Homemade rolls are a favorite in our home. I love trying new recipes for them and also have a few stand by favorites. This recipe is one I use when I’m short on time. The rolls are delicious, dense and yeasty; perfect for potato soup dipping! Plus it makes a large batch, I can serve half and freeze the other half unbaked for busy nights.
The recipe was given to me by a friend many years ago, I’m not sure where she found it, if you know then let me know so I can give credit!
No Fail Yeast Rolls Recipe
Prep time
Cook time
Total time
Hot and Fresh, these yeast rolls will be delicious every time!
Recipe type: Breads
Serves: 24
Ingredients
- 3½ – 4 c all purpose flour
- ⅓ c canola or olive oil
- 1 c hot water
- ⅓ tsp salt
- ⅓ c sugar
- 1 pkg (or 2½ tsp) yeast
- 2 eggs
Instructions
- Mix oil, hot water, salt, sugar, yeast ad eggs well. Stir in flour 1 cup at a time until a soft dough forms.
- Dump dough out onto a floured surface and knead until smooth about 5 minutes. Place in greased bowl, cover and let rise in warm place for 1 hour, or until double in size.
- Punch down dough and dump onto lightly floured surface. Cut dough in half, form each half into 12 rolls.
- Place in 2 greased round cake pans or on 1 greased cookie sheet, spacing evenly. Cover let rise again for 20-30 minutes, until about double.
- Bake in preheated 350 degree oven for 10-18 minutes until golden. Brush tops with real butter hot from the oven and serve!
Notes
I often serve one cake pan for dinner and freeze the second one. To do this, place the formed dough into the greased pan, spray tops lightly with cooking spray and cover tightly with plastic wrap then aluminum foil. Freeze for up to a week. To bake, thaw at room temp for several hours until doubled then bake as usual.
Nutrition Information
Serving size: 1
YUM!
About the Author
OK I am stealing this recipe my son just loves Yeast Rolls. Thanks a millon for posting this recipe!
I’m so glad you are trying it! I just know you’ll love them! I’ll be making them this coming week to go with some yummy soup, can’t wait! Yum!
Extremely delightful.
Thank you for the recipe:)
Regards
Kageprint
You make these when you’re short on time? How much time do you have when you’re NOT short on time? These take at least 2 hours to make … and if I have a day off, I will try them. But I came to see the quick yeast rolls, if I made these we wouldn’t eat dinner until 10 PM!
You’re right Lora! I forgot to put a note in this recipe that tells how I DO make them when I’m short on time! I usually just mix up the dough then cut the first rise to 20 minutes, then shape them, put into pans and let rise another 20 minutes. If I preheat my oven and place a wire rack on the top of the stove, that’s where I set my bowl of dough to help it rise faster!
Also, I use the quick rise yeast. It still takes a little time to make them but it’s much quicker than the original. So sorry about that, I’ll fix the instructions this week :)
Can I make these ahead of time and just let them sit out for awhile or because of the egg should I refrigerate until I am ready to use?
Hi Megan! If you mean once they are baked, yes they are fine to sit out! II usually just store in an airtight bag on the counter once they’re cooled and they’re good for a day or two, hope that helps!