Quick Yeast Rolls

Quick Yeast Rolls

DCASH30526 0

"This easy yeast roll recipe was given to me by my Great, Great Grandmother. I used it a couple of years ago in our state fair and received first place."


1 h 40 m servings 186 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
  2. Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 1049 Ratings


I hate it when people give less than 5 stars when they didn't FOLLOW THE RECIPE!!! Mine just came out of the oven and they were perfect!! They are airy, spongy, light, and a little sweet! There ...

I am a professional pastry chef. I don't specialize in bread but rather sweets so when it came to dinner tonight and our standard loaf of bread in the kitchen had gone moldy I was scrambling to ...

Oh my goodness!!! These are the best rolls I've ever made! I've never been able to make rolls, until now. My husband and I ate every one BEFORE they made it to the dinner table. I did have to...

Didn't have any shortening so I used bacon fat, no sugar so I used molases, in a hurry so I used cold water, no yeast....used baking powder, only had a hard boiled egg, tried some garlic salt, n...

YUM! These were easy to make. I did worry a little about how the dough was so sticky, but I went ahead with the recipe as-is. They turned out great. It was a little hard getting the dough in the...

I have been using this recipe weekly to make hamburger/sandwich buns. The dough stays sticky and wet throughout the process- I don't even worry about the usual process of shaping into a ball an...

I loved this recipe. Still, I made a few adjustments. Along with the 2 T. of shortening I added 2 T. butter. I also increased the sugar to 1/2 c. and the flour to 2 1/2 c. Absolutely wonderful! ...

A really great recipe...I ended up spooning them out on a small, round cake pan (all smushed together with sides touching) and they still came out great! They tasted like the pull-apart yeast r...

I can't imagine why the raves; the proportions were so off on this recipe that I might as well have rewritten them; the dough was too sticky to work with in even shaping balls to go into the muf...