How To Prepare Small Batch Yeast Rolls

Advertisment

This delicious and simple homemade dinner roll recipe is just what you’ve been looking for! These easy yeast rolls are the perfect addition to any meal.

Advertisment

Prep Time: 10 minutes
Cook Time: 12 minutes
Rise Time: 30 minutes
Total Time: 52 minutes
Course: Bread
Cuisine: American
Diet: Vegetarian
Servings: 4
Calories: 210 kcal

Advertisment

Ingredients:

Quantity	Ingredients
⅓ cup	Warm water
2 teaspoons	Dry active yeast
1 ½ tablespoons	Extra virgin olive oil
1 cup plus 3 tablespoons	All-purpose flour, sifted
1 tablespoon	Sugar
½ teaspoon	Salt
1	Egg, beaten

Instructions:

Pour warm water (temperature of 105 to 115 degrees F) into a small bowl and add the sugar and yeast. Quickly stir and let it sit for 5 minutes until the yeast is activated and foamy.
Grease a small square or rectangular baking dish.
Into a stand mixer bowl or large mixing bowl, combine the flour, salt, egg, olive oil, and yeast mixture. Knead with a dough hook for about 5 minutes or until smooth.
Divide the dough and shape it into 4 balls.
Place balls in the prepared baking dish and cover with a cloth. Allow rising for 30 minutes until almost doubled in size in a warm place.
Preheat oven to 400 degrees F.
Bake for 12 to 15 minutes until golden brown.
Brush with melted butter while still hot and serve.

Notes:

Always use active dry yeast when making your dough. This ensures that your yeasted dough will rise properly, resulting in light and airy rolls.
Measure the temperature of the water. To proof yeast, the liquid should be between 105 and 115°F (41-46°C).
Knead the dough until it’s smooth and elastic. This strengthens the gluten proteins in the flour which helps give structure to your finished product.
Allow enough time for your dough to rise properly before baking. This will ensure even cooking throughout without any raw spots or underdone centers.
Use a dough hook. A stand mixer or hand mixer with dough hooks is the easiest way to knead the dough.

Nutrition:
(Per Serving – 1 Roll)