Homemade yeast bread (or rolls)!
I’m back at it again with another homemade food this summer. Last night I made a batch of rolls and a loaf of bread, both of which turned out AMAZING! The kids smelled it cooking and couldn’t wait to have some bread when it was done lol. Here’s how I made it:
Add 1/4 cup of PURE honey and 2 cups of warm (about 100-115 degree) water to your mixing bowl. Then sprinkle 1 tbsp of active yeast right on top. Let this sit for 5-7 minutes to activate the yeast.
Next, add in 5 heaping cups of all-purpose flour, 2 tsp of salt, and 2 tbsp of MELTED butter. You can melt the butter in the microwave for about 20 seconds to get it where you need it to be.
Mix on low to combine all ingredients. Stop after about 2 minutes to scrap the sides of the bowl for any leftover mixture and then mix on low again for another 2-3 minutes until the dough forms a ball and is no longer sticking to the sides of the bowl. Once you get it here, cover the bowl with a towel or cheesecloth and let sit to rise for 2 hours or until the dough has DOUBLED in size.
After your dough has doubled in size, punch it down and then plop it onto a LIGHTLY floured counter top. Cut the dough in half (you’re making 2 loafs or 1 loaf and some rolls). Fold each half over each other and then knead out into a rectangle. For the loaf, roll it up into a log shape and place into a BUTTERED loaf pan. Cover again and let rise for another 1 to 1 1/2 hours. If making rolls, pinch off a chunk and roll it into a ball shape. Place in your BUTTERED dish, cover, and let rise for 1 hour. Your loaf should be at or above the top of your pan before you put it in the oven.
Once they are done rising, bake the loaf on 350 for 30 minutes or the rolls on 350 for 20 minutes. Once out of the oven, coat the top with melted butter. Remove from loaf pan after around 5 minutes and transfer to counter top to finish cooling (staying in the loaf pan can trap moisture).
Enjoy!! 😊
Baking homemade yeast bread has been one of my favorite kitchen projects, especially during the warmer months when the aroma of fresh bread fills the house. One tip I’ve discovered is the importance of activating the yeast properly with warm water and a bit of PURE honey. The honey acts as a natural food source for the yeast, helping it to bloom fully and giving the bread a gentle sweetness. When mixing the dough, patience is key. Using all-purpose flour works well, but you can also experiment by replacing a cup with whole wheat flour for added texture and flavor. Kneading the dough until it forms a smooth, elastic ball ensures a good rise. I found that covering the dough with a damp towel or cheesecloth helps maintain the right humidity while it rises. For shaping, whether you prefer rolls or a loaf, lightly flouring your counter prevents sticking without changing the dough’s moisture. Rolling the loaf tightly and placing it in a buttered pan helps it bake evenly and develop a lovely crust. After baking, brushing the top with melted butter while it’s warm adds a soft sheen and enhances flavor. Cooling the bread on a wire rack outside the pan is essential to avoid trapped moisture, which could make your crust soggy. When it's cool enough, slicing your homemade bread almost at room temperature yields the best texture. Lastly, homemade yeast bread pairs wonderfully with butter, jams, or even just a sprinkle of sea salt. Sharing fresh bread with family adds a nice warm touch to any meal. Give this recipe a try, and soon you’ll enjoy that irresistible homemade bread smell and taste right in your own kitchen!
Homemade yeast rolls always make the whole house smell warm and comforting ✨