Quick Yeast Rolls

    1 hour 30 mins

    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.

    1010 people made this

    Makes: 8 

    • 2 tablespoons shortening
    • 3 tablespoons white sugar
    • 235 ml hot water
    • 7 g active dry yeast
    • 1 egg, beaten
    • 1 teaspoon salt
    • 280 g all-purpose flour

    Prep:20min  ›  Cook:10min  ›  Extra time:1hr rising  ›  Ready in:1hr30min 

    1. Preheat oven to 425 degrees F (220 degrees C). Grease 8 muffin cups.
    2. 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.
    3. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
    4. Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

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    Reviews and ratings
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    Reviews in English (1226)


    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!  -  10 Feb 2008  (Review from Allrecipes US | Canada)


    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.  -  03 Jan 2011  (Review from Allrecipes US | Canada)


    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.  -  04 Nov 2010  (Review from Allrecipes US | Canada)