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QUICKEST EVER YEAST ROLLS

Quickest Ever Yeast Rolls - TSLC

These yeast rolls are kind of a cross between a biscuit and a roll.  They make the best sandwich rolls and go great with any meal.  We love to have them for breakfast with ham, egg and cheese.  They will keep for several days in the fridge or an airtight container.  You can reheat them in the microwave and slather them with fresh butter and jam for a treat anytime.  This is the quickest and easiest recipe for yeast rolls and my favorite to make.  I love these rolls!

2 packages active dry yeast (1/4 ounce or 2 1/4 teaspoons each)

1/2 cup warm water

1 cup milk

4 tablespoons butter or 1/4 cup or 1/2 stick

1/4 cup white granulated sugar

1/2 teaspoon salt

3 cups all-purpose flour

Dissolve yeast in the 1/2 cup warm water.  Set aside. Combine milk, butter,  sugar and salt in a saucepan or bowl.   Heat just till warm. (I do this about 1 minute in the microwave)  Combine yeast and flour with milk mixture. Stir well with spoon.  Cover and let rise 15 minutes in a warm place. (I turn on my oven to about 350 degrees and put this on top of the stove under the light for 15 minutes).  When the 15 minutes is up, flour your hands, put some flour on your dough board and press the dough to about 1 inch thick.  Cut out in circles. (I use a tin can for a cutter because we like these rolls big).  Place on a sprayed cookie sheet.  Let rise for 15 minutes. (I cover with dish towel).  Bake in preheated 350 degree oven for about 15 minutes. Makes about 15 rolls. Note:  I brush these with melted butter before placing in the oven.  Enjoy!

See photos below:

Quickest Ever Yeast Rolls TSLC

Quickest Ever Yeast Rolls - TSLC (3)

Quickest Ever Yeast Rolls - TSLC (4)

Quickest Ever Yeast Rolls - tslc (2)

Quickest Ever Yeast Rolls - TSLC (6)

If you like this recipe you may also like these Easy Mayonnaise Rolls.

 

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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16 Responses

  1. I took 1 cup of flour as being 136 grams . So I measured 408 grams of flour. After I tossed that batch, away I made another and I used a measuring cup to measure. I think I’ll throw away my new kitchen scales.

  2. I followed this recipe to a T.
    Dough looked more like a thicker pancake batter than biscuit constancy
    Ended up going down the drain. Wonder what I did wrong?

    • I have no idea, Bob. Sounds like you did not use enough flour. You can always add more flour to any recipe to get the consistency you need.

      • The second go around turned out PERFECT. Delicious! Thanks for all the recipes you share. Your a great Southerner!

      • So happy you figured it out Bob and sorry I was not more help. We love these rolls and I am glad you do, too. Have a great week ahead and happy to have you on the site. Sounds like you got it down pat now.

  3. Can these be frozen?

    • I have frozen after they were cooked and reheated but have not tried freezing the dough.

      • Could you make cinnamon rolls out of these.

      • I have not tried making cinnamon rolls with this recipe. There is a great recipe for cinnamon rolls on the site made with yeast. Just type cinnamon rolls into the search box and it should come up for you or click on breakfast recipes on the right hand side of any page.

  4. Is the tin can regular size or pie filling size?

  5. You had me at breakfast sandwich! Pinning to try soon :)

  6. Oh Wow, Just up my alley a quick roll recipe that I can actually do!
    We love hot rolls.

  7. Aren’t these delicious? I had them for the first time 40 years ago at a hunting camp. The cook called them her ‘angel biscuits.’ I’m pretty sure she was referring to the biscuits ….not to those to whom she was serving them!

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