The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast Rolls for the Holidays

Eli's picture

Yeast Rolls for the Holidays

I have been making these yeast rolls for some time now. Usually for the holidays. I thought I would share. They are very good and light.


 Yeast Rolls


494 Grams Flour (bread)

5     Grams yeast (IDY)

65   Grams Sugar

5     Grams Salt

50   Grams of Egg (beaten)

195 Grams Milk

49   Grams Shortening

49   Grams Water

* Optional - I add about 3 tablespoons of day old mashed potatoes.

   Sometimes I add Sesame seeds

Combine all dry ingredients except salt and add water. Mix and set aside 20 minutes. Beat together egg, shortening and salt adding milk and knead for 10 to 12 minutes. Dough will be tacky. Place in oiled bowl and set aside covered.

Allow bulk ferment till double.

 Remove and scale and shape into 1.75 to 2 ounce rolls. They will expand a great deal. Place on baking sheet and cover. (I do an overnight refrigeration) Then allow 1 to 2 hours for final proof. You may not get much rise but you will get it in the oven. Keep an eye on them and when you press one with your finger and it doesn't completely return they are ready.

Place in preheated oven 375 degrees and bake approximately 10-12 minutes. Remove and brush with butter.

Allow to cool. What is leftover can be frozen.

Yeast Rolls a1





audra36274's picture

I am a roll junkie and those are very nice. Right now I am working on Norms from yesturday, and your I think will be next. You outdid your self!


SylviaH's picture

Eli, these look just perfect to enjoy with a meal..Oh, they do look so fluffy..really nice rolls...thank you for sharing the's a keeper and on the to do list!


cordel's picture

Those look really, really good, Eli. I can almost smell them.

Eli's picture

They are light and freeze well. I usually make them for the holidays,  I made them and Norm's this year. His are great too.