pat's "mom's" yeast rolls

★★★★★ 7
a recipe by
Marion Dyess
Deerfield Beach, FL

I would like to add a special note of thanks to Bonnie Beck. When I joined this site I started a discussion group about yeast rolls. I was having terrible trouble and she actually tested the recipe for me gave me valuable links and really helped me make this recipe come to fruition. I am also thankful that I was able to do it because for my husband and his family it was a really big deal. It is definitely worth the time and effort! THANK YOU BONNIE!!!!

Blue Ribbon Recipe

Member's Choice! This is a great dinner roll recipe. They'd make a nice addition to any meal! They're slightly firm on the outside but the inside is light and airy.

— The Test Kitchen @kitchencrew
★★★★★ 7
serves 8-12
prep time 2 Hr 30 Min
cook time 45 Min
method Convection Oven

Ingredients For pat's "mom's" yeast rolls

  • 1 c
  • 6 Tbsp
  • 3 Tbsp
  • 1 tsp
    apple cider vinegar
  • 1 c
    warm water
  • 1 pkg
    active dry yeast
  • 3 c
    sifted all-purpose flour
  • 2-3 c
    sifted all-purpose flour additional
  • 1 tsp
  • 2 1/2 tsp
  • 1 stick
    butter, optional
  • egg white with a little water (for egg wash)

How To Make pat's "mom's" yeast rolls

  • Scalding milk, shortening, and sugar.
    Combine milk, shortening, and sugar. Bring to a low boil "scald". Stir.
  • Milk mixture poured into a stand mixer bowl.
    Pour into a stand mixer and allow to cool until lukewarm.
  • Yeast added to warm water.
    In the meantime, put hot water (120 degrees) and honey in 1 cup of water. Mix and add yeast. Allow this to get foamy. Then add to the milk mixture.
  • Slowly adding sifted flour.
    Now, sift 3 cups of flour. Add a little to the mixer at a time mixing while you go. Use your paddle attachment and stir on the low setting. I use no more than two until all ingredients are incorporated. The mixture should be smooth... Like cake mix.
  • Adding salt to the mixer.
    Add salt.
  • Adding vinegar to the mixer.
    Add vinegar.
  • Slowly adding additional flour.
    Add the additional flour a little at a time until the dough has formed.
  • Kneading the dough.
    Knead until elastic (8-10 minutes).
  • Dough greased and in a bowl.
    Place in a greased bowl and coat both sides.
  • Covered dough rising.
    Cover and allow to rise for at least an hour.
  • Punching down the dough.
    Punch down dough.
  • Dough divided in half.
    Turnout on the board and divide in half. Let it rest for about 15 to 20 minutes.
  • Shaped dough in a greased pan.
    Shape your rolls or loaves in a fully greased pan. Cover and rise again until the center is slightly higher than the edge of the pan (about one hour). The rolls should just come up over the top of the pan when they have fully risen.
  • Brushing with an egg wash.
    In the meantime, preheat your oven to convection bake at 375 degrees or 400 degrees if you don't have convection. I like to brush them with a little egg wash before I bake them.
  • Rolls baking in the oven.
    Bake until golden brown, about 40 minutes and test with a toothpick to make sure it comes out clean.
  • Brushing baked rolls with butter.
    As a final optional step, my family likes it when I pour melted butter over the rolls to soak into them. I do this after I've let them rest after coming out of the oven for about 15 minutes. Enjoy!
  • 17
    Special note - I have found it better to add the vinegar directly to the first batch of flour an to stir it in.