Yummy Yum Yeast Rolls Light- Fluffy and Delicious!

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SORRY- dont know- just depends on amount of milk you use.
Total: Active:
2 Ratings 

Ingredients (7)

  • King Arthurs White Flour
  • Red Star active dry or fast rising yeast
  • Vital wheat Gluten
  • Butter
  • Water
  • Milk
  • Salt
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Yummy Yum Yeast Rolls Light- Fluffy and Delicious!

I’ve always had a knack for baking bread and I wanted to come up with a fantastic roll recipe that everyone can enjoy and easy to make. Although I don’t think the ingredients are anything secret or special, its the technique that makes the difference. I am sure you will love these rolls as much as we have! I have posted many photos for you to see as I never measure. If I started to measure, I would surely mess up! It may be difficult for some to make without measuring, but bread it pretty simple- If you can get the texture down, everything else will fall into place. I wasnt allowed to place pictures on here so I have uploaded them to myspace- SORRY FOR THE INCONVEINCE. I dont know what else to do. http://viewmorepics.myspace.com/index.cfm?fuseaction=user.viewPicture&friendID=53527459&albumId=1630868 or go to www.myspace.com/rachealhuber and click on pictures and go to the bread album.


  1. 1I always use King Arthurs bread flour- It truly is the best when it comes to baking bread. First, boil milk and 1/2 stick of butter on the stove. Use as much milk as you want. the more milk, the larger the recipe. The more milk, add more butter. If I had to guess, I use around 1-2 cups of milk with 1/2 stick of butter. Be sure to bring to a boil for about a minute then let it sit on the stove to cool. DONT place it in with the flour too soon as the heat will kill the yeast. You must let it cool to teh point that you can stick your finger in it and it feel LUKEWARM.
  2. 2As the milk/butter mixture is cooling, I run my faucet hot water until it can get the hottest (for some of you this will differ) Just be sure you can stick your finger in the water without burning it. I place about 1 cup warm water in a measuring cup (if its too hot it will kill the yeast) (BE SURE YOU CAN STICK YOUR FINGER IN IT) then I put in the yeast. The secret to yeast is that one packet will do the trick. But if you want to add more, feel free. It wont make the bread rise any higher, it just gives it that yeast taste. I usually use 3 packets. If you are in a hurry, use the quick rise yeast. I like using the slow rise yeast. I think the texture and fluffiness comes out better.
  3. 3Make sure the yeast is foaming and completely dissolved like in the picture. Using your mixer- add a little flour, about a cup (SIFTED) into the mixng bowl along with a pinch of salt and 2 heaping Tablespoons of vital wheat gluten. Go ahead and stir in the cooled milk/butter mixture A LITTLE AT A TIME. You may or may not use all the milk butter mixture. Keep on adding more sidted flour and more milk/butter mixture a little at a time. I would say to keep doing this at least 5 minutes on low speed. the mixture should be runny. Add in a little at a time of the yeast/water mixture and a bit more flour, keeping it runny. As all the liquid ingredients are finally incorperated, add more sifted flour slowly. I change hooks for this. I use the mixing tool when the mixture is runny. Now that we are about to stiffen it- I use the bread hook. So go ahead and change out. Adding SIFTTED flour slowly for about 10 minutes on low to medium speed. I just let the machine run and walk away then come back. When the dough is finally bouncing back and is attached to the hook (SEE PICS) its ready
  4. 4place dough on a lightly floured surface- You will want to flour your hands so they wont stick to the dough- do this often. Knead until dough is no longer sticky. Place in a bowl with pam sprayed on the bowl and pam sprayed on top of the dough. Not too much. Place a bread cloth or an old t-shirt over the dough in a warm place. The Microwave (OFF)- under a light- or in an oven with boiling hot water placed inside is good. Let it rise till doubled.
  5. 5Take out of bowl- Punch down and grease any type of baking pan you would like- Just make sure the sides are high enough for the bread to rise (see pics). Grab the dough in your hand little by little and squeeze it out (SEE PICS) it will make a ball. Place in the pan and repeat till all dough is gone. Cover- Let rise till doubled then bake at 350 till browned on top. Brush with melted butter or egg whites for a better shine.
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