Everyone will go crazy for these Butter Swim Yeast Rolls! They’re light, fluffy, and soooo buttery! The easiest homemade rolls you’ve ever made!
INSANELY EASY YEAST ROLLS
If you loved my Butter Dip Biscuits (a.k.a. Butter Swim Biscuits), then you are going to love this yeast version! I still wanted it to be just as easy as the biscuits! So I created these Butter Swim Yeast Rolls (or Butter Dip Yeast Rolls – whatever you prefer to call them.) After a lot of testing, I finally got it right! With just a handful of ingredients and simple instructions, these light, fluffy and buttery rolls will make an impressive addition to any dinner table.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
salted butter
granulated sugar
milk
active dry yeast
egg yolk
all-purpose flour
vegetable oil
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HOW TO MAKE BUTTER SWIM YEAST ROLLS:
Place 2 Tablespoons salted butter, thinly sliced and 2 Tablespoons granulated sugar into the body of a stand mixer with the hook attachment.
Warm 1/2 cup + 2 Tablespoons milk in the microwave in 15-second intervals until it reaches 105-110°F. Pour half of the milk into the stand mixer. Stir for a few seconds to combine, the butter will not fully melt, but that’s okay.
Add 1 1/2 teaspoons active dry yeast to the remaining warm milk, stir and let it sit for 5 minutes or until foamy. Pour into the mixer along with 1 large egg yolk, and stir to combine.
Add 1 3/4 cups of all-purpose flour to the mixer. Turn the mixer on medium-low, and scrape the sides as needed until a dough starts to form.
Turn the mixer on medium-high speed, if the dough doesn’t start to clean the sides of the bowl, start adding more flour, about a teaspoon at a time, until the sides of the bowl are cleaned. Knead the dough for 3 minutes, if the dough is still sticking slightly to the very bottom of the bowl, that’s okay.
In a large bowl, add 1 teaspoon vegetable oil. Take the dough and turn it around in the bowl, so it gets coated in the oil. Cover with plastic wrap and place in a warm place until doubled, about 1 hour.
Punch down the dough to release the air bubbles.
Pour 1/2 cup salted butter, melted into an 8x8-inch baking dish. Lay the dough into the baking dish (along with any oil left in with the dough) and gently spread it out to the sides and corners, if it won’t stretch all the way, that’s okay. Some of the butter will pool on top.
Take a sharp knife and cut the dough into 9ths while in the pan.
Cover and place the dough in a warm place again and allow it to double. About 1 more hour.
Preheat the oven to 350°F. Bake for 18-20 minutes until golden brown on top and when tapped on top they sound hollow. Immediately brush with more melted butter if desired and serve.
FREQUENTLY ASKED QUESTIONS:
What do I do if I don’t have a warm place to let dough rise?
Just preheat your oven to the lowest setting (usually 175 F – 200 F degrees) then turn it off. Pop the covered, oven-safe bowl onto the middle rack in your oven to allow it to rise.
What if I want to use less butter?
You can use ¼ cup of butter in place of the ½ cup in the bottom of the baking dish if you want the rolls a little on the lighter side, this technique will still work.
What kind of milk should I use?
I use 2% or higher. You need some fat to bring some richness to the dough. But, if you need to use something else, you can, your rolls may not taste as good though. I haven’t tried milk substitutes so I really can’t speak for how those might work.
What if I don’t have a stand mixer?
No problem! This can all be done by hand very easily. Follow all the directions with mixing the ingredients in a bowl. And instead of using the stand mixer to knead the dough, you can do it by hand. Knead the dough until it is smooth and elastic (about 3 minutes.) Then just follow the rest of the directions for letting the dough rise and bake.
How to store leftovers?
These rolls are best when you first make them. However, you can keep them in an airtight container at room temperature for up to 2 days. Keep them longer by freezing them for up to 3 months.
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