Yeast Rolls

By stancec44

When it comes to homemade breads, we at Southern Living are perfectionists. We send countless recipes up to our test kitchen, tweaking every last detail until the result is every bit as light and fluffy as we imaged. And we especially take this duty seriously around the holidays, as every holiday appetizer table needs an assortment of bread rolls. After months of testing, we can accurately say that these buttery, fluffy yeast rolls will steal the show. Making the dough the night before baking cuts down on day-of prep and hands-on kneading time. Test Kitchen Tip: When letting your dough rise, put it in a warm place to help the process. Try turning your oven on to the lowest heat for less than a minute, and then turning it off.

Ingredients

• 1/2 1/2 1/2 cup warm water
• 1/2 1/2 1/2 cup warm water
• 1/2 1/2 1/2 cup warm water
• 1 1 envelope 1 (1/4-oz.) envelope active dry yeast
• 1 1 envelope 1 (1/4-oz.) envelope active dry yeast
• 1 1 envelope 1 (1/4-oz.) envelope active dry yeast
• 1 1 1 teaspoon granulated sugar
• 1 1 1 teaspoon granulated sugar
• 1 1 1 teaspoon granulated sugar
• 1 1 1/4 cup warm (110°F) milk 1/4 cup honey
• 1 1 1/4 cup warm (110°F) milk 1/4 cup honey
• 1 1 1/4 cup warm (110°F) milk 1/4 cup honey
• 1 1 1 large egg, beaten
• 1 1 1 large egg, beaten
• 1 1 1 large egg, beaten
• 1/2 1/2 1/2 cup (4 oz.) plus
• 1/2 1/2 1/2 cup (4 oz.) plus
• 1/2 1/2 1/2 cup (4 oz.) plus
• 3 3 1 1/2 melted salted butter, divided 1 1/2 teaspoons kosher salt
• 3 3 1 1/2 melted salted butter, divided 1 1/2 teaspoons kosher salt
• 3 3 1 1/2 melted salted butter, divided 1 1/2 teaspoons kosher salt
• 4 4 17 cups (about 17 oz.) all-purpose flour
• 4 4 17 cups (about 17 oz.) all-purpose flour
• 4 4 17 cups (about 17 oz.) all-purpose flour

Details

Servings 16
Adapted from southernliving.com

Preparation

Step 1

Combine warm water, yeast, and sugar in a small bowl; let stand until mixture bubbles, about 5 minutes.

Beat warm milk, honey, egg, and 1/2 cup of the melted butter with a heavy-duty electric stand mixer on medium speed until well blended. Add yeast mixture and salt; beat until combined. With mixer running, gradually add flour until well combined.

Transfer dough to a bowl coated with cooking spray. Cover with plastic wrap, and chill 8 hours or overnight.

Lightly grease 2 (12-cup) muffin pans. Place chilled dough on a lightly floured surface; punch down dough into an 8-inch circle. Cut dough into quarters. Cut each quarter into 4 wedges; roll each wedge into an 8-inch-long rope. Starting at end, roll each rope into a spiral shape, and place in a prepared muffin cup. Cover pans with plastic wrap; let rise in a warm (80°F to 85°F) place, free from drafts, 45 minutes.

Preheat oven to 400°F. Brush rolls with 2 tablespoons of the melted butter; bake in preheated oven until golden brown, 15 to 18 minutes. Cool on a wire rack. Brush with remaining 1 tablespoon melted butter.