We love how Bob Evans Yeast Rolls always satisfy with their fluffy texture and buttery taste. They remind us of family gatherings and warm meals at our favorite diner.
We’re excited to recreate that same comforting aroma in our kitchens so we can enjoy these rolls any time we crave a soft pillowy bite. We’ll share each step and keep it simple because we believe homemade bread should be accessible to everyone. This recipe helps us capture the essence of Bob Evans right at home with minimal fuss.
Equipment
| Equipment | Reason |
|---|---|
| Stand mixer with dough hook | Helps knead dough thoroughly and quickly |
| Large mixing bowl | Provides enough room for dough expansion during proofing |
| Wooden spoon | Useful for manual mixing if we do not have a stand mixer |
| Kitchen thermometer | Measures liquid temperature to ensure proper yeast activation |
| 9×13-inch baking dish | Offers space for rolls to rise without overcrowding |
| Plastic wrap or towel | Covers dough to retain moisture and warmth during proofing |
| Wire rack | Allows rolls to cool evenly without trapping steam underneath |
Ingredients
| Ingredient | Amount |
|---|---|
| Warm milk (110°F) | 1/2 cup |
| Active dry yeast | 2 1/4 teaspoons |
| Granulated sugar | 2 tablespoons |
| All-purpose flour | 3 cups (360 grams) |
| Salt | 1 teaspoon |
| Unsalted butter (softened) | 4 tablespoons |
| Egg (large) | 1 |
| Melted butter (optional) | 2 tablespoons for brushing |
We keep our milk at 110°F to help the yeast thrive. We rely on this combination to create the fluffy dough that makes Bob Evans Yeast Rolls so special. We measure everything precisely for consistent results in every batch.
Instructions
Let us bring these Bob Evans Yeast Rolls to life. Follow these steps carefully for the best results.
| Step | Temperature | Time |
|---|---|---|
| Warm Milk | 110°F | – |
| First Rise | – | 60 mins |
| Second Rise | – | 30 mins |
| Baking | 375°F | 15–18 mins |
Prep The Dough
- Warm the milk to 110°F. Combine it in a large mixing bowl with the sugar and active dry yeast. Stir until the yeast dissolves. Let the mixture sit for 5 minutes.
- Add the egg, melted butter, salt, and half of the flour. Stir with a wooden spoon until “just combined.” Gradually mix in the remaining flour until the dough starts to pull away from the sides of the bowl.
Knead And First Rise
- Transfer the dough to a stand mixer fitted with the dough hook. Knead on medium-low speed for about 7 minutes. If kneading by hand, place the dough on a lightly floured surface and knead for about 10 minutes.
- Form the dough into a smooth ball. Place it in a greased bowl. Cover with plastic wrap or a clean towel. Let the dough rise in a warm spot for 60 minutes or until doubled in size.
Shape And Second Rise
- Punch down the dough to release excess air. Divide it into 12 even pieces. Roll each piece into a ball and arrange them in a 9×13-inch greased baking dish.
- Cover loosely with plastic wrap or a towel. Let the rolls rest for 30 minutes or until they become slightly puffy.
Bake The Rolls
- Preheat the oven to 375°F.
- Bake the rolls for 15–18 minutes, or until the tops turn golden brown. Remove them from the baking dish and place on a wire rack.
- For extra flavor, brush the tops with melted butter immediately after baking.
Make-Ahead Tips
We often plan our dough ahead to enjoy these Bob Evans Yeast Rolls without feeling rushed on baking day. Here are a few methods that help:
- Refrigerate the dough
We can prepare the dough then transfer it to a covered bowl. We keep it in the fridge for up to 24 hours. The cool temperature slows yeast activity and develops a deeper flavor.
- Freeze shaped rolls
We shape the rolls and place them on a parchment-lined tray in the freezer until solid. Then we move them to a freezer-safe bag. When we are ready to bake we thaw them overnight in the fridge and continue with the final rise.
- Partially bake and reheat
We can bake the rolls for around 10 minutes until the tops are just starting to set. After they cool we store them in the freezer in airtight bags. On serving day we finish baking for 5 to 8 minutes until golden.
| Method | Maximum Time |
|---|---|
| Refrigerated Dough | 24 hours |
| Frozen Shaped Rolls | 2 months |
| Partially Baked | 1 month |
Conclusion
We can keep this recipe in our back pocket whenever we want that comforting taste of homemade bread. There is something about these golden rolls that brightens every gathering. As we master the process we discover the joy of sharing warm moments around the table. The aroma of freshly baked rolls reminds us that small pleasures often become the sweetest traditions.
Frequently Asked Questions
Can I prepare Bob Evans Yeast Rolls ahead of time to save time?
You sure can. Prepare and refrigerate the dough for up to 24 hours to develop flavor. You can also shape the rolls, then freeze them for up to 2 months. On baking day, thaw and let them rise before they hit the oven. Another method is partially baking the rolls for about 10 minutes, then freezing for up to 1 month. That way, you can finish baking whenever you want. These options ensure you enjoy fresh, warm rolls without a last-minute rush.
What’s the best flour to use for soft, fluffy rolls?
All-purpose flour works just fine for achieving a light and airy texture. It strikes a nice balance between protein content and gluten formation. Bread flour can give a chewier bite, so it depends on your preference. Whichever you choose, measuring accurately helps maintain consistency. Avoid scooping the flour directly from the bag—spoon it into your measuring cup and level it off. This method ensures the perfect amount of flour for those iconic Bob Evans Yeast Rolls.
Why is using a thermometer important when making these rolls?
A kitchen thermometer is a small but powerful tool. It helps you reach and maintain the right milk temperature—around 110°F—so your yeast can work effectively. If the milk is too hot, it can kill the yeast; if it’s too cool, the dough won’t rise well. Consistent warmth encourages proper activation, which leads to fluffy, tender results. Using a thermometer gives you the precision needed to succeed, especially if you’re aiming to capture the exact flavor of Bob Evans Yeast Rolls.
How should I store leftover rolls to keep them fresh?
Let the rolls cool fully on a wire rack. Once they’re at room temperature, store them in an airtight container or a plastic bag for up to three days. If you need them to last longer, freeze them. Wrap each roll in plastic wrap, place in a freezer bag, and keep them frozen for up to two months. When you’re ready, thaw at room temperature or warm them gently in the oven for a fresh-baked feel.
Can I substitute instant yeast for active dry yeast in the recipe?
Yes, you can swap instant yeast for active dry yeast. The main difference is that instant yeast doesn’t need proofing—just mix it directly with your dry ingredients. However, if you prefer adding it to warm liquid first, you still can. Keep the same quantity and closely watch your dough’s rise time, as instant yeast may activate faster. Despite this difference, you’ll still achieve the soft, tasty rolls reminiscent of Bob Evans’ classic comfort.
What if my rolls don’t rise as expected?
First, check your yeast to ensure it’s fresh and properly activated. Make sure the warm milk wasn’t too hot or too cold—you want that 110°F sweet spot. Also, give your dough enough time in a warm place to develop its airy texture. If your kitchen is cool, try letting your dough rise inside an unheated oven with just the oven light on. Patience is key; a slower rise often leads to better flavor. Adjusting these steps usually solves any rise issues.