Best 5 Yeast Hot Rolls Recipes

SOFT DINNER ROLLS RECIPE

Steps:

• Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*
• Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos and video above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
• Keep the dough in the mixer and beat for an additional 3 full minutes or knead by hand on a lightly floured surface for 3 full minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
• Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
• Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*
• When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a smooth ball. I do this entirely in my hands and you can watch in the video tutorial above. Arrange in prepared baking pan.
• Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
• Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It's best to bake the rolls towards the bottom of the oven so the tops don't burn.)
• Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
• Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

SCHOOL CAFETERIA HOT ROLLS

Steps:

• Dissolve yeast in warm water in a mixing bowl. Let stand until yeast is frothy, about 5 minutes.
• Add 2 cups flour, sugar, and salt to the yeast mixture. Beat with an electric mixer for 2 minutes. Add shortening and eggs; beat for 2 minutes more. Slowly add remaining flour and mix well. Let dough rise in a warm place, undisturbed, until doubled in size, about 1 hour.
• Punch down dough and divide into 42 pieces. Shape each piece into a ball and arrange on a rimmed baking sheet. Let rolls rise in a warm spot, undisturbed, until doubled in size, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and gently brush tops with butter.

EASY YEAST ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, egg, oil, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into four portions. Divide and shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a loose knot. Tuck ends under. Place 2 in. apart on greased baking sheets. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 15-20 minutes or until golden brown. Remove from pans to wire racks.

HOMEMADE HOT ROLLS

Steps:

• Dissolve yeast in warm water.
• Stir sugar, salt, and half of the flour into the yeast mixture.
• Beat in the eggs and shortening.
• Add the remaining flour and beat until smooth.
• Scrape down the sides of bowl, and cover with a cloth, and let rise in a warm place, until doubled in bulk (approx. 30 minutes).
• Stir down the dough.
• Add more sifted flour until it can be worked with hands (just add gradually until it feels right).
• Knead a few times, not a lot; just get it worked in and ready to pinch off into rolls.
• Pinch the rolls off (medium sized), and place in a greased pan.
• It may take two pans; one small, and one larger, for all the dough.
• You can also make loaves of bread out of it.
• Allow it to rise again, until doubled in bulk.
• Bake at 375-400 for 15-20 minutes .
• When done, brush with butter (while hot).
• Note: You can also use this recipe to make bread loaves (it should make 2 loaves in traditional bread pans), or cinnamon rolls.
• For the cinnamon rolls, roll the dough out, sprinkle with cinnamon and sugar, and roll up like a jelly roll.
• Slice off, place in a baking pan, and bake at the same temperature as the rolls, until done.
• Coat with frosting made with powdered sugar, milk, and a dash of vanilla.

HOT YEAST ROLLS

Steps:

• In a medium-sized saucepan, put 1/2 C sugar & Crisco All-Vegetable Shortening in the 1 cup of BOILING water. Turn the heat off when all ingredients are dropped in the saucepan. Dissolve 1/2 C sugar & Crisco All-Vegetable Shortening. Once all dissolved, add in salt. Dissolve salt. Once everything is all dissolved add in the one cup of the ICE-COLD WATER. Stir to become a luke-warm mixture. Let mixture sit aside. In a separate cup, put the 1/4 cup of luke-warm water and dissolve the 1/2 TSP of sugar in it. Once all dissolved, but still luke-warm, add in the Active-Dry Yeast and stir. Make sure all yeast is dissolved. Then let the mixture of sugar, water, & yeast sit for 5 minutes. **If the mixture does not rise up and become bubbly, that means you have killed the yeast cells with too hot temperature of water, or you just bought a faulty pack or jar of yeast** If indeed that happens, start over with the sugar, water & yeast mixture. After your mixture has risen up and become bubbly, place out a large bowl and pour the sugar, salt, & Crisco All-Vegetable Shortening mixture into it first to make sure that the mixture is luke-warm and not too hot. Then pour the yeast mixture into the large bowl also. Stir with a wire whisk to combine well. Then add in 2 cups of the Gold Medal All-Purpose flour to the combined mixture. Stir well to combine, the mixture should look like cake batter or a little thicker depending on the day's humidity. Place a warm, wet towel over the large bowl & let the mixture sit for 15 minutes or until it forms bubbles. After the approximated 15 minutes, add in 1 3/4 cup of the Gold Medal All-Purpose Flour to the mixture. Stir and combine very well. Then after the flour is worked in see if the dough is sticky and wet. If it is sticky and wet, add in 1/2 cup of the Gold Medal All-Purpose Flour and combine very well. If it is not sticky and wet, the mixture should form a dough ball (or a roughly-shaped one). Then dump the dough onto a heavily floured board or countertop and knead by hand well for 5 minutes approximately. The dough should be springy & elastic. Once you have reached that point by hand-kneading the dough, place the dough into a well-oiled large bowl (tossing the dough to coat). Cover the bowl and dough with a wet and warm towel, and let sit in a warm place for at least 2 hours (or until doubled in size) Once doubled in size, place the dough on a lightly floured surface and punch down with hand (to remove any extra air pockets in the dough). **If dough does not rise, that means you killed the yeast in the process of combining the yeast mixture with the sugar, salt, and Crisco mixture because it was too hot, or you just bought a faulty pack or jar of yeast** Grab a pie dish that has been well-greased, and place beside the dough. Pinch off dough balls about 2" in diameter. Roll the dough in hand to form a smooth ball. Place in the greased pie dish. Continue the process until you have about 8-11 rolls in the pie dish. **Recommended: Let the yeast rolls sit over night in the chill-chest for extra-fluffy texture, but let them rise a little longer if you leave them overnight the next day** After you have your rolls ready in the pie dish, place them in a warm spot, not covered, to let each roll expand and rise. Once the rolls have risen to your desired size (let the rolls at least sit for 45 minutes or they will become hard and will look like rocks), place them in a 350 degree Fahrenheit oven and let cook for about 15-20 minutes, or until desired color on top of rolls. Glaze with melted butter and serve hot. Enjoy your hot, fluffy, and delicious yeast rolls!