“Mama, you’re the best baker in the whole world. Hehe.” my little country cutie tells me with squinty eyes, grinning from ear to ear. That’s all mama needs to hear to keep this little farm kitchen full of baked yeast bread.
I have so many memories of fresh baked bread growing up, but yeast rolls are at the top of ‘em. I ran across a similar recipe in an old family cookbook that was passed down to me. Ya know, those old church community cookbooks with the cheesy covers and the black coil. Except this one was missing its cover and most of the recipes were written on or covered in splashes I could only assume were buttermilk, a southern staple. That’s how you know a cookbook is worth something.
Now I took that recipe, adapted a few parts of it as I practiced baking bread and pretended I was back on the original family farm 100 years ago. And what do ya know? I became a darn bread baker on the new(ish) family farm. And boy do I love it. Spending my days with babies underfoot, hands in dough, kneading until a silky smooth dough forms only to be baked up into the best smellin’ treat your nose could ever smell.
Now I spend my time sharing my most favorite of our family moments through the taste of a homemade yeast rolls to my family and community. Well, now I want to share that with you! So here she is, the best of the best homemade yeast rolls. Happy baking!
P.S.- I make these over on YouTube all the time. Come join me, will ya?
Homemade Yeast Rolls
Ingredients
- 1 1/2 cups buttermilk milk or water
- 2 eggs
- 1/2 cup melted butter
- 1/2 cup sugar
- 1 1/2 tablespoons yeast I use instant
- 4-5 cups flour
- 1 1/2 teaspoons salt
Instructions
Combine All Ingredients
- In a large mixing bowl or bowl to a stand mixer with the dough hook attached, combine 1 1/2 cups buttermilk, milk or water with 2 eggs, 1/2 cup melted butter, 1/2 cup sugar, and 1 1/2 tablespoons yeast (I use instant).
- Add 4-5 cups of flour and 1 1/2 teaspoons salt. Combine.
Knead
- Knead for 10 minutes or until the dough passes the windowpane test. The windowpane test means that a small piece of dough, when stretched, can be stretched so far that rather than tearing, it will become thin and see through.
First Rise
- Allow to rise for several hours until doubled. This could be as little as an hour or much longer depending on the temperature in your kitchen.
Shape and Second Rise
- Once doubled, punch the dough down and shape. For rolls, I like to divide the dough into 32 rolls and shape into golf ball sized rolls. Place in two 9×13 baking pans or dishes, 16 to a pan, and cover with a towel. Let rise again until puffy and doubled.
Bake
- Preheat oven to 350 degrees and bake for 30-35 minutes or until golden brown on the top.
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