HomeOld-Fashioned Soft and Buttery Yeast Rolls
Old-Fashioned Soft and Buttery Yeast Rolls
And just THAT Good butter. They never fail to make huge, long, soft, fluffy and buttery rolls.
Preparation time includes kneading and rising time. It adapts well to any shaping method you like or you can bake it in muffin cups. They smell delicious yeast while baking and they always send me on a journey to yeast roll heaven! For Remaining Rolls: 10 seconds in the microwave will recreate the “hot out of the oven” magic!
Relatively easy to make old fashioned rolls you will never fail to make a huge, long, tender, fluffy, buttery and indulgent yeast recipe !! Just give them a chance, I promise the result will be amazing !! Certainly a guard !!
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There is nothing better than the smell of freshly baked bread, and these buttery rolls will be watering in your mouth as you bake. Hot outside of the oven, it is very soft and melts in your mouth. They’ll be delicious with the holiday meal but simple enough to prepare and you’ll find excuses to make menus.
- What do you need for this recipe:
° Whole milk: half a cup
° Rapeseed oil: 70 gr
° Vanilla sugar: 1 sachet
° flour: 4 1/2 c
° Sugar: 2 cups
° Salt: 1 teaspoon
° Baker’s yeast: one sachet
- Method :
- First, heat the milk for about 25 seconds in the microwave (heating for a long time will kill the yeast !!)
- In the lukewarm mixture, dissolve the baker’s yeast, and let it settle for 10 min
- Then you get a bowl and mix in the flour, sugar, salt and vanilla sugar.
- Add the oil and mix, then gradually add the milk and yeast
- Be sure to knead until you get a homogeneous and smooth dough.
- The dough ball should be placed in the salad bowl, at this point, and covered with a tea towel
- After that, set the oven temperature from 6 to 180 degrees. And leave the dough to rest, in a warm place, until the dough volume doubles, which takes about 90 minutes.
- On a work surface that has been lightly sprinkled with flour, grease the pan and add a baking tray.
- Well, you may want to use the palms of your hands to remove the gases from the dough.
- You will want to cut and shape regular dough balls and place them into your mold, slightly spaced
- Now, allow yourself to stand for a third hour. Brush the brioche with milk. At the end, I always bake for about 25 minutes.