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Upclose Picture of Perfect Fluffy Yeast Rolls on a Wooden Counter Top

Fluffy Yeast Rolls

Springy, buttery refrigerator yeast rolls you mix once and scoop into a muffin tin whenever you want fresh rolls. The dough keeps up to 5 days, so bake a few every night.
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Prep Time 15 minutes
Cook Time 25 minutes
Rising (fridge) 8 hours
Total Time 8 hours 40 minutes
Servings: 24 rolls
Course: Bread
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 packet active dry yeast 2 1/4 tsp
  • 2 cups very warm water
  • 1 cup butter 2 sticks
  • 1/2 cup shortening
  • 1/4 cup granulated sugar
  • 1 large egg
  • 4 cups all-purpose flour
  • 1 1/2 Tbsp baking powder
  • 2 tsp kosher salt

Method
 

  1. Sprinkle the yeast over the very warm water and let it dissolve, about 5 minutes.
  2. Melt the butter and shortening together in the microwave and stir.
  3. In a stand mixer with the paddle on low, combine the melted butter mixture, sugar and egg. Pour in the yeast water.
  4. With the mixer on low, add the flour 1 cup at a time, then the baking powder and salt, mixing until smooth.
  5. Scrape down the bowl, cover with plastic wrap and refrigerate at least 8 hours or up to 5 days.
  6. To bake, preheat the oven to 350°F. Scoop the dough into a greased muffin tin and bake 20-25 minutes until golden.

Notes

Self-rising flour shortcut: use 4 cups self-rising flour and 1 tsp kosher salt, and skip the baking powder and extra salt. Bake only what you need and keep the rest of the dough chilled.