Easiest Yeast Rolls Ever!!
This recipe makes one dozen rolls.
These are OLD-FASHIONED rolls, like the Parker House rolls of the 1950s. I found this Recipe years ago and I LOVE Them!!
I am trying to upload a pic I just took of them but so far no luck but will keep trying
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- 2 Tbsp
- 3 Tbsp
- white sugar
- 1 c
- hot water from the tap
- 1 pkg
- 2.5 ounce package active dry yeast
- 1 tsp
- 2 1/4 c
- all purpose flour
1Into a large bowl, put the sugar, shortening and the cup of HOT water from the tap. Stir it with a spoon until the sugar has dissolved. The shortening will soften, but it won't melt. This will only take a few minutes.
Once the water has become warm (not hot) add the yeast to this mixture, and stir until the yeast has turned the water a creamy color -- usually, about 4 minutes.
2Add the egg, salt and flour. Stir it all together with a wooden spoon. Once everything is incorporated, I stir it all vigorously to make sure that the softened shortening gets distributed fully throughout the (very very very soft dough.)
Put the bowl in a warm place and let it double in bulk. How long will this take? Depends on the heat of your kitchen, of course. If it's summer, I just put it on the counter. If it's winter, I put it near my oven so it will feel just a tad of the heat.
3Once they have doubled, then you'll spoon the dough into a muffin tin that has been sprayed with cooking spray. YES, you just spoon the dough into the holes. I fill the holes nearly to the top, and this recipe makes one dozen rolls.
It will feel odd spooning dough into your muffin tin. You'll think: this dough is too soft to make bread! But.. just continue following these directions, okay? There's no kneading of any kind.
4Let the rolls rise until they have nearly doubled in size -- they will mound up on the top of your muffin tin.
Preheat your oven to 425 degrees then bake the rolls for 8 -- 10 minutes. You'll know they're done when the tops are a golden brown.
And I brush Extra Butter on the Tops and YUMMY!!!!