No Fail Yeast Rolls are exactly as they are described – No fail! If you have never baked with yeast before, this may be the beginning of a beautiful relationship!
Traditional yeast recipes require long rise times which can be a little nerve wracking. Also, timing a conventional yeast recipe to pop out of the oven when your meal is served can be tricky. During the holidays, everyone seems to need the oven! But No Fail Yeast Rolls can be mixed up a day in advance and baked a few minutes before the turkey hits the table!
How do you roll?
I love the butter rich flavor of No Fail Yeast rolls. However, I always add extra butter to my roll. Should I say “Cuz that’s how I roll?” Creepy, corny but true. I love lots of butter!
If you want to get fancy with your No Fail Yeast Rolls, you can snip some herbs such as thyme into the dough. Also, you can brush them with garlic butter once they come out of the oven. Even though this is a basic dinner roll recipe, there is no reason to keep them basic. Experiment a bit!
No Fail results
The hand kneading portion of this recipe isn’t difficult. However, you might notice that the dough is very soft once you turn it out of the mixing bowl. Feel free to add as much flour as needed when hand kneading to achieve a nice, firm dough. Not too soft, not too dense is what we are going for.
If you don’t have an electric mixer with a dough hook, no problem. Simply mix up the rolls in a bowl with a spoon according to the recipe. Once the dough is somewhat firm, turn it out onto a floured kneading surface and proceed with the hand kneading for 10 minutes.
No Fail Yeast Rolls will impress your friends and family. Once you make your first batch, you will be hooked!
PrintNo Fail Yeast Rolls are delicious and easy
- Prep Time: 15 minutes plus rise time
- Cook Time: 10-12 minutes
- Total Time: 0 hours
- Yield: 12 rolls 1x
Ingredients
3 ½–4 ½ cups all-purpose flour, unsifted (450g-575g)
3 tbsp. sugar (37.5g)
1 tsp. salt (4g)
2 pk. active dry yeast (14g)
1 cup milk (240ml)
½ cup water (120ml)
¼ cup butter or margarine (57g)
Extra butter for topping
Instructions
In the bowl of an electric mixer, add 1 ½ cups (187g) of the flour, and all of the sugar, salt and yeast. Affix the paddle attachment to the mixer. Stir to combine well.
In a saucepan, combine the milk, water and butter. Place on the stove and heat until very warm (120°F (49°C)- 130°F (54°C)) The butter or margarine does not need to melt.
Pour a small amount into the dry ingredients in the mixer and turn the mixer on. Allow the ingredients to combine for about 1 minute.
Turn the mixer off and scrape down the interior sides of the bowl. Add another cup of flour and repeat mixing and scraping. Add one more cup of flour, mixing and scraping again.
Switch to the kneading attachment and knead the dough for 3-4 minutes on medium speed. Add ¼ cup (32g) of flour when the dough appears sticky (Do not exceed 4 ½ cups/575g total.)
Meanwhile, prepare a muffin tins by greasing each cup with vegetable oil (Each muffin tin should have 12 cups.)
On a floured surface, roll out the dough into a long rectangle, about ¼” (.6cm) thick.
Cut the rectangle into 12 equal strips, about 1”/2.5cm wide. Roll a dough strip into a pinwheel shape. Place the pinwheel in a prepared cup of the muffin tin. Prepare all of the strips in this fashion. Roll out the remaining dough, cut into strips and shape into pinwheels as before.
Cover with plastic wrap and store in the refrigerator overnight. (Rolls will have completely risen in 2-24 hours.
When you are ready to bake the rolls remove from the refrigerator, remove the plastic wrap and allow to come to room temperature for 15 minutes. Meanwhile, preheat your oven to 425°F (218°C.)
Top each roll with 1/2 tsp (2g) of butter before baking. Bake the rolls for 10-12 minutes until golden brown
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