Yeast Rolls

Total Time:
4 hr 15 min
Prep:
30 min
Inactive:
3 hr 30 min
Cook:
15 min

Yield:
24 rolls
Level:
Intermediate

Ingredients
  • 1/2 cup sugar, plus a pinch
  • 1/2 cup warm water (105 to 115 degrees F)
  • 2 packages active dry yeast
  • 2 teaspoons salt
  • 1/3 cup solid vegetable shortening
  • 1 cup cold water
  • 1 egg, well beaten
  • 4 1/2 cups all-purpose flour
  • 2 tablespoons butter, melted
Directions

In a large bowl, add a pinch of sugar to the warm water. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes. Stir to dissolve yeast. Beat in the remaining sugar, salt, shortening, cold water, and egg until well blended. On low speed, beat in 2 cups of flour and beat for 2 minutes. Beat in enough of the remaining flour, 1/2 cup at a time, to make soft dough. Place the dough in a well-greased bowl and turn to coat the dough. Cover with a towel and let rise until doubled in bulk, about 1 1/2 hours.

Punch the dough down and refrigerate for 2 hours. The dough will almost double in bulk. Grease 2 (9-inch) cake pans. Turn the dough out onto a floured surface. Pull off pieces of the dough, about a 1/4 cup each and shape into 24 rolls. Place 12 rolls, sides touching in each of the 2 prepared pans. Brush with butter. Let rise in a warm place for 1 hour or until doubled.

Preheat oven to 425 degrees F. Bake the rolls until well browned on the top, about 15 minutes. Transfer the pan to wire racks to cool for 5 minutes.


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4.5 57
This may sound like a dumb question but just how long should one need to beat water, solid shortening, egg and a little sugar to get it to be well blended?? I don't see it happening but maybe I'm just not giving it enough time (but, it's solid shortening and water- seems like it would be difficult). item not reviewed by moderator and published
It doesn't add up.. Total time 4 hours 15 minutes. Breaking it down: Prep time 30 minutes. Cover and let rise about 1 1/2 hours. Punch down and refrigerate 2 hours. break into pans and let rise in a warm place for 1 hour. Bake 15 minutes. I show 5 hours 15 minutes, an hour more than estimated. For someone trying to follow dierctions, this is confusing. item not reviewed by moderator and published
I used brown sugar and whole wheat/bread flour, 2:1.. amazing! item not reviewed by moderator and published
Excellent tasting rolls! I'm already a great cook, but this has just awakened the sleeping baker in me. I made my 3rd batch today but didn't have enough white flour and only had whole wheat flour left. Hopefully this 'mad' creation still turns out just as good! item not reviewed by moderator and published
I make these all the time now and they're amazing! People ask me to bring my rolls anytime there's a pot luck. Especially on Thanksgiving, Christmas, and Easter! Soooo good! item not reviewed by moderator and published
If this recipe doesn't work for you, then you've done something wrong. I would venture to say your water temp was wrong or you have expired yeast. This is the best yeast roll recipe I've ever tasted. I followed it to the letter and had amazing results. I used fast rise yeast and am not sure if that is why my dough proofed up more than 3 times in bulk. After the 3rd rise I baked the rolls at 425 degrees for only 8 minutes. They were done to perfection. I used the very least amount of flour to make my rolls, just enough to be able to make them without sticking to my hands. Some suggested letting the dough rise in the refrigerator overnight for better flavor. I can't imagine it being any better than it was. I may try that the next time. If your first attempt was bad, please try again. You won't be disappointed. item not reviewed by moderator and published
These are the best yeast rolls ever! No problems with any of the instructions, and they taste fabulous. I highly recommend making these for any occasion. item not reviewed by moderator and published
Rolls were very yeasty and tasty, but too much flour made them bread like instead of light and fluffy. I'll try cutting the flour down some next time. item not reviewed by moderator and published
I follow this recipe and the rolls never did increase in bulk by twice it size. I will never again look for a yeast roll recipe by foodnetwork. item not reviewed by moderator and published
I have been searching for yeast rolls like my mother used to make, and finally found the right recipe!! These are so easy to make and are delicious. I followed the recipe exactly except I added a little vanilla extract and also left the dough in the refrigerator overnight for the second rise. The dough is a little wet but I think that's the key to getting the right texture. The dough was perfect after the first rise. Love these rolls! Thank you Polly! item not reviewed by moderator and published
Excellent. Unlike a prior reviewer, I didn't find these to be "biscuit-y" at all - very light and great flavor. A hit at my Thanksgiving table. item not reviewed by moderator and published
I have made these using the exact recipe for the last 2 Thanksgivings and will continue to do so every year. My family LOVES them! They always eat at least 1 before tasting anything else! Thank you so much for this recipe! item not reviewed by moderator and published
These are good, but not really what I was hoping for. If you are looking for the light, airy yeast rolls, look elsewhere. If you're looking for something more dense and biscuit like, these work quite well. item not reviewed by moderator and published
i love this recipe. I'm new to bread baking, and this was really simple, fool-proof, and mighty delicious. I made them for my husband's birthday dinner party, and people were still talking about the rolls months later! item not reviewed by moderator and published
I am much more of a cook than I am a baker and I can make these rolls, no sweat! I made them for Thanksgiving last year and the crowd raved and raved about them. I have tried them with the extra eggs and extra yeast and I think the original recipe is better. Yes, they are a little high-maintenance, but so worth it! item not reviewed by moderator and published
Very good and easy to do following recipe exactly except I cut in half to make 1 pan of 12 rolls. Needed a few extra minutes baking time. Did not overbake. Stayed moist and slighlty browned on top perfectly. All eaten! item not reviewed by moderator and published
These were not the best rolls I've ever had...they had more of a dry consistency than I am used to. Don't think I'll be making these again any time soon. item not reviewed by moderator and published
Big hit with the family. I used rapid rise yeast and cut total rise to 1 hour. I also needed almost 1 cup extra flour to make the dough manageable. item not reviewed by moderator and published
Easy and delicious yeast rolls. They do take alot of time but worth it. I did use 3 packs of yeast and I added 2 tablespoons of salt added at the end of the flour. item not reviewed by moderator and published
I have made these rolls for the last three holiday seasons. They turn out perfect every time! My only advice though would be to allow the dough to remain a bit sticky. They dry out if you add too much flour. Overall, this recipe will remain in my recipe box, handed down to my daughter. item not reviewed by moderator and published
This recipe is one for the books! The rolls turned out great and i just followed the recipe as is but tried the added vanilla extract and LOVED them!! item not reviewed by moderator and published
These are the greatest!!! I made these for Thanksgiving dinner. I had made a practice batch about three weeks before, and they were really good. We were eating Thanksgiving dinner more as lunch at about 1 P.M., so my problem was the multiple raise times need for this recipe, and all the other food prepration I had to do,I wanted them fresh from the oven at meal time. I raised them first in a warm place as instructed. Then I placed them in the fridge for the second rise, but I left them there overnight which was about 10 hours. I ended up raising the dough 4 times to fit my schedule. They were delicious, even better than my first batch, when I followed the rise schedule as directed. Oh, I used the 3 egg 3 yeast variation. Thank you so much for this wonderful recipe. I will use it often. item not reviewed by moderator and published
These are The Perfect Yeast Rolls! They take a lot of time, but are WELL worth the time. I followed the recipe exactly and had NO issues. I will be serving these tomorrow for Thanksgiving dinner. I would like to know if anyone has frozen them after all the steps except baking. item not reviewed by moderator and published
I made these this weekend to test-drive it as a potential Thanksgiving recipe. Followed the recipe to the T except I added 3 eggs/3 yeast packets per a reviewer's suggestion, used Earth Balance instead of shortening and butter, and let the dough sit in the fridge overnight after the first rise. I found that the dough was quite loose and sticky after the first mix, almost impossible to turn in the oiled bowl, but after it rose once I kneaded it for a few minutes with about 1/2 cup more flour and it was the perfect silky elastic dough. The overnight rise gave it a really great flavor; the texture is fluffy and they are very rich- 175 calories and 6 g fat per roll when you make 18 rolls with the batch, which is what I ended up with. They are the perfect dinner roll size and are exactly the kind of roll I was looking for. item not reviewed by moderator and published
I love to be in the kitchen. I made the yeast rolls and did not like them. It was more of a bisquit taste than a yeast roll. I did like the height of the roll and very soft. Still looking for the perfect yeast roll recipe. item not reviewed by moderator and published
The rolls were excellent, I followed the recipe to the letter and on my first attempt they came out awesome.I mixed my dough completely by hand. The recipe was really easy to make and of all the recipes I have tried this one is by far the best. Its a keeper for me. For all those culinary degree holders, you're over thinking it. item not reviewed by moderator and published
These rolls tastes just like the homemade yeast rolls by great-aunt used to make before she passed away. I cut the recipe in half and followed the recipe as written. When I put the dough in the refrigerator it didn't rise so I may omit that step next time. Other than that, they were excellent. I made honey-cinnamon butter to go with these and there were a lot of mmm's at the table :-) item not reviewed by moderator and published
Great rolls! I used this recipe and they turned out great. I found my mothers old recipe and they were nearly identical except she added 1 tbls of vanilla extract. So I used your recipe with the vanilla and it really gives them a real old fashioned taste. Try it. Thank You Food Network. item not reviewed by moderator and published
Loved it. Used the 3 egg and and 3 pack yeast version and bread flour instead of all-purpose. They turned out wonderful.....alot of prep time but the perfection was worth it. I would recommend to anyone. item not reviewed by moderator and published
Most Excellent! Best rolls I have ever made. This one is definitely a keeper for me!!! item not reviewed by moderator and published
I read all 27 reviews and decided to do the 3 egg/3 yeast pack alternative. I added extra 1/2 c flour and dough was SUPER wet which made me nervous. But they still acted just as it was supposed to and looked beautifully golden brown out of the oven. The taste and texture was great! Just what I wanted. But I certainly regretted adding that extra half cup of flour because they were desert dry. All in all, an easy and great tasting recipe and I'll be more aware of the flour next time. item not reviewed by moderator and published
Well I took the advice of others and used the 3 packs of yeast and 3 eggs. I liked these rolls, yes - time consuming, but they are very tasty. I also baked them at 350 to be sure to get the inside done. I think when I make them again, I will follow the recipe and see if they come out lighter. They are very dense - not sure if that is from the extra yeast/eggs, or if that is how they are supposed to be. All in all, good recipe - from someone who does not do much baking! item not reviewed by moderator and published
Great recipe ! These rolls turned out Good...and bad...Let me explain. I use the 3 egg and 3 yeast pack method. After the mixing I cut the dough into two equal batches for experimental purposes. One half went into the fridg and the other was processed as the recipe states... The first batch was baked at the 425 temperature and when the top was golden brown the center was not done. The dough had completely rose. I made the rolls about 1/4 cup in size but that is what happened. Yes, they could have been more dough than 1/4 and I probably should have placed the rolls lower in the oven. I'm not blaming the recipe I'm probably the cause.... The second half batch, yes they got to rise overnight, was cooked at 325 and turned out just great. And the yeast flavor was more intense. item not reviewed by moderator and published
This recipe seems simple enough but after 2 attempts to make the perfect rolls, I found that it is lacking in the directions. I have a culinary degree and this is by far the worse recipe for rolls! item not reviewed by moderator and published
I made these rolls for Thanksgiving. Wasn't sure how they would turn out. Absolutely fabulous!!! Everyone loved them. I am looking for an easier recipe, but unitl then these will be made again. I took recommendations from other comments and used 3 pkgs. of yeast and 3 eggs. It worked well for me. My only concern was how much flour. I ended up using 5 cups so that the dough was not so sticky. item not reviewed by moderator and published
The rolls turned out great! I made them for Thanksgiving and can't stop eating them. The problem was the prep-time which was very involved such as the refrigeration process. I will try Parker House rolls next time. Just trying to save some steps. item not reviewed by moderator and published
The recipe was good, but I added 3 eggs instead of 2 and 3 packages of yeast instead of 2. They rose beautifully. For those who don't normally cook with yeast or make rolls, they probably wouldn't know how to add the flour. Sometimes you may need a little more or a little less. That is why you add a little at a time. See videos on how to form the dough. All in all, it was a good recipe !!!!!!!!! item not reviewed by moderator and published
Have made these several times and they always turn out great. My family has nothing but the best compliments on these rolls. Also, this recipe, combined with Alton Brown's show, have helped me to better understand the properties of yeast, and has made the rest of my breads come out great. Thanks Paula. item not reviewed by moderator and published
I have been looking for a good rolls recipe for some time. This one was Excellent. It was a bit time consuming, but, if you follow the directions, you will be very happy with the great tasting rolls. Today, I am starting my second batch. I hope to roll them into cresents. Wish me luck. item not reviewed by moderator and published
For my first time cooking yeast roll. They turned out GREAT!! I was very please. But, I didn?t realize they had to sit and rise for so long, it was worth the wait. I will use this recipe again. item not reviewed by moderator and published
It's true one must know how to cook to make successful yeast rolls. My mother was a caterer and made the most lucious, light, fluffy and delicious yeast rolls. She didn't have a recipe and I knew the ingredients but not the amounts. She died before I could perfect her rolls and I've tried various recipes every Thanksgiving and Christmas. Now, wiith just a couple of adjustments, these are her fabulous rolls. I used three packages of yeast instead of two; three eggs instead of one and reduced the sugar to 1/3 cup. They are perfect ! Light, delicious and a reason to eat too many and diet for a couple of weeks afterwards! item not reviewed by moderator and published
I have not had the best of luck with rolls in the past, but this recipe is a definite keeper. I followed the instructions as given in the recipe and rolls baked up soft and with great flavor. The dough was on the sticky side, which probably helped the final product stay moist and light. I will definitely be baking these rolls again. item not reviewed by moderator and published
I am terrible at baking rolls for some reason. For this Thanksgiving I have been determined to find the perfect recipe that actually works for me and tastes great. I have tried several and there isn't even a close second to this one. I only tried it because of the reviews and I'm glad I did. Thanks Polly! item not reviewed by moderator and published
Wow! These were delicious and very easy. A family favorite! item not reviewed by moderator and published
They were good item not reviewed by moderator and published
I tried this recipe yesterday and it turned out wonderful. I skipped the "refrigerator" portion and just made the rolls and let them rise 1 hour. My family ate all of them (wonderful w/ham and also honey butter). I am making another batch today. I'm considering making them and freezing for future use. item not reviewed by moderator and published
I used to go to texas roadhouse and wish that I could match their rolls. Now I've far surpassed them having played around with this recipe. I found that they were MUCH better if prepared them the night before and let them rise in the refrigerator over night. I punch them down, let them rise, then divide them into rolls, put them in the frige, reform the the next day and let rise again before baking. item not reviewed by moderator and published
I saw this recipe & great reviews it already had. I chose this recipe over hundreds of others b/c of the reviews...the rolls were absolutely delicious- light, fluffy and awesome...the best rolls I have ever prepared for my family- Awesome and easy to make. item not reviewed by moderator and published
These are some of the best rolls that I have ever had. I will be making these on a regular basis. item not reviewed by moderator and published
these are awesome and they realy aren't hard to make. They came out perfect the first time! item not reviewed by moderator and published
I am currently enrolled at Johnson & Wales as a Culinary major, not a Baking and Pastry major. However, my husband loves fresh bread. So, I thought that I would try these rolls. They were simple enough to make and absolutely delicious. item not reviewed by moderator and published
This is an easy recipe as far as yeast breads go. I followed the recipe and the rolls rose and browned and were very pretty but I was a little disappointed in the flavor. I will try again and I may use butter flavored Crisco to try to improve the flavor. item not reviewed by moderator and published
One thing I've learned in cooking, somethings you have to make a few times before you get it right. Yeast rolls are one of them. I made these rolls several times before I posted my review, to make sure I gave them a fair review. The rolls get better and better each time I make them. item not reviewed by moderator and published
This is such a wonderful recipe. I don't recommend it if you are in a hurry, but it is definately worth the wait! item not reviewed by moderator and published
These rolls were wonderful. I've made them many times and they have always turned out. The only downfall is they take all day. I have since only let them rise to save time and they still turn out great. item not reviewed by moderator and published
Hi Paula, I have always been reluctant to try Yeast rolls even though they are my favorite. As a child I watched my best friends grandmother make them and to try and follow her seemingly numberous steps, no way. But along came Paula, my hero. Now that I have retired I have nothing but time to experiment with new recipes for my children, grands and greatgrands, who by the why feel as if I invented cooking, also I had not thought of yeast rolls for years. Your recipe, Paula, is right on target, thank you so very much. One suggestion,I found that adding the solid shorting after adding the flower is easier. Adding it before with the cold water, eggs and sugar makes the shortening float and not mix with the other ingredients. It made me a little nervous. Gretchen - Philadelphia item not reviewed by moderator and published
I used this yeast roll recipe for my Supper Club this month. The recipe was easy to follow and the results were delicious! I consider myself a pretty experienced cook but don't have a great track record when working with yeast. These rolls got rave reviews. I will definitely use it again. item not reviewed by moderator and published
Thanks super helpful! item not reviewed by moderator and published
I wholeheartedly agree with you. Leave a bit sticky for light and airy rolls. item not reviewed by moderator and published
I have had good success with freezing. I follow the recipe through the first rise and then form loaves or rolls and freeze on a cookies sheet in the freezer. When they are firmly set, I toss them into ziploc bags and back into the freezer. On the day I want to use them, I defrost/"second rise" them and they always come out just fine. item not reviewed by moderator and published
Try the original recipe and bake at 425 degrees for 8 min . Mine quadrupled in size and were light and airy. Hope it works for you! item not reviewed by moderator and published
I followed this to the letter and found this to be the perfect yeast roll recipe I've ever made. I have no culinary degree but am a seasoned, experienced cook from a family of great cooks. I can't imagine the instructions to be any clearer. Sorry it didn't work for you. item not reviewed by moderator and published

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