You know those fluffy yeast rolls you have at Grandma’s house every Christmas and Easter? You know, the ones you can’t get enough of? The ones that make you wish you had put 3 on your plate before they were gone? I have always struggled in the baking department, especially the bread department, and I certainly was never going to attempt a Grandma-classic in my amatuer kitchen. But then I found this simple recipe via The Pioneer Woman. I have made this recipe over and over again and it never fails. It’s foolproof! The best part is that the dough keeps for 5 days in the fridge and you can simply scoop out what you want to bake each evening. Fresh Grandma-like rolls whenever I want? Sign me up!
Start with 1 packet of yeast and 2 cups of very warm water. It is important that the water is warm because the heat is what activates the yeast. Let the yeast float on top for about 5 minutes or until it is dissolved.
Next, get 2 sticks of butter and 1/2 cup of shortening and microwave it until melted.
Get out your standing mixer and attach the paddle attachment. Then pour in the butter and shortening mixture. As the paddle spins on low, add in 1/4 cup of sugar and 1 egg. When that is smooth pour in the yeast mixture.
As the mixer continues on low (speed 2-4), gently pour in 4 cups of flour, 1 at a time. This ensures that the flour gets mixed in evenly with the yeast. Then sprinkle in 1 1/2 tablespoons of baking powder and 2 teaspoons of kosher salt.
Side note: If you have self rising flour, you can use 4 cups and 1 teaspoon of kosher salt, eliminating the baking powder and extra salt. Did you know that any baking recipe that calls for self-rising flour can simply be made with all-purpose flour, salt, and baking powder? I’ve passed over many recipes simply because I didn’t have it in my pantry and had no idea I could make it from ingredients I had on hand! Here’s the ratio:
1 cup self rising flour= 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt
Now you’re set! Just keep baking powder and salt on hand and you can make all sorts of different yeast breads!
When the mixer has finished it’s work, scrape down the sides of the bowl with a spatula and cover it with plastic wrap. Set it in the fridge and let it rise for atleast 8 hours or up to 5 days. Yep, you read that right…5 days! It’s wonderful to make a batch over the weekend and just scoop out what I want to use each night and save the rest. Imagine the elation on your family’s faces when you bake fresh rolls every night?! And with no added work on your part!
This is what your menu could look like:
I think you catch my drift. They are easy. They go with everything. And most of all, they are delicious!
When you’re ready to roll (haha, did you catch that?!), scoop out the dough into a greased muffin tin and bake at 350 degrees for about 20-25 minutes.
The result is mouth-watering! These traditional yeast rolls are so springy and buttery. I think I could even have these for breakfast.
Tonight I am pairing these beauties with a Lawry’s marinated grilled steak and steamed asparagus. It’s going to be hard to keep my kids out of them until dinner. They know exactly what is cooking by the delicious buttery smell. So what will you serve these fluffy yeast rolls with? Let me know in the comment section below and feel free to share this recipe using the social media icons below! Happy cooking ya’ll!
Traditional Fluffy Yeast Rolls
Recipe Type: Bread/Roll
These fluffy, buttery yeast rolls are the perfect compliment to any dinner recipe. Whip up a batch over the weekend and have fresh rolls all week!
- 1 package yeast
- 2 cups warm water
- 2 sticks butter, melted
- 1/2 cup shortening, melted
- 1/4 cup sugar
- 1 egg
- 4 cups all-purpose flour
- 1.5 Tbsp baking powder
- 2 tsp kosher salt
- Let yeast float on water for 5 minutes or until dissolved.
- Melt butter and shortening and pour into standing mixer.
- Attach paddle to mixer and turn on low.
- Slowly add in sugar and egg.
- Pour in the yeast mixture.
- While paddle is still spinning, slowly add in flour 1 cup at a time.
- Add in baking powder and salt.
- When thoroughly mixed, scrape down sides of bowl and cover with plastic wrap.
- Refrigerate atleast 8 hours or up to 5 days.
- Scoop out desired amount of dough into greased muffin tins.
- Bake at 350 for 20-25 minutes.
- Serve warm.