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Big Fat Yeast Rolls: A Cozy, Homemade Delight

If you’ve ever dined in a steakhouse or enjoyed a backyard barbecue, you’ve likely savored those warm, fluffy yeast rolls that practically melt in your mouth. These Big Fat Yeast Rolls are a wonderful replica, perfect for slathering with cinnamon butter. Let’s delve into the magic of baking them right in your kitchen!

Why Make This Recipe for Big Fat Yeast Rolls?

Perfect for any meal—breakfast, lunch, or dinner!
Beloved in barbecue joints and steakhouses worldwide.
Soft, tender, and fluffy, they’re so irresistible that you’ll want seconds.
They rise beautifully, ensuring a foolproof recipe that yields delightful dinner rolls.

Ingredients

4 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup whole milk
1/4 cup salted butter
1/2 cup warm water (about 109°F)
2 extra-large eggs, beaten
2 packets active dry yeast
1 1/2 teaspoons regular table salt
Optional Cinnamon Butter Spread (recipe below)

Instructions

Preparation Steps

Start by preheating your oven to 350°F (175°C).
Grease a 13×9 inch baking pan for the rolls.
In a large measuring cup, combine the milk and butter and microwave until warm and the butter has melted. Aim for around 11 seconds; avoid boiling.
Add in the sugar and salt, stirring until fully dissolved.
Let the mixture cool for about 10 minutes, ensuring it’s around 109°F, which is crucial for the yeast.
In the bowl of an electric mixer fitted with a flat beater, combine the warm water (again, at 109°F) with the yeast. Stir gently and allow to sit for 4 to 5 minutes until foamy.
Add 2 1/2 cups of flour and the beaten eggs to the yeast mixture. Mix well.
Pour in the cooled milk mixture along with the remaining flour and beat on medium speed until the dough is smooth and elastic.
Cover the bowl with a cloth and place it in a warm area to rise until doubled in size, which usually takes about an hour.

Shaping and Baking

Once the dough has risen, take about 3 tablespoons of dough to form into round rolls, twists, or balls. Place them in the buttered muffin tins or the greased baking pan, ensuring they’re close but not touching.
Bake in the preheated oven for about 5 minutes before brushing the tops with an egg wash. Continue baking for around 25 minutes, or until they are lightly golden brown.
Serve the rolls warm and enjoy, especially with a generous dollop of cinnamon butter if you choose!

Cinnamon Butter Spread

In a small bowl, whip together:
1/2 cup of softened butter with 1 teaspoon of cinnamon.
Add 1/4 cup powdered sugar and 1/4 cup honey to the mixture.
Finish by stirring in a pinch of kosher salt and 1/2 teaspoon vanilla extract until fully blended.
This delicious spread is perfect on warm rolls or can be enjoyed plain!

Tips and Suggestions for Big Fat Yeast Rolls

For hamburger rolls, consider using a cupcake tin to achieve perfectly shaped buns.
Feel free to add fresh herbs or minced garlic into the dough for a flavor twist.
Sprinkle sesame seeds or caraway seeds on top after applying the egg wash for added texture.
Make sure liquids are warm, not hot—aim for about 109°F for optimal yeast activation.
Always allow the dough to rise in a warm, draft-free environment.
If you have leftovers, reheat them wrapped in foil to maintain their fluffy texture.