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Easy Yeast Big Fat Rolls

These Easy Yeast Big Fat Rolls are fluffy and delicious, perfect for any meal and easily customizable.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 rolls
Course: Bread, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup Warm water Should feel comfortably warm to the touch around 110°F.
  • 2 tablespoons Active dry yeast Ensure it's fresh for the best rise.
  • 1 tablespoon Granulated sugar Helps to activate the yeast.
  • 4 cups All-purpose flour King Arthur flour is preferred for consistent results.
  • 1 teaspoon Salt Essential for flavor and controls yeast fermentation.
  • 1/4 cup Butter Melted, adds richness.
  • 1 large Egg Helps bind the ingredients and gives a golden color.

Method
 

Preparation
  1. In a large mixing bowl, combine warm water, yeast, and sugar. Let sit until foamy, about 5-10 minutes.
  2. Add melted butter, salt, and beaten egg to the yeast mixture. Stir to combine.
  3. Gradually add flour, 1 cup at a time, until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm area until doubled in size, about 1 hour.
  5. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place in a greased 9x13 baking dish, leaving some space between each roll.
  6. Cover the dish and let the rolls rise again for about 30 minutes until puffy.
  7. Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown and the internal temperature reaches 190°F (88°C). Let cool slightly before serving.

Notes

Store leftover rolls in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 3 months. Reheat in the oven to keep them soft.