These rolls are good with anything and anytime of the year,  great for the holidays, and easy to make.

1/2 cup milk (I used 2%)
1/4 cup shortening
1/4 cup white sugar
1/2 teaspoon salt
1 package active dry yeast (1/4 ounce) or 2 1/4 teaspoons
1/2 cup warm water
2 1/2 cups all-purpose flour
1 egg
Heat milk on stove just to boiling point. Remove from stove and add shortening, sugar and salt. Let cool until just warm. (About 10 minutes.) In a small bowl add yeast to the 1/2 cup warm water and mix to dissolve. In a large mixing bowl add 1 cup of the flour, the cooled milk mixture, the yeast and the egg. Mix well with a spoon. Add the other 1 1/2 cups flour, mix and turn out onto a floured surface. Knead about 10 times until dough is not sticky, can add more flour if needed. Grease a large bowl or crock. (I just use Canola oil) Add dough and turn once so both sides will be oiled. Let rise about 1 1/2 hours in a warm place. (I just cover with a dish towel on the counter.) After dough has doubled, punch down, remove from bowl and shape dough in 2 inch balls (I make mine about the size of a small walnut). Place in a greased round pan touching each other. (Could use a square pan and can make them any size you want)  Brush tops lightly with melted butter and let rise 30 to 40 minutes.  Bake in preheated 400 degree oven for 12 to 15 minutes. Makes about 24 small rolls.   Enjoy!
Note: This is the same dough recipe I use for my Cinnamon Rolls.  You can double the recipe and make twice as many rolls or you could double the recipe and make half rolls and half cinnamon rolls.
Don’t Forget to Pin!  yummy-yeast-rolls
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  1. These are awesome, Thank you so much for sharing this recipe..I had to change the sugar to splenda for our sugar problems and they are delicious.

  2. Can you use something besides shortening? I don’t remember the last time I bought shortening.

  3. I’m making these for Easter dinner…..so looking forward to it.

  4. Margaret Roe says:

    I just finished baking a batch of these rolls. They’re absolutely delish. I do believe I’ll take your advice, double the recipe, and make the cinnamon rolls as well. Thank you for sharing your yummy recipes. 😉

    • The Southern Lady says:

      Thank you Margaret. Happy you like this recipe. The cinnamon rolls are delicious, too. I think you will love them.

  5. Can you give directions on how to make your cinnamon rolls using this recipe????

    • The Southern Lady says:

      Click on the link on the yeast roll recipe that says: You might like my recipe for cinnamon rolls. It will take you to the recipe for them and how to make them.

  6. Pingback: Squash Soup |

  7. Can you make them ahead of time and freeze them

    • I have never tried freezing them Nancy.

    • I bake and then freeze yeast rolls all the time. There is only my husband and myself left at home so the recipe makes too many for one meal. Then when ready for the frozen ones, I take them out for a few minutes to thaw and then wrap in aluminum foil and place in oven on low heat till warm. Just like fresh baked ones to us! Or heat individual ones in the microwave for a few seconds…yum.

  8. I made these for Thanksgiving as well! Thank you for the recipe. They were a little more firmer (crunchier) than I was expecting, but everyone really enjoyed them. I will make again. 🙂

  9. friend request..love your link..please add me to your page.

  10. Linda Turnbow says:

    I have inadvertently deleted my recipe for Butterscotch pie, is it possible to get another sent sent to me?


    Sent from my iPad

  11. One of my husband’s favorite rolls.

  12. Susan Forehand says:

    when you say shortening…do you mean something like Crisco in a can or canola type oil???

  13. Having Family for Thanksgiving These yeast roll looked so easy to make so I printed the recipe. My Daughter and myself will be making theses for Thanksgiving Dinner YUMMY I love Homemade yeast roll Thanks for sharing….

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