Light, fluffy, piping hot, yeast rolls. Thought it took someone with a PhD in baking to make these beauties? Guess again, I told you when I first started this blog that I am surrounded by people who are excellent cooks, bakers and candlestick makers, okay maybe not the last one, but it sounded good. These yeast rolls come from my dear friend and awesome cook Julie! She is one of the kindest, gentlest, integrity filled women I know and on top of it all she makes the BEST Chinese food, actually, she makes the best of all types of foods. The best part about this recipe is that all of the hard work is done in your bread machine!
With Easter coming next Sunday, these are the perfect addition to your Easter menu or to bring to Easter brunch. They were so yummy, we already started eating them and I forgot to get a picture of one slathered with a pat of butter, but here they are warm from the oven.
Gather your ingredients (plus an egg) which for some reason, isn’t shown.
Place all ingredients in the bread pan in the following order:
- butter, softened
- bread flour
- active dry yeast
TIP: Yeast is temperamental, if possible when placing it in the pan put it next to the sugar, not the salt. Yeast feeds on sugar, salt tends to kill it.
Place ingredients in your bread maker and choose the white, dough cycle, not the full bread cycle, but just dough, you will finish them up after the first rise.
After the dough cycle is finished…
Punch down and plop onto a floured surface and divide into 16 equally shaped pieces.
Next pinch into round little dumplings
Place upside down (pinched side down) on a greased sheet pan
Brush tops with melted butter…
Sprinkle tops with a pinch kosher salt, cover with a clean damp, tea towel and allow to rise in warm place until double.
TIP: I like to put my oven setting on 100 degrees, turn off, then place the rolls in to rise.
Once doubled in size, about 30-40 minutes, remove from oven or warm place and preheat oven to 375 degrees. Bake until golden brown, if desired brush again with melted butter just before serving.
- 1 cup water, room temperature
- 2 tablespoons butter, softened
- 1 egg
- 3 ¼ cups bread flour
- ¼ cup sugar
- 1 teaspoon salt
- 3 teaspoons active dry yeast or bread machine yeast
- 2-3 Tablespoons Melted butter for brushing
- Kosher salt
- Place first 7 ingredients in bread machine pan in order listed.
- Try and make sure that the yeast is by the sugar, not the salt.
- Place in bread machine, start white, dough cycle (not the full bread).
- Once cycle is finished, grease a cookie sheet with butter, oil or non-stick spray.
- Remove dough from bread pan and punch down, separate pieces into 16 equal dough balls.
- Pinch together bottoms of dough to form little dumpling sized dough balls.
- Place upside down on greased cookie sheet.
- Brush with melted butter and sprinkle with a little kosher salt.
- Cover with clean, damp tea towel and let rise in warm location* for 30-40 minutes until doubled.
- Once doubled, preheat oven to 375 degrees.
- Bake 12-15 minutes until golden brown.
- Brush tops again with melted butter, if desired.
- *Note: Turn your oven on and heat to 100 degrees, then turn off and place dough in oven to rise.