No-Fail Yeast Rolls
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I brought these yeast rolls to Thanksgiving dinner one year. Now, I’m asked to bring them every time my family gets together for Thanksgiving or Christmas. And that’s fine by me. Because these soft and fragrant rolls also happen to be really easy to make. So easy, in fact, that they’re also my go-to rolls for soup nights.
I’ve frozen these rolls on numerous occasions with great results, so if you want to make a bunch to stash in your freezer for easy dinners, or to get ahead on your holiday baking, you can definitely do that.
Here’s the super-simple, no-fail recipe.
Ingredients:
3-1/2 cups all-purpose flour
1 cup warm water
1/3 cup vegetable oil (canola, etc.)
2 large eggs
1/3 cup granulated sugar
1 packet active dry yeast (2-1/4 tsp)
1 tsp salt
What You Do:
Dissolve the yeast in the warm water.
Beat the eggs and sugar together in a large mixing bowl.
Add the yeast, and stir to combine.
Then, add the salt and oil.
Add the flour one cup at a time, stirring after each cup.
Knead, until your dough comes together; then, cover and allow the dough to rise, until it doubles in size.
Transfer the dough to a floured work surface; punch it down; then, cut it into rolls. This is a fairly sticky dough, so you’ll probably need to add a bit of flour to keep it from sticking to your work surface and hands.
Place your rolls on a greased baking sheet, and bake them in a 400 degree oven for 10-15 minutes, or until they develop the gorgeous, golden-brown color that you see here.
This recipe makes around 15 dinner rolls, but can also be used to make large, sandwich-size rolls.
No-Fail Yeast Rolls
These no-fail yeast rolls are easy enough to make for dinner, but tasty enough to serve at the holidays.
- Total Time: 1 hour 10 minutes
- Yield: 15 rolls 1x
Ingredients
- 3–1/2 cups all-purpose flour
- 1 cup warm water
- 1/3 cup vegetable oil (canola, etc.)
- 2 large eggs
- 1/3 cup granulated sugar
- 1 packet active dry yeast (2–1/4 tsp)
- 1 tsp salt
Instructions
Dissolve the yeast in the warm water.
In a large mixing bowl, beat the eggs and sugar together.
Stir in the yeast.
Then, stir in the salt and oil.
Stir in the flour one cup at a time.
Knead, until dough forms. Then, cover and wait for it to double in size (this will take between 45-90 minutes).
Turn your dough out on a floured surface. Punch it down. Then, cut and shape it into rolls. This is a sticky dough, so you’ll probably need to add some flour to make it workable.
Transfer your rolls to a greased baking sheet; and bake in a 400 degree oven for 10-15 minutes, or until they’re golden-brown in color.
Notes
These rolls freeze beautifully. Make them ahead, and pull them out as you need them.
- Prep Time: 1 hour
- Cook Time: 10 minutes (up to 15 minutes)
- Category: Breads
- Method: Baking
- Cuisine: American
Keywords: no-fail yeast rolls
I can almost smell these. Dumb question – do you bake them and then freeze them? I think I will make for Thanksgiving/Christmas. How long do they keep in the freezer? Thanks!
★★★★★
Hi Cate,
I usually bake them and freeze them, but if you wanted to, you could freeze the dough, instead. We do this a lot with pizza dough. You could either make the dough and freeze it before allowing it to rise, or form the rolls and flash freeze them on a baking sheet. Just allow the dough to thaw. Then, bake as usual. These should keep for several months in the freezer.
These look good.
Can I use bread flour to make these sometimes instead of all purpose flour? Please let me know.
Yep, that’ll work just fine.
can I use my stand mixer fitted with a dough hook attachment to make these rolls? Please let me know.
Absolutely!
Hi, I am just making these now but they seem super sticky and I have to keep adding more flour just to knead…. have I done something wrong? I am scared of adding too much and making it to dry but I can’t get it off the bench! many thanks
Hi Lisa,
It’s definitely a stickier dough. Just add enough dough to your work surface to make it manageable, and it’ll turn out great.
Hi again, can I use this same recipe to make a loaf??? Thanks
I don’t think I’ve used it to make a loaf, but I don’t see why it wouldn’t work.