Food on the Hill: Yeast Rolls

This Week’s Recipe:
Yeast Rolls

Photo by Sue York/


  • 1 pkg. dry yeast
  • 1/4 cup lukewarm water(90-95 degrees)
  • 1/4 cup sugar
  • 1/4 butter
  • 1 teaspoon salt
  • 1 cup scalded milk (just until you see small bubbles on the edge of the pan)
  • 1 egg, beaten
  • About 4 cups of sifted flour


Photo by Sue York/

Proof yeast: Mix yeast and warm water and 1/2 teaspoon of the sugar and set aside. Wait about 5 minutes to see small bubbles on top (then ready to use)

Photo by Sue York/

While waiting for the yeast to proof, in another large bowl add the rest of the sugar, butter, salt, and hot milk. Stir until sugar is dissolved. Cool enough and then add egg. (**turn on oven on lowest it will go, 120°) Stir in yeast mixture to the warm milk mixture. Start adding flour into liquid a little at a time, mixing well as you add it

Photo by Sue York/

Turn dough onto a floured board and knead quickly until smooth. It should spring back when you poke the dough with your thumb. Place dough in a bowl that has been sprayed with pam and roll it around until covered in pam. Put a piece of plastic wrap on top of the bowl. Place a kitchen hand towel that has been soaked in hot water and rung out on top of bowl. (***TURN OFF oven and open door for one minute.) Place bowl on oven and keep it open long enough that it is not too hot.

Photo by Sue York/
Let rise until doubled (about 1 hour.) Punch down and knead a few times. Shape into 12 small round balls and put into a greased 8×10 pan. Spray the top of the buns with pan to keep them oiled. Let rise until doubled in the oven that is just a LITTLE warm again (about one hour.) This time, put the warm hand towel under the pan and not on top.
Photo by Sue York/
After doubled, take out the pan and *** take out the towel … preheat oven to 400 and bake 18-24 minutes, until dark golden brown on top. Cool in the pan for five minutes, then take them out of the pan and cool on a rack.
Yeast Rolls
Photo by Sue York/
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