Yeast Rolls


1 pkg. active dry yeast (.25 oz = about 1 teaspoon)
3/4 c. warm water (105 to 115°F)
2 tbsp. sugar
2 tbsp. vegetable oil
1/2 tsp. salt
1 egg
2 1/2 to 2 3/4 c. flour
Soft butter

Dissolve yeast in water in 2 1/2 quart bowl. Add sugar, oil, salt and egg. Stir to dissolve sugar and salt. Stir in 1 cup of the flour until smooth. Cover with cloth and let rise 15 minutes or doubled. Grease square pan, 9 x 9 x 2 inches.
Stir down batter and add 1 1/2 cups flour. Stir until mixed and turn out onto a lightly floured work surface. Knead for 3 minutes. If the dough is too sticky, knead in up to 1/2 cup of extra flour. Keep in mind that the less flour used, the lighter the rolls will be!

Divide dough and shape into balls; arrange in pan. Cover and let rise until fully doubled in size (about 25 minutes or more).

Heat oven to 425°F for at least 15 minutes before baking. Bake rolls for 12 to 15 minutes.

Remove from oven; brush rolls with melted butter while still warm for a soft and tender crust.

** Remember that after you form your rolls, they will be rising to twice their size before you cook them! For average sized rolls, make dough balls under 1/2 inch!

** Remember that the more flour you use, the harder your rolls will be! When you are forming out your rolls, keep your hands wet with water instead of dusted with flour to keep the dough from sticking to you. Your rolls will be lighter from the extra moisture!

** Try different ingredients for interesting variations!

  • One favorite variation is Garlic Yeast Rolls! Instead of salt, use garlic salt, or add a tiny amount of garlic powder to your salt.
  • Try adding a small amount of honey to your rolls! Remember to use less water if you add liquid ingredients!

2 thoughts on “Yeast Rolls

    1. When I make them, I generally set the rolls about 2 inches apart in the pan but it won’t hurt them if they do touch in the pan. It is all about appearance more than cooking and taste. You can make long hoagie-style rolls and set them closer side-by-side in the pan so they actually hold their shape better during cooking. Rounder rolls will cook just fine if they do touch, so don’t worry too much about it 🙂