Buttery yeast rolls you can pull apart. Dip the dough in butter and then brush more on after they are baked for wonderfully buttery rolls.
Bread is one of my favorite food groups and dinner rolls are one of my favorite ways to enjoy it! If you are in a hurry be sure and try my 30 minute rolls, you really can have homemade rolls in 30 minutes. I also love this English Muffin Bread as toast for breakfast. And if you are looking for a fun activity with the kids, try this Bread in a Bag.
Traditionally, my mom is the roll maker at our house and in fact, if you asked her friends what one recipe my mom is most known for, it would be her rolls. Specifically her orange rolls. Orange rolls are a must on our Easter table. I do have a non-orange roll eater at my house so these buttery yeast rolls are always popular too.
Can you guess why they are called buttery yeast rolls? Maybe because they have a bit of butter in them?! Not only do they have butter in the dough but they are then dipped in butter and after they are baked they are brushed in butter. They deserve their name – buttery yeast rolls.
They are a yeast roll. They are not as light as my crescent rolls and have a slightly denser texture. But all that butter gives them a yummy butter soaked exterior.
Working with Yeast
Of course these buttery yeast rolls use yeast. Working with yeast can be a little scary in the beginning but it really is easy when you know the right tips and tricks. If you have an questions about working with yeast be sure and check out my post with all my top tips for working with yeast here.
How to Make Buttery Yeast Rolls
- Mix your dough in a stand mixer with a bread hook. The dough is slightly sticky but not too sticky to work with. It has the consistency of thick cake batter. You should be able to handle it with your hands without it sticking to everything. If is too sticky just add more flour. Those of you at high altitudes may need to add some additional flour.
- After it has risen and doubled in size I plop it out onto my kitchen counter top that I have sprayed with some cooking spray. You can make these rolls into whatever shape you want but I prefer cloverleaf.
- Form it into little balls, about one inch in size. You will need three balls for each roll and the recipes makes two dozen rolls.
- Grease your muffin tins lightly and then dip each little ball into melted butter and place in the muffin tin (3 to a tin.)
- Allow dough to rise again until rolls are doubled in size.
How to Get Your Dough To Rise Faster
If your house isn’t 70 degrees F, I recommend preheating your oven to 150 degrees F and then turn it off once it is preheated. Place your pan of rolls into the oven and let them rise until doubled. Just be sure to remove them before you preheat the oven to bake the rolls.
- Bake at 350 degrees F for 12-15 minutes or until they are nice and golden brown.
- Remove them from the oven and brush or spread more butter over the top. You can spread it on with a knife or melt the butte and brush it on. It will melt and fill in all the cracks.
The buttery yeast rolls are ready to pop in a basket and add to your Easter dinner table or dinner anytime!
And of course you can break the roll apart and add even more butter if you’d like! One of my favorite parts of a pull apart roll is pulling each part off and buttering it individually. I think I eat bread so that I can eat butter!
I have so many amazing roll recipes on the blog, don’t miss these:
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Buttery Yeast Rolls
- 1 pkg yeast
- 1 tsp sugar
- 1/4 cup warm water
- 1 cup milk
- 1/2 cup butter
- 1 tsp salt
- 1/3 cup sugar
- 3 eggs
- 4 1/2 cups flour
- 1/2 cup butter melted for dipping
- Preheat oven to 350 F
- In a small pan bring milk to a low boil and add butter and salt. Turn off heat and allow butter to melt.
- Cool in refrigerator until it comes to room temperature.
- In a small bowl dissolve yeast in warm water and add 1 tsp sugar. Allow to proof.
- In another larger bowl beat 3 eggs; add 1/3 C sugar and mix together.
- Add cooled milk and yeast to egg mixture.
- Add flour, one cup at a time beating with mixer constantly. This will be slightly thicker than cake batter.
- Cover batter with a towel and allow to rise until double, about 1 hour.
- Flour counter top and place dough on counter. Do not add more flour unless it is just too sticky to handle.
- Form dough into small, 1 inch size balls.
- Melt 1/2 C butter and dip each ball into butter before placing in pan. Put three balls into each muffin tin to form cloverleaf rolls.
- Let rise until double.
- Bake at 350 for about 15 minutes or until golden brown