Light and Fluffy Dinner Rolls-so easy to make they’ll become a family favorite!
It’s been a while since I shared with you some yeast infused deliciousness. That’s about to change.
I’ve been playing with yeast. A lot. And when you play with yeast, the yeasty beasties start to get all giddy and happy in your kitchen. OK, yeasty beasties is something I completely made up but the principle is there. The more you use yeast, the friendlier your kitchen will become to the yeast spores that are in the air. See, Yeasty Beasties sound more friendly.
This recipe for dinner rolls has got to be the best, the easiest, the most foolproof recipe I’ve ever used. Just mix it up in your mixer. Let it rise, shape it, let it rise again, and bake. I’ve made it with fast acting yeast, with regular yeast. I’ve let it rise in the fridge, on the counter, I’ve let it over rise. I shaped it into rolls, breadsticks, even loaf bread.
If you’ve been afraid to use yeast, always wanted to use yeast, been meaning to try your hand at yeast recipes, this is the recipe to start with. And your family will thank you. There is nothing better than fresh baked rolls with a meal. Or the next day, still just as fresh, split open with some ham thrown on it, maybe a slice of cheese or just a swipe of butter.
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Light and Fluffy Dinner Rolls
Ingredients
- 4 cups all purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 package active dry yeast
- 1 1/2 cups hot tap water
- 1 egg
- 1/3 cup vegetable shortening
Instructions
- In the bowl of your mixer, combine 2 cups flour, sugar, salt and yeast. using the paddle attachment, add hot water. Mix on low speed until all combined. Add in shortening and egg, continuing to stir until all blended. Switch to dough hook and add remaining flour. Knead dough for 10 minutes. Dough will be very soft and sticky.
- Transfer dough to a large greased bowl, turning dough to coat. Cover with a damp towel and let rise in a warm location until doubled in size.
- Turn dough out onto a floured surface. Roll dough into a long log and dived dough evenly into 12/15 pieces. Shape each peice into a ball and place in a greased 9 x 13 pan. Cover with towel and let rise again until doubled, about 45 minutes. Bake in a preheated 375 degree oven for 15-18 minutes, until golden on top.
How about some more dinner ideas?
Red Lobster Cheddar Bay Biscuits
Krista says
This recipe is very close to my 40 Minute rolls -add 1 TBLS (1 PKG) yeast and subtract the rising time 🙂
Gwen says
I love your site an drool over your gorgeous creations. The pics are fantastic! I really would love to make these but I am not usually home all day, long enough to make these and also do the waiting required for the dough to rise. Is there any possible way to make the dough in a bread maker? I realize you probably can not bake the rolls themselves in the machine but maybe using a machine to mix the dough and let the dough rise would save some time? I would consider it a personal favor if you could let me know what you think. I’m dying to try these! Thanks so much!
Krista says
Hi, I would really love to make these rolls, but I don’t have a stand mixer. Do you think they would turn out if I mixed the first set of ingredients together with a hand mixer, and then kneaded by hand instead of the dough hook?
Joan Hayes says
Absolutely! Nothing wrong with hand kneading, just knead until the dough has that elastic feel, about 7-10 minutes should do it.
carpenter services says
Very nice post. I definitely love this site. Keep writing!
Kimbery says
I was wondering if these would come out as well if you used a bread machine to make the dough?
Joan Hayes says
If you have a bread machine that can hold 4 cups of flour, I’m sure it would work great.
Carolyn Meier says
What town do you live in in Georgia? Just curious?
Joan Hayes says
I’m near Macon.
Heidi says
Made these rolls and everyone loved them – thanks so much!
One question – can I leave out the sugar, for a less sweet bread? Or does that mess with the chemistry too much?
Thanks again!
Joan Hayes says
You could reduce the sugar to 2 Tablespoons but you want to have some sugar to help activate the yeast and give it something to feed on (besides the flour.)
Josie says
These rolls were so easy to make, and YES they turned out just like the picture, this recipe is a keeper! Delicious!
Joan Hayes says
So glad you enjoyed them!
cheryl says
if you could please tell me if you use glass pans or metal?
i normally use glass, so I can adjust the recipe if i know what you assume i should be using
😉
cheryl
Joan Hayes says
I use both. The recipe stays the same.
cheryl says
thank you very much.
I did do something wrong mine were yucky. but I shall try again. 🙂
Kim says
These look wonderful. How would you make these if you don’t have a paddle attachment? Also have you ever tried these with whole wheat flour? Thank you
Joan Hayes says
You can still make these. When adding the remaining flour, you will probably have to hand knead the flour in once the dough gets to stiff for your mixer. As for using wheat flour, Yes, I’ve substituted half of the all purpose flour for wheat and they are delicious!
Anna says
Quick question: ingredients stated 4 cups of flour, but on the instruction it stated to combine 2 cups of flour only where will the other 2 cups go?
Joan Hayes says
When you switch to the dough hook, you add the remaining flour, in step 1.