Butter Swim Yeast Rolls
Everyone will go crazy for these Butter Swim Yeast Rolls! They’re light, fluffy, and soooo buttery! The easiest homemade rolls you’ve ever made!
INSANELY EASY YEAST ROLLS
If you loved my Butter Dip Biscuits (a.k.a. Butter Swim Biscuits), then you are going to love this yeast version! I was the first to introduce that biscuit recipe on this site over 13 years ago, and ever since, I knew that I needed a yeast roll version. But I still wanted it to be just as easy as the biscuits! So I created these Butter Swim Yeast Rolls (or Butter Dip Yeast Rolls – whatever you prefer to call them.) After a lot of testing, I finally got it right! With just a handful of ingredients and simple instructions, these, light, fluffy and buttery rolls will make an impressive addition to any dinner table.
FREQUENTLY ASKED QUESTIONS:
Just preheat your oven to the lowest setting (usually 175F – 200F degrees) then turn it off. Pop the covered, oven-safe bowl onto the middle rack in your oven to allow it to rise.
You can use ¼ cup of butter in place of the ½ cup in the bottom of the baking dish if you wanted the rolls a little on the lighter side, this technique will still work.
I use 2% or higher. You need some fat to bring some richness to the dough. But, if you need to use something else, you can, your rolls may not taste as good though. I haven’t tried milk substitutes so I really can’t speak for how those might work.
No problem! This can all be done by hand very easily. Follow all the directions with mixing the ingredients in a bowl. And instead of using the stand mixer to knead the dough, you can do it by hand. Knead the dough until it is smooth and elastic (about 3 minutes.) Then just follow the rest of the directions for letting the dough rise and bake.
These rolls are best when you first make them. However, you can keep them in an airtight container at room temperature for up to 2 days. Keep them longer by freezing them for up to 3 months.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- granulated sugar
- milk
- active dry yeast
- egg yolk
- all-purpose flour
- vegetable oil
HOW TO MAKE BUTTER SWIM YEAST ROLLS:
Place the thinly sliced butter and sugar into the body of a stand mixer with the hook attachment.
Warm the milk in the microwave in 15-second intervals until it reaches 105-110°F. Pour half of the milk into the stand mixer. Stir for a few seconds to combine, the butter will not fully melt, but that’s okay.
Add the yeast to the remaining warm milk, stir and let it sit for 5 minutes or until foamy. Pour into the mixer along with the egg yolk, and stir to combine.
Add 1 & ¾ cups of the flour to the mixer. Turn the mixer on medium-low, and scrape the sides as needed until a dough starts to form.
Turn the mixer onto medium-high speed, if the dough doesn’t start to clean the sides of the bowl, start adding more flour, about a teaspoon at a time, until the sides of the bowl are cleaned. Knead the dough for 3 minutes, if the dough is still sticking slightly to the very bottom of the bowl, that’s okay.
In a large bowl, add the vegetable oil. Take the dough and turn it around in the bowl, so it gets coated in the oil. Cover with plastic wrap and place in a warm place until doubled, about 1 hour.
Punch down the dough to release the air bubbles.
Pour the melted butter into an 8×8 baking dish. Lay the dough into the baking dish (along with any oil left in with the dough) and gently spread it out to the sides and corners, if it won’t stretch all the way, that’s okay. Some of the butter will pool on top.
Take a sharp knife and cut the dough into 9ths while in the pan.
Cover and place the dough in a warm place again and allow it to double. About 1 more hour.
Preheat the oven to 350°F. Bake for 18-20 minutes until golden brown on top and when tapped on top they sound hollow. Immediately brush with more melted butter if desired and serve.
Serve and enjoy.
A little more butter never hurt…
CRAVING MORE RECIPES?
Butter Swim Yeast Rolls
Ingredients
For the dough:
- 2 Tablespoons salted butter, thinly sliced
- 2 Tablespoons granulated sugar
- 1/2 cup + 2 Tablespoons milk, divided use
- 1 1/2 teaspoons active dry yeast
- 1 large egg yolk
- 1 3/4 cups all-purpose flour (you may need up to 2 cups)
- 1 teaspoon vegetable oil
For assembly:
- 1/2 cup salted butter, melted melted
Instructions
- Place 2 Tablespoons salted butter, thinly sliced and 2 Tablespoons granulated sugar into the body of a stand mixer with the hook attachment.
- Warm 1/2 cup + 2 Tablespoons milk, in the microwave in 15-second intervals until it reaches 105-110°F. Pour half of the milk into the stand mixer. Stir for a few seconds to combine, the butter will not fully melt, but that’s okay.
- Add 1 1/2 teaspoons active dry yeast to the remaining warm milk, stir and let it sit for 5 minutes or until foamy. Pour into the mixer along with 1 large egg yolk, and stir to combine.
- Add 1 3/4 cups all-purpose flour of the flour to the mixer. Turn the mixer on medium-low, and scrape the sides as needed until a dough starts to form.
- Turn the mixer onto medium-high speed, if the dough doesn’t start to clean the sides of the bowl, start adding more flour, about a teaspoon at a time, until the sides of the bowl are cleaned. Knead the dough for 3 minutes, if the dough is still sticking slightly to the very bottom of the bowl, that’s okay.
- In a large bowl, add 1 teaspoon vegetable oil. Take the dough and turn it around in the bowl, so it gets coated in the oil. Cover with plastic wrap and place in a warm place until doubled, about 1 hour.
- Punch down the dough to release the air bubbles.
- Pour 1/2 cup salted butter, melted into an 8×8-inch baking dish. Lay the dough into the baking dish (along with any oil left in with the dough) and gently spread it out to the sides and corners, if it won’t stretch all the way, that’s okay. Some of the butter will pool on top.
- Take a sharp knife and cut the dough into 9ths while in the pan.
- Cover and place the dough in a warm place again and allow it to double. About 1 more hour.
- Preheat the oven to 350°F. Bake for 18-20 minutes until golden brown on top and when tapped on top they sound hollow. Immediately brush with more melted butter if desired and serve.
Notes
- No warm place? No problem! If you don’t have a warm place to put the dough to rise, you can run the microwave with nothing in it for 30 seconds, then open it, close the door and allow the dough to rise in the microwave.
- You can use ¼ cup of butter in place of the ½ cup in the bottom of the baking dish if you wanted the rolls a little on the lighter side, this technique will still work.
- Freeze any leftovers for up to 3 months. Keep leftovers in an airtight container at room temp for up to 2 days, they are best eaten right away if possible.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Question. Do you have a recipe for BUCKWHEAT PANCAKES? I loved them (Aunt Jamimma brand)
Hi Pat! I’m so sorry, I don’t have a recipe for those 🙁