Description
Homemade yeast rolls are so soft and tender that they will melt in your mouth. Delicate artisan bread rolls are perfect with any meal and are best with a pad of melty butter in the middle!
Ingredients
Scale
- 2 1/4 Teaspoons Yeast
- 1 Cup + 2 Tablespoons Water – warmed to 115 degrees
- 1 Cup Flour + 2 Tablespoons
- 2 Tablespoons Sugar
- 1 1/2 Teaspoon Salt
- 2 Tablespoons Olive Oil +1 Tablespoon for the bowl
- 3-3 1/4 Cups Flour
- 1/2 Stick Butter - melted, for inside and outside
Instructions
- Combine yeast,1/2 cup of water, and sugar. Let rest in a large stand mixer for 5-10 minutes until bubbly.
- Add the rest of the water, salt, and oil. Start the mixer with the dough hook on and slowly add flour. Once all the flour is added, knead for 5 minutes (with a dough hook or by hand). If the dough is still sticky add in the last 1/4 cup of flour until the dough isn't sticky.
- Oil a large bowl with oil. Add in the dough and cover on all sides with oil. Set in a warm dry place with a towel on top and let rise for 1 hour or until doubled in size.
- Punch the bowl down. Divide into 20 equal size pieces (about 2 ounces each). Form into smooth equally sized round balls and place in a 9x13 greased baking dish together. Let rest on the counter under a towel for 30-60 minutes or until nearly doubled in size.
- Preheat oven to 400 degrees.
- Place in the oven and bake for 20-25 minutes.
- When finished, take the bread out of the oven and brush the tops with melted butter.
Notes
- Store leftovers covered in the fridge for 2 days
Making Ahead of Time
- FREEZING THE BREAD DOUGH - Once you have done the first rise (step 4), punch down in the middle and shape it into a ball. Wrap tightly in plastic wrap 3 times and place inside a freezer-safe bag. Store in the freezer for up to 3 months. When ready to continue, remove from the freezer and let thaw in the fridge for 24 hours. Remove from the fridge, unwrap, punch down to release any air bubbles, and continue with the directions from the recipe from step 4 on.
- MAKING THE DAY BEFORE - If making the day before, make it all the way up to step 9. Place both loaves on a baking sheet lined with parchment paper and wrap them tightly in plastic wrap. Store in the fridge overnight. When ready to make the next day, let sit on the counter to come to room temperature and rise for 1-2 hours, and bake as directed.
- FREEZING BAKED BREAD - When the cheese bread is baked and fully cooled, wrap it tightly in plastic wrap 3 times and aluminum foil on the outside. Store in the freezer for up to 3 months. When ready to eat, place in the fridge to thaw for 24 hours. Remove unwrap and place in a 200-degree oven for 10 minutes to warm back up. Slice and serve!
- Prep Time: 20 minutes
- 2 hours:
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 130
- Sugar: 1.3 g
- Sodium: 175.5 mg
- Fat: 4 g
- Carbohydrates: 20.5 g
- Fiber: 0.8 g
- Protein: 2.8 g
- Cholesterol: 6.1 mg
