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Soft Buttery Yeast Rolls

Assortment of whole and cloverleaf yeast rolls in a red cloth–lined basket, with one roll torn open to show its soft, fluffy interior.
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Soft buttery yeast rolls made the old-fashioned way, now updated for the modern kitchen. Tender, golden, and impossible to stop eating, they’re perfect for holidays, family gatherings, and next-day sandwiches.

Ingredients

Units Scale
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon granulated sugar (for activating the yeast)
  • 1 cup lukewarm water (105-110°F)
  • 1 cup whole milk, scalded
  • 1/3 cup shortening
  • 1/2 cup granulated sugar
  • 2 teaspoons kosher salt
  • 2 large eggs, beaten
  • 5 1/2 cups (about 715g) all-purpose flour, divided
  • 4 tablespoons unsalted butter, melted (for brushing — before and after baking)

Instructions

  1. Combine the active dry yeast, 1 teaspoon sugar, and lukewarm water (105–110°F) in a small bowl. Stir gently and let stand for 5–10 minutes, until foamy and active.
  2. Scald the milk and remove from heat. Stir in the shortening, ¾ cup sugar, and salt until melted and dissolved, then cool to lukewarm.
  3. Pour the cooled milk mixture into the bowl of a KitchenAid stand mixer fitted with the dough hook. Add the beaten eggs and the yeast mixture, and mix briefly on low speed to combine.
  4. Add about half of the flour and mix on low–medium speed until smooth. Gradually add the remaining flour, a cup at a time, until the dough forms a soft, elastic ball and begins to pull away from the sides of the bowl. Stop adding flour when the dough is smooth and slightly tacky but not sticky.
  5. Knead on medium-low speed (Speed 2) for 8–10 minutes, until the dough is smooth and elastic and springs back when lightly pressed.
  6. Transfer the dough to a lightly oiled bowl and turn once to coat. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size, about 1–2 hours.
  7. Punch the dough down and divide into roughly 2-ounce portions. Shape each piece into a smooth ball by tucking the edges under and pinching to seal. Place one ball into each greased muffin tin well.
  8. Cover and let rise again until nearly doubled, about 30–60 minutes.
  9. Brush the tops generously with melted butter, then bake at 400°F for 15–20 minutes, until golden brown.
  10. Brush again with melted butter while still warm. Remove from the pan, cool slightly, and serve.

Equipment

Find it online: https://foodienoise.com/soft-buttery-yeast-rolls/