yeast rolls recipe easy
The Best yeast rolls recipe easy
I love how they’re easy to customize—add a sprinkle of garlic powder, a pinch of sea salt, or even some fresh herbs if you’re feeling fancy. They’re also a great way to use up extra yeast or bread dough without much effort. And let’s be honest, they’re healthier than most store-bought rolls because they’re made with whole wheat flour or a mix of flours, keeping the fiber and nutrients in. Plus, they’re light and airy, so they’re not too heavy, which makes them a great option for anyone watching their portions. No one has to feel guilty about enjoying them.
Easy Yeast Rolls with Garlic Tomato Sauce
Soft, fluffy yeast rolls paired with a simple garlic tomato sauce make a comforting dinner. Perfect for family meals or a cozy weeknight spread.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm water (110°F)
- 1 tbsp olive oil
- 1 tsp salt
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp salt
👨🍳Directions
-
1
In a warm bowl, dissolve yeast in water and let sit for 5 minutes until foamy. -
2
Whisk flour, olive oil, and salt in a large bowl. Gradually add the yeast mixture, mixing until a shaggy dough forms. -
3
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size. -
4
Preheat oven to 375°F. Roll out the dough on a floured surface into 4 equal rectangles. Place on a baking sheet. -
5
Bake for 20–25 minutes until golden brown. While rolls bake, heat tomato sauce with garlic, olive oil, oregano, and salt in a pan until warm. -
6
Serve rolls warm with the garlic tomato sauce drizzled over the top.
🔧Equipment
- Mixing bowl
- Measuring cups and spoons
- Whisk
- Oven
- Rolling pin
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Yeast Rolls with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Yeast Rolls with Garlic Tomato Sauce
1. What is the best way to activate the yeast before using it in these rolls?
Activate the yeast by dissolving it in warm water (about 110°F) with a pinch of sugar. Let it sit for 5–10 minutes until it becomes foamy. This ensures it activates properly before mixing into the dough.
2. Can I use store-bought yeast instead of active dry yeast for these rolls?
Yes, you can use instant yeast, which doesn’t need activation. Just sprinkle it directly into the warm water with the dough and proceed as usual.
3. How do I know if the dough is ready to rise?
The dough is ready when it has doubled in size and looks bubbly. It should also feel slightly soft and springy to the touch. If it doesn’t rise enough, let it sit longer, but don’t overproof it.
4. What if my rolls don’t puff up nicely during baking?
If the rolls don’t puff, they may not have risen enough before baking. Let them rise longer (up to 1 hour) or check if the oven is too cold—preheat to 375°F for consistent results. Avoid opening the oven too soon to prevent collapse.
5. Can I make these rolls ahead of time and reheat them?
Yes, you can shape the rolls, refrigerate them overnight, and bake them fresh the next day. For best texture, bake them at 375°F for 15–20 minutes until golden. Alternatively, warm them in a 300°F oven for 10 minutes.
