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    You are in: Home / Recipes / Old School House Yeast Rolls Recipe
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    Old School House Yeast Rolls

    Old School House Yeast Rolls. Photo by x211_445382

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    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Hoof Dr's Note:

    I wanted a really good yeast roll recipe I could put in the bread machine or mix in the mixer that turned out the very same every time. So, I "tweaked" and played until these happened. You'll have to :"tweak" to find the amount of flour for your brand of flour and environment. This recipe is best at 16 rolls. You can stretch it to maybe 20, but don't go any more than that or they lose their special texture. At meal time, place however many you need in the oven for 3 or 4 minutes or until they heat and crunch up again. You'll never know they were baked earlier. Be careful to whom you offer one of these or to where you take them. Once people are on to you, you're stuck. Skip making for a bake sale if you have any other favorite recipe you'd like to share.

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    Serves: 16



    Units: US | Metric

    • 1 1/2 cups water
    • 2 eggs
    • 2 teaspoons salt
    • 1/3 cup sugar (do NOT forget this or they won't brown correctly)
    • 1/3 cup oil
    • 5 1/2 cups flour
    • 5 1/2 teaspoons yeast


    1. 1
      Either put in machine in proper order for your machine or throw it in the mixer with a dough hook.
    2. 2
      Let it mix and knead for 10 minutes or so while you find something else to do. It should be soft, but not run out of your hand when you lift it from the bowl.
    3. 3
      Cover with cloth and let double.
    4. 4
      Place on floured board. I just cut it into 4 "equal" pieces and the cut those into another 4 each.
    5. 5
      Spray or grease a large jelly roll pan or whatever you have about that size. Put the big ones on one end and the little ones on the other. Leave about 3/4" or so between the rolls.
    6. 6
      Beware, your environment and oven could change these times.
    7. 7
      Let raise again. Bake at 400 degrees about 9 minutes. Then I personally flip them onto another pan and bake upside down for another 3 minutes so the bottom is nice and crunchy also.
    8. 8
      Store after cooling in a plastic bag or something, but make sure they are truly cool first. I put them in the freezer and then reheat them in the oven as we need them.
    9. 9
      These things are truly one of a kind -- every time.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on January 14, 2012

      Man oh Man....I love the texture of these rolls; they are soft, squishy, tender and the crust is lightly crunchy and perfectly brown. The dough is a dream to work with but it took longer to rise so beware of this to time your dinner. I thought 400 degree was too high. So, I baked them at 350 for 20 minutes. Boy, they are so good. The next time I will increase the sugar to 1/2 cup, personal preference, as I like sweeter rolls. Thanks sooooo much for sharing this recipe.

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    • on April 23, 2011

      I made these for a Good Friday dinner. What a hit! I think they're going to make it to the Easter table, too! I proofed my yeast in 1/4/ cup of the water, then added all the ingredients at once in my mixer using the dough hook and let it run on the lowest setting for 12 minutes. It worked perfectly.

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    • on November 27, 2010


      Wonderful! I used coconut oil (the only other oil I had was olive oil) and I used bread flour. I did cut the dough enough times so I ended up with about 32 rolls. After I cut them up I froze 20 of the rolls. I'm hoping that I'll be able to thaw them and then continue on with the second rise and then bake as per the recipe. I'll add a footnote to this review after I've done that. With the remaining 12 I put them in a stoneware muffin pan that I sprayed with a non-stick spray (just in case) and let them rise a second time and then baked according to the directions. They browned nicely on the bottom without turning. Wonderful! Very much like the rolls I remember from my childhood. Thanks so much for the recipe - I'm sure I'll be making these many more times!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Old School House Yeast Rolls

    Serving Size: 1 (82 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 226.0
    Calories from Fat 50
    Total Fat 5.6 g
    Saturated Fat 0.8 g
    Cholesterol 23.2 mg
    Sodium 301.8 mg
    Total Carbohydrate 37.5 g
    Dietary Fiber 1.5 g
    Sugars 4.2 g
    Protein 5.7 g

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