Made-From-Scratch Yeast Rolls – Logan’s Roadhouse Recipe
Do you ever wish that you could have homemade rolls anytime you’d like at home? I mean, who wants to get dressed, have to drive to a restaurant, wait in line, and pay those prices?! Not me… unless it’s “date night” of course. (HA) That’s where my Made-From-Scratch Yeast Rolls – Logan’s Roadhouse Recipe comes into play.
(Personally, I think they are better and so do my friends!)
My recipe makes the best rolls that are super fluffy, tasty, and HUGE! They are perfect for sopping up the gravy from your latest roast or delicious enough on their own with honey and butter. In whatever way you would like to indulge, you WILL NOT BE DISAPPOINTED!
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When I was growing up my Mamaw made all types of breads, but most notably yeast rolls. I can’t remember if she made them by hand (although I’m sure that she did), but I certainly remember her using her bread machine to make batches of delicious rolls for Sunday dinner.
Every Sunday the entire family would go to my Mamaw’s house to eat lunch together after church.
And you can be certain that at just about every meal, there were going to be several pans of homemade yeast rolls.
This recipe reminds me so much of my Mamaw’s roll recipe. The only difference is that I think mine are much larger. I could eat a couple of her rolls as a child, but I would be hard-pressed to polish off two of these rolls.
They are substantial! (LOL)
As an adult, my yeast roll eating has pretty much been limited to Thanksgiving dinner, Christmas Day, Easter lunch, rare visits to a local restaurant in our town, and even rarer Logan’s Roadhouse rolls.
Now I will say that the freezer section has one brand on yeast rolls that are TOTALLY delicious and have graced my holiday table for YEARS… (RHODES)…
Don’t even think about saying (SISTER SCHUBERTS)… No way.
And that has gotten us through those major events with a delicious yeast roll on the table. But there was just something inside of me that wanted to tackle and master the elusive “homemade yeast roll”.
Maybe it’s because my Mamaw is great at making bread and I want to follow in her footsteps.
Or maybe it’s because I remember how delicious her buttery dinner rolls were and I miss them. Perhaps it’s my competitive nature getting the best of me to try and come up with a great recipe for something beloved by all. Or it could most certainly be the tradition and togetherness of family that homemade food seems to pair so well with. It’s probably a combination of all those things.
And that’s one way that I can tell you for sure that these rolls, at least for me, are made with LOVE.
The thing about this recipe that I feel like I do need to take the time to talk about is the yeast that I chose to use. I ACCIDENTALLY grabbed yeast that is supposed to be used in a bread machine. And I don’t have a bread machine. (Slaps self in the forehead) But I looked on the back of the jar and it clearly states that you can still use this yeast in a traditional oven preparation by following some specific steps.
You may be wondering, “Why are you telling me this?”
Well, it’s because I don’t want you to use a different type of yeast with this recipe and it not work out. (I’m going to make these rolls with a different type of yeast to see if the result is the same or if it’s better and I will report back… so we shall see.)
Be Sure To Pin It For Later!
I just know that breadmaking in general can be very intimidating because it is so precise and yeast breads seem to be finicky.
So, I want to make sure that all of the variables are right for you to be as successful as possible and to not be disappointed on your first time.
As we dive into more baking on the BLOG, I’m sure that I will learn more and more about different types of yeast, the ones that I prefer to work with, the ones that work better for certain recipes, and so forth… that’s actually an adventure worth taking and I’m here for it! (The nerdy side of me just loves to learn and it’s also like a science experiment that you get to eat!)
FOR TYPES OF YEAST AND HOW TO CHOOSE THE RIGHT ONE = CLICK HERE
Tips for the Made-From-Scratch Yeast Rolls – Logan’s Roadhouse Recipe:
- I can’t overstate the importance of measuring the temperature of your ingredients. You want to make sure that the temperature of your liquids ranges between 120-130 degrees Fahrenheit.
- If you want to make sure that you don’t overcook or undercook your rolls, then you can also measure their internal temperature. Make sure that they are at least 190 degrees Fahrenheit.
Make these Made-From-Scratch Yeast Rolls – Logan’s Roadhouse Recipe with me on YouTube!
Made-From-Scratch Yeast Rolls – Logan’s Roadhouse Recipe Ingredients:
- 3 1/2 cups Gold Medal Bread Flour
- 1 teaspoon of sugar (white granulated)
- 2 teaspoons Fleischmann’s Bread Machine Instant Yeast
- 2 teaspoons salt
- 1/4 cup butter (melted) + 1 tablespoon for brushing on the rolls before baking
- 1 large egg for the egg wash on top of the rolls before baking
- 1 cup whole milk (between 120-130 degrees Fahrenheit)
- 1/2 cup warm water (between 120-130 degrees Fahrenheit)
Made-From-Scratch Yeast Rolls – Logan’s Roadhouse Recipe Instructions:
- First, place the dry ingredients: flour, sugar, salt, and yeast into a large mixing bowl. (I use the bowl of a stand mixer)
- Second, combine water and milk into a large bowl (microwaveable safe) and heat until the temperature reaches between 120-130 degrees Fahrenheit. (Use a thermometer to make sure that it doesn’t get so hot that it kills your yeast.)
- Third, pour the warm milk and water mixture into the dry ingredients and give it a really good mix. (I use a large wooden spoon or a spatula.)
- Next, add the melted butter and mix again.
- Then, knead the dough with the stand mixer and a dough hook attachment for 10 minutes. (I use the speed 2 for kneading dough on my mixer) You don’t have to use a stand mixer, you can certainly knead the dough by hand. It will just take a little longer and a little more work. I would do 12-15 minutes of kneading by hand.
- After the dough has been kneaded, then cover bowl with plastic wrap or a clean dish towel and let it rest for 10 minutes.
- While the dough is resting, take a glass baking dish and brush it with butter. I chose a glass baking dish that isn’t so big that my rolls won’t touch. I want them to be close for support while they rise.
- Whenever the dough is done resting, sprinkle some of the bread flour on your table and pull the soft dough out of the mixing bowl and onto the floured surface.
- Knead just a couple of times and stretch the dough out into an oblong shape to cut into 8 portion sizes. (I use my bench scraper for this, but you could also use a pizza cutter.)
- Take each sectioned portion of dough in your hand and knead it by rolling it into itself a couple of times. Then shape dough by rolling the dough in the palm of your hand until each section becomes round balls or roll shape.
- Place the newly shaped rolls into the buttered baking dish.
- Cover the baking dish with plastic wrap and let the dough rise until they are doubled in size. (About an hour in a warm place)
- Then mix the tablespoon of melted butter and 1 egg in a small bowl to make an egg wash.
- Brush the tops of the rolls with the butter and egg wash mixture. (Make sure that you use a light touch and not pressure because you will deflate your rolls… I accidentally did that.)
- Preheat the oven to 350 degrees and place rolls on the middle rack.
- Bake rolls for about 20-25 minutes until fully cooked and golden brown on top.
- Serve while piping hot with butter or alongside your favorite dish and ENJOY!
Storage for the Made-From-Scratch Yeast Rolls – Logan’s Roadhouse Recipe:
- Leftover rolls can be kept in a Ziploc bag or an airtight container for up to 2 days at room temperature.
- Rolls can be stored in a Ziploc bag or an airtight container for up to 5 days in the fridge.
- Yeast rolls can be frozen as soon as you shape them. Rolls will last up to 3 months in the freezer. Simply set them out to thaw and rise before baking.
What are the Macros for Made-From-Scratch Yeast Rolls – Logan’s Roadhouse Recipe?
Makes 8 servings (Nutritional information below is for 1 serving = 1 roll)
- Calories – 264
- Protein – 6.3 grams
- Carbs – 39 grams (net)
- Fat – 6.75 grams
Check out some of my other bread recipes!
Brown Butter Banana Bread with Self-Rising Flour
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Made-From-Scratch Yeast Rolls – Logan’s Roadhouse Recipe
Equipment
- 1 Large mixing bowl
Ingredients
- 3 1/2 cups Bread Flour
- 1 teaspoon white granulated sugar
- 2 teaspoons rapid-rise yeast bread machine
- 2 teaspoons salt
- 1/4 cup melted butter + 1 tablespoon for brushing on the rolls before baking
- 1 egg for the egg wash on top of the rolls before baking
- 1 cup whole milk
- 1/2 cup water
Instructions
- First, place the dry ingredients: flour, sugar, salt, and yeast into a large mixing bowl. (I use my Electric Mixer Bowl)
- Second, place the wet ingredients: milk and water into a microwaveable safe bowl and heat until the temperature reaches between 120-130 degrees Fahrenheit. (Use a thermometer to make sure that it doesn’t get so hot that it kills your yeast.)
- Third, pour the milk and water mixture into the dry ingredients and give it a really good mix. (I use a large wooden spoon or a spatula.)
- Next, add the melted butter and mix again.
- Then, knead the dough with the electric mixer for 10 minutes. (I use the speed 2 for kneading dough on my mixer) You don’t have to use an electric mixer, you can certainly knead the dough by hand. It will just take a little longer and a little more work. I would do 12-15 minutes of kneading by hand.
- After the dough has been kneaded, then cover it with plastic wrap or a clean kitchen towel and let it rest for 10 minutes.
- While the dough is resting, take a glass baking dish and brush it with butter. I chose a glass baking dish that isn’t so big that my rolls won’t touch. I want them to be close for support while they rise.
- Whenever the dough is done resting, sprinkle some of the bread flour on your table and pull the dough out of the mixing bowl and onto the floured table.
- Knead just a couple of times and stretch the dough out into an oblong shape to cut into 8 portion sizes.
- Take each sectioned portion of dough in your hand and knead it by rolling it into itself a couple of times. Then roll the dough in the palm of your hand until it becomes a ball.
- Place the newly shaped rolls into the buttered baking dish.
- Cover the baking dish with plastic wrap and let the rolls rise until they are doubled in size. (About an hour)
- Preheat the oven to 350 degrees and place rolls on the middle rack.
- Bake rolls for about 20-25 minutes until fully cooked and browned on top.
- Serve while piping hot with butter or alongside your favorite dish and ENJOY!
