Quick Yeast Rolls Recipe

I am a professional pastry chef. I don't specialize in bread but rather sweets so when it came to dinner tonight and our standard loaf of bread in the kitchen had gone moldy I was scrambling to find a quick yeast bread to put on the plate next to my stuffed pork loin. I found this and boy am I glad I did!!! What an easy recipe and SO tasty for the tiny effort they took. The other reviews that state that the dough was " too sticky" simply did not know that this kind of quick yeast dough is supposed to be a gloppy mess before they bake. When you mix this stuff up in the bowl it will look like very sticky cake batter....that's fine, don't freak out. Just let it rise as stated and when you SCOOP it into the muffin tin after the first rise use a large scoop. yes, will still be very gloppy but still continue on. Let them rise a second time and then bake as stated. Mine were a golden brown on top and so buttery on the inside. Stick with the recipe JUST AS WRITTEN and don't worry that you can't kneed this dough...it's not that kind of dough. You will be richly rewarded if you try this one.

I love this recipe & have made it many times. I follow the recipe faithfully, although I might reduce the sugar by 1or 2tbsp. To mix things up, I turned the recipe into focaccia. After the 1st rise, I turned the dough out into a 9”x13” oiled pan, made indents all over with oiled fingers & left it for the 2nd rise. After baking, I brushed it lightly with olive oil & then sprinkled the focaccia with salt flakes & rosemary. Notes: I’m not good at food photography; sorry. The focaccia baked for 12 minutes at 425F. It looks perfect & smells divine. For next time, before baking, I will add a bit more olive oil & sprinkle on the seasoning .

I was intrigued by the simplicity and quick cooking time of these rolls, I only had quick-rise yeast on hand so I followed the instructions except i scooped them directly into the pan with a lightly oiled ice cream scoop - just one rise and 10 mins in the oven. So soft and delicious! Highly Recommend

I love this recipe! I made them for the holidays and they were gone within minutes. They were delicious as is but I topped mine with garlic relish. I ended up added a bit more flour to shape them and also allowed them to rise again after placing them in the cast iron skillet before I baked them. Take a look!

Before 2020 any breads or rolls I made were less than satisfactory. COVID gave me time to work on pizza dough, bread dough, dinner rolls..etc. This dough should be a little wetter than a traditional bread or pizza dough. The best thing you can do is buy quality yeast. Yes good yeast makes all the difference. Next liquid temperature whether water or milk or a combination. Too cold and the yeast doesn't activate. Too hot and you kill it. Lastly, learn the difference between 00 flour, all purpose flour..etc. I use a combination of King Arthur and 00 imported from Italy for all our breads. Rising temperatures. Gone are the days of having s pilot light in the gas oven. Turn on the oven just for a minute or two so it isnt stone cold. Turn off the over and turn on the oven light. This will keep the interior warm enough for the dough double in size in 30 .minutes. This recipe always turns out great.

This recipe makes perfect yeast rolls every time. I use unbleached all purpose flour and fresh yeast. Ingredients are room temperature before mixing. I check the water temperature after adding the shortening and sugar to make sure it's 105°-110° before adding yeast. My rolls take about 12 minutes to bake, and I brush the tops with melted butter before baking in a round cake pan.

AWESOME!!! So easy to make that I could make them every night! I did use just butter flavored Crisco Shortening a few times and then halff butter & half butter flavored shortening a few other times. My family just loves butter flavored food! For Thanksgiving, I would prepare the dough and let it sit and rise then prepare the entire meal...then I would cut the rolls and set aside to rise again as Step 4 says...I would put the rolls in the oven to bake when all the food is completely done because they do not take much time to bake, then spread butter all over the top.... I always 4x - 6x the recipe because of a large family and each person eats 2 - 3 rolls a person

Well, we have finally found our favorite rolls. I am the big bread eater in the family, but my husband ate TWO of these with dinner, which is just unheard of. We've been together for over twenty years, and this man will leave half a roll on his plate. For him to eat two of them with his meal... I'm blown away. Advice: This is a sticky dough because that is the nature of old recipes for quick yeast rolls. DO NOT assume it's too sticky and add more flour. Use minimal flour when loading up the muffin pan. You can easily wash that sticky dough off your hands. As soon as these come out of the oven, have a ramekin with a tablespoon of melted butter with a teaspoon of honey mixed into it, and brush each roll with the honey butter. If you have some leftover, stick it on the table in case anyone wants more on their own roll. Reminder: When you see a recipe with this many stars after more than 1400 people have taken time out of their lives to review, any problem you may have with the recipe is not the fault of the recipe.

I have made this recipe more times than I can count lol. It's my go-to roll recipe. I never buy store bought anymore. I don't use shortening in my house, so I substitute butter instead and these rolls come out great. I make 24 or 48 at a time and freeze them in 8 count and they heat up great and you'd never known I'd froze them. When I make 48 I do 24 regular and 24 garlic butter italian (I add garlic powder and italian season to dough for a garlic bread type roll). Thank you for sharing this recipe!

First time around ended up dense yeast muffins inspite of following ingredients , first time making rolls in 20yrs so I knew I did it wrong. After reading all the good posts , I worked the dough for 5 minutes and let it rise 30 minutes. Then I used a 9×13 pan second around and used a big plastic spoon coated with oil and dipped out into 6 big piles and let rise again. As one suggested I cooked at 325 for 13 minutes and they were perfect.

This will be my go to recipe for rolls! I used the dough function on my bread machine to mix and for the first rise. For the second rise, after the dough was separated, I let sit in a warm oven with hot water in a separate dish just below. These came out perfect!

I subbed butter for the shortening. Great time saving recipe yielding a nice product with minimal effort.

My wife says these are the best rolls I have ever made. I think I will let the dough rise in the refrigerator overnight so they will develop more flavor, although they were very good following the recipe exactly.

Holy moly. Fantastic recipe. Didn't change a thing.

Very simple and great recipe

This the most simple and easy to follow recipe. I definitely will continue to use

This was my first time making yeast rolls and for Easter Sunday at that. I tripled the recipe to make enough for family dinner. I followed the instructions (I will say the video offers a little more advice than the written like covering your bowl with cling wrap). As another user mentioned the dough looks a little wet, but trust the process!! I baked them in muffin tins as directed and they came out great! Everyone was delighted at how good they were. I will definitely be making them again. Not to mention how easy this was to follow compared to more complicated yeast roll recipes.

Made a double batch. I used fast yeast so only needed 30 min in muffin pan to rise. Came out great.

I gave it five stars because it almost worked for me. The mistake I made was not making the rolls uniform in size. One was not fully cooked because it was too big. I also didn’t let them brown on top, so even though most were done, they looked raw. Very easy to make and very tasty. I will try again in a couple of months; don’t want to get addicted to these treats.

Big brain chef hours right here.