QUICK-RISING YEAST ROLLS
Quick rising yeast rolls are quick to rise and easy to make.
They make a great addition to any meal. Serve them for appetizers with ham or with your favorite jams and jellies for breakfast. Great for any holiday or gathering. You might also like to check out our recipe for garlic cheese biscuits.
Quick Rising Yeast Rolls Ingredients
2 packages active dry yeast (2 1/4 teaspoons to a package)
1/2 cup warm water
1 1/4 cups milk
3 tablespoons white granulated sugar
1 teaspoon salt
1 stick butter or 8 tablespoons or 1/2 cup
4 cups all-purpose flour
Quick Rising Yeast Rolls Instructions
Combine milk, sugar, salt, and butter and heat just until warm and butter is melted. Dissolve yeast in the warm water and stir until smooth. Combine milk mixture with flour and mix with spoon. Add the yeast and water and continue mixing until you have all ingredients incorporated. Cover with towel and let rise for 20 minutes in a warm spot.. (I turn on the oven to warm and set mixture covered on top of the stove with the light above the stove on.) Punch down after the 20 minutes and turn out on floured surface. Work in a little flour if needed. Pinch off pieces and roll into balls about the size of a walnut. Spray round cake pans, pie pans or whatever you use with cooking spray. Let the dough rise in the pans another 20 minutes. Bake in preheated 350 degree oven for 25 to 30 minutes until brown on top. (I brush mine with melted butter the last 10 minutes of cooking but this is not necessary). Makes about 36 rolls. Enjoy!
Quick Rising Yeast Rolls
Ingredients
- 2 packages active dry yeast 2 1/4 teaspoons to a package
- 1/2 cup warm water
- 1 1/4 cups milk
- 3 tablespoons white granulated sugar
- 1 teaspoon salt
- 1 stick butter or 8 tablespoons or 1/2 cup
- 4 cups all-purpose flour
Instructions
- Combine milk, sugar, salt, and butter and heat just until warm and butter is melted. Dissolve yeast in the warm water and stir until smooth. Combine milk mixture with flour and mix with spoon. Add the yeast and water and continue mixing until you have all ingredients incorporated.
- Cover with towel and let rise for 20 minutes in a warm spot.. (I turn on the oven to warm and set mixture covered on top of the stove with the light above the stove on.) Punch down after the 20 minutes and turn out on floured surface. Work in a little flour if needed. Pinch off pieces and roll into balls about the size of a walnut. Spray round cake pans, pie pans or whatever you use with cooking spray. Let the dough rise in the pans another 20 minutes.
- Bake in preheated 350 degree oven for 25 to 30 minutes until brown on top. (I brush mine with melted butter the last 10 minutes of cooking but this is not necessary). Makes about 36 rolls.
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I made these for our supper this evening and they were excellent. They were quick and easy to prepare.
Your recipe quickest ever yeast rolls is very similar, but half as much butter, less four, etc. Have you refined it to this one, are they totally different or which should I use??
They are two different recipes. Use whichever one you think your family would prefer.
Could I use rapid rise yeast?
I make these all the time! They are so easy.
I tried this recipe for dinner. Wanted something quick and easy. They came out great. I might roll the dough balls a little bigger. We ate most of one pan. It’s just me and the hubs. But we are both over 6 ft and… phat kids
This recipe sounds yummy and easy. Can’t wait to try it but I will need to cut recipe in half. Would I also half the 1/2 cup water to activate yeast ? My mother-in-law passed away recently so I will be cooking Thanksgiving dinner for our small family. She made the best yeast rolls but I never had success with her recipe. Wanted to do a trial run with your recipe before the big day arrives. Thank you.
I have not tried cutting this recipe in half. I think you would still use the full cup of water for the yeast but like I said I have not tried it. My opinion is that it would work either way Barbara.
Can I make this recipe with almond milk or will it not work?
I have no idea if it would work, I have only made it the way its written.
Hello, first time trying to make rolls. All looked good until the second rising….the started to rise but when I checked again, they had fallen. I had them on top of the oven while the turkey was baking. Could they have gotten too warm? Or did I let them sit too long? Still tasted good after baking, but more like biscuits than rolls, lol
Thank you!
They may have gotten too warm or if you were opening the oven door during that time it could have caused them to fall.
I am not sure what I did wrong- I mixed exactly like your recipe but my dough was way more wet than yours. I went ahead and let them rise but when I went to put it on the counter it was still super wet and I had to add a good bit of flour just to keep it from sticking to my hands. Any clue where I went wrong? I was super careful to be exact with my measurements.
They turned out beautiful but were a little tough from all the handling. Going to attempt again soon.
I am not sure what you did wrong either, Johanna. Maybe, just a difference in the flour texture or something. I would just add less milk next time and mix until it comes together like the photo. I am glad they turned out and hope you have better luck next time.
Gonna top them with butter
Can these be frozen after baking ??
Yes, I think you could freeze these rolls but have not tried it myself, Joan.