Rating: 4.65 stars
1735 Ratings
  • 5 star values: 1373
  • 4 star values: 211
  • 3 star values: 86
  • 2 star values: 29
  • 1 star values: 36

This easy yeast roll recipe was given to me by my Great, Great Grandmother. I used it a couple of years ago in our state fair and received first place.

Recipe Summary test

prep:
1 hr 30 mins
cook:
10 mins
total:
1 hr 40 mins
Servings:
8
Yield:
8 rolls
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.

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  • Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.

  • Preheat oven to 425 degrees F (220 degrees C).

  • Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts

186 calories; protein 4.8g; carbohydrates 31.9g; fat 4.2g; cholesterol 23.3mg; sodium 301.5mg. Full Nutrition
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Reviews (1404)

Most helpful positive review

Rating: 5 stars
02/10/2008
I hate it when people give less than 5 stars when they didn't FOLLOW THE RECIPE!!! Mine just came out of the oven and they were perfect!! They are airy, spongy, light, and a little sweet! There is no need to add more flour, so don't read other reviews and automatically add tons more flour. I added a little to the spoon as I was putting them into the muffin tins but that's it! If you add a cup or more of flour, of course you're going to have more dense rolls!! Stick to the recipe and you'll get good results! Read More
(1721)

Most helpful critical review

Rating: 3 stars
11/26/2005
I can't imagine why the raves; the proportions were so off on this recipe that I might as well have rewritten them; the dough was too sticky to work with in even shaping balls to go into the muffin tin; I probably added 3/4 cup flour, which in turn made 12 rolls. I made these rolls again with my own changes and they were much better. I substituted 3 tablespoons honey for the sugar, reduced the water to 2/3 cup; made it with 1-3/4 cups whole wheat flour and 3/4 cups white flour (as per the suggestion of another reviewer); this made the outcome perfect. I would suggest reducing the water to 2/3 cup to make the dough less sticky and easy to work. Read More
(120)
1735 Ratings
  • 5 star values: 1373
  • 4 star values: 211
  • 3 star values: 86
  • 2 star values: 29
  • 1 star values: 36
Rating: 5 stars
02/10/2008
I hate it when people give less than 5 stars when they didn't FOLLOW THE RECIPE!!! Mine just came out of the oven and they were perfect!! They are airy, spongy, light, and a little sweet! There is no need to add more flour, so don't read other reviews and automatically add tons more flour. I added a little to the spoon as I was putting them into the muffin tins but that's it! If you add a cup or more of flour, of course you're going to have more dense rolls!! Stick to the recipe and you'll get good results! Read More
(1721)
Rating: 5 stars
01/04/2011
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. Read More
(1244)
Rating: 5 stars
11/09/2010
Didn't have any shortening so I used bacon fat, no sugar so I used molases, in a hurry so I used cold water, no yeast....used baking powder, only had a hard boiled egg, tried some garlic salt, no AP flour so I had to use corn meal. Didn't come out anything like the picture. Read More
(980)
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Rating: 5 stars
03/29/2003
Oh my goodness!!! These are the best rolls I've ever made! I've never been able to make rolls, until now. My husband and I ate every one BEFORE they made it to the dinner table. I did have to make some adjustments, but they came out wonderful! I had to add a little more flour because the dough was too wet and I used margarine instead of shortening because I was out of shortening. They still came out great! I let them rise about an hour, then rolled them in 2 inch balls in a 9x13 pan instead of a muffin tin. They came out kind of square shaped and I just pulled them apart very easily. I am making them again today, and doubling the recipe!! Thank you so much for the wonderful recipe that I will make over and over again! Read More
(478)
Rating: 5 stars
02/02/2007
YUM! These were easy to make. I did worry a little about how the dough was so sticky, but I went ahead with the recipe as-is. They turned out great. It was a little hard getting the dough in the muffin cups, but that was the only problem. Don't let them rise TOO much in the muffin cups as they will rise a good bit in the oven while baking. Read More
(356)
Rating: 5 stars
09/13/2008
I have been using this recipe weekly to make hamburger/sandwich buns. The dough stays sticky and wet throughout the process- I don't even worry about the usual process of shaping into a ball and greasing with oil before it rises- I just knead it with the dough hook on the Kitchenaid and then just leave it all sticky in the bowl to rise. It works out fine every time. When I have added extra flour to thicken the dough up a bit, it tends to produce a heavier/more dense roll. I substitute butter for the shortening, maple syrup for the sugar (when I remember to do so, I try to cut back on the water a little bit to accommodate the extra liquid) and I use home-milled whole wheat flour for all of the white flour called for. We eat them all the time and I have even begun giving them out to neighbors and friends each week as they are requested. Read More
(328)
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Rating: 5 stars
11/27/2007
I loved this recipe. Still, I made a few adjustments. Along with the 2 T. of shortening I added 2 T. butter. I also increased the sugar to 1/2 c. and the flour to 2 1/2 c. Absolutely wonderful! I ate three as soon as they came out. Read More
(154)
Rating: 3 stars
11/26/2005
I can't imagine why the raves; the proportions were so off on this recipe that I might as well have rewritten them; the dough was too sticky to work with in even shaping balls to go into the muffin tin; I probably added 3/4 cup flour, which in turn made 12 rolls. I made these rolls again with my own changes and they were much better. I substituted 3 tablespoons honey for the sugar, reduced the water to 2/3 cup; made it with 1-3/4 cups whole wheat flour and 3/4 cups white flour (as per the suggestion of another reviewer); this made the outcome perfect. I would suggest reducing the water to 2/3 cup to make the dough less sticky and easy to work. Read More
(120)
Rating: 5 stars
10/25/2007
A really great recipe...I ended up spooning them out on a small, round cake pan (all smushed together with sides touching) and they still came out great! They tasted like the pull-apart yeast rolls that you can find in your grocer's freezer section. Read More
(118)