Yeast Rolls

A bakery-style yeast roll recipe scaled for a stand mixer with a dough hook. The dough comes together in stages: dry ingredients first, then oil, water, and dissolved yeast, each mixed at low speed before an 8-minute knead on medium that develops the gluten into a smooth, elastic ball. After a one-hour rise and a quick punch-down, the dough gets portioned into rolls and proofed again until doubled.

Powdered skim milk instead of liquid milk lets you control the hydration precisely and adds proteins that brown the crust beautifully during baking. The vegetable oil keeps the crumb soft and tender for days, unlike butter-based rolls that firm up faster.

Brushing with melted butter right out of the oven gives the tops a glossy sheen and a rich flavor that makes these taste more indulgent than their simple ingredient list suggests.

Kitchen Tips

• Have everything at room temperature before starting. Cold ingredients slow the yeast and produce a denser roll.
• Dissolve the yeast in warm water and let it bloom for 5 minutes before adding. If it doesn’t foam, the yeast is dead and you’ll need to start over.
• Pinch off 2-ounce pieces for uniform rolls that bake evenly.
• Proof in a warm spot around 90°F (32°C) for the best rise. An oven with just the light on works well.

Variations

• Add a tablespoon of dried herbs (rosemary, thyme, or Italian seasoning) to the dry ingredients for savory dinner rolls.
• Swap half the all-purpose flour for whole wheat flour for a heartier, nuttier roll.
• Shape into knots or crescents instead of round rolls for a different presentation.