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EASY BIG FAT YEAST ROLLS

Carly
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The Secret to Soft, Fluffy Bliss: Easy Big Fat Yeast Rolls

EASY BIG FAT YEAST ROLLS

Homemade yeast rolls – there's nothing quite like them. They are the epitome of comfort food, and their warm, yeasty aroma filling your kitchen is pure magic. But sometimes, the thought of complicated dough and long rising times can be intimidating. Well, fret no more! This recipe for Easy Big Fat Yeast Rolls is here to save the day.

Ingredients:

  • Activating the Yeast:
    • 1 cup warm water (105°F to 115°F) – the warm water activates the yeast, allowing it to rise
    • 1 package active dry yeast – the leavening agent that makes these rolls light and fluffy
  • The Flavor Builders:
    • ¼ cup sugar – adds a touch of sweetness that complements the richness of the butter
    • 1 teaspoon salt – enhances the overall flavor profile
    • 3 tablespoons softened butter – creates a tender and flavorful dough
  • The Binding Agent:
    • 1 large egg, scrambled – adds richness and helps bind the ingredients together
  • The Building Block:
    • 3 ½ - 4 cups all-purpose flour – the foundation for the roll structure

Instructions:

  1. Waking Up the Yeast: In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes, or until the yeast becomes foamy and active. This is a crucial step to ensure the rolls rise properly.
  2. Bringing it All Together: Once the yeast is activated, add the sugar, salt, softened butter, and scrambled egg to the bowl. Using a dough hook attachment on your stand mixer, or a hand mixer with dough hooks, beat the mixture until well combined.
  3. Gradually Adding the Flour: With the mixer on low speed, gradually add the flour, about ½ cup at a time, until a soft dough forms. The dough should be slightly sticky but manageable. You may not need all 4 cups of flour, so add it slowly and assess the consistency.
  4. Kneading for Smoothness: Turn the dough out onto a lightly floured surface and knead by hand for a few minutes until smooth and elastic. Avoid over-kneading, as this can make the rolls tough.
  5. Letting the Dough Rise: Lightly grease a large bowl. Place the kneaded dough in the greased bowl and cover it with plastic wrap. Find a warm spot in your kitchen, like near a preheated oven, and let the dough rise for about 45 minutes, or until doubled in size.
  6. Shaping the Rolls: Punch down the dough to release the air bubbles. Turn the dough out onto a lightly floured surface and roll it out into a large rectangle, about ½ inch thick. Using a sharp knife or a pizza cutter, cut the dough into squares or rectangles to form your rolls.
  7. The Second Rise: Grease a 13x9 inch baking pan. Arrange the shaped rolls in the prepared pan, leaving a little space between them for rising. Cover the pan loosely with plastic wrap and let the rolls rise again for 30 minutes.
  8. Baking to Golden Perfection: Preheat your oven to 350°F (175°C). Once the rolls have finished their second rise, bake them for 20 minutes, or until golden brown on top.
  9. A Buttery Finish (Optional): While the rolls are still hot, brush the tops with melted butter for an extra touch of richness and shine.
  10. Serving Up Warm and Fluffy Goodness: Let the rolls cool slightly on a wire rack before serving. Enjoy them warm with butter, honey, or your favorite jam. These Easy Big Fat Yeast Rolls are sure to become a favorite in your home!

Tips:

  • The Importance of Warmth: The warm water and a warm place for rising are essential for proper yeast activation and dough rise.
  • Don't Over-Knead: A few minutes of kneading by hand is enough. Over-kneading can lead to tough rolls.
  • Second Rise Matters: The second rise allows the shaped rolls to puff up before baking, resulting in light and fluffy results.

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