These yeast rolls are shockingly easy to make, and they taste bakery fresh. No need in saving them for holidays, you can easily whip a batch up during the week.
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.
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.
Baking Yeast Rolls
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 –
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