old fashioned yeast rolls recipe
- The Best old fashioned yeast rolls recipe
- Classic Old-Fashioned Yeast Rolls with Garlic Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Old-Fashioned Yeast Rolls with Garlic Tomato Sauce Works
- ❓ Frequently Asked Questions About Old-Fashioned Yeast Rolls with Garlic Tomato Sauce
The Best old fashioned yeast rolls recipe
These rolls are great for both casual weeknight meals and special occasions. They’re light enough that they won’t weigh down a meal but sturdy enough to hold up to fillings or butter. My family loves them because they’re naturally gluten-rich, which means they’re packed with fiber and protein—something that keeps us full and satisfied without feeling heavy. Plus, they’re so forgiving; if you’re not a baking expert, you can still pull off perfect rolls with just a little practice. They’re the kind of dish that feels like a little extra effort, but it’s worth it when everyone’s sitting down with a warm, fresh loaf.
Classic Old-Fashioned Yeast Rolls with Garlic Tomato Sauce
Soft, pillowy rolls baked with a tangy garlic tomato sauce—perfect for sandwiches, dipping, or serving alongside charcuterie. These rolls rise beautifully and pair well with simple, flavorful spreads.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 packet (2¼ tsp) active dry yeast
- 1 cup warm water (110°F)
- 1 tbsp olive oil
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. In a bowl, dissolve yeast in warm water with a pinch of sugar. Let sit for 5 minutes until foamy. -
2
In another bowl, whisk flour and salt. Stir in the yeast mixture and olive oil. Mix 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 425°F. Roll out the dough on a floured surface into 4 equal rectangles, about 12×8 inches each. -
5
Brush each rectangle with olive oil. In a small bowl, mix tomato sauce, garlic, olive oil, oregano, salt, and pepper. Spread sauce evenly over each rectangle. -
6
Roll each rectangle tightly into a log, tucking the ends to seal. Place on a parchment-lined baking sheet. Cover and let rise for 30 minutes. -
7
Bake at 425°F for 20–25 minutes until golden brown. Let cool for 5 minutes before slicing.
🔧Equipment
- Mixing bowl
- Oven
- Rolling pin
- Parchment paper
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, brush the rolls with melted butter before baking.
- Use a pizza stone or baking sheet lined with parchment for even browning.
- Store leftovers in an airtight container for up to 3 days.
Watch Video Of How Classic Old-Fashioned Yeast Rolls with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Old-Fashioned Yeast Rolls with Garlic Tomato Sauce
How do I know when the dough is ready for the first rise?
The dough is ready when it has doubled in size and looks puffy, with a smooth, glossy surface. If it doesn’t rise enough, the rolls won’t have the right texture. Poke it gently with your finger—if it springs back slowly, it’s ready.
Can I use store-bought yeast instead of active dry yeast?
No, this recipe requires active dry yeast because it needs time to activate properly in warm water. Store-bought yeast (like instant yeast) can work in a pinch, but the rolls may not rise as reliably.
What if my rolls don’t puff up enough during baking?
If the rolls don’t puff, they may not have risen enough before baking. Let them rise in a warm place for an extra 30 minutes or until they’re nearly double their size. Also, ensure your oven is preheated to the correct temperature.
Why are my rolls dense instead of light and airy?
Dense rolls can happen if the yeast wasn’t active enough, the dough wasn’t kneaded long enough, or the oven wasn’t hot enough. Make sure to proof the dough in a warm spot, knead until smooth, and bake at 375°F (190°C) for 20–25 minutes.
Can I make these rolls ahead of time and freeze them?
Yes! Shape the rolls, place them on a baking sheet, and refrigerate overnight. Bake directly from frozen by adding 5 extra minutes to the baking time. Let them cool before serving.
