30 Minute Yeast Bread(124 Servings)
Soft, fluffy yeast bread with a slightly sweet flavor, perfect for sandwiches, toast, or as a side. Easy to make and versatile for various baked goods.
Ingredients
Instructions
- Combine warm water, oil, sugar, and yeast in a large mixing bowl.
- Let the mixture rest for 15 minutes until foamy.
- Add salt and eggs to the mixture and mix well.
- Stir in the flour gradually until a dough forms.
- Knead on a lightly floured surface until smooth and elastic.
- Shape the dough into rolls, buns, pizza crust, or other desired forms immediately.
- Let the shaped dough rise for 10 minutes.
- Bake at 425°F (220°C) for 10 to 15 minutes or until browned.
Tips & Substitutions
For a softer crust, brush the rolls with melted butter immediately after baking. You can substitute half of the flour with whole wheat flour for a healthier option. If you want to add flavor, consider mixing in herbs or spices, or even cheese, similar to what you might find in American recipes like Potato-Oatmeal Bread.
Serving Suggestions
These rolls are perfect for serving alongside soups or salads, or as a base for sandwiches. You can also use them for sliders or mini pizzas. They pair beautifully with Holly's Blueberry Muffins for a delightful brunch spread, offering a variety of textures and flavors.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and freeze for up to three months. To reheat, thaw and warm in a preheated oven at 350°F (175°C) for about 10 minutes to restore freshness.
Nutrition & Diet Analysis (per serving)
Each serving of 30 Minute Yeast Bread(124 Servings) contains roughly 4200 calories, with 38g protein, 364g carbohydrates, and 296g fat. It is an excellent source of calcium (78% of the Daily Value), protein (76% of the Daily Value), and potassium (64% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast in this recipe. Use the same amount, but you can skip the proofing step; simply mix it directly into the dry ingredients.
What type of flour works best for this bread?
All-purpose flour is ideal for this recipe as it provides a good balance of structure and tenderness. However, you can also experiment with bread flour for a chewier texture or blend in whole wheat flour for added nutrition.
How can I tell when the bread is done baking?
The bread is done when it is golden brown on the top and sounds hollow when tapped on the bottom. You can also use an instant-read thermometer; the internal temperature should reach about 190°F (88°C) for fully baked bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).