Homemade Yeast Rolls
Ingredients
Directions
Prepare the dough
Mix yeast and water.
Leave set long enough for yeast to dissolve.
Add remaining ingredients.
Let rise to double, punch down.
Make rolls.
Let rise to double again.
Bake and finish
Bake at 325°F for 20 minutes.
Butter tops when taken out of the oven.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Yeast
- Produces gas that makes the dough rise and gives the rolls an airy structure.
- Flour
- Forms gluten, the protein network that traps gas and gives the rolls their structure.
- White cake mix
- Adds sugar, fat and starch that soften the crumb and add mild sweetness.
The step that matters
Let rise to double again. Yeast needs time to build gas in the shaped rolls. If they rise too little they stay dense, and if they rise too long the gluten weakens and they can collapse or turn coarse in the oven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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