Momma’s Homemade Yeast Rolls
Makes one 9×13″ pan
Ingredients:
1/2 c. shortening
1/2 c. sugar
1 t. salt
2 pkg. yeast (or 2 1/4 tsp. yeast)
5 c. flour, divided
2 eggs
water
extra flour for surface
Directions:
Combine the shortening, sugar, salt, yeast & 2 c. flour together and cut with pastry cutter until evenly mixed. In a 2 c. measuring cup, beat 2 eggs, then (with eggs still in measuring cup) fill to 2 cup mark with hot water. Pour eggs & water mixture over dry mixture. Slowly add 3 more cups flour and begin kneading. Cover with foil or damp towel. Let rise 20 minutes in a warm oven. Pour dough onto a floured surface. Knead again. Flatten with hands into a large pizza shape. Cut dough with a pizza cutter into 16 slices. Roll up from wide end to the point. Place in greased pans leaving space for rolls to double in size. If you prefer, you can place rolls/shape dough like a croissant by laying the rolls on their belly, otherwise stand them up on their sides where swirl shows. Cover with foil or wet towel and let rise in warm oven at least 20 min. Remove from oven. Preheat oven to 375F. Uncover and bake 20-30 min. depending on how dark you prefer rolls.
On the flour, in the list of ingredients you said 2 cups of flour. When in the description, you say 3 cups of flour. How many cups is it actually? Thanks for your time
Hey Annette,
I just updated it to say, “add 3 more cups flour.” Thanks for pointing that out so it’s not confusing!
Hi, I was wondering if it is all purpose flour or self rising flour? Thank you. I’ve really enjoyed this website and especially the recipes. Have a blessed day.
All purpose flour. 🙂
I got this recipe from Jinger’s instagram and I absolutely love this recipe! I make them as often as I can, it’s so easy. I’ve even used this dough recipe to make cinnamon rolls ♡
If you are using fleishman’s packets of yeast, you must proof the yeast first in a bowl with a tad bit of sugar and hot water (you must temp the water because if it gets too hot, it will kill the yeast). I didn’t read that step, and as a 22 year baker and manager of a bakery, I wanted to suggest you forgot a step in the instructions. However, if you are using instant yeast which is completely different than the packets, you may out two tablespoons right in with the mixture as long as you temp the water so it doesn’t kill the yeast
Thanks! 🙂
Your instructions would be difficult for someone to follow if they’ve never worked with yeast dough before.
You should have explained how long to knead (probably 10 full minutes the first time) and what texture you are trying to achieve with that kneading (soft and springy, small blistery bubbles under the surface).
After the first rising, you don’t “knead” dough again. You punch it down in the bowl, let it rest for 5-10 minutes, and then shape it.
Also, your “hot” water temperature should be defined as 105 to 115 degrees, on a thermometer. This is an extremely important step in dough making, or you will kill the yeast, or not even activate it. And a “warm oven” is not clear enough. Yeast multiplies best at about 95 degrees. There is no easy way to make your oven be (and stay) that temperature. I use a turned-off oven with pans of hot water (hot tap temperature or higher) on the rack under the covered bowl of dough. Close the oven door and don’t peek during the rising time, so you maintain that warm, moist environment for the dough.
I would also add that the dough should go into a large clean, greased bowl for the first rising, after it’s shaped into a ball with good surface tension. I add a piece of greased plastic wrap lightly placed on top of the bowl.
I agree with the baker’s suggestions for the yeast. Your recipe means well, but as written, it’s not for the inexperienced.
I’m trying to make the rolls ahead of my guests coming. Will the rolls keep raising if I make them a couple of hours a head of time and leave them?
I haven’t tried this myself, but I have heard you can make the dough ahead of time and shape them then cover with plastic wrap and put them directly in the freezer or fridge before the second rise (they may continue to rise a little in the fridge). You may have to let them thaw first/extend the rise time a little.