Soft, Cloud-Like Big Fluffy Yeast Rolls Recipe

Golden, buttery big yeast rolls waft memories of grandma’s kitchen through my home.

Soft dough rises like silent promises waiting to become something magical.

Kneading becomes a meditative rhythm connecting generations of bakers.

My family craves these pillowy treasures alongside hearty soups and stews.

Warm, airy centers peek out from crisp, golden-brown exteriors that whisper comfort.

Simple ingredients blend into something extraordinary with patience and love.

These rolls will make you the hero of any meal, guaranteed to draw smiles around your table.

Big, Fluffy Yeast Rolls That Impress

• Conquer Complicated Baking: These rolls transform intimidating bread-making into a simple, achievable kitchen adventure perfect for bakers of all skill levels.
• Create Crowd-Pleasing Comfort: Soft, pillowy rolls guarantee smiles around the dinner table, making them an instant hit for family meals and gatherings with friends.
• Master Versatile Bread Perfection: Adaptable rolls complement any main course, from hearty stews to elegant roasted meats, proving they're a kitchen staple worth mastering.
• Enjoy Homemade Goodness: Freshly baked rolls deliver unbeatable flavor and texture that store-bought versions can never match, filling your kitchen with irresistible warmth and aroma.

Essential Ingredients for Big, Fluffy Yeast Rolls

• Flour: The foundation that provides structure and body to the yeast rolls.
• Yeast: A magical ingredient that helps the rolls rise and creates a fluffy texture.
• Sugar: Provides food for the yeast and adds a subtle sweetness to the rolls.
• Salt: Enhances the overall flavor and helps control yeast growth.

• Milk: Adds moisture and helps activate the yeast for perfect roll development.
• Butter: Brings richness and contributes to the soft, tender texture of the rolls.
• Egg: Provides structure and helps bind the ingredients together.

• Butter (for brushing): Adds a golden shine and extra flavor to the freshly baked rolls.

Making Big, Fluffy Yeast Rolls with Ease

Step 1: Prepare Yeast Mixture

Grab a small bowl and pour in warm milk. Add yeast and a sprinkle of sugar.

Stir gently until everything dissolves. Let the mixture sit quietly for 5-10 minutes.

Watch for the magical moment when it becomes foamy and bubbly, signaling the yeast is ready to work.

Step 2: Create Dough Base

• Flour
• Remaining sugar
• Salt

Create a little well in the center.

Pour in the frothy yeast mixture, melted butter, and a cracked egg. Mix everything until a shaggy dough starts to form.

Don’t worry if it looks a bit messy right now.

Step 3: Develop Dough Texture

Move the dough onto a lightly floured surface.

Start kneading with your hands, pushing and folding for 8-10 minutes. If you have a stand mixer, use the dough hook for 5-7 minutes.

The goal is a smooth, stretchy dough that feels soft but not too sticky. Add tiny amounts of flour if needed.

Step 4: Allow First Rise

Place the dough in a greased bowl. Cover with a clean towel and find a cozy, warm spot in your kitchen.

Let it rest and grow for 1-1.5 hours until it doubles in size. This is where the magic of rising happens.

Step 5: Shape Beautiful Rolls

Punch down the puffy dough to release air bubbles. Divide into 12-15 equal pieces.

Roll each piece into a smooth ball. Arrange on a baking sheet, leaving space between rolls for them to expand.

Step 6: Prepare for Second Rise

Drape a kitchen towel over the rolls. Let them sit and puff up for 30-45 minutes.

They’ll look plump and gorgeous.

Step 7: Bake to Golden Perfection

Heat the oven to 375°F.

Slide the rolls in and bake for 15-18 minutes. Look for a beautiful golden-brown color and soft, airy texture.

Step 8: Add Buttery Finish

The moment rolls come out of the oven, brush them generously with melted butter. This gives them a stunning shine and extra deliciousness.

Expert Tips on Big, Fluffy Yeast Rolls

• Use a slightly warm oven (turned off) or near a sunny window to help yeast activate faster and ensure consistent dough rising.
• Cover rising dough with a damp cloth to maintain moisture and prevent the surface from developing a dry, crusty layer.
• For extra softness, brush rolls with melted butter before and after baking to create a tender, golden-brown exterior.
• Use a kitchen thermometer to ensure milk is between 105-110°F when activating yeast – too hot will kill the yeast, too cold won't activate it properly.

Variations Adding Flair to Big, Fluffy Yeast Rolls

• Whole Wheat Wonder: Swap half the all-purpose flour with whole wheat flour for a nuttier, more nutritious roll with added fiber and deeper flavor.
• Gluten-Free Hero: Use a gluten-free all-purpose flour blend and add xanthan gum to maintain the soft, fluffy texture while making the rolls suitable for those with gluten sensitivities.
• Herb-Infused Rolls: Mix in dried herbs like rosemary, thyme, or oregano into the dough for an aromatic and savory version that pairs perfectly with soups and stews.
• Dairy-Free Delight: Replace milk with almond milk or coconut milk and use coconut oil instead of butter to create a completely dairy-free alternative that's just as soft and delicious.

What to Serve Alongside Big, Fluffy Yeast Rolls

Enhance Your Yeast Rolls

Spread softened honey butter on warm rolls for a sweet, luxurious touch that elevates the bread’s natural warmth and softness.

Choose a crisp Sauvignon Blanc or light Chardonnay to cut through the rolls’ richness, creating a balanced and refreshing dining experience.

Create a quick garlic and rosemary olive oil dip that complements the rolls’ fluffy texture, adding depth and aromatic complexity to each bite.

Serve alongside creamy brie, sharp cheddar, and tangy goat cheese to provide delightful contrasts in flavor and texture that make these rolls shine.

Storage Advice for Big, Fluffy Yeast Rolls

• Store rolls in an airtight container for up to 3-4 days. Wrap them tightly in plastic wrap or aluminum foil to prevent drying out.
• Place completely cooled rolls in a freezer-safe bag, removing as much air as possible. Freeze for up to 2 months for best quality and taste.
• Wrap rolls in aluminum foil and warm at 300°F for 10-15 minutes. This helps restore moisture and brings back that fresh-baked softness.
• Wrap rolls in a damp paper towel and microwave for 15-20 seconds. Add 5-10 seconds if still cold, checking to avoid overheating.

FAQs

• What makes yeast work in this recipe?

The warm milk helps activate the yeast by providing the right temperature and sugar to feed it. When the yeast becomes frothy, it means it’s alive and ready to help the dough rise.

• Can I knead the dough by hand if I don't have a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface for 8-10 minutes. The key is to develop the gluten by stretching and folding the dough until it becomes smooth and elastic.

• How do I know if the dough has risen enough?

The dough should roughly double in size during the first rise. You can test this by gently poking the dough with your finger – if the indentation remains, it’s ready to be shaped into rolls.

Big, Fluffy Yeast Rolls Recipe

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4.7 from 38 reviews

• Total Time: 2 hours 19 minutes
• Yield: 12 1x

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Description

Homemade big, fluffy yeast rolls bring comfort straight from grandma’s kitchen to your table. Pillowy bread perfection emerges from simple ingredients, promising warm satisfaction with each golden, buttery bite you’ll savor.

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Ingredients

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Yeast and Flour:

• 4 cups (480 grams) all-purpose flour
• 2.25 teaspoons (7 grams) active dry yeast

Wet Ingredients:

• 1 cup (240 milliliters) warm milk
• 1/4 cup (60 milliliters) unsalted butter, melted
• 1 large egg

Additional Ingredients:

• 1/4 cup (50 grams) granulated sugar
• 1 teaspoon salt
• 2 tablespoons (30 milliliters) melted butter (for brushing)

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Instructions

1. Awaken the yeast by combining warm milk (110°F), yeast, and a portion of sugar in a small container. Allow the mixture to bloom for 7-10 minutes until it becomes foamy and fragrant.
2. Create a flour base in a large mixing bowl by combining dry ingredients. Excavate a central well and incorporate the activated yeast, melted butter, and egg. Gently blend until a cohesive, slightly tacky dough emerges.
3. Transfer the dough onto a lightly dusted surface. Massage and stretch the dough for 8-9 minutes, developing gluten and achieving a smooth, elastic consistency. The dough should feel supple yet resilient.
4. Nestle the dough into a greased vessel, draping a clean cloth over the top. Permit the dough to expand in a tranquil, warm environment for 60-90 minutes until its volume doubles dramatically.
5. Deflate the risen dough by pressing down gently. Partition the dough into 12-15 uniform segments, rolling each into a perfect sphere. Arrange the spheres on a prepared baking sheet, allowing modest spacing between rolls.
6. Cloak the rolls with a lightweight towel and permit a secondary fermentation for 35-40 minutes. The rolls should become puffy and interconnected.
7. Heat the oven to 375°F. Bake the rolls for 16-19 minutes, watching for a rich golden-brown exterior that signals complete cooking.
8. Immediately after removing from the oven, lavish the rolls with melted butter, creating a glistening, decadent finish that enhances both appearance and flavor.

Notes

• Activate yeast precisely with warm (not hot) milk to ensure proper fermentation and prevent killing the yeast.
• Customize texture by adjusting flour slightly; less flour creates softer, more tender rolls while more flour produces denser results.
• Use room temperature ingredients like eggs and butter to help dough rise evenly and create consistent, smooth texture.
• Experiment with different flour variations like whole wheat or bread flour to modify nutritional profile and achieve unique taste without compromising roll’s fluffy nature.

• Prep Time: 120 minutes
• Cook Time: 19 minutes
• Category: Dinner, Lunch, Snacks, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 193 kcal
• Sugar: 6 g
• Sodium: 183 mg
• Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0.1 g
• Carbohydrates: 31 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 26 mg