Old-Fashioned Yeast Rolls

Our family’s favorite holiday recipe for heavy yeast rolls is adapted from “The Prudhomme Family Cookbook”.

Over the years, we have made these rich, yeasty rolls in an assortment of shapes: large rolls, smaller rolls, and pull apart rolls -- all using this same recipe. 

My dad enjoys cutting the rolls in half and toasting them for breakfast. They are great if you know a "gravy sopper". 

It’s rather time consuming, so better start in the morning when there is lots of time to do other things while the dough rises. 

For extra flavor, try adding fresh or dry herbs, Mexican flavorings, Cajun seasoning, Italian flavorings or lite grated cheeses. Left over rolls make great breakfast food. Just slice, toast, and add favorite toppings!

Recipe makes 1 dozen very large rolls or 13x9 inch pan of bread.

We often make rolls half the size because they are other wise so gigantic! Also, it is fun using a muffin pan, and baking pull apart rolls using this recipe. The method & ingredients have been very slightly altered. To find the original information, please see “The Prudhomme Family Cookbook”, page 28, Homemade Yeast Bread or Rolls - Pain de Froment - Allie and Etell’s Recipe (as shown below).

Ingredients:

2 1/8 tsp salt

6 1/2 cups all-purpose flour

6 tbsp butter, melted

1/4 tsp vanilla extract

2 cups hot milk (105F to 115F)

1 tbsp sugar

1 tbsp olive oil (or vegetable oil for a lighter flavor)

1.5 tbsp rapid rise yeast (or 2 1/4 oz packages)

(Note: make sure the yeast has not expired)

Method:

In a large mixing bowl, combine hot milk, sugar, salt and yeast. Let stand 5 - 10 minutes; stir until yeast granules are thoroughly dissolved. Add 2 cups of flour, 5 tbsp of butter, and vanilla. Mix until well blended (we use our big Kitchen Aid mixer) and most of the flour lumps are broken up. Let stand in bowl about 15 minutes. Add 3 1/2 cups more flour and mix a few seconds until blended, then continue mixing vigorously for 1 minute more.

Turn out onto a surface floured with the remaining 1 cup flour. Knead by hand by about 2 minutes. Form into a smooth ball and place in a large clean bowl. Drizzle the oil on top of the dough and knead in the bowl about 30 seconds more; form dough again into a smooth ball. Cover with a dry towel. Let stand in a warm oven (90F to 100F) until doubled in size, about 1 hour. (Place in a slightly warmer oven if dough hasn’t doubled in 1 hour. 

Punch dough down and divide into 12 equal portions. If smaller serving sizes are desired, divide dough into 18 or 24 equal portions.  Roll dough by hand into balls, making smooth tops by stretching dough and tucking edges under. Place in a greased 13x9 inch glass baking pan, pressing rolls down to fit snugly against each other and sides of pan. Cover with towel again and let rise until almost doubled in size, about 50 minutes.

Bake at 425F until golden brown on top, 20 to 25 minutes. Inhale deeply and enjoy the sweet smell of home-baked rolls in your home . Rotate pan, reduce heat to 300F, and bake until done, about 15 minutes more. Remove from oven and sprinkle a few drops of water on tops of rolls to soften the crust (if desired). Brush tops with the remaining 1 tbsp butter.

Let cool 5 to 10 minutes before removing from pan, then turn rolls over onto a platter. You can serve them piping hot (YUMMY!), but they are even better when left to cool at least 45 minutes.

This recipe is a tradition for all our important meals and family reunions! Rolls are easily reheated in the microwave oven.

Herb Pull-Apart Rolls

adapted from Swanson Vitamins

1 package (1/4 ounce) active dry yeast

2 tablespoons Sugar

1 cup warm water (110°)

1/4 cup butter, melted

3 1/2 cups unbleached flour

1/4 teaspoon Thyme Leaves

1/4 teaspoon Oregano

1/4 teaspoon Dill

1 1/2 teaspoon Salt

2 tablespoons Extra Virgin Olive Oil

1/2 teaspoon garlic powder

In a large mixing bowl, dissolve yeast in warm water and add pinch of sugar. Let stand until bubbles around the edges; about 10 minutes. 

Stir in 1/4 cup melted butter and 2 cups flour, sugar, salt, thyme, oregano and dill and mix for about 1 minute.  (feel free to create your own mixtures of herbs)

Add the remaining flour, 1/2 cup at a time, until dough has pulled together. 

Remove dough and lightly oil the bowl with about 1 tablespoon of olive oil, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume (about 1 hour).

Punch the dough down and remove it from the bowl and place on floured surface. Roll the dough into a small to medium disk. Cut in 6 equal wedges. Divide each wedge into six smaller pieces (36 total). 

Grease a muffin tin with olive oil. Roll each piece into a small ball and place 3 balls in each section of a muffin tin.

Set aside and let rise for about 45 minutes or until they have doubled in size. 

Brush each top with olive oil. 

Bake at 400° for 15 to 20 minutes, or until golden brown.

Makes 12 rolls. Serving size 1 roll.

Consider using other herbs, cheese, or seasonings.

The photos show herbs blended in the dough, but feel free to add more herbs on top of the brushed olive oil.

Photo below (courtesy of Swanson) has herbs brushed on the surface as well.