Yeast Rolls
This recipe yields 24 soft yeast rolls. The process involves activating yeast, mixing ingredients to form a soft dough, undergoing a lengthy double rise (including a refrigerated stage), shaping, a final rise, and baking until golden brown. The result is tender, fluffy rolls perfect for any meal.
Equipment
- 1 Large Mixing Bowl
- 1 Electric Mixer Stand mixer with dough hook recommended
- 2 9-inch Cake Pans
- 1 Wire Rack For cooling
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1/2 cup sugar plus a pinch
- 1/2 cup warm water 105 to 115 degrees F
- 2 packages active dry yeast
- 2 teaspoons salt
- 1/3 cup solid vegetable shortening
- 1 cup cold water
- 1 egg well beaten
- 4 1/2 cups all-purpose flour
- 2 tablespoons butter melted
Instructions
- In a large bowl, add a pinch of sugar to the warm water. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes. Stir to dissolve yeast. Beat in the remaining sugar, salt, shortening, cold water, and egg until well blended. On low speed, beat in 2 cups of flour and beat for 2 minutes. Beat in enough of the remaining flour, 1/2 cup at a time, to make soft dough. Place the dough in a well-greased bowl and turn to coat the dough. Cover with a towel and let rise until doubled in bulk, about 1 1/2 hours.
- Punch the dough down and refrigerate for 2 hours. The dough will almost double in bulk. Grease 2 (9-inch) cake pans. Turn the dough out onto a floured surface. Pull off pieces of the dough, about a 1/4 cup each and shape into 24 rolls. Place 12 rolls, sides touching in each of the 2 prepared pans. Brush with butter. Let rise in a warm place for 1 hour or until doubled.
- Preheat oven to 425 degrees F. Bake the rolls until well browned on the top, about 15 minutes. Transfer the pan to wire racks to cool for 5 minutes.
Notes
Ensure your warm water is within the specified temperature range (105-115°F) to properly activate the active dry yeast. The cold water and refrigeration step contribute to a tender texture and improved flavor development. Placing the rolls with sides touching in the pan encourages a soft, pull-apart structure. Brush generously with melted butter before the final rise and baking for a beautiful golden crust.