Making homemade yeast rolls doesn’t have to be hard. With the use of an electric mixer, all that kneading is a chore of the past. Unless working the dough with your own two hands is something you enjoy, then by all means… go for it! Bread-baking isn’t all that difficult. Just follow the recipe directions and you can fill your house with the wonderful aroma of fresh-baked yeast rolls too!
Buttery Yeast Rolls
The following yeast roll recipe will show you how easy it is to make homemade bread. When you use your stand mixer instead of kneading by hand, you will find you do not need to add extra flour to prevent the dough from sticking to the surface. You can freeze leftover rolls by wrapping them in plastic wrap and placing them in a freezer bag. Served with butter and honey, these buttery rolls taste incredible.
Ingredients
- 4 cups Bisquick
- 3 tbsp granulated sugar (divided)
- 1 cup warm water
- 2¼ tsp active dry yeast
- 1 cup buttermilk (room temperature)
- 2 large eggs (divided)
- ¼ cup butter (room temperature)
- 2 tbsp butter (room temperature)
- 1 tsp flaky sea salt
Instructions
- Place four cups of Bisquick and two tablespoons of granulated sugar into the bowl of a stand mixer fitted with the paddle attachment.
- In a small bowl, dissolve two and one-quarter teaspoons of active yeast and the remaining one tablespoon of granulated sugar into one cup of warm water. Let stand for five minutes or until the mixture becomes frothy.
- Add the yeast mixture, one cup of buttermilk, one egg, and one-quarter cup of butter to the dry ingredients. Beat on low until the dough comes together and pulls away from the sides of the bowl. Replace the paddle with a dough hook attachment. Increase the speed to medium and continue beating until the dough becomes elastic-like. Transfer the dough to a large lightly greased covered bowl and let stand for two hours, or until the dough has doubled in size.
- Place the dough onto a lightly floured surface. Divide evenly into sixteen pieces and roll each piece into an eight-inch rope and then shape each rope into a spiral. Pinch the end of the spiral to the dough to seal.
- Line two baking sheets with parchment paper and place each spiral-shaped roll three inches apart. Cover the rolls with a clean towel and let stand for one hour, or until they have doubled once more in size.
- Preheat the oven to 350°F.
- Beat the remaining egg in a small bowl and brush over each roll. Bake for fifteen minutes, or until golden.
- Melt the remaining two tablespoons of butter in the microwave. Brush the warm rolls evenly and sprinkle with the flaky sea salt.
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Cinnamon Rolls
If you love Cinnabon cinnamon buns, then you'll agree that this recipe makes the best homemade cinnamon rolls ever!Everyone raves about these whenever I make them. So, before you think about hitting up the local bakery or Cinnabon, give these a try first. I promise you'll be pleasantly surprised.
Ingredients
Dough
- 1 cup warm water
- 2½ tsp instant dry yeast
- 2 large eggs (room temperature)
- ⅓ cup butter (softened)
- ½ cup granulated sugar
- 4½ cup Bisquick (divided)
Filling
- ½ cup salted butter (softened)
- 1 cup brown sugar (packed)
- 2 tbsp cinnamon
- ½ cup heavy cream
Frosting
- 8 ounces cream cheese (1 package)
- ⅓ cup salted butter (softened)
- 2 cups confectioners' sugar
- ½ tbsp vanilla extract
Instructions
- Pour one cup of warm milk into the bowl of a stand mixer fitted with the paddle attachment. Sprinkle two and one-half teaspoons of instant dry yeast over the top.
- Add two large eggs, one-third of a cup of softened butter, and one-half cup of granulated sugar, and mix until well combined.
- Replace the paddle attachment with the dough hook. Add four cups of Bisquick and mix until just combined. Allow the dough to rest for five minutes.
- Turn the mixer to medium speed, adding the remaining one-half cup of Bisquick only if needed to form a soft dough. Continue mixing until the dough becomes smooth and elastic-like, about five minutes. The dough should be tacky, so don’t be tempted to add more Bisquick.
- Transfer the dough to a large, greased bowl and cover it with a clean towel or plastic wrap. Allow the dough to rise for thirty minutes or until doubled.
- To prepare the filling, combine one-half cup of softened butter, one cup of packed brown sugar, and two tablespoons of cinnamon in a medium bowl. Mix until well combined and set aside.
- Place the dough onto a Bisquick floured work surface. Roll the dough out to a rectangle shape roughly measuring 24”x16”. Spread the cinnamon filling evenly over the entire surface of the dough.
- Tightly roll up the dough, starting with the wide end. Cut into twelve even slices and place them on two parchment-lined baking sheets. Cover the baking sheets and allow the rolls to rise for another twenty minutes.
- Preheat the oven to 350°F.
- Place one-half of a cup of heavy cream in a small bowl and slightly warm in the microwave. Pour the warm cream over the top of the rolls. Don’t worry about being messy; you want the cream to soak in and around the rolls.
- Bake for twenty minutes or until lightly brown. Make sure the center of each roll is cooked through. (You may need extra baking time). Allow the rolls to cool.
- To prepare the frosting, combine one package of softened cream cheese and one-third of a cup of soft butter in a large bowl. Blend well using an electric hand mixer. Add two cups of powdered sugar and one-half tablespoon of vanilla extract. Continue mixing until well combined.
- Spread the frosting over each cooled roll and enjoy!
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Best Dinner Rolls
Soft, yummy dinner rolls are almost impossible to resist. These fluffy dinner rolls are no exception. With just a hint of sweetness, they are perfect for breakfast, dinner, or as a snack. From start to finish, you’re looking at just ninety minutes total, making them quick and easy to prepare.
Ingredients
- 4-5 cups Bisquick
- 2 tbsp quick-rise instant yeast
- ⅓ cup granulated sugar
- 1½ cup warm milk
- 5 tbsp butter (softened)
- 1 egg (room temperature)
- 2 tbsp melted butter
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine three cups of Bisquick two tablespoons of quick-rise yeast, one-third cup of granulated sugar, one and one-half cups of warm milk, five tablespoons of softened butter, and one egg.
- Turn the mixer to low and mix until the Bisquick is incorporated. Increase the speed to medium and continue mixing for two minutes. Scrape down the sides of the bowl if necessary.
- Add another one-half cup of Bisquick, mixing again until incorporated. Follow with another one-half cup, mixing until the dough comes together and forms a ball. Add additional Bisquick if necessary. (The dough should be a little sticky).
- Transfer the dough to a lightly greased, covered bowl and let rise for thirty minutes.
- Deflate the dough by gently punching it down with your fist.
- Break off pieces of the dough and form twenty-four evenly shaped rolls. Transfer to a lightly greased baking dish. Cover and let rise for an additional thirty minutes.
- Preheat the oven to 350°F.
- Bake for twelve minutes or until golden brown. Place tin foil over the top of the rolls if extra baking time is needed. This will prevent the top of the rolls from becoming too dark.
- Brush the top of the hot rolls with melted butter. Serve warm and enjoy!
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