10 Oct
Posted as Yeast Breads
What goes better with a big bowl of warm beef stew, than a soft and sweet roll fresh from the oven? Since work was a little slower yesterday I took advantage of the extra time to make homemade rolls to go with our stew for dinner. While I have made yeast bread before, I had never tackled any type of roll, and now I’m sorry that I didn’t try them sooner! This was a very simple recipe to put together – the ingredients came together quickly and the dough only needed about 5 minutes of kneading time on my Kitchen Aid. It was very easy to work with and I simply divided the ball of dough into 16 semi-equally shaped balls.
(Source: Amber’s Delectable Delights)
Ingredients:
1/2 cup water
1/2 cup milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3-3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
Directions:
1) Place water and milk in microwave safe bowl and microwave for 1 minute or until liquids reach (110 degrees F/45 degrees C). Pour liquids into mixer bowl; add sugar and stir to dissolve. Add in yeast and let set for 10-20 minutes to proof (the mixture will be foamy).
2) Mix on low speed adding the salt, butter and egg. Once well mixed add in the flour 1/4 cup at a time. Remove the paddle attachment and attach the dough hook. With the machine, knead the dough for 5-10 minutes or until smooth and elastic.
3) Remove the dough from the bowl and shape into desired shapes (I cut the ball of dough into quarters, and then quartered each of those, and then rolled each piece into a ball). Cover with a clean towel and let rise in a warm place for an hour. Gently brush the tops of the rolls with half of the softened butter.
4) Preheat oven to 400 degrees F (200 degrees C) and bake for 10-15 minutes or until golden brown. Upon removing the rolls from the oven brush them with remaining softened butter once again.
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I am glad you enjoyed these. They are sooo good! They look great.
I am planning on making beef stew this week. I think I may have to make these to accompany the stew as well.
i will be making these within the next few days to take to my aunt’s house for christmas. how far in advance do you think i can make them? we’re going to her house wednesday night. can i make them monday? should i freeze them if i’m going to make them 2 days in advance?
I really like the look of your rolls. I am finding the American way of making rolls using all purpose flour much more satisfactory. They are always light and soft. Lovely blog too.
I made your rolls and they were lovely. Thank you
xxx
I made these rolls for Thanksgiving dinner (my husband and my first time hosting!). They were so delicious, soft, and perfect for left over mini turkey sandwiches! It’s a great recipe for someone that loves to bake but hasn’t had a lot of experience with breads. Kudos BEB!
I made these rolls today for my family and everyone loved them….they were very soft and smelled heavenly in the oven.. however i did have to add more flour to the dough because it was too sticky but they came out very good…thanks for sharing this recipe
Hi Tammy – I’m so glad you enjoyed these! They are a favorite of mine; I need to make them again soon!