Quick Yeast Rolls have a husband approved stamp in the recipe folder. It does not happen often, but when he likes a recipe he will mark a rating on it with a date. This one carries large letters that read VERY GOOD! This particular one is from quite a few years ago. Since then I have seen it pop up on Pinterest and several other recipe sites.

Since I am kind of lax at following rules and dislike kneading yeast dough, I usually turn to my quick rustic bread recipe or use the bread machine. Using the bread machine requires me to disassemble the bowl to clean before and after use. More kitchen cleanup is not on my list of favorite things.

But quick yeast rolls require no hand kneading, no bread machine, and does not require a whole lot of pre-thought. Another one of my many faults, failure to plan early enough in a day to do things. These can be on the table in less than an hour. Perfect for me today, since I got preoccupied getting my chicken into a pot for chicken and dumplings.

Another one of my shortcuts that turned into more work than the work I was trying to avoid. I used a smaller pot than usual and it kind of exploded all over the stove………

This quick yeast roll recipe is also easy enough for a beginner cook to take a stab at if there is a stand mixer handy. Otherwise, the kneading process will need to be done by hand. It’s doable, just not my cup of tea

Quick Yeast Rolls

Quick yeast roll that can be on the table in under an hour. Easy enough for beginner cooks, tasty enough for experienced cooks.

Author: Beth Mueller
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 12 Rolls
Category: Bread
Method: Baking
Cuisine: American

Ingredients

1 cup plus 2 Tablespoon 105°F water
⅓ cup vegetable oil
2 Tablespoons bread machine or quick yeast
¼ cup granulated white sugar
½ teaspoon salt
1 large egg
3 ½ cups all-purpose flour, more may be needed if it is a humid day
Stick of cold butter, optional

Instructions

Preheat oven to 400°F and spray a baking pan with baking spray.
Add water, oil, yeast, and sugar to a mixing bowl. Mix well, the paddle or whip attachment works better for me at this stage.
Once mixed, let it rest for 15 minutes to allow yeast to bloom.
Once yeast mixtures has rested, add salt, egg, and flour. Mix until all flour has been absorbed. If dough is still wet or sticky, add more flour 1 tablespoon at a time.
Change to dough hook and continue mixing until dough is smooth. This will take 2 to 3 minutes.
Lightly dust a countertop or cutting board with flour.
Remove dough from bowl and place onto flour dusted surface.
Form dough into a square, circle, or log. Use whichever shape makes it easiest for you to divide into 12 equal size pieces.
Take each piece of dough and form into a ball, lightly stretching the top and tuck the end under the roll.
Place rolls, smooth side up in the prepared baking pan.
Loosely cover the pan with a kitchen towel or plastic wrap and allow to rest for 10 minutes. This is not an exact time, a few extra minutes is fine.
Remove towel or plastic wrap and place into preheated oven.
Bake for 10 to 15 minutes or until rolls reach desired doneness.
Optional, unwrap one end of cold butter stick and gently run over the top of hot rolls.

Notes

Nutritional Data provided may differ from other nutritional calculators, please check calculations if nutrition is vitally crucial to your dietary requirements.