These quick yeast rolls are soft, fluffy, and (best of all), they come together in a snap.
How to Make Yeast Rolls
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Yeast Roll Ingredients
These are the ingredients you’ll need to make this top-rated yeast roll recipe:
- Water: Activate the yeast with water.
- Sugar: Sugar feeds the yeast, ensuring a more tender dough.
- Shortening: Shortening holds its shape better than butter during baking, which results in a fluffy yeast roll.
- Yeast: Active dry yeast is the leavening agent, which means it’s what makes the rolls rise.
- Flour: All-purpose flour gives the rolls structure.
- Egg: An egg lends moisture and helps bind the dough together.
- Salt: A pinch of salt enhances the overall flavor of the yeast rolls.
How Do You Make Yeast Rolls?
Here’s a brief overview of what you can expect when you make quick yeast rolls:
- Mix the water, sugar, and shortening in a large bowl. Let cool.
- Dissolve the yeast in the mixture, then stir in the remaining ingredients.
- Divide the mixture evenly between eight prepared muffin cups.
- Bake until the rolls are golden brown on top.
How to Store Yeast Rolls
It’s best to serve the yeast rolls warm and fresh out of the oven. However, if you have leftovers, you can store them in an airtight container at room temperature for up to two days.
If you want to keep them longer, you can freeze them for up to two months. Thaw overnight in the refrigerator and reheat in the oven.
Allrecipes Community Tips and Praise
“I love this quick and easy recipe,” raves Danielle Cherie. “Like grandma used to make with less work. Follow the recipe and you won’t be disappointed. This recipe has now been in use in our house for years.”
“If you follow the recipe, you will be rewarded with the best tasting rolls,” according to Rhonda Utterback. “The batter will be sticky but this is the way it’s supposed to be. Don’t add more flour!”
“PERFECT as written — this is the yeast roll recipe I’ve wished for for years,” says sbp9cf9xxk. “So easy to come together, great texture, instructions were very clear. I used a large cookie scoop to spoon into the muffin tin and they came out just right.”
Editorial contributions by Corey Williams
Ingredients
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1 cup hot water
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3 tablespoons white sugar
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2 tablespoons shortening
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1 (.25 ounce) package active dry yeast
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2 ¼ cups all-purpose flour
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1 egg, beaten
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1 teaspoon salt
Directions
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Gather all ingredients.
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Mix hot water, sugar, and shortening in a large bowl. Let cool until lukewarm.
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Stir in yeast until dissolved, then mix in flour, egg, and salt.
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Cover and let dough rise until doubled in size, about 30 minutes.
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Grease 8 muffin cups. Divide dough equally into the prepared muffin cups.
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Let rise again until doubled in size, about 30 minutes.
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Preheat the oven to 425 degrees F (220 degrees C). Bake in the preheated oven until golden brown on top and a knife inserted in the center comes out clean, about 10 minutes.
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Serve warm and enjoy!
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Nutrition Facts (per serving)
186 | Calories |
4g | Fat |
32g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 186 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 6% |
Cholesterol 23mg | 8% |
Sodium 302mg | 13% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 1g | 4% |
Total Sugars 5g | |
Protein 5g | 10% |
Calcium 10mg | 1% |
Iron 2mg | 11% |
Potassium 64mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.