Homemade Yeast Rolls

READY IN: 2hrs
Recipe by Brookes Kitchen

Margaret Anne's yeast rolls from family collection.

Top Review by Lavender Lynn

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. Made for PAC.

Ingredients Nutrition


  1. Mix together first 3 ingredients. Crumble into mixture 2 packages or 2 cakes yeast. Stir until yeast is dissolved.
  2. Stir in beaten eggs, shortening & sifted flour. Turn mixture onto floured board. Knead until smooth and elastic. Place in greased bowl, cover and let rise in warm place until double in bulk.
  3. Knead again and let rise again until double in bulk. Shape into rolls and let rise until almost double in bulk.
  4. Bake at 425 degrees until golden brown. Watch temperature, as may be too hot in some ovens.

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