There’s nothing quite like the smell of freshly baked buttery rolls filling your kitchen. These Homemade Butter Rolls are a perfect addition to any meal, with their light and fluffy texture and rich buttery flavor.
**Ingredients:**
– 2 1/4 tsp active dry yeast
– 1 cup warm milk
– 1/3 cup sugar
– 1/2 cup butter, softened
– 1 tsp salt
– 2 eggs
– 4 1/2 cups all-purpose flour
**Instructions:**
1. In a small bowl, dissolve yeast in warm milk. Let it sit for about 5 minutes until frothy.
2. In a large bowl, mix together sugar, butter, salt, eggs, yeast mixture, and 2 cups of flour. Mix until smooth.
3. Gradually add the remaining flour, 1/2 cup at a time, stirring well after each addition.
4. Knead the dough on a lightly floured surface for about 5-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Punch down the dough and shape it into rolls. Place them on a greased baking sheet, cover, and let them rise for another 30 minutes.
7. Preheat the oven to 375°F (190°C) and bake the rolls for 12-15 minutes or until golden brown.
8. Brush the rolls with melted butter before serving.
**Nutrition Information:**
– Calories: 180
– Total Fat: 6g
– Saturated Fat: 3.5g
– Cholesterol: 30mg
– Sodium: 230mg
– Total Carbohydrates: 27g
– Dietary Fiber: 1g
– Sugars: 4g
– Protein: 4g
**Popular Questions:**
1. How can I make these rolls ahead of time?
– You can prepare the dough, shape the rolls, then cover and refrigerate overnight. Let them come to room temperature before baking.
2. Can I substitute whole wheat flour for all-purpose flour?
– Yes, but the texture and flavor may be slightly different.
3. Can I use instant yeast instead of active dry yeast?
– Yes, use 25% less instant yeast and skip the proofing step.
4. How can I store leftover rolls?
– Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
5. Can I use margarine instead of butter?
– Butter will provide the best flavor, but margarine can be used as a substitute.
6. Can I add herbs or cheese to the dough?
– Yes, feel free to customize the recipe with herbs, cheese, or garlic for added flavor.
7. Can I make these rolls gluten-free?
– You can try using a gluten-free flour blend and adjust the liquid as needed for best results.
8. How can I make these rolls sweeter?
– Increase the sugar in the dough or brush the tops with a sugar glaze after baking.
9. Can I make larger or smaller rolls?
– Adjust the size of the rolls to your preference, just be sure to bake accordingly.
10. Can I use a bread machine for this recipe?
– Yes, follow the manufacturer’s instructions for making dough, then shape and bake as directed.
**Helpful Tips:**
1. Let the dough rise in a warm, draft-free place for the best results.
2. Brush the rolls with melted butter before baking for a golden finish.
3. Experiment with different shapes and sizes for a fun presentation.
4. Serve warm with additional butter or your favorite jam.
5. Add a pinch of nutmeg or cinnamon for a flavorful twist.
6. Substitute honey for sugar for a touch of sweetness.
7. Brush the rolls with an egg wash before baking for a shiny crust.
8. Serve as a side with soups, stews, or roasted meats.
9. Freeze unbaked rolls for a quick and convenient option.
10. Get creative with fillings like cheese, herbs, or pesto for a savory variation.
**Expert Secrets:**
1. Use high-quality butter for the best flavor and texture.
2. Avoid over-kneading the dough, as this can result in tough rolls.
3. Let the rolls rise until doubled in size for a light and airy texture.
4. Experiment with different types of milk for varied richness.
5. Brush the rolls with garlic butter for a savory kick.
6. Add a splash of vanilla extract for a hint of sweetness.
7. Sprinkle sesame seeds or poppy seeds on top for a crunchy crust.
8. Use a kitchen scale to accurately measure ingredients for consistent results.
9. Ensure the milk is warm but not too hot to avoid killing the yeast.
10. Invest in a good baking sheet for even baking and browning.
