Yeast Rolls Recipe

Active dry yeast: This is the leavening agent that helps the dough rise and become fluffy.

Warm water: Used to activate the yeast; it should be at 110°F to ensure proper activation.

Sugar: Feeds the yeast and adds a touch of sweetness to the rolls.

Vegetable oil: Provides moisture and a tender texture to the dough.

Salt: Enhances the flavor of the rolls.

All-purpose flour: The main structure of the dough, giving the rolls their body and texture.

When dissolving yeast in warm water, ensure the water is precisely 110°F. Too hot, and it can kill the yeast; too cold, and the yeast won't activate properly. Use a thermometer to check the temperature for best results.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity as active dry yeast and does not need to be dissolved in water before using.

• active dry yeast - Substitute with baking powder: Use 1 teaspoon of baking powder for every cup of flour. This will not give the same rise as yeast but will still provide some leavening.

• 110°f warm water - Substitute with milk: Warm milk can be used to activate the yeast and will add a richer flavor to the rolls.

• sugar - Substitute with honey: Honey can be used in a 1:1 ratio and will add a slightly different flavor and additional moisture.

• sugar - Substitute with maple syrup: Maple syrup can also be used in a 1:1 ratio and will add a unique flavor to the rolls.

• vegetable oil - Substitute with melted butter: Melted butter can be used in the same quantity and will add a richer flavor to the rolls.

• vegetable oil - Substitute with olive oil: Olive oil can be used in the same quantity and will add a slightly different flavor profile.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may provide a slightly different texture and flavor.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can result in a chewier texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used, but it will make the rolls denser and give them a nuttier flavor. Use a 1:1 ratio but consider mixing with some all-purpose flour for better texture.

• To keep your yeast rolls fresh for a few days, store them in an airtight container at room temperature. This will help maintain their softness and prevent them from drying out.

• If you want to enjoy your yeast rolls over a longer period, freezing is an excellent option. Allow the rolls to cool completely after baking. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the rolls to a resealable plastic bag or airtight container. This method prevents them from sticking together and makes it easy to grab just the number you need.

• For added convenience, you can freeze the dough before baking. After shaping the dough into balls, place them on a baking sheet and freeze until solid. Transfer the frozen dough balls to a resealable plastic bag or airtight container. When you're ready to bake, let the dough thaw and rise in a warm place until doubled in size, then proceed with baking as usual.

• To reheat frozen yeast rolls, preheat your oven to 350°f (175°c). Place the rolls on a baking sheet and cover with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through. For a quicker option, you can microwave individual rolls for about 20-30 seconds, though this may result in a slightly softer texture.

• If you prefer a crispy exterior, brush the rolls with a bit of butter or olive oil before reheating in the oven. This will give them a delightful golden crust while keeping the inside soft and fluffy.

• For an extra touch of flavor, consider adding a sprinkle of garlic powder or herbs to the rolls before reheating. This can elevate the taste and make them a perfect accompaniment to soups, salads, or main dishes.

• If you have leftover rolls that are starting to get a bit stale, don't throw them away! Transform them into delicious bread pudding or croutons. Simply cut the rolls into cubes, toss with a bit of olive oil and seasonings, and bake until crispy for a delightful addition to your soups and salads.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the yeast rolls in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes until they are warm and soft.

• Microwave Method: Place the yeast rolls on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat as they can become chewy.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place the yeast rolls in a steamer basket or a colander that fits over the pot. Cover and steam for about 5 minutes. This method keeps the rolls soft and moist.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the yeast rolls directly on the rack or on a small baking sheet. Heat for about 5-7 minutes until they are warmed through and slightly crispy on the outside.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the yeast rolls in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, flipping halfway through, until they are warm and slightly toasted.

• Mixing bowl: A large bowl used to combine and mix ingredients together.

• Measuring cup: Used to measure the volume of liquid ingredients like water and oil.

• Measuring spoons: Used to measure small quantities of ingredients like sugar and salt.

• Wooden spoon: Ideal for stirring the yeast mixture and combining ingredients.

• Flour sifter: Helps to aerate the flour and remove any lumps before adding it to the dough.

• Kitchen thermometer: Ensures the water is at the correct temperature (110°F) for activating the yeast.

• Rolling pin: Useful for flattening the dough if needed, although not essential for this recipe.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while kneading.

• Greased bowl: A bowl coated with oil or butter to prevent the dough from sticking during the rising process.

• Plastic wrap or kitchen towel: Used to cover the dough while it rises to keep it from drying out.

• Baking sheet: A flat sheet used to bake the rolls in the oven.

• Oven: Preheated to 375°F (190°C) for baking the rolls.

• Cooling rack: Allows the rolls to cool evenly after baking.

Prepare ingredients in advance: Measure out flour, sugar, and oil before starting to streamline the process.

Use a stand mixer: If you have one, use it to mix and knead the dough to save time and effort.

Warm place for rising: Preheat your oven to the lowest setting for a few minutes, then turn it off and let the dough rise inside to speed up the process.

Divide dough with a bench scraper: Quickly and evenly divide the dough into 12 pieces using a bench scraper for uniform rolls.