Buttery Yeast Rolls | The Art of the Roll

The most beautiful yeast dinner rolls are made with this easy and delightful recipe. In today’s video, we’re making three easy shapes…the spiral roll, the twisted braid roll, and the knot roll.
Yeast Rolls recipe
4 cups, 480 grams, AP or Bread flour
3 TBSP Granulated Sugar
2 1/4 Tsp Instant Dry Yeast
1 1/2 Tsp Salt
1 1/4 Cups Whole Buttermilk, warm to the touch (100-105 degrees)
1/4 Cup melted Butter, cooled
1 lightly beaten Large Egg
+ 1 egg for brushing rolls prior to baking
+ 2 TBSP melted butter for brushing rolls after baking
Whisk together dry ingredients. Add wet ingredients. Stir well to form a dough.
Knead in the stand mixer for 7 minutes or hand knead 8-10 minutes to form a smooth, elastic dough.
Place dough in a well-greased bowl and tightly cover. Place in warm area to double in size...this could take up to 2 hours.
Punch down dough and cut in half. Cut each half into 7 or 8 pieces.
Roll pieces into ropes. Shape dough into desired roll shapes.
Cover and let rise about 45 minutes until very puffy.
Generously brush rolls with beaten egg. Sprinkle on Everything Bagel Seasoning, optional.
Bake in a 350F oven for 15 - 18 minutes, or until golden brown.
Brush warm rolls with melted butter or an herb butter.
Serve warm.
For Herb Butter: 1/4 Cup Melted Butter + 1 TBSP Dried Herbs

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