(2 votes, average: 4.5 out of 5)
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Seriously, homemade warm bread is probably one of the best things in life…it’s even better than chocolate cake. (What? Oh, you thought I was gonna say that!? Wait until I tell your mother!) But to make yummy homemade bread, you needed to plan hours ahead. Well, never let it be said that Francie never took on a challenge. You will need a good mixer that can do the kneading for you. And then this is all you’ll need…
60 Minute Yeast Rolls
- 4-5 cups flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 (1/4 ounce) packages yeast (5 teaspoons)
- 1 cup milk
- 1/2 cup warm water
- 1/4 cup butter or margarine
In a warmed cup or bowl, dissolve yeast in the warm water. Meanwhile, in a small saucepan, stir milk, sugar, salt and butter together. Heat over low heat until butter melts and sugar dissolves. Cool until lukewarm.
Pour into your mixer bowl and add 4 1/2 cups of flour. Using your dough hook, mix on low speed for about 1 minute. With the mixer still going, add remaining flour, a little at a time and mix about 2 minutes or until dough starts to clean the sides of the bowl. Keep mixing (your kneading now) on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, and let it rise in a warm place, free from draft, for about 15 minutes. (I turn my oven on Warm when I start and turn it off when I start mixing the dough. This makes a perfect, draft-free, warm spot for my little yeasties to do their magic.)
Turn the dough onto a lightly floured surface, and divide into 24 equal pieces. Form each piece into a ball, and place in a greased muffin pan. If you’d rather, you can simply shape the dough into 24 balls and set them side by side in a greased 9 by 13 baking dish. Cover the muffin pan with the dish towel, and let the dough rise one last time for about 15 minutes.
Bake at 425ºF for 12 minutes, or until the rolls are golden brown. Remove from pans immediately, and cool on wire racks. Of course, you’re gonna brush them with butter, right?
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September 16th, 2009 at 8:29 am
I am addicted to flour, and making anything I can from scratch. This recipe is so easy, I am going to try it tonight!
Thanks for the tip.
September 21st, 2009 at 12:24 pm
Oh Lord…anything doughy like these are SUCH a turn on…lol! I should have visited your lovely blog after lunch and not before. I’ll be back for sure
September 29th, 2009 at 8:35 am
After a long (1 year) hesitation, I tried once to bake bread. It took me the whole week-end!!! I don’t think I’ll do my recipe again. But yours?? oh yes!!
October 4th, 2009 at 5:26 am
I’m making these this morning and am not sure where to add the yeast/water mixture. Hoping it is to the lukewarm milk/butter before the flour!
October 4th, 2009 at 8:19 am
Yep, that’s right! Sorry about the confusion.
October 12th, 2009 at 7:37 pm
I made these one night I couldn’t sleep, the next morning I served them to my children with fresh apple and peach butter. it was the first time I didn’t have to encourage them to eat breakfast before school (teenagers do not like to eat breakfast, it must no be cool to eat at home) I also took the leftovers to work ( I work in an ER) they were gone in minutes. it obvious took 60 mins but well worth the time. they were fantastic. I doubled the receipe and rolled into balls and placed into a large pan so they were pull apart after baking. Love this receipe. thanks for sharing.
November 7th, 2009 at 2:30 pm
Thanks for this recipe- I can’t wait to try it!
December 12th, 2009 at 11:54 am
Re: blandness
There’s a tradeoff when you speed up the rising–it cuts the flavor. The longer the rise, the better the flavor, within reason. If you have the time, cut the amount of yeast in half, let it rise two hours, and go from there. If that doesn’t make them taste better, try a half package of yeast and let it rise even longer. If all else fails, add a little beer in place of some of the milk. Bread is fun to experiment with, and you haven’t lost much money if it doesn’t turn out great. Plus usually it’s edible enough, because it’s HOT HOMEMADE BREAD!