Try this Vanishing Yeast Rolls recipe, or contribute your own.
- Carbohydrate 0.029246111134508 g
- Cholesterol 0 mg
- Fat 2.72500000116859 g
- Fiber 0.00135555557683935 g
- Protein 0.001287777778808 g
- Saturated Fat 0.200696250086067 g
- Serving Size 1 1 Serving (103g)
- Sodium 1551.71005555556 mg
- Sugar 0.0278905555576686 g
- Trans Fat 0.0331632500142215 g
- Calories 24 calories
Step-by-step
- Mix all ingredients in a large bowl, cover and let the dough rest for 5 minutes.
- Knead the dough by hand right in the bowl for about 2-3 minutes. The dough should be soft slightly tacky, but not not sticky. If the dough is sticky, let it rest for another 10 minutes and then knead again for 1-2 minutes. As the flour in the dough absorbs more water the stickiness will go away.
- Cover the bowl with a damp kitchen towel or saran wrap and place in warm place for 1.5 hours to rise. The dough needs to double in size. If not, let it continue to rise until it does.
- Divide the dough into 15 equal pieces. Shape each piece into a ball. Some flour can be added in this step if the dough is too sticky, but normally this is not needed.
- Grease your palms with soft butter and butter each dough ball. This will allow better separation of the yeast rolls after they are baked and help with browning.
- Place the dough balls in a well-greased 10 x 14 inch cake pan, arranging them into 5 rows of 3. Cover the pan with a damp towel or saran wrap and proof for 40 minutes in warm place
- Preheat oven to 375F.
- Whisk one whole egg with a teaspoon of cold water or milk until well blended. Brush the tops of the dough balls with a light, even coat of egg wash.
- Place the pan in the oven and bake for 25-27 minutes until golden brown.
- Serve and enjoy!
Deep golden crusts yield to a fibrous, pillow-soft crumb that tears cleanly along buttered seams. Initial mixing demands immediate attention because instant yeast activates rapidly upon contact with the 520 grams of water. Allowing the initial five-minute rest is non-negotiable; skipping it leaves the flour unhydrated and leads bakers to mistakenly add extra flour, ruining the crumb. Kneading must continue directly in the bowl until the mass transitions from shaggy to a soft, slightly tacky texture. Greasing palms with soft butter during division prevents tearing and promotes distinct separation between the fifteen pieces after baking. Proofing requires a genuinely warm microclimate for the full forty minutes before the pan enters a 375-degree Fahrenheit oven. Visual evaluation remains critical during baking since internal temperature probes are rarely used for small breads. Watch for a deep, even mahogany hue across every rounded top rather than relying solely on the twenty-five to twenty-seven minute timer. Brushing the unbaked dough with an egg wash containing whole egg and cold water ensures a glossy exterior, but an uneven coat creates patchy browning.
