Real Recipes From Real Home Cooks ®

grandma's yeast rolls

(4 ratings)
Blue Ribbon Recipe by
Jessica Ezell
Natchez, MS

My family loves these rolls. I have to make them every holiday. I love the taste of these fluffy buttery rolls. They're very easy to make!

Blue Ribbon Recipe

Buttery and fluffy, these yeast rolls will be a heavenly addition to any meal. They're slightly dense in texture with a hint of sweetness. It's an old-fashioned recipe just like grandma used to make. They take a little longer to make and a little elbow grease to get the dough kneaded, but it's well worth the wait and work. The result is scrumptious yeast rolls.

— The Test Kitchen @kitchencrew
(4 ratings)
yield serving(s)
cook time 30 Min
method Bake

Ingredients For grandma's yeast rolls

  • 4 Tbsp
  • 1/3 c
  • 3/4 c
  • 1 Tbsp
  • 3 lg
  • 4 pkg
    active dry yeast (1/4 oz. size)
  • 1/2 c
    lukewarm water
  • 7 1/2 c
    all-purpose flour
  • 1 Tbsp
  • 1 1/4 c

How To Make grandma's yeast rolls

Test Kitchen Tips
We got 24 really full cloverleaf rolls. If you shape them differently you'll get more. This recipe is meant to serve a crowd.
  • Creaming margarine, shortening, and sugar.
    Cream margarine and shortening with sugar until light.
  • Slowly adding eggs.
    Add eggs slowly, blending well between each addition.
  • Dissolving yeast in water.
    Dissolve yeast in lukewarm water (110 degrees; be sure that water is not too hot).
  • Sifting flour and salt.
    Sift together flour and salt.
  • Adding some of the flour mixture.
    Add half of the flour to the egg mixture and mix well.
  • Adding some of the milk.
    Then add half of the milk to the egg mixture and mix well.
  • Dissolved yeast added.
    Add dissolved yeast.
  • Remaining ingredients added to form a dough.
    Add remainder of milk and flour to make a soft dough.
  • Bowl covered with a towel.
    Cover dough; let rest for 10 minutes.
  • Kneading the dough.
    Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic.
  • Dough in a greased bowl.
    Place dough in a lightly greased bowl large enough to hold the dough when doubled in size, turning once to grease the surface.
  • Dough rising in a covered bowl.
    Cover; let rise in a warm place (90 F) until double in size (about 2 hours).
  • Folding over the dough.
    Fold dough over from 4 sides to knead lightly.
  • Continuing to let the dough rise.
    Cover and let rise again until double in size.
  • Dough on a floured surface.
    Turn dough out onto a lightly floured surface and shape as desired.
  • Three small balls of dough in a muffin tin.
    To Make Cloverleaf Rolls: Shape dough into small balls. Three balls should half-fill a greased muffin pan.
  • Brushing dough with melted butter.
    Brush with melted margarine or butter.
  • Muffin tray covered with a towel.
    Let rise in a warm place (90 F) until double in size (about 25 to 30 minutes). Do not let rolls "over-rise". Bake in a pre-heated 350 F oven until both the top and bottom of rolls are golden brown, about 10 to 12 minutes.
  • Brushing baked rolls with melted butter.
    Remove from oven and brush top of rolls with melted margarine.