Traditional Fluffy Yeast Rolls


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! 

Traditional Yeast Rolls

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.

Traditional Yeast Rolls

Next, get 2 sticks of butter and 1/2 cup of shortening and microwave it until melted.

Traditional Yeast Rolls

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!

Traditional Yeast Rolls

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:

Monday= Slow Cooked Chuck Roast, Apple Broccoli Slaw, and fluffy yeast rolls

Tuesday= Tangy Marinated Chicken, Apple Blue Cheese Salad, and fluffy yeast rolls

Wednesday= Sweet and Sour Meatballs, Oven Roasted Brussel Sprouts, and fluffy yeast rolls

I think you catch my drift. They are easy. They go with everything. And most of all, they are delicious!

Traditional Yeast Rolls

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.

Traditional Yeast Rolls

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

Cuisine: American

Author: Heidi Davison

Prep time:

Cook time:

Total time:

Serves: 24

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


  1. Let yeast float on water for 5 minutes or until dissolved.
  2. Melt butter and shortening and pour into standing mixer.
  3. Attach paddle to mixer and turn on low.
  4. Slowly add in sugar and egg.
  5. Pour in the yeast mixture.
  6. While paddle is still spinning, slowly add in flour 1 cup at a time.
  7. Add in baking powder and salt.
  8. When thoroughly mixed, scrape down sides of bowl and cover with plastic wrap.
  9. Refrigerate atleast 8 hours or up to 5 days.
  10. Scoop out desired amount of dough into greased muffin tins.
  11. Bake at 350 for 20-25 minutes.
  12. Serve warm.


These traditional fluffy yeast rolls are inspired from Pioneer Woman's recipe for refrigerator rolls. The dough is easy to make, with no kneading required, and only 5 ingredients. It can be refrigerated overnight or up to 5 days! Simply scoop out what you want to bake and you'll have old fashioned, homemade dinner rolls every night. The buttery bread melts in your mouth and is a definite crowd pleaser!

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  • Sherrie Voegele says:

    There isn’t a box to print the roll recipe or I can’t find it.

  • Can I use vegetable oil instead of crisco

  • I made this recipe at Thanksgiving. Everything went as planned, but after baking, I found them to be salty. Any suggestions?

    • Did you use Kosher salt or table salt? If you used table salt, that could account for the extra salty taste. Kosher salt is less salty than table salt.

  • Is 4 cups of flour all you need? Don’t seem like enough.

  • How much dough do you scoop for each roll?

    • About 1/4 cup, or so that the muffin tin is 2/3 way full. If you fill them all the way up, that’s fine, they will just be EXTRA fluffy!

      • Sherrie Voegele says:

        These rolls are great.

  • there a place i can print recipe?Love your site, thank you

    • Hi Grace! Yes, if you scroll to the very bottom of the post you like, you will see the recipe inside of a box. There should be a little printer icon in the right-hand corner. If that doesn’t work, you are always able to share it on social media so you have a record if you are afraid of losing it. In addition, you may be interested in my digital yet printable cookbook. These are 30 of my favorite recipes that are not available on the site. Here is the link if you’d like to check it out.

  • Thanks for the recipe! Does it matter what bowl it’s in the the refrigerator? I’ll need my mixer bowl for other things. Is a plastic bowl suitable? Thanks again!

    • A plastic bowl will do just fine.

  • Joann Langlois says:

    Can I cut this recipe exactly in half or do I have to change some of the ingredient amounts to do so?

    • Yes, I believe you can cut this recipe in half. However, here are a few things to keep in mind, if you are using a Kitchen Aid mixer, the dough may not be high enough to get thoroughly mixed with the paddle attachment. Also, you can always make the dough ahead of time and leave it in the fridge. Scoop out what you want to bake for the night and then return it to the fridge. You can have fresh rolls every night!

  • Made the dough yesterday and baked today. These are by far the best homemade rolls I’ve ever tasted!!

    • I’m so glad you liked them! Aren’t they dreamy?! I actually made them for Easter today too!

  • In your printed recipe, you forgot the step about adding the water and yeast. Should the dough be sticky?

    • You are right, I forgot that step. I have fixed it now. Pour in the yeast mixture after the egg and sugar but before the flour. And yes, the dough should be sticky. Thanks for being so astute and pointing out my error.

      • I only noticed it because I was making the dough and following along when I noticed I hadn’t used the water/yeast mixture. So I went back and re-read your picture tutorial. I had to add it later but the dough seems ok. Sure love your recipes.

        • Thanks for the feedback, Marge! I appreciate it!

  • How many rolls does this recipe yield?

    • You should have enough for 24 rolls.

    • Hi Fred! You can certainly mix by hand but you will have to be vigorous when doing so. You will probably need to knead it as well.

  • Katherine says:

    Can’t wait to try these! Thanks, Heidi!

    • You got it girl! They are sure to make your life a little easier…and a whole lot more delicious!

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