missjunebug spent a little time in her kitchen this weekend baking up some super delicious, super easy Yes! Yeast Rolls! In fact that’s what she and her trusty Mr.JB had for dinner last night. Bread being the Staff of Life, missjunebug is all for having some homemade SofL every once in a while.
missjunebug has a dear friend who calls such white flour concoctions Frankenbread, being on an anti-gluten crusade in her own life. To her friend missjunebug has two things to say: “De gustibus non est disputandum” and “You only live once!” Seriously, she appreciates her friend’s efforts at living a nutritionally clean life–would that missjunebug could be so disciplined, but if you have been reading this blog for any length of time, dear Reader, you must know missjunebug is
erratic inconsistent whimsical in her nutritional leanings so she figures the occasional unbleached King Arthur White Flour yeast roll can only nourish her little bug soul if not her little bug body. C’est la vie!
So without further ado or rationalization missjunebug presents
missjunebug’s Yes! Yeast Rolls!
Adapted from a recipe mjb found somewhere in the never ending, constantly refreshing, infinitely entertaining, always inspiring annals of Pinterest.
Super Simple Ingredients
2 sticks butter
1 cup water
3/4 cups sugar
1 1/2 teaspoons Kosher salt
2 eggs (Organic!–could help counteract the demon white flour)
2 packets of Fleischmann’s Active Dry Yeast
1 cup warm water
6 cups King Arthur unbleached white bread flour
Super Simple Directions
Warm up your oven for a while at about 225 degrees, then turn it off. This will be the perfect place to let your dough rise.
Bring 1 cup of water to a boil in a saucepan. Remove from heat and add the 2 sticks of butter. Stir until melted.
Add sugar and salt. Stir until dissolved. Set aside to cool.
Whip up the eggs with a wire wisk in a small bowl until nice and creamy. Add to cooled butter/sugar/salt mixture. missjunebug suggests you now transfer this mixture to your Kitchen Aid mixer!
In a separate bowl, add 2 packages of yeast to 1 cup lukewarm water. Stir and add a teaspoon of sugar if you feel the need to proof the yeast (checking to see it is still active!). If the mixture double in volume and foams nicely, your yeast is alive and well.
Add the yeast mixture to the butter/sugar/salt mixture. Combine and then begin to add the flour one cup at a time until all the flour has been blended into the b/s/s/y mixture. missjunebug uses the regular Kitchen Aid paddle, not the dough hook to combine the flour with the b/s/s/y mixture.
Grease a large glass bowl with butter. Transfer the dough to the glass bowl and then flip it over! That way both sides are buttered up.
Cover with a lightweight kitchen towel and place in over to rise for 1 hour. Remove dough from bowl and place on floured cutting board to knead by hand for 2-3 minutes. Place back in bowl and let rise for a second time for about 30 minutes.
After second rising, place dough on floured board, roll out with a rolling pin, and cut into rounds using a biscuit cutter or pint-size glass. Silpat or parchment paper-up your cookie sheets and place rolls two or so inches apart. Let rise one more time for about 45 minutes.
Bake at 400 degrees for 10-14 minutes. Keep watch for golden brownness! Remove from oven, slather with butter, and enjoy!
These rolls are easily frozen and reheated in a toaster oven for daily deliciousness!
Long live the Yes! Yeast Roll!