Banana Yeast Bread Rolls

5 from 46 votes

Banana Yeast Bread Rolls

These banana yeast bread rolls are soft, light, and buttery. They are the easiest sweet yeast rolls you'd ever make! They are a nice twist to the classic dinner rolls and way better than the overly sweet store bought version. A perfect addition to any meal.

Prep Time15

Cook Time28

Proofing time2 15

Total Time2 58

Course: Bread, Side Dish

Cuisine: American

Servings: Rolls

Calories: 206kcal

Author: Maureen Celestine

Equipment

stand mixer
Cast iron skillet or 13 X 9 rectangular baking pan
Mixing bowl

Ingredients

¾ cup whole milk, warmed to 110°F
1 packet active dry yeast (about 2 ¼ teaspoons or 7g)
1 tablespoon honey
½ cup unsalted butter, cubed
3 cups bread flour
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon table salt
1 ripe banana, mashed
1 large egg
½ tablespoon orange zest from 1 orange

Instructions

Melt the butter:

Heat a heavy bottom skillet or saucepan on medium heat. Add the cubed butter, and begin to swirl in circular motion using a rubber whisk. The butter will foam up as it melts.
Stir frequently, and keep an eye on it, as the color changes progressively, from a yellow to golden tan, then to a rich brown. Once you see the brown specks at the bottom of the pan, you’ll smell a nutty rich aroma, it’s time to remove the pan from heat. ( cook time is about 6-9 minutes)
Pour the butter (including the brown bits) into a heat safe now, and set aside to cool slightly (about 10 minutes)

Proof the yeast:

Meanwhile, combine the warm milk, honey, and yeast in a large bowl or in the bowl of a stand mixer. Cover with a clean kitchen cloth and proof for 5 mins or until bubbles form on top of the mixture.

Make the dough:

Mix together the bread flour, cinnamon, cloves, and salt in a large bowl. Set aside (we will use the bowl for later)
Add the mashed banana, browned butter, egg, orange zest, and flour mixture into the bowl of stand mixer with proofed yeast. Attach the paddle attachment, and mix on low-medium speed until it’s roughly combined. Remove any dough sticking to the paddle attachment, and scrape off sides of the pan (If mixing by hand, use a rubber spatula or wooden spoon, then proceed to the next step using both hands).

Knead:

Attach the dough hook, and begin to mix on low speed for about a minute, then increase the speed to medium and beat for 2 minutes.

First Rise:

Grease the large bowl from earlier with olive oil (about ½ tablespoon). Transfer the dough onto the bowl, turning once to grease the surface of the dough. Cover the bowl with kitchen cloth or plastic wrap. Set the bowl in a warm and dry place to rise for about 1 hour 30 minutes or until it’s doubled in size.
Grease a 12” cast iron skillet or a 13 X 9 rectangular baking pan with cooking spray. Set it aside.

Divide the dough:

Once the dough has doubled in size, punch it down. Turn out onto a floured surface. Using a bench cutter, divide the dough in half, then divide each half into 6 small pieces, making 12 rolls in all.

Shape rolls:

Shape each small portion into a smooth ball by rolling the dough in the palm of your hands or tucking edges under. Place the balls, smooth side up on the greased baking pan or skillet, leaving at least 1-2 inches of space between each balls.

Second Rise:

Cover with a kitchen towel and let rise in a warm and dry place for 30-45 minutes or until it’s almost doubled in size.
Meanwhile, preheat the oven to 375°F. Place oven racks to the middle position.

Bake:

Uncover the puffy rolls, then place the pan or skillet into the heated oven. Bake for 25-28 minutes or until the top of rolls are golden brown. Remove from heat, and set over a wire rack.
(The bread rolls should have a hollow sound once tapped on top)
Brush the top of the hot rolls with butter, then sprinkle with either cinnamon sugar, coarse salt, or enjoy as is.

Video

Notes

An expired yeast won’t rise so check the expiration date before using.
Spoon and level the flour when measuring for accuracy. To be safe, use a kitchen scale to weigh it.
If the rolls begin to brown before the baking time is up, cover the top loosely with aluminum foil.

Storage

Refrigerate; place leftovers in a bread container or plastic/zip lock bag, seal and leave at room temperature for up to 3 days or in the refrigerator for a week.
Freeze: wrap the bread tightly in plastic wrap then a freezer bag. Freeze for up 4 weeks. Thaw at room temperature or in the refrigerator overnight.

Nutrition