Real Recipes From Real Home Cooks ®

pat's "mom's" yeast rolls

(7 ratings)
Blue Ribbon 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 it was a really big deal for my husband and his family. 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 ratings)
yield 8 -12
prep time 3 Hr
cook time 40 Min
method Convection Oven

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

  • 1 c
  • 6 Tbsp
  • 3 Tbsp
  • 1 c
    warm water (120 degrees F)
  • 1 tsp
  • 1 pkg
    active dry yeast
  • 5 - 6 c
    sifted all-purpose flour, divided
  • 2 1/2 tsp
  • 1 tsp
    apple cider vinegar
  • egg white with a little water, for brushing, optional
  • 1/2 c
    butter, melted, optional

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

  • Scalding milk, shortening, and sugar.
    Combine the milk, shortening, and sugar in a saucepan. Bring to a low boil to "scald". Stir.
  • Milk mixture poured into a stand mixer bowl.
    Pour the mixture into a stand mixer fitted with the paddle attachment and allow to cool until lukewarm.
  • Yeast added to warm water.
    In the meantime, put the warm water and honey in a glass measuring cup. Mix and add the yeast. Allow this to get foamy. Then add to the milk mixture.
  • Slowly adding sifted flour.
    Sift 3 cups of flour. Add to the mixer, a little at a time, mixing while you go using the low setting. I use no more than two cups until all the ingredients are incorporated. The mixture should be smooth, like cake mix.
  • Adding salt to the mixer.
    Add the salt.
  • Adding vinegar to the mixer.
    Add the vinegar.
  • Slowly adding additional flour.
    Add the additional flour, a little at a time, until the dough has formed.
  • Kneading the dough.
    Turn out from the mixer and 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 the dough.
  • Dough divided in half.
    Turnout on a 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 F or 400 degrees F 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 about 15 minutes after coming out of the oven. Enjoy!
  • 17
    Special note - I have found it better to add the vinegar directly to the first batch of flour and to stir it in.