Best Yeast Rolls

I don’t usually like to title anything as the “best” anything. Yet, these yeast rolls are not only great tasting but also easy to make and versatile. When I say great tasting I mean there are never left overs… ever. When I say easy to make I mean they take very little time (aside from rising time) with simple ingredients and directions. When I say versatile I mean the dough can be made into a loaf, or used in lots of other recipes calling for bread dough. They are also great frozen!!! Yes I said frozen. I like to make a big batch and once I finish making them into balls before the second rise I freeze them on a baking sheet (not touching). Once frozen I put them in a gallon sized freezer bag and pop them out of the freezer and into the oven anytime I would like to add fresh yeast rolls to our meal. This works really well if you live alone or with just one other person. When Eric and I were first married we were together 3 1/2 years with no children. I would make these and have a freezer bag full so I could grab 4 or 5 out for dinner with no prep! So nice. Also if you have to cook a huge meal for Thanksgiving or something like that these are simple to make ahead and freeze saving lots of prep time on the day of. My mom has been making these rolls for me since I was a small girl and I will continue to make them for many years to come.

Ingredients:

1/3 cup butter

1/2 cup water

3/4 cup milk

4 1/2 cups of flour

1/4 cup sugar

1 1/2 teaspoons of salt

2 pkgs of rapid rise yeast

1 egg

First put the butter, water and milk in a glass microwave safe bowl and heat in the microwave for about 1 minute. The butter may not fully melt but that is ok. Next put 1 cup of flour, the sugar, salt and yeast in a mixing bowl and whisk together. Slowly pour the heated butter, water, and milk mixture over the flour mixture while stirring. Once the wet and dry are well mixed in add the egg and continue to stir. Slowly add the remaining 3 1/2 cups of flour and knead it in. Leave in the bowl and let rise in a warm place until doubled. Once doubled in size pinch off small pieces and roll into desired size, I usually make about 2″ in diameter balls. Place rolls on a greased baking sheet. Let rise again in a warm place for about 30-45 more minutes. Bake at 350 degrees for 15 minutes or until slightly browned on top. Remove from oven and let cool. I like to use the remaining butter to rub over the tops of the warm rolls. Serve slightly warm.