Super Soft Yeast Rolls fluffy, soft and delicious!
We serve these Super Soft Yeast Rolls for Thanksgiving nearly every year!
They are easy to make and there is nothing quite like fresh baked rolls to round out our holiday feast.
Now to talk about these Super Soft Yeast Rolls.
These are the best rolls I have ever made and, dare I say, the best rolls I have ever eaten.
This recipe was found on the Taste Of Home website around Thanksgiving. I was looking for a roll recipe that was easy, didn’t make too many, and still tasted good the next day.
We almost always have leftovers, so them tasting good the next day is important.
After trying a couple of recipes, I found this one and it met all of my requirements!
It is definitely easy. I am not a seasoned bread maker by any means, and this recipe has turned out good every time I have made them.
I was a little skeptical because there are no eggs and I had never tried a roll recipe without eggs. It also calls for buttermilk, and unlike my grandfather, I don’t really care for buttermilk.
But I know that a lot of good things are made with buttermilk, like pancakes and biscuits, so I thought, why not? So glad I tried them!
The original recipe calls for 1 1/2 cups of buttermilk, but I only use 1 cup of buttermilk and for the other 1/2 cup I use regular vitamin D milk.
This is because the buttermilk I buy comes in a half-pint carton, and that is 1 cup.
So instead of buying 2 cartons and not using the other 1/2 carton, I just buy 1 carton.
It’s only $0.32 a carton, but I don’t like wasting even a few cents if I can avoid it.
I have also made these using half whole wheat flour and they came out just as good.
One of these days I will make them with all whole wheat flour and post them on this site.
I have never had a thermometer to test my water and milk to see if they are the right temperature.
We just use hot water from the tap because our water heater is set high, (apparently).
When you warm the buttermilk up on the stove, it will appear to be curdled, it is supposed to.
I just let the buttermilk and milk get hot (together in the same pan), but I do not let it boil, or even come close to boiling.
We have never had a problem with our yeast not being activated.
I use a tea towel to cover the bowl and the rolls on the pans when they are rising, it is made from cotton, not terry cloth, so there is no lint.
You could also use plastic wrap sprayed with cooking spray.
If you are not familiar with shaping dough into rolls then I would suggest looking up a video or two on youtube, and trying different techniques until you find one that works for you.
Youtube wasn’t a thing when I started cooking, so I learned by trial and error.
You don’t really “roll” these into shape. It is more like pulling or pushing, or maybe even stretching them into the desired shape.
After I cut the dough in half, I cut each half into thirds and into thirds again, then I shape them.
I basically turn the dough inside out to make sure the pretty side is showing, and then I pinch the bottoms so that there are no creases.
Also, don’t worry about getting them exactly the same size because it isn’t really necessary.
I have just recently gotten good at it. Before, the bottoms were kind of a mess, so if you are just starting out, don’t stress about it.
Learning to make anything with yeast dough is a process. The more you do it the better you will get at it.
I also spray them with butter before they go in the oven and when they come out of the oven. Then I don’t butter them at the table.
This is really a personal preference, but I suggest spraying them before they go into the oven at the very least, to give them a nice buttery taste.
I hope this helps.
Super Soft Yeast Rolls
- 1 packet active dry yeast 1/4 ounce
- 1/4 cup warm water 110° to 115°
- 1 cup warm buttermilk 110° to 115°
- 1/2 cup warm milk 110° to 115°
- 1/2 cup canola oil
- 3 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 4 - 4 1/2 cups all-purpose flour
- In a large bowl, dissolve yeast in water. Beat in the buttermilk, milk, oil, sugar, salt, baking soda and 2 cups of flour until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch dough down. Divide into 18 pieces; roll into balls. Place on greased baking sheets, or line with parchment paper. Cover and let rise until doubled, about 30 minutes.
- Spray or brush with butter. Bake at 400° for 13-18 minutes or until golden brown. Spray or brush with butter.
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