Just a dozen easy yeast rolls? You got it. No more, no less, and all the easy steps you need to make light, airy rolls anytime you need them.
This recipe was originally published in March, 2014
Yeast rolls seem like they terrify way too many people. Are you one of them? Or maybe you’ve been searching for the softest, most flavorful easy yeast rolls that don’t make a blue ton or use 3 pounds of flour to put together.
You just need 12!
No matter what your situation, these easy yeast rolls will do it. This version is made by rolling two balls of dough about 2 inches in diameter and putting them side by side in a muffin tin to rise. That’s how you get the split down the middle. We called these butt rolls growing up. You can see why obviously.
If you don’t want to roll balls, just put them in the muffin tin in one larger ball or place them in a round cake pan barely touching–that’s another easy way to get your easy yeast rolls done with less fuss.
They’ll emerge from the oven so soft, warm and begging for a smear of butter and jam.
How to make these easy yeast rolls
- You’ll have to tackle yeast. Yes, I know. But you can do it. If you need some help, check out my post on how to activate yeast. It takes about 5 minutes. You can handle it. You can also watch me activate yeast on YouTube.
- Over the years I’ve tried a lot of flours–and a lot of brands of flours–to find one that works best. I actually find that the cheaper the flour is, the better it works, resulting in a lighter dough. If you want to use just all purpose flour, my favorites are Aldi’s flour or Hogsdon Mills from Walmart. I do not recommend Pillsbury by any stretch.
- Bread flour is also excellent here and something that I really just started using in the last year and a half or so. I really like it here–it has more gluten in it and gives your dough more structure as it rises and I think the the yeast rolls are lighter. I like King Arthur for bread flour. You could also do half all purpose and half bread flour if you wanted to go that route.
- Avoid working too much flour into your dough when you knead it on the counter. A little stickiness won’t hurt anything. Keep your hands floured and avoid dumping it on the dough itself.
- If you want a stronger yeast flavor in your dough, let it rise in a cooler area for longer–the yeast will develop more fully and give you that signature flavor.
- 1 cup water about 110 degrees or just slightly warmer than lukewarm
- 1 package yeast
- 3 tablespoons granulated sugar
- 2 tablespoons vegetable OR canola oil
- 1 egg at room temperature
- 3/4 teaspoons salt
- 3-3 1/2 cups all purpose flour
In a large bowl, dissolve the yeast in the warm water.
Add the sugar, oil, egg, salt, and half of the flour and mix until just combined.
Add one more cup of flour and mix until the flour is combined again.
Add between 1/2 of a cup to 1 whole cup of the remaining flour as needed until the dough comes together and is soft but not gooey. (Usually takes about 3/4 of a cup for me, but will depend on weather and humidity)
Spray the top with cooking spray and cover with plastic wrap.
Allow to rise in a warm place for one hour or until doubled.
Turn dough out onto a floured surface and knead 4 or 5 times until the dough is slightly smooth.
Spray muffin tin with cooking spray.
Pinch off balls of dough about 1 1/2 inches in diameter and place two in each muffin tin side by side.
Allow to rise about one hour more until doubled again.
Bake at 400 for 12-15 minutes and brush melted butter over the tops when you take them out of the oven.