Quick and Easy Rolls

Quick and Easy Rolls


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A great, basic recipe for yeast rolls whenever you need them. Easy to add sugar, nuts or whatever else you'd like.

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Serving Size / Yield

48 rolls


  • 2 C. warm water
  • 2 1/4 tsp. yeast (a yeast envelope)
  • 3/4 C. shortening
  • 1/4 C. granulated sugar
  • 4 C. self rising flour
  • 1 egg

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Dissolve yeast in 1/4 C. warm water. Stir in remaining water, shortening, and sugar. Add egg and flour and beat well. Cover and store in refrigerator until ready to use. About 1 1/2 hours before dinner, remove dough from refrigerator and spoon into muffin pans. Set in a warm, draft free area to rise, about 1 hour or until double in bulk. Bake in a 400 degree oven for 10 minutes.

Note: This will make enough for about 4 dozen rolls. May be stored in refrigerator for 2 days if covered. For extra flavor, you may add nuts, brown sugar, cinnamon, etc. before baking. 

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