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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.
Also featured on Meal Plan Monday
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Also seen on Meal Plan Monday Thanksgiving Edition
Also seen on Weekend Potluck
Also seen on Meal Plan Monday Thanksgiving Edition
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.
I'm definitely going to try your recipe!
ReplyDeleteThanks so much!
DeleteWorks great! After bringing these rolls to family Thanksgiving dinner, I am now the roll lady and was asked to bring them to Christmas and other events as well.
DeleteWonder what is the quantity (in grams) of 1 pkg active dry yeast. Thanks...
ReplyDelete4 grams = 1 tsp and there are 2.5 tsp in each package
ReplyDeleteThank you :)
Deletewhat type of flour is used in this recipe please?
ReplyDeleteI use regular all-purpose flour, but I'm sure you could use a good bread flour too with nice results.
DeleteHi Mary, I wanted to let you know that your recipe is featured on this weeks Manic Monday :)
ReplyDeletehttp://bobbiskozykitchen.blogspot.com/2012/11/manic-monday-party-16.html
Thanks so much Bobbi! <3
DeleteHow do you shape into rolls?? Thanks
ReplyDeletePull dough apart into 12 equal pieces and roll in your hands to shape into balls.
DeleteI made these and you are right. They are wonderful.
ReplyDeleteWhy TY so much! Very happy you enjoyed them :-)
Deletecan I do it by hand hopefully I'm out of town and they don't have dough beater.
ReplyDeleteI found this recipe about a week ago. I am now making these for the 3rd time!! These are the best rolls I have made. My family devours them! The only thing I added was some garlic salt on top. Yummy!! Thanks so much for this recipe!
ReplyDeleteKristen,
DeleteYAY so glad you like it!
What about in higher elevations? Do you let it rise for a longer period?
ReplyDeleteNo idea about that ... I've made them in SC, VA and MD but not somewhere like Colorado.
Deletei don't have any luck with yeast...it is always dead, no bubbles, rolls flop. i've wasted a lot of flour and other ingredients because of bad yeast...i've tried looking at the date but it still does not work...help...where can i find yeast that rises...???
ReplyDeleteI usually use Fleishmann's in the jar yeast or King Arthur Flour has a wonderful SAF yeast I also use.
Deletehttp://www.kingarthurflour.com/shop/items/saf-red-instant-yeast-16-oz#1458#
You can check your yeast beFORE you waste your flour by adding the water and about a teaspoon of the sugar called for in the recipe to it. When it foams up, that means it's alive. If it doesn't, toss it...and get better yeast from the places Mary suggested. I personally use King Arthur Flour's SAF yeast, but have never had problems with regular ole Fleischmann's yeast from the grocery store! Good luck!!
Deletetry using distilled water instead of tap water. the chlorine in tap water will sometimes kill the yeast. good luck!
DeleteI tried this recipe and my dough did not rise at all. Any ideas what I might be doing wrong? What constitutes a "warm place"? A friend of mine told me to use the warm feature on my oven which is about 150 degrees, is that too hot?
ReplyDeleteI turn my oven on to 400 and let it preheat for one (1) minute then turn it off and place my dough in the oven to raise ... works ever time for me! Good luck!
DeleteI don't usually have a problem but this recipe didn't work for me. I must be missing something...it didn't have me proof the yeast or anything...just dump it all in a bowl and pray for the best 🥺
DeleteI kept rereading g thinking I missed a step or SOMETHING. every recipe I've followed was so particular- from scalding the milk and how warm it needed to be.. but this one just says hot water.
It does leave a little to be desired for those of us who really need instruction
You really only use warm water and you do just add it all to the bowl and mix. Turn your oven on to 400 for 1 minute, turn it off then put the bowl with the dough inside to rise. It's a very simple process and I'm sorry it didn't work for you.
DeleteI would love to take large pans of home made rolls to a church fellowship but can't quite figure out how to have them done and then travel......any suggestions?
ReplyDeleteThese rolls look wonderful, Mary! I can't wait to try your recipe.
ReplyDeleteThanks Julia's Simply Southern!
DeleteI'm sure your rolls are delicious.
ReplyDeleteThank you Christine's Pantry
DeleteThese rolls look so fluffy and delicious!
ReplyDeleteI have made these, and they are awesome!
ReplyDeleteAwesome ...wonderful tried it and it's yummy with a little bit of rose water
ReplyDeleteDecent blog and totally exceptional. You can improve however despite everything I say this perfect.Keep striving generally advantageous. google.com/
ReplyDeleteMary, I'm pinning this recipe so I can try it for Christmas. They look incredible.
ReplyDeleteI'll be making two pans of these on Thanksgiving!
ReplyDeleteThis is my go-to for homemade rolls! Thanks for the great recipe!
ReplyDeleteThese rolls look SO perfect and big and fluffy! How could anyone resist?
ReplyDeletehow do i print this recipe
ReplyDeleteok, I have tried this THREE TIMES!! my yeast is good, but the dough will not rise!
ReplyDeleteJoyce, try turning your oven on to 400 for ONLY one minute, then turn it off and put the dough in the oven to rise. That's what I do and it works perfectly for me. Let me know if this works for you.
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ReplyDeleteCan the dough balls be frozen for later use?
ReplyDeleteYes they can be!
DeleteCan this be made with a bread maker?
ReplyDeleteI never have done that. Really is it so easy, you don't need the bread machine.
DeleteWhen using the sourdough option, adding 1 cup of sourdough--do you still add the yeast? If so, how does that work if the starter is room temp and not warm?
ReplyDeleteThe sourdough starter is all you need, no yeast since the sourdough starter already ha it. You are simply using it in place of the water then proceeding with the rest of the recipe. Thanks!
DeleteCan you freeze them? We are just 2 people (retired).
ReplyDeleteYes! They freeze great!
DeleteWhat can you use if u dont have a dough hook?
ReplyDeleteYou can use a whisk for the first part then mix in the flour by hand.
DeleteMade these today they turned out delicious used bread flour ...I will be making them again
ReplyDeleteAwesome!! Thanks for letting me know!
DeleteI'm completely new to the art of bread and dough making.. with that being said, can I substitute rapid rise yeast for the active yeast?
ReplyDelete@Jenjohnson2529 yes you can!
DeleteWonderful.. thank you!
DeleteHey there! Excited to try this recipe but was wondering if the dough could be frozen? I’m going to be gone for a little while and I’d like to have the dough pre made for Thanksgiving. Thanks!
ReplyDeleteYes the dough can be frozen.
DeleteI loved making these for Thanksgiving! Was wondering if the dough could be used to make cinnamon rolls?
ReplyDeleteYAY!! And yes absolutely you could.
DeleteLove this recipe! Can u use this same dough for cinnamon rolls?
ReplyDeleteYAY!! And yes absolutely you could.
DeleteMy first time to visit your blog but I WILL be making these in the near future.
ReplyDeleteTY very much!
DeleteCould you prepare the rolls and then put them in the fridge? Would you need to rise then for the sec puns time before or after you put them in the fridge?
ReplyDeleteYou can yes, then you would shape and rise the 2nd time before baking.
DeletePut water and yeast in large mixing bowl and add next 4 ingredients. The egg is the 4th ingredient after the water and yeast.
ReplyDelete