Sunday, April 22, 2012

Easy, Big Fat Yeast Rolls

Easy, Big Fat Yeast Rolls baked by my daughter, Anne

Updated and Revised November 2021

I've had lots of compliments on these over the years, and many people now have this recipe and it's the only one they use!  

My daughter made these for Christmas one year and, as you can see, they turned out fantastic!

Aren't they gorgeous?
This recipe is easy, no fail. Even beginners have great luck making them. Simply follow the instructions and you too can make delicious easy, big fat yeast rolls at home.


RECIPE
Ingredients
1 cup warm water
1 pkg (2 1/2 tsp) active dry yeast
1/4 cup sugar
1 tsp salt
3 tbls softened butter
1 egg, beaten
3 1/2-4 cups all-purpose flour 

Method
Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended.

Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky).

Put the dough out onto floured board and knead a few times until smooth.

Place the dough in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. PRO TIP - Turn your oven on to 400 for 1 minute, turn oven off and place dough inside to rise.

*After rising you can punch dough down, wrap and freeze to make the rolls later OR refrigerate to bake the next day. Thaw dough completely and let it come to room temperature before continuing with the recipe.

Punch down dough and turn out onto floured board. Divide dough into 12 large or 18-20 small pieces and using your hands shape dough into round balls. Place in greased 13 x 9-inch baking pan. Let rise again about 30 minutes.

Bake 350 for 20 minutes. Brush tops of rolls with butter. Recipe is easily doubled.

*Sourdough Option - add 1 cup classic sourdough starter in place of the water, reduce flour to 2 1/2-3 cups, or until you have a soft dough as above, and proceed with recipe.




Also featured on Meal Plan Monday

Also seen on Weekend Potluck

Also seen on Meal Plan Monday Thanksgiving Edition

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.


72 comments:

  1. I'm definitely going to try your recipe!

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    Replies
    1. Works great! After bringing these rolls to family Thanksgiving dinner, I am now the roll lady and was asked to bring them to Christmas and other events as well.

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  2. Wonder what is the quantity (in grams) of 1 pkg active dry yeast. Thanks...

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  3. what type of flour is used in this recipe please?

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    Replies
    1. I use regular all-purpose flour, but I'm sure you could use a good bread flour too with nice results.

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  4. Hi Mary, I wanted to let you know that your recipe is featured on this weeks Manic Monday :)

    http://bobbiskozykitchen.blogspot.com/2012/11/manic-monday-party-16.html

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  5. How do you shape into rolls?? Thanks

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    Replies
    1. Pull dough apart into 12 equal pieces and roll in your hands to shape into balls.

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  6. I made these and you are right. They are wonderful.

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  7. can I do it by hand hopefully I'm out of town and they don't have dough beater.

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  8. I found this recipe about a week ago. I am now making these for the 3rd time!! These are the best rolls I have made. My family devours them! The only thing I added was some garlic salt on top. Yummy!! Thanks so much for this recipe!

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  9. What about in higher elevations? Do you let it rise for a longer period?

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    Replies
    1. No idea about that ... I've made them in SC, VA and MD but not somewhere like Colorado.

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  10. i don't have any luck with yeast...it is always dead, no bubbles, rolls flop. i've wasted a lot of flour and other ingredients because of bad yeast...i've tried looking at the date but it still does not work...help...where can i find yeast that rises...???

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    Replies
    1. I usually use Fleishmann's in the jar yeast or King Arthur Flour has a wonderful SAF yeast I also use.

      http://www.kingarthurflour.com/shop/items/saf-red-instant-yeast-16-oz#1458#

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    2. You can check your yeast beFORE you waste your flour by adding the water and about a teaspoon of the sugar called for in the recipe to it. When it foams up, that means it's alive. If it doesn't, toss it...and get better yeast from the places Mary suggested. I personally use King Arthur Flour's SAF yeast, but have never had problems with regular ole Fleischmann's yeast from the grocery store! Good luck!!

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    3. try using distilled water instead of tap water. the chlorine in tap water will sometimes kill the yeast. good luck!

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  11. I tried this recipe and my dough did not rise at all. Any ideas what I might be doing wrong? What constitutes a "warm place"? A friend of mine told me to use the warm feature on my oven which is about 150 degrees, is that too hot?

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    Replies
    1. I turn my oven on to 400 and let it preheat for one (1) minute then turn it off and place my dough in the oven to raise ... works ever time for me! Good luck!

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    2. I don't usually have a problem but this recipe didn't work for me. I must be missing something...it didn't have me proof the yeast or anything...just dump it all in a bowl and pray for the best 🥺
      I kept rereading g thinking I missed a step or SOMETHING. every recipe I've followed was so particular- from scalding the milk and how warm it needed to be.. but this one just says hot water.
      It does leave a little to be desired for those of us who really need instruction

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    3. You really only use warm water and you do just add it all to the bowl and mix. Turn your oven on to 400 for 1 minute, turn it off then put the bowl with the dough inside to rise. It's a very simple process and I'm sorry it didn't work for you.

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  12. I would love to take large pans of home made rolls to a church fellowship but can't quite figure out how to have them done and then travel......any suggestions?

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  13. These rolls look wonderful, Mary! I can't wait to try your recipe.

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  14. These rolls look so fluffy and delicious!

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  15. I have made these, and they are awesome!

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  16. Awesome ...wonderful tried it and it's yummy with a little bit of rose water

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  17. Decent blog and totally exceptional. You can improve however despite everything I say this perfect.Keep striving generally advantageous. google.com/

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  18. Mary, I'm pinning this recipe so I can try it for Christmas. They look incredible.

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  19. I'll be making two pans of these on Thanksgiving!

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  20. This is my go-to for homemade rolls! Thanks for the great recipe!

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  21. These rolls look SO perfect and big and fluffy! How could anyone resist?

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  22. ok, I have tried this THREE TIMES!! my yeast is good, but the dough will not rise!

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  23. Joyce, try turning your oven on to 400 for ONLY one minute, then turn it off and put the dough in the oven to rise. That's what I do and it works perfectly for me. Let me know if this works for you.

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  27. Can the dough balls be frozen for later use?

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  28. Can this be made with a bread maker?

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    Replies
    1. I never have done that. Really is it so easy, you don't need the bread machine.

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  29. When using the sourdough option, adding 1 cup of sourdough--do you still add the yeast? If so, how does that work if the starter is room temp and not warm?

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    Replies
    1. The sourdough starter is all you need, no yeast since the sourdough starter already ha it. You are simply using it in place of the water then proceeding with the rest of the recipe. Thanks!

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  30. Can you freeze them? We are just 2 people (retired).

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  31. What can you use if u dont have a dough hook?

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    Replies
    1. You can use a whisk for the first part then mix in the flour by hand.

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  32. Made these today they turned out delicious used bread flour ...I will be making them again

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  33. I'm completely new to the art of bread and dough making.. with that being said, can I substitute rapid rise yeast for the active yeast?

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  34. Hey there! Excited to try this recipe but was wondering if the dough could be frozen? I’m going to be gone for a little while and I’d like to have the dough pre made for Thanksgiving. Thanks!

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  35. I loved making these for Thanksgiving! Was wondering if the dough could be used to make cinnamon rolls?

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  36. Love this recipe! Can u use this same dough for cinnamon rolls?

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  37. My first time to visit your blog but I WILL be making these in the near future.

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  38. Could you prepare the rolls and then put them in the fridge? Would you need to rise then for the sec puns time before or after you put them in the fridge?

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    Replies
    1. You can yes, then you would shape and rise the 2nd time before baking.

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  39. Put water and yeast in large mixing bowl and add next 4 ingredients. The egg is the 4th ingredient after the water and yeast.

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