These easy yeast rolls can be made in under an hour with just 4 ingredients! With how quick and simple they are, they will become your new go-to dinner rolls.
Quick, Easy + Just 4 Ingredients!
One thing that deters people from attempting to make rolls is that it can be a time consuming process, and there are a few particulars that can be intimidating for a beginner—like the exact temperature of the water, what type of yeast to use, not kneading it too much, etc.
If that sounds familiar, I’m here to say that this recipe for easy yeast rolls is for YOU! Guess what? There’re only 4 ingredients involved, it’s a pretty forgiving recipe, and in less than 60 minutes you can have a batch of freshly baked homemade rolls ready to devour.
The 4 ingredients you’ll need to make these super easy dinner rolls are:
- quick rise yeast
- biscuit/baking mix (like Bisquick, for example)
What is quick rise yeast? Rapid-rise yeast is formulated to save time in two ways. It does not need to be dissolved in water before mixing. Second, it requires only one rise after shaping.
How to Make Quick Dinner Rolls
DOUGH. Dissolve yeast and sugar in warm water. Stir in biscuit mix and turn out onto a lightly floured surface.
KNEAD + RISE. Knead until smooth and elastic, about 5 minutes. Divide and shape dough into 24 small balls. Place on greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
BAKE. Bake at 400° until golden brown, 10-14 minutes.
Make your own biscuit/baking mix:
If you don’t already have baking/biscuit mix. You can make your own.
- Mix together 2 ¼ c All-Purpose Flour, 1 ¼ tbsp baking powder, ¾ tsp salt and 1 tbsp granulated sugar in a medium bowl.
- Add ½ c vegetable shortening (or butter). Cut the shortening into the flour mixture with a pastry cutter or a fork. Cut until the shortening incorporates and the mixture looks like crumbs.
- Store in an airtight container in the pantry for 1-2 months. If you use butter you will need to store the mix in the fridge.
Yeast Roll FAQ
Can you substitute dry yeast in place of rapid rise yeast? Yes! By adjusting the amount by 25%. For example, If the recipe calls for 1 teaspoon of instant yeast, use 1 ¼ teaspoons of active dry yeast.
Remember if you use dry yeast, you will need to activate it in warm water with a pinch of sugar before adding it to the dry ingredients. You will also need to proof it twice. Once after you have mixed it, then again after it has been shaped into rolls.
How to Store? Baked rolls can be stored at room temperature for 3-5 days or in the freezer for about 3 months. Be sure that the rolls have completely cooled before storing them.
How to Freeze? You can also freeze the dough balls to be baked later. Do not let the dough rise. Once the dough has been shaped place them on a baking sheet. Freeze until solid, then transfer to a freezer safe container. Freeze for 2-3 weeks.
What to pair with? Plain rolls with butter is a heavenly taste, but you can also top your rolls with honey or jam. Rolls also make good sandwiches for egg salad, chicken salad, pulled pork, ham slider.
For more bread recipes, try:
Easy Yeast Roll Recipe
- 1 package (¼ oz) Quick Rise Yeast
- 1 tbsp sugar
- 3/4 c warm water (110°-115°F)
- 2 ½ - 3 c Biscuit/baking mix
- Dissolve yeast and sugar in warm water. Stir in biscuit mix and turn out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes.
- Divide and shape dough into 24 small balls. Place on greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 400° until golden brown, 10-14 minutes.