“Very easy yeast rolls-no kneading! You can make the dough up to four days ahead and keep it in the fridge. Then take it out, let it rise, bake and enjoy! I found this recipe on a blog, I wish I could remember which one so I could give credit. My new favorite roll recipe, I have also made burger buns with it and they were good as well. Prep time does not include chilling or rising time.”
READY IN:
35mins
SERVES:
8
YIELD:
24 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
  2. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
  3. Grease a 9×13 baking pan. Turn the chilled dough out onto a lightly floured surface. Divide dough into 24 equal-sized pieces. You can also pat it out flat and cut into squares (even easier!)
  4. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan.
  5. Cover and let dough balls rise until doubled in volume, about one hour.
  6. Preheat oven to 375°F Bake until rolls are golden brown, 15–20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.

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