School House Rolls
Soft, buttery, and irresistibly fluffy, School House Rolls are the ultimate homemade dinner rolls that bring nostalgia to the table. Perfect for holidays, family dinners, or anytime you crave fresh-baked bread, these yeast rolls are made with simple pantry staples like whole milk, eggs, and all-purpose flour. The dough is kneaded to perfection, allowed to rise twice for an airy texture, and baked to a golden-brown finish. Brushed with melted butter for a rich, glossy top, these rolls are as comforting as they are delicious. Whether served warm with butter or used to sop up gravy, this make-ahead bread recipe is a foolproof way to elevate any meal. Perfect for beginners and experienced bakers alike, these rolls are sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup Whole milk
- 4 tablespoons Unsalted butter
- 1 packet Active dry yeast
- 1 third cup Warm water (110°F/45°C)
- 3 tablespoons Granulated sugar
- 2 pieces Large eggs
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 1 enough to grease the bowl and baking dish Vegetable oil or nonstick spray
Instructions
In a small saucepan, heat the milk over medium heat until it begins to steam but does not boil. Remove from heat and stir in the butter. Let the mixture cool to lukewarm.
In a small bowl, dissolve the yeast in the warm water. Stir in 1 tablespoon of the sugar and let the mixture sit for about 5 minutes, or until it becomes foamy.
In a large mixing bowl, combine the lukewarm milk mixture, the yeast mixture, the remaining sugar, and the eggs. Whisk until well blended.
Gradually add the flour and salt to the wet ingredients, stirring with a wooden spoon or using a stand mixer with a dough hook attachment. Continue kneading (by hand or with the mixer) for 7-10 minutes until the dough is smooth and elastic. If the dough is very sticky, add a small amount of flour, 1 tablespoon at a time.
Lightly grease a large bowl with vegetable oil or nonstick spray. Place the dough into the bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces and shape each piece into a ball. Arrange the dough balls in a lightly greased 9x13-inch baking dish, spacing them evenly apart.
Cover the rolls loosely with plastic wrap or a kitchen towel and let them rise again for 30-45 minutes, or until they have doubled in size.
Preheat the oven to 375°F (190°C).
Bake the rolls in the preheated oven for 18-20 minutes, or until they are golden brown on top.
Remove the rolls from the oven and brush the tops with additional melted butter, if desired. Allow them to cool for a few minutes before serving.
Nutrition Facts
Calories |
2616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2612 mg | 114% | |
| Total Carbohydrate | 419.8 g | 153% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 50.3 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 435 mg | 33% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 1172 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
