Imagine pulling apart a warm, pillowy soft roll that melts in your mouth, with a golden-brown exterior and a tender, cloud-like interior. These Make Ahead Soft Yeast Rolls are about to become your new secret weapon in the kitchen, transforming ordinary meals into extraordinary dining experiences. Whether you're hosting a family dinner or just craving that fresh-from-the-bakery taste, these rolls will have everyone asking for your culinary magic!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 1 packet active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup warm milk
- 1/2 cup unsalted butter
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon salt
Instructions
- In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy. This step activates the yeast and is crucial for the dough to rise properly.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This can be done using a hand mixer or a stand mixer fitted with a paddle attachment. Make sure the mixture is well combined.
- Add the two large eggs to the butter and sugar mixture, one at a time, mixing well after each addition. This will help incorporate air into the dough, making the rolls light and fluffy.
- Once the yeast mixture is frothy, gently fold it into the butter, sugar, and egg mixture. Stir until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the wet ingredients, stirring until a soft dough forms. The dough should be slightly sticky but manageable.
- Turn the dough out onto a floured surface and knead it gently for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, punch it down gently to release any air bubbles. Divide the dough into 12 equal pieces and shape each piece into a smooth ball.
- Place the shaped rolls in a greased 9x13 inch baking dish or on a lined baking sheet, leaving a little space between each roll for expansion. Cover the rolls again with a towel or plastic wrap.
- Let the rolls rise for another 30 minutes, or until they have puffed up and are touching each other.
- Preheat your oven to 375°F (190°C) while the rolls are rising. Once the rolls have finished their second rise, bake them in the preheated oven for 15-20 minutes, or until they are golden brown on top.
- Remove the rolls from the oven and brush the tops with melted butter for added flavor and shine. Allow them to cool slightly before serving.
- These rolls can be made ahead of time and frozen after baking. To reheat, simply thaw them at room temperature and warm them in the oven before serving.
Tips
- Yeast Activation is Key: Always use warm (not hot) milk to activate the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading Technique: Don't over-knead the dough. Stop when it becomes smooth and elastic to keep the rolls tender.
- Rising Matters: Find a warm, draft-free spot for rising. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Make-Ahead Magic: These rolls can be prepared ahead and refrigerated overnight for the first rise, making meal prep a breeze.
- Freezing Tips: Freeze baked rolls in an airtight container for up to a month. Reheat directly from frozen in a 350°F oven for 10 minutes.
- Butter Brush: The final butter brush isn't just for shine – it adds an extra layer of flavor and keeps the rolls soft. Pro tip: For extra-soft rolls, use room temperature ingredients and don't rush the rising process!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 50mg
