The memory of old-fashioned yeast rolls is of pillowy soft dough, golden tops coated with butter, and not a single plastic bag containing anything that ends in Rhodes or Shubert. Continue the tradition by preparing a recipe that has been handed down for over a century.

Old Fashioned Yeast Rolls

For many home chefs, homemade yeast rolls seem like the impossible holy grail—something that only professional bakers and the grocery store’s frozen food area can agree upon. But I have some updates for you. Even novice cooks can manage it. This is the method.
Preparation Time: Two hours, ten minutes

Cooking Time: 30 minutes
Two hours, forty minutes, and minutes in total
Serves sixteen persons
Writer Rachel Ballard

Ingredients For Old Fashioned Yeast Rolls

1. Two cups of warm (approximately 120 degrees) water
2. Two packets of active dry yeast
3. Half a cup of honey
4. two tsp salt
5. One egg, room temperature
6. 1/4 cup of olive oil or avocado oil also functions
7. 6-7 cups bread or all-purpose flour (gluten free flour)

Directions For Old Fashioned Yeast Rolls

1. Combine the yeast and water in a large basin. Let it sit for about five minutes, or until the yeast begins to foam.
2. Stir together the honey, egg, salt, and oil after adding them.
3. 6 Cup Add the flour and mix thoroughly. It can take your hands to fully combine it.
4. Should the dough still be very wet, add the remaining 1/2 to 1 cup of flour. It’s acceptable that the dough will be sticky.
5. Cover the dough with plastic wrap and mist the top with cooking spray or oil.
6. Let rise for one to two hours in a warm location, or until doubled in size.
7. Once the dough has doubled in size, punch it down with your fist and remove it onto a surface dusted with flour.
8. Work the dough for about five minutes, or until it’s smooth.
9. Use cooking spray or oil to grease a 9×13 pan.
   Dough should be broken off into walnut-sized balls, about 2 inches in diameter.
10. The balls should be placed in the pan so they contact but do not smash together.
11. Allow to double again, then loosely cover with plastic wrap that has been oiled. An another forty-five to an hour.
12. Bake for 20 to 25 minutes at 375 degrees in the oven, or until golden. Before serving, brush with oil.

How to store homemade rolls in the freezer

Dinner rolls freeze well and make a terrific meal ahead of time. These rolls can be frozen in two different ways.

1. Just after shaping, but before letting them rise one last time, freeze them. When it’s ready to eat them, take them out of the freezer and let rise under plastic wrap that has been well-greased for eight hours before baking.
2. After baking, you can freeze them as well. Put your rolls in the freezer after sealing them in an airtight container like a Ziploc.

To reheat, cover your rolls with foil and parchment paper, then bake at 350 degrees Fahrenheit or until the centre is heated through. They work best if they are somewhat thawed, but you can reheat them straight from the freezer.

Notes For Old Fashioned Yeast Rolls

About two dozen rolls can be made with this recipe. Simply cut the recipe in half but use an entire egg if you would like to make a smaller batch.

Nutrition For Old Fashioned Yeast Rolls

One roll is served.
242 k cal of calories
43 g of carbohydrates and 6 g of protein
5 g of fat
One gram me of saturated fat
1g of polyunsaturated fat
3g of monounsaturated fat
12 mg of cholesterol
294 milligrammes of sodium
53 milligrammes of potassium
1g of fibre
17 IU of vitamin A
Vitamin C: 0.001 mg
10 milligrammes of calcium