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Momma’s Homemade Yeast Rolls

Momma’s Homemade Yeast Rolls

Combine the following 5 ingredients in large bowl and cut with pastry cutter:

1/2 c. shortening

1/2 c. sugar

1 t. salt

2 pkg. yeast

2 c. flour (+3 more cups you save for later!)

Beat 2 eggs in a 2 c. measuring cup.

Fill cup to 2 cup mark with hot water. Pour over dry mixture.

Slowly add 3 more cups flour. Continue kneading.

Cover. Let rise 20 minutes in a warm oven.

Pour onto a floured surface.

Knead. Flatten with hands into a large pizza shape. Cut with a pizza cutter into 16 slices.

Roll up from wide end to a point. Place in greased pans leaving space for rolls to double in size.

Can shape like a crescent or lay on the side where swirl shows.

Cover. Let rise in warm oven at least 20 min. Remove from oven.

Preheat oven to 375F. Bake 20-30 min. depending on how dark you prefer rolls.

 

Photo: www.maangchi.com

Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.

8 Comments

  1. Annette White

    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

    Reply
    • Derick & Jill

      Hey Annette,
      I just updated it to say, “add 3 more cups flour.” Thanks for pointing that out so it’s not confusing!

      Reply
  2. Nichole

    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.

    Reply
    • Derick & Jill

      All purpose flour. 🙂

      Reply
  3. Mindy

    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 ♡

    Reply
  4. Allyson

    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

    Reply
    • Derick & Jill

      Thanks! 🙂

      Reply
  5. janet

    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.

    Reply

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