These easy 1 Hour Yeast Rolls have a soft, fluffy inside encrusted by a golden baked crust. Make them easily in a muffin tin. They pair so well with a delicious soup.
One of the most comforting food combos for the cold, dreary winter months is a warm bowl of soup with fresh-baked bread. My kids love these kinds of meals and surprisingly beg for them when it is chilly out. That is what inspired me to make yeast rolls to pair with soup.
Comforting soups like Ham and Potato Soup pair so nicely alongside these pretty little yeast rolls. But, things have not always been so pretty when baking bread.
About 10 years ago I couldn’t even get past step one for getting the yeast to bubble–never mind baking actual bread. I learned so many things from this yeast roll recipe I found in my searches.
Since I myself was a novice bread baker, I decided to share some tips for things you will to bake these 1-hour yeast rolls in a muffin tin.
- Muffin tin
- Kitchen Towel
- Large bowl
- Paper towels for greasing pan & bowl
- small stock pot
- stand mixer with dough hook
- pastry brush for brushing rolls
- measuring cup
- kitchen shears
- 2 packets of dry, active yeast
- vegetable oil
I really think gathering the supplies in the list above will help make this bread-making journey a tad easier.
After carefully following each step with patience and persistence, I was able to bake some of the best-smelling, most delicious rolls ever!
Easy 1-Hour Yeast Rolls Made in a Muffin Tin
- 1/4 cup whole milk
- 2 tbsp white sugar
- 2 tbsp butter unsalted
- 3 1/2 tsps dry, active yeast
- 3/4 cup warm water must be between 105f-115f
- 2 3/4 cups all-purpose flour
- 1/2 tsp table salt
- Grease your muffin tin and a medium-sized bowl with vegetable oil and set aside.
- In a small saucepan stir the milk, butter, and sugar until melted over low-medium heat.
- Transfer melted milk and butter to a measuring cup and insert a thermometer. Cool to about 100F-105F.
- Pour buttery milk mixture into your stand mixer bowl.
- Add the yeast and warm water measuring 105-115 degrees. Allow yeast to foam for 10 minutes.
- Once foamed, add two cups of flour and your salt to the stand mixer and mix using the dough hook for one minute on low speed.
- With the mixer still on low speed, add remaining flour 1/4 cup at a time.
- Knead on low for 2 more minutes. Dough should be towards the center of the bowl on the hook. It should feel slightly sticky to the touch.
- Place dough in the vegetable oil greased bowl and flip to oil the top and bottom.
- Add water to a microwave-safe bowl and microwave for one minute to cream and warm, humid environment for your dough to rise.
- Place dough in microwave with a loose kitchen towel draped over the top of the bowl. Leave in there (do not turn on) for 15 minutes.
- Once done rising, place dough on a lightly floured surface and pluck it into 12 balls.
- Using kitchen shears, cut each ball into three pieces, and put 3 pieces into each muffin tin slot.
- Preheat your oven to 425 degrees f.
- Cover the muffin tin with your kitchen towel and place back in the microwave to rise for another 15 minutes.
- Once done rising, remove towel and place the rolls in the oven for 9-12 minutes. Mine took exactly 9 minutes and turned a nice shade of golden brown.
- You can brush rolls with melted butter if you choose, or a blend of garlic powder and powdered parmesan cheese. Enjoy warm.