Rolls are one of my weaknesses. When we go out to eat and the server brings the bread basket, my mouth starts watering as I unwrap the linen and a rush of that warm bread scent greets me like an old friend. Its hard to wait for that first bite.
Are you as big of a bread freak as I am?
It really is my favorite part of my meal at some restaurants.
Guess what? I have a little secret for you. You can make fresh, buttery yeast rolls at home that taste just as good – if not better, even.
This easy yeast roll recipe is perfect for a special occasion as well as just to elevate the weeknight meal to special occasion status. Isn’t it fun when you do that? Just take the weeknight pot roast meal and dress it up a bit? Because you know, every day really is a special occasion. Tomorrow certainly won’t be the same and we won’t have the chance to have the same day ever again. We should absolutely make the most of it, shouldn’t we?
So, let’s get started on these rolls!
Combine your ingredients in a large bowl.
Add your warm water.
Gently combine just until moistened. Be sure not to overwork the dough.
Pour your dough out onto a lightly floured work surface.
And gently knead to pull the dough together. You’ll want to use a gentle hand at this point so as not to over-knead the dough.
Using a cutter, go ahead and begin cutting your rolls out.
Place your cut rolls into a lightly greased cast iron skillet. As you can see, I went for the rustic look with my rolls (ha ha!) and simply placed them into the skillet as I’d cut them. If you want a more rounded roll when they are finished, at this point take each roll and roll it between the palms of your hands until it is smooth and rounded. Then place the rounded roll dough ball into the skillet.
Cover your skillet lightly with a clean tea towel and allow to rise until they have doubled in bulk. You’ll see in the photograph how the dough has now risen to the point that the roll dough is touching all throughout the skillet. Timing will vary on how long it takes for your dough to double in bulk. It will depend on the heat in the area you have placed your dough, etc.
At this point, I add a butter topping to the rolls before baking.
And then just a little bit more.
Boy, does that butter make a roll!
Here’s my yeast roll recipe.
- 2¼ cups all-purpose flour
- 3 tablespoons vegetable shortening
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 package active dry yeast
- 1 egg, lightly beaten
- 1 cup hot water
- 4 tablespoons butter, softened or melted
- Preheat oven to 425 degrees.
- Lightly grease cast iron skillet.
- In a large bowl, mix all roll ingredients until lightly combined.
- Pour dough out onto a lightly greased surface and bring together to cut into individual rolls.
- Place rolls into skillet and allow to rise until doubled in size.
- Gently spread with softened butter or pour melted butter on top of the rolls.
- Bake for 10 minutes in the preheated oven, or until a toothpick inserted in the center of a roll comes out clean. Serve warm.
I hope you enjoy these as much as we do!