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| Easy, Big Fat Yeast Rolls baked by my daughter, Anne |
Updated and Revised November 2021
I've had lots of compliments on these over the years, and many people now have this recipe and it's the only one they use!
My daughter made these for Christmas one year and, as you can see, they turned out fantastic!
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| Aren't they gorgeous? |
This recipe is easy, no fail. Even beginners have great luck making them. Simply follow the instructions and you too can make delicious easy, big fat yeast rolls at home.
RECIPE
Ingredients
1 cup warm water1 pkg (2 1/2 tsp) active dry yeast
1/4 cup sugar
1 tsp salt
3 tbls softened butter
1 egg, beaten
3 1/2-4 cups all-purpose flour
Method
Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended.
Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky).
Put the dough out onto floured board and knead a few times until smooth.
Place the dough in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. PRO TIP - Turn your oven on to 400 for 1 minute, turn oven off and place dough inside to rise.
Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky).
Put the dough out onto floured board and knead a few times until smooth.
Place the dough in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. PRO TIP - Turn your oven on to 400 for 1 minute, turn oven off and place dough inside to rise.
*After rising you can punch dough down, wrap and freeze to make the rolls later OR refrigerate to bake the next day. Thaw dough completely and let it come to room temperature before continuing with the recipe.
Punch down dough and turn out onto floured board. Divide dough into 12 large or 18-20 small pieces and using your hands shape dough into round balls. Place in greased 13 x 9-inch baking pan. Let rise again about 30 minutes.
Bake 350 for 20 minutes. Brush tops of rolls with butter. Recipe is easily doubled.
*Sourdough Option - add 1 cup classic sourdough starter in place of the water, reduce flour to 2 1/2-3 cups, or until you have a soft dough as above, and proceed with recipe.
Punch down dough and turn out onto floured board. Divide dough into 12 large or 18-20 small pieces and using your hands shape dough into round balls. Place in greased 13 x 9-inch baking pan. Let rise again about 30 minutes.
Bake 350 for 20 minutes. Brush tops of rolls with butter. Recipe is easily doubled.
*Sourdough Option - add 1 cup classic sourdough starter in place of the water, reduce flour to 2 1/2-3 cups, or until you have a soft dough as above, and proceed with recipe.
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Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.