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Good Old American White Rolls

Good Old American White Rolls
Rich and delicious rolls to accompany your next meal whether breakfast, lunch, or dinner.
Yield 12 rolls
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7

Reviews

Ingredients

  • 3 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup butter
  • 2 large eggs

Instructions

  • In a stand mixer bowl, add 1 1/2 cups flour, yeast, sugar and salt; whisk to combine.
  • In a saucepan or microwave-safe dish, combine milk and butter; heat to 120-130°F (butter does not need to melt). Add milk mixture to flour mixture; mix on low speed using a paddle attachment. Add eggs. Beat 3 minutes on medium speed.
  • Switch to dough hook attachment. Gradually add enough of the remaining flour to make a soft dough and knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about an hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles.
  • Divide dough into 4 equal parts; divide each part into 3 pieces.
    For pan rolls, shape each piece into a smooth ball, place in a greased 9×13-inch cake pan.
    For individual rolls, place balls in greased muffin pan cups or 2 to 3 inches apart on greased baking sheets.
  • Cover; let rise until indentation remains when touched.
  • Preheat oven to 375°F.
  • Bake: Pan rolls – 20 to 25 minutes; Individual rolls – 12 to 15 minutes. If desired, lightly brush with melted butter. Remove from pan and cool on wire rack.

Notes

Get Bread Machine Method here.
A nice, sweet glaze topping for these rolls can be made with 3 tablespoons of melted butter and 2 teaspoons of honey. Brush the rolls with this mixture right after you remove them from the oven.

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Review & Comments

Bonnie Zellers | Reply

5 stars
I followed the recipe nearly exactly and they turned out perfect! Only difference was I ran the dough hook twice as long on a slower setting. I also proofed longer because I don’t have a warm, draft free spot. Will be making again and in bigger batches. These went fast. They’re “nothing special” in that it’s not a sweet bread or flavored. It’s just a really good white roll.

Vickie Coleman | Reply

If I don’t have bread flour can I use all purpose?

Red Star Yeast | Reply

Hi Vickie – Bread flour is recommended for best results. You can substitute AP flour; liquid/flour may need to be adjusted, kneading and rise times may vary. Just keep an eye on your dough.
Happy baking!

Pizzmom | Reply

5 stars
These are the BEST BEST, homemade better than bakery rolls I have ever eaten…. and the recipe really works…. made 3 batches for Easter…. these will become my go to recipe and I am going to try the dough for a loaf of bread and try making CINNAMON ROLLS AND BREAD WITH it…. the best best I can’t believe . I MIXED MINE USING the bread maker dough setting…. I will try the Kitchenaid next time…. hope to find another great recipe with such great results… keep up the good work…

Erik | Reply

5 stars
I substituted bread flour with 2 cups einkorn and 1 cup AP Flour and rolls came out good.

Sallie R. | Reply

5 stars
I don’t have a bread machine and the quantities worked perfectly for mixing by hand without one. I had not baked with yeast in years and found the instructions easy and the result fantastic! The recipe produced about 20 small rolls that filled my 9 by 13 baking pan. They were beautiful! The rolls could not have been any better! Thank you!

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