Why These Rolls Are Special
These rolls are “old‑fashioned” in the sense that they’re soft, buttery, slightly sweet, with that tender crumb and golden crust. They evoke homemade family dinners and holiday tables. The key elements:
A rich dough: milk, butter, egg + sugar lend softness and flavor
Proper yeast activation, gentle kneading & good rise times
Brushing with butter to enrich the crust
Gentle handling so the crumb stays light
Many home versions follow this template: sprinkle yeast into warm water, melt butter + sugar in milk, cool, combine, knead, let rise, shape, second rise, bake, then butter.
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One reviewer raved:
“They are super soft and melt in your mouth.”
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So let’s build your perfect batch.
Ingredient Theory & Notes
Here’s a breakdown of each component and how you might adjust them:
Ingredient Role / Purpose Notes & Possible Substitutions
Active dry yeast Leavening agent Use fresh (not expired). You could substitute instant yeast (use ~25% less)
Warm water To dissolve yeast and start activation Water should be warm but not hot (≈ 38–43 °C / 100–110 °F)
Sugar Feeds yeast, adds slight sweetness, aids browning You can adjust sugar (less for a more savory roll)
Butter (softened) Enriches dough, tenderness, flavor You could use margarine or half butter / half oil (but flavor changes)
Salt Flavor balance and fermentation control Don’t omit; essential for taste
Hot milk Gives moisture, richness, helps melt butter & sugar mixture Use whole milk or a mix with cream for extra richness
Egg Adds structure, richness, color Can’t omit entirely or texture suffers
All-purpose flour Structure / gluten formation Some bakers use “bread flour” for more chew; you can substitute part whole wheat (but roll will be denser)
Butter (melted, for brushing) Softens crust, gives sheen & extra buttery flavor Use generous brushing while rolls are hot
In one version, the ingredients list is:
1 pkg active dry yeast (≈ 2¼ tsp)
¼ cup warm water
⅓ cup sugar
¼ cup butter, softened
1 tsp salt
1 cup hot milk
1 egg, lightly beaten
4½ cups sifted all-purpose flour
2 Tbsp butter, melted (for brushing)
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That’s a good base. One variant (from Good Thymes & Good Food) uses:
5 cups bread flour, 1½ tsp salt, 3 Tbsp sugar, 2 tsp instant yeast, egg, ¼ cup butter, 1½ cups warm water + optionally milk.
Good Thymes and Good Food
Step‑by‑Step Instructions & Explanations
Below is a detailed method. I include commentary so you understand why each step is important and how to adjust for your kitchen.
Yield & Timing
Makes: ~16 “large pull‑apart” rolls (you can scale)
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Prep / rising / shaping: ~2 hours 45 minutes (including rests)
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Bake time: ~18–20 minutes
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Total: ~3 hours (with resting)
Equipment
Mixing bowls
Whisk / spoon
Pastry cloth or floured surface
Greased or buttered bowl for rising
13 × 9 × 2 inch pan (or similar baking dish)
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Oven
Pastry brush
Procedure
1. Activate the Yeast
Sprinkle the yeast over very warm water in a large bowl. Stir until dissolved. Let sit ~10 minutes until foamy.
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If it fails to foam, yeast may be inactive — start over.
2. Prepare Milk + Butter Mixture
In a separate bowl or saucepan, add sugar, ¼ cup butter, and salt to hot milk. Stir until sugar dissolves and butter melts.
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Let mixture cool to ~105–115 °F (≈ 40–45 °C) so it doesn’t kill the yeast.
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3. Combine, Add Egg & Flour
Pour the milk / butter / sugar mixture into the yeast mixture.
Beat in the egg.
Gradually, beat in 4 cups of the flour, one cup at a time, until a soft dough forms. Use some of the remaining flour (½ cup or so) to dust work surface.
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4. Knead the Dough
Turn dough onto lightly floured surface and knead ~5 minutes. Use minimal extra flour to avoid stiffening.
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The dough will be slightly sticky — that’s okay. Avoid too much flour.
5. First Rise (Bulk Fermentation)
Place the dough in a buttered bowl, turning it so the top is greased. Cover bowl with cloth or plastic wrap.
Let rise in a warm place until doubled in bulk — approximately 1¼ to 1½ hours.
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6. Punch Down & Second Knead
After the dough has risen, punch it down to release air.
Knead again lightly for ~4–5 minutes on a floured surface. Continue using minimal flour so the dough doesn’t stiffen.
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7. Shape Rolls & Arrange
You have options:
• Divide into portions: Cut into 4 pieces, then each into 4 (makes 16) or pinch off small chunks.
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• Shape balls / rolls: Roll into smooth rounds ~1¾ inches in diameter. While rolling, pull edges under (to get a smooth top) and place bottom side down in greased 13 × 9 × 2 inch pan.
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Place rolls in neat rows, with space but not full separation (they may expand).
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8. Final Proof (Second Rise)
Cover the pan and allow rolls to rise again in a warm place until doubled in bulk, about 30–45 minutes.
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Meanwhile, preheat the oven to 375 °F (≈ 190–200 °C).
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9. Bake
Once proofed, brush the tops lightly with melted butter.
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Bake in preheated oven for 18–20 minutes or until golden brown on top.
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If your oven runs hot, you may need to reduce temperature slightly so the rolls bake through without burning.
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10. Final Butter & Serve
As soon as the rolls come out, you may brush or “bathe” them with more melted butter. This gives a soft, buttery crust that “sizzles down sides.”
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Let rolls rest a few minutes, then serve warm.
Printable Version (Master)
Here is the full recipe in a clean, printable format.
Old‑Fashioned Soft & Buttery Yeast Rolls
Yield: ~16 large rolls
Total Time: ~3 hours (includes rising)
Bake Time: ~18–20 minutes
Ingredients
1 pkg (≈ 2¼ tsp) active dry yeast
¼ cup warm water
⅓ cup white granulated sugar
¼ cup butter, softened
1 tsp salt
1 cup hot milk
1 egg, lightly beaten
4½ cups sifted all-purpose flour
2 Tbsp butter, melted (for brushing)
Method
Sprinkle yeast into warm water, stir, and let foam ~10 minutes.
In hot milk, stir sugar, softened butter, and salt until dissolved & butter melts. Cool to ~105–115 °F.
Combine milk mixture with yeast, then beat in egg.
Gradually add 4 cups flour (one cup at a time) until a soft dough forms.
Turn dough onto floured surface, knead ~5 min (use minimal flour).
Place in greased bowl, turning once. Cover and let rise ~1¼–1½ hours until doubled.
Punch down, knead ~4–5 min.
Divide into ~16 pieces, shape into rounds, place bottom side down in greased 13×9×2 pan.
Cover and let rise ~30–45 min until doubled. Preheat oven to 375 °F (190‑200 °C).
Brush tops with melted butter. Bake ~18–20 minutes until golden.
Immediately brush again with melted butter. Cool slightly. Serve warm.
Variations, Tips & Troubleshooting
To help you adapt this to your climate, oven, or style, here are tips, variations, and solutions to common problems.
Variations & Add‑Ons
Whole wheat or part-whole grain: Substitute up to 20–30% of flour with whole wheat; increase hydration slightly.
Herb / garlic rolls: Add minced garlic, chopped herbs (parsley, thyme) or garlic butter to the dough or brush on top.
Sweet rolls: Add raisins or currants; brush with honey or glaze after baking.
Slider / dinner roll size: Divide into more, smaller pieces (e.g. 24 or 32) and shorten bake time slightly.
Egg wash for sheen: Instead of just butter, brush tops with egg wash (egg + milk) before baking for a shinier crust.
Make‑ahead / freeze dough: After first rise, you can refrigerate or freeze dough, then shape, thaw, proof, and bake later (adjust rising times).
Tips & Best Practices
Temperature control: Yeast and milk mixture must be cooled to yeast-safe temperature (≈ 105–115 °F). If it’s too hot, it will kill yeast.
Gentle flouring: Use minimal additional flour during kneading. Too much will toughen the rolls.
Warm rising spot: Use a warm, draft-free place (near oven, inside oven with light, or on top of fridge).
Even shaping: Try to make the dough pieces roughly equal so rolls bake uniformly.
Not too tight: Don’t pack rolls too tightly in pan — allow room to grow, but touching edges is okay (they’ll pull apart).
Butter generosity: Be generous with the final butter brushing; it enhances softness and flavor.
Oven calibration: Know whether your oven runs hot or cold; you may need to adjust temp/ time.
Common Problems & Fixes
Problem Cause Solution
Rolls too dense / heavy Underproofing, overflouring, insufficient yeast Give more rise time, use less extra flour, ensure yeast is fresh
Crust too hard Overbaked or too high temperature Lower oven slightly or shorten baking time
Rolls not browning Low oven temperature or no butter glaze Increase temperature slightly, ensure butter brushing
Rolls collapse or flatten Overproofing or weak gluten structure Reduce proof time; knead a bit more; shape carefully
Dough sticks / hard to handle Too wet dough or insufficient resting Let dough rest, flour hands lightly, avoid over-kneading
One commenter described that the rolls looked “huge, tall, soft, fluffy, and buttery” on JustAPinch — the original recipe is known for that signature lofty texture.
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Serving Suggestions & Storage
Serve warm, with extra butter, honey, jam, or alongside soups, stews, roasts
For sandwiches: split rolls while warm
Leftovers: store in airtight container or wrap; reheat in oven or warm briefly to refresh softness
Freeze: once baked and cooled, wrap individually or in bulk and freeze. Reheat in oven until warmed through.
If you like, I can convert this into a metric / Moroccan‑adapted version (using local flours, oven temperatures) or send you a no‑knead variant of these buttery rolls. Do you want me to prepare one of those?
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