Simple Yeast Roll Recipe

5 from 19 votes

Simple Yeast Roll Recipe

Yeast Dinner Rolls are soft, fluffy homemade rolls made with active dry yeast, milk, eggs, shortening, butter, and all purpose flour.

Prep Time2

Cook Time12

Total Time2 12

Course: Bread

Cuisine: American

Servings: Rolls

Author: Kristyn Merkley

Ingredients

3 cups warm water
1 tablespoon salt
1 tablespoon sugar
3 (0.25- ounce) packets active dry yeast
½ cup milk
2 eggs
9-10 cups all-purpose flour, We use about 9½
⅔ cup sugar
¼ cup shortening
¼ cup butter, melted

Instructions

In a large bowl, mix water and sugar. Sprinkle yeast over the top and let set for 10 minutes until yeast is foamy.
Mix milk, eggs, and salt into yeast mixture using a whisk.
In a separate bowl mix flour and sugar. Crumble shortening in and mix until it is barely noticeable.
Mix flour mixture into yeast mixture with a wooden spoon. Using your spoon, mix until dough pulls away from the sides of the bowl and ball forms around the spoon. Towards the end, we like to use our hands and mix by hand until dough is soft and just a little sticky.
Cover bowl with a tea towel and let rise in a warm spot. Cover until dough is doubled in size (about an hour).
When dough has risen pour butter over it and knead with hands for 2 minutes. You'll know when it's the right consistency by pressing your thumb into the dough and the indentation bounces back. Let dough rest for a few minutes.
Roll dough out onto a floured surface to a 1-inch thickness. Using a pizza cutter, cut into 2-inch squares.
Roll squares into balls, smoothing out on top and tucking seams under, and place into TWO greased 11x15 pans about 1 inch apart from each other (we did 5 rows of 4). Cover with a tea towel and let rise again until dough has doubled in size (45 minutes to an hour).
Preheat the oven to 375°F and bake for about 12-15 minutes. Butter the tops when they come out.
Serve warm alongside Crock Pot Pot Roast or slathered with Honey Butter. Enjoy!

Video

Notes

Recipe Tips.

Make sure the yeast gets foamy after 10 minutes so you know it is active.
Add flour gradually and stop when the dough is soft and just a little sticky.
Let the dough rise in a warm spot until doubled for the fluffiest rolls.
Use the thumb test after kneading in the butter, if the indentation bounces back, the dough is ready.
Make-ahead tip: shape the rolls, cover, and refrigerate overnight, then let them come to room temperature and rise before baking.

Store. Store at room temperature in a loosely covered container for 1 to 2 days. For longer storage, wrap tightly and freeze for up to 2 months.

Freeze dough before baking. Prepare and shape dough as directed, skipping the second rise. Freeze dough balls on a baking tray, then transfer to a freezer-safe bag.

To bake: Thaw overnight in the fridge, then let rise at room temperature until doubled. Bake as directed.

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