Yeast Rolls

These are the easiest yeast rolls you’ll EVER make. 

Not even kidding. They’re so easy, so pretty, and so damn good. This is a recipe from my friend, Mary from Cooking with Mary and Friends.

I saw hers posted on Facebook and I literally had to make them that very day. I’m impatient, maybe just a tad bit. Ok, very impatient. 

These rolls are not too dense, not too light. They’re just right. I’m not a huge bread maker, but I still like to tackle it. I like to play around with some recipes like ciabatta and focaccia, and even pretzel dough.

I’ve made the pretzel dough A LOT.

Trashy Taco Truck Pretzel Dogs | Dixie Chik Cooks

This yeast roll recipe is even easier than any of those (not to say the others are to difficult to try!) Minimal ingredients, minimal time. Seriously, about an hour and a half before baking, then throw them in the oven for 20 minutes.

These will end up on your regular menu rotation. I mean, unless you just don’t like yeast rolls.                                    

After making these the first time, I split these and made sliders, served them as usual with a pork loin for dinner, made grilled pizza paninis; I’m sure I don’t have to tell you that there are more than a couple of uses for yeast rolls.

It wasn’t long before I made another batch.

To bake these, I used one of my favorite pans, OXO 9×13 Pro Cake Pan, and it was excellent for one batch. I’ve put a convenient link to the pan for you below. 

Here’s your printable –

Yield: 24

Yeast Rolls

Print

Prep Time 1 hour 30 minutes

Cook Time 20 minutes

Total Time 1 hour 50 minutes

Ingredients

• 1 cup warm water
• 1 pkg (2 1/2 tsp) active dry yeast
• 1/4 cup sugar
• 1 tsp salt
• 3 tbls softened butter
• 1 egg, beaten
• 3 1/2-4 cups all-purpose flour

Instructions

1. Put water and yeast in large mixing bowl and add next 4 ingredients.
2. Beat with dough hook until well blended. 
3. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). 
4. Put the dough out onto floured board and knead a few times until smooth. 
5. Place the dough in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes.
6. Punch down and turn out onto floured board. Divide dough into 12 large or 18-20 small pieces and using your hands shape dough into round balls.
7. Place in greased 13 x 9-inch baking pan. Let rise again about 30 minutes. 
8. Bake 350 for 20 minutes. Brush tops of rolls with butter.

Notes

Recipe courtesy Cooking with Mary and Friends.

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.com and affiliated websites.

• 
  Silpat Premium Non-Stick Baking Mat | Dixie Chik Cooks
• 
  Warming Bread Basket w/ Warmer Tile Stone for Rolls
• 
  OXO Good Grips Non-Stick Pro Cake Pan 9 x 13

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 579Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 226mgCarbohydrates: 116gFiber: 4gSugar: 5gProtein: 16g

The provided nutrition calculated may not always be accurate.

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