The Basics: Yeast Rolls

“The Basics” is a blog series where I share the starting point for most of my culinary creations. These recipes are meant to be the base for wherever your culinary imagination takes you!

Honey Yeast Rolls Ready to Proof

Roasted Garlic Parmesan Rolls

Sprouted Rye Rolls

The Basics: Yeast Rolls

Yields 12-14 Rolls

• 3 cups all-purpose flour, sifted, split into 1 1/3 and 2/3 cups

• 2 packets instant yeast

• 1/2 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 cup buttermilk

• 1/2 cup whole milk

• 1/4 cup water

• 2 tablespoons butter

• 5 tablespoons white sugar

• 1 tablespoon salt

• 2 tablespoons honey

• extra 2 tablespoons melted butter and 1 tablespoon honey for basting (optional)

1. In the bowl of a stand mixer, combine 1 1/3 cups of flour, instant yeast, baking soda, and baking powder. Set aside.

2. . In a small sauce pan, combine the buttermilk, milk, water, and butter. Warm over low heat until the mixture reaches 130 degrees Fahrenheit. Remove the liquid mixture from heat.

3. Slowly pour the liquid mixture into the dry mixture, and mix on slow speed for approximately 3 minutes until a wet batter forms. Be sure to scrape down the sides of the mixing bowl to incorporate all of the flour.

4. Once a wet batter forms, add in the remaining 2/3 cups of flour, sugar, salt and honey. Mix on low speed for 1 minute until a dough forms.

5. Switch out your mixing attachment for a dough hook. Allow the dough hook to mix the dough for 5 minutes.

6. Remove the mixing bowl from the stand mixer. Cover the dough, and allow it to rest for 10 minutes.

7. Remove the dough from the mixing bowl and turn it on to a lightly-floured surface.

8. Divide the dough into 10 to 12 portions, and roll the dough into balls. If the dough is too sticky, sprinkle some excess flour on the outside to allow the ball to keep its shape.

9. Place the rolls into a parchment-lined cake pan or casserole pan. Leave one-inch spaces between the rolls.

10. Cover the pan with plastic wrap, and allow the dough to rest for 1 hour. The dough should increase in size by 50%. (Alternatively, you can proof the dough in an oven for 30 minutes at 150 degrees Fahrenheit.

11. Preheat your oven to 350 degrees Fahrenheit.

12. Remove the plastic wrap from the baking pan, and bake the rolls for 20 minutes. Baste the rolls with your honey butter mixture after 10 minutes of baking.

13. Remove the rolls from the oven, and baste again with the honey butter mixture. Serve warm and enjoy!

Honey Yeast Rolls