Easy Yeast Rolls
These are real deal yeast rolls, done in one hour flat. And did I mention easy? No kneading. No roll-shaping. Just dump, stir, rise, bake, eat.
Servings: 12 rolls
Calories: 116kcal
Ingredients
- 1 tablespoon yeast (1 tablespoon)
- 1/4 cup warm water
- 1 cup warm milk
- 3 tablespoons sugar
- 1 and 1/2 teaspoons kosher salt
- 3 tablespoons shortening*
- 1 large egg
- 2 & 1/4 cups + 2 tablespoons all purpose flour
Instructions
- In a large bowl or stand mixer, dissolve 1 tablespoon yeast in 1/4 cup warm water and 1 cup warm milk (both liquids should be around 105 degrees F. Warm tap water is usually perfect.)
- Add 3 tablespoon granulated sugar and stir. Let sit for 5 minutes until you can see bubbles forming from the yeast. (If the mixture is completely flat and there are no bubbles, game over! You killed your yeast with too-hot water. Start over! Better to realize now that later when your rolls don't rise!)
- Add 1 cup of the flour and all remaining ingredients. (1 and 1/2 teaspoons kosher salt, 3 tablespoons shortening, and 1 egg.) Beat with the paddle attachment until smooth.
- Add the remaining flour (1 and 1/4 cups + 2 tablespoons). Beat this mixture until smooth, scraping sides. Beat for another 2 minutes. The dough will be very sticky. Do not add more flour!! This is not a normal dinner roll recipe, we want this dough very loose.
- Cover the bowl and let rise 30 minutes.
- Preheat the oven to 400 degrees F.
- Coat a muffin tin with nonstick spray, all over the flat top, and making sure to grease well in each cavity of the pan.
- Spray a 1/4 cup measuring cup all over with nonstick spray, or grease with butter. Scoop a portion of the dough with the measuring cup. Carefully drop iit into the first muffin spot, coating your hands with oil if necessary.
- Continue spooning the dough into the muffin tins until they are equally filled. If you want them to look nice on top, take a moment to turn each roll over so the tops are smooth. Use a spoon or your fingers to smooth over the top. See photos.
- Cover with a sheet of plastic wrap that has been sprayed with nonstick spray.
- Let rise 20 minutes in a warm spot, on top of the fridge is good. You can let them rise a little longer if you have time, to make them extra puffy. The rolls should rise up over the edge of the pan.
- Bake at 400 degrees for 13-15 minutes, or until they start turning golden on top. Lift the edge of one muffin to see if the bottom is turning golden. Don't take the pan out until the bottoms are starting to brown.*
- Remove the rolls from the pan as soon as they come out of the oven, and let cool on a wire rack so the bottoms don't get soggy. Serve right away with butter and jam!
Notes
Source: My mother-in-law-Kris
*If the bottoms of the muffins are not brown but the tops are getting TOO brown, cover the muffins with a sheet of foil to slow browning.
*Shortening: You can replace the shortening with butter if you want. Your rolls won't be quiiiite as soft and pillowy, but they will still be delicious! Shortening is 100% fat. Butter is about 80% fat. More fat = more fluffy puffy softness.
Nutrition
Serving: 1roll | Calories: 116kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Potassium: 34mg | Fiber: 1g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg