Prep 3 hrs 30 mins
Cook 12 mins
No kneading or a bread machine is required with this recipe which makes it great for people who normally can't bake yeasty things (like me). Around the holidays, my grandmother's phone starts ringing off the hook from friends wanting her to make them a batch of these rolls for their holiday spread. If only they knew just how easy these soft, buttery yeast rolls were to make. Well, now you do! *NOTE*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.
- 3 1⁄4 cups all-purpose flour, divided
- 1⁄4 ounce active dry yeast (rapid rise)
- 1 1⁄4 cups milk
- 1⁄4-1⁄2 cup sugar
- 1⁄4 cup butter flavor shortening
- 1 egg
- 1 teaspoon salt
- butter (for dipping the rolls)
- In a large bowl, add 1 1/4 cups flour.
- Add in the yeast and whisk until combined. Set aside.
- In a saucepan over medium heat, add milk, sugar, and shortening.
- Stir constantly until shortening has melted. Do not boil.(check the back of your yeast package to see how hot the liquid needs to be in order to activate the yeast. It is usually between 115-130 degrees F. Use a cooking thermometer).
- When the liquid reaches the recommended temperature, pour it into the flour mixture.
- Add in the egg.
- Beat on low speed for 1 minute and then on high speed for 3 minutes.
- Add in the salt and the remaining flour (2 cups).
- Use your hands or a rubber spatula to incorporate the rest of the flour until a soft dough forms.
- Grease a plastic bowl with vegetable oil and place the ball of dough into the bowl.
- Cover and refrigerate for at least 2 hours.
- Remove from the refrigerator and punch down the dough with your fist to release the air.
- Spread a thin layer of melted butter on the bottom of a 9x13 pan.
- Take chunks of the dough and form it into desired shape.
- Dip the dough in a bowl of melted butter and place it in the pan.
- Repeat with the remaining dough. Keep the rolls close together.
- Cover the pan with a thin kitchen towel and let sit in a warm place for at least 1 -1 1/2 hours. The rolls will double in size.
- Bake for 10-14 minutes or until golden.
- Brush them with honey butter or herb butter if desired.
This is simply a good outline of the right way to do it, much the same as I would do from practice and instinct. I made a 9x13 pan of rolls, and baked the remainder of the dough in cupcake-sized muffin cups. Both came out beautiful and flavorful. I've will added this to my recipe book. THANK YOU!! 5 Stars; no, no; It's over the top, Like 8-10 is more like it.
I have used the same recipe for 45 years that I got from my grandmother....until I tried this recipe . It's easy to make and delicious. Unfortunately I could eat the whole pan by myself. I have passed this recipe to my entire family. :)
Loved these rolls.. the first time I made these, I was in a hurry and didn't placve in the fridge. I let the dough rise and then formed into rolls and let rise again. They took much more than 10 minutes to cook. it was at least 35-40 minutes. But when they were finally done, they were amazing
Today I placed the dough in the fridge according to the recipe and nothing happened. So, after removing from the fridge, I formed the rolls and covered to let rise in a warm place. After 2 hours, nothing. I'm still holding hope that they'll rise. We won't have rolls with dinner, but rather as a bedtime treat...I hope.