneading is necessary, though I still like to knead it a bit just for fun.
Roll out the dough to about a 1 to 2 inch thickness.
Then cut round rolls with a cup, glass, or biscuit cutter.
Place the rolls, side by side against each other, in greased baking pans, and let them rise (this will probably take another 1 to 2 hours).
Pre-heat the oven to 350° F.
Bake the rolls for about 20 minutes (maybe a little longer) at 350°F. Halfway through baking, you may need to cover the rolls with foil, so they don't brown too much before they bake through.
When they're done baking, remove the rolls from the oven and allow them to cool. Of course, I usually can't resist enjoying a hot roll with warm melty butter. They're so delicious!

Grandma's Homemade Yeast Rolls

Equipment

Ingredients

Instructions

Notes

Nutrition