Yeast Rolls

Total Time:
4 hr 15 min
30 min
3 hr 30 min
15 min

24 rolls


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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    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).
    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.
    I used brown sugar and whole wheat/bread flour, 2:1.. amazing!
    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!
    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!
    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.
    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.
    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.
    Thanks super helpful!
    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.
    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!
    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.
    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!
    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.
    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!
    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!
    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!
    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.
    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.
    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.
    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.
    I wholeheartedly agree with you. Leave a bit sticky for light and airy rolls.
    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!!
    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.
    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.
    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.
    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.
    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.
    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.
    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 :-)
    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.
    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.
    Most Excellent! Best rolls I have ever made. This one is definitely a keeper for me!!!
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    This recipe is featured in:

    The Best Thanksgiving Side Dishes