These yeast rolls are shockingly easy to make, and they taste bakery fresh every time. 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, so good. This is a recipe from my friend, Mary from Cooking with Mary and Friends.
I saw her rolls posted on Facebook and I literally had to make them that very day. I’ll admit that I’m somewhat 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 definitely 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.
How To Make 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 here.
Here’s your printable –
Yeast Rolls
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
- Put water and yeast in large mixing bowl and add next 4 ingredients.
- Beat with dough hook until well blended.
- Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky).
- Put the dough out onto floured board and knead a few times until smooth.
- Place the dough in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes.
- 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.
- Place in greased 13 x 9-inch baking pan. Let rise again about 30 minutes.
- Bake 350 for 20 minutes. Brush tops of rolls with butter.
Notes
Recipe courtesy Cooking with Mary and Friends.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount 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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Author
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Shea Goldstein is the voice behind Dixie Chik Cooks. She's a recipe developer and brand ambassador. She has been published in several media outlets such as Redbook, Parade, Food Blogger Magazine and more. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch.
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This Post Has 2 Comments
Thank YOU Mary! This is now a staple in my house 🙂
You are the BEST!! TY for trying my recipe and posting it!! I’m thrilled you liked them.