Homemade Yeast Rolls Recipe ~Grandma's Easy, Quick Dinner Rolls~

Grandma's Homemade Yeast Rolls

I will be the first to tell you that when it comes to making yeast breads from scratch...I kinda like...suck! I guess I don't have that delicate, patient bread-makers touch. (I'm learning though) That is why I LOVE this yeast roll recipe.

It is so easy, quick and pretty much error proof. It doesn't need any tiresome kneading, none of that rolling pin madness or super long rising time. You don't even need to break out the bread machine. My kinda recipe!!

This is the homemade yeast roll recipe that my grandmother uses to make rolls for Sunday dinners and special holidays. They are light, soft and has the perfect mild flavor to compliment any type of meal.  As soon as these lovelies come out of her oven on Thanksgiving it is the first thing that gets attacked.

So if you are homemade yeast roll challenged like myself, but LOVE the taste of fresh made dinner rolls then give this recipe a try!!

Here's how to make homemade yeast rolls! Watch me make these yeast rolls from start to finish!

Ingredients

3 1/4 cups all purpose flour
1 packet of dry active yeast (rapid rise) (please see bottom note if you are using the highly active yeast)
1 1/4 cups milk
1/4- 1/2 cup sugar 
1/4 cup of butter flavored shortening (Butter flavored shortening makes these rolls taste sooo good. If you use regular shortening the flavor will be really basic and taste like...well...bread.)
1 egg
1 teaspoon salt

Preheat oven to 400 degrees

Step 1.) In a large bowl, add 1 1/4 cup flour & yeast. Mix with whisk until combined. Set Aside

Step 2.) In a saucepan, over medium heat, add milk, sugar and shortening.  Stir constantly until shortening has melted. Do not boil.  (check on the back of your yeast package to see how hot this liquid needs to be. It's usually between 115-130 degrees F. USE A COOKING THERMOMETER IF NEEDED )

Step 3.) Pour milk mixture into flour mixture. 

Step 4.) Add in the egg

Step 5.) Beat on low speed for 1 minute and then on high speed for three minutes. (this will help get them light and fluffy)

Step 6.) Next, add in the salt and the rest of the flour (2 cups)

Step 7.) Use your hands or a rubber spatula to mix in the flour until a soft ball of dough forms.

Step 8.) Grease a bowl with vegetable oil and place the ball of dough into it. Cover and refrigerate for atleast  2 hours. 

Step 9.) Remove from refrigerator & punch down the dough with your fist to release the air.

Step 10.) Spread a thin layer of melted butter in the bottom of a 9 X 13 pan. 

Step 11.) Take a chuck of dough and form it into your desired shape. (Dip the dough in butter or brush on the butter. ) and place it into the pan.

Step 12.) Next cover the pan with a thin kitchen towel and let sit in a warm place for atleast 1-1 1/2 hours. (wait to bake them until you are ready to serve your meal so they will be piping hot! They don't mind hanging out)

Step 13.)  Bake for 10-14 minutes or until golden. Keep an eye on them after 10 minutes. When they come out of the oven brush them with butter. I like to use a light mixture of honey & butter. Yummy!

NOTE* If you using Rapid Rise "Highly active" yeast  skip the refrigeration step and let the dough rise in a covered bowl for 10 -15 minutes in a warm place. Proceed with the rest of the recipe. Highly active yeast replaces the first rise.

Serve piping hot! Enjoy!

*Quick Yeast Making Tips*

1.) Make sure your yeast is fresh and quick acting (we don't want to be waiting around forever) Expired yeast or improperly stored yeast will suck majorly! Store yeast in the refrigerator.

2.) Make sure the liquid is warm enough. If it's too hot it will kill the yeast once it's added in. If it's too cold it won't react with the yeast which will result in crappy, crumbly, flat rolls. 105 - 115 degrees F. is perfect temperature but your yeast package may suggest 120-130 F. Just think of a nice cup of soothing hot chocolate (not too hot to sip, but not cold either) 
3.) If you alter the ingredients then your rolls may have a different texture and taste. I wouldn't suggest trying to replace the shortening with oil and so forth.