easy big fat yeast rolls

Easy Big Fat Yeast Rolls: A Fluffy, Buttery Dream You Can Make at Home

If you’ve ever wanted to bake the kind of warm, fluffy, bakery-style rolls that melt in your mouth and fill your kitchen with an irresistible aroma, this Easy Big Fat Yeast Rolls recipe is the perfect place to start. These rolls are soft, golden, and rich with buttery flavor — and best of all, they’re simple enough for beginners. You don’t need to be a professional baker to pull them off — just a little patience and the right technique.

🥖 What Makes These Rolls So Special?

Big Fat Yeast Rolls are known for their pillowy texture, deep buttery flavor, and that beautiful golden-brown crust on top. They rise high and bake up tender on the inside — perfect for slathering with butter, honey, or jam. Unlike complicated bread recipes, this one uses basic ingredients and a straightforward process that guarantees success every time.

🧈 Ingredients You’ll Need

• 2 cups warm milk (about 110°F / 43°C) – activates the yeast and gives the dough richness.
• 1/2 cup butter, melted – for that soft texture and buttery flavor.
• 1/2 cup sugar – adds sweetness and helps feed the yeast.
• 1 tablespoon active dry yeast – makes the rolls rise big and fluffy.
• 1 teaspoon salt – balances flavor.
• 2 large eggs – enrich the dough and add structure.
• 6 1/2 to 7 cups all-purpose flour – gives the dough its body.
• Additional melted butter – for brushing the tops before and after baking.

🕰 Step-by-Step Method

Step 1: Activate the Yeast

In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes, until the mixture becomes foamy on top.

💡 Tip: If the mixture doesn’t foam, your yeast might be expired or the milk too hot. Try again with fresh yeast and a slightly cooler liquid.

Step 2: Mix the Wet Ingredients

Add the melted butter, eggs, and salt to the yeast mixture. Whisk or stir until everything is well combined. This will create a rich, creamy base for your dough.

Step 3: Add the Flour Gradually

Start adding flour, one cup at a time, mixing with a wooden spoon or dough hook attachment. When the dough begins to pull away from the sides of the bowl and becomes soft but slightly sticky, you’ve added enough flour — usually around 6½ to 7 cups.

👐 The dough should be soft and smooth — not too sticky and not too stiff. If it’s sticking heavily to your hands, sprinkle a little more flour.

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