Yeast Rolls
I’ve been seeing this recipe around for a while now and I have to admit it intrigued me. It is supposed to be a clone of a chain restaurants yeast rolls that I absolutely love. The main reason is because they are so light. This recipe does not compare in texture at all to those rolls but the flavor is great and I will be making them again. The only thing that begins to resemble those light fluffy rolls is the shape of these. I love that they use honey as a sweetener. I’ll be making some honey butter to go along with them the next time I make them, maybe with a touch of cinnamon depending on what dinner is that night.
I am going to guess because I have tried recipes that claim to be like the rolls the restaurant serves that it is the result of a commercial additive used in the mix. So if anyone works at this restaurant I’d love to see a list of ingredients, I am sure the secret is there.
These rolls taste really good and I love the cut of them, it makes them so quick to make and no rerolling of the dough.
I got this cute little plate for Christmas from a friend, thanks Glenda! I love it!!! I’m so lucky my friends shop for food props for me.
Easy to make yeast rolls.
Ingredients
- 1 package active dry yeast
- 1/2 cup warm water, not over 115 degrees
- 2 cups whole milk
- 9 tablespoons butter, melted and divided
- 1 tablespoon, plus ½ cup sugar, divided
- 7 1/2 -8 cups flour
- 2 eggs, lightly whisked
- 2 teaspoons salt
- ¾ cup honey
Instructions
- Scald the milk in a small saucepan. Allow to cool.
- Melt the butter in the microwave, set aside.
- In a stand mixer fitted with the bread hook, combine the yeast, warm water and 1 tablespoon sugar. Let set until mixture gets foamy.
- Add remaining sugar, milk, honey, salt and half of the flour. Beat together for several minutes.
- Add 6 tablespoons of the melted butter, eggs and slowly add the rest of the flour until you get a soft dough. The dough should be sticky and pull away from the sides of the bowl.
- Knead with the dough hook for another 5 minutes, or until you see the dough start to change and become silky in nature. Cover dough with a towel and put in a draft free place.
- After one hour, bread should have doubled in size. Punch down and turn out onto a very lightly floured rolling surface.
- Roll dough to 1/2 inch thick rectangle. Fold over in half, on top of itself, Roll out again.
- Cut dough into 2 x 2 inch squares, place on a sprayed baking sheet. Cover cut dough with a towel and allow to rise for 30 minutes.
- Preheat oven to 350 degrees.
- Bake for 12-15 minutes, or until tops are very lightly browned. Remove and immediately baste with remaining 3 tablespoons of melted butter.
Maybe you’d like to try?
Big, Soft Fluffy Dinner Rolls – these come closer in texture to me for the copycat rolls
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