Quick Yeast Rolls




About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

These yeast rolls are very quick and easy - start them before you get supper going and they'll be done by the time it's on the table! They seriously take less than an hour from start to finish.

They're shaped more like biscuits and very easy to handle, so this is a good recipe for bread noobs. :)

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Step 1: Ingredients + Tools

  • 1 tbsp dry active yeast
  • 2 1/2 cups flour
  • 2 tbsp melted butter
  • 3/4 cup warm water (115-120 F)
  • 3 tbsp sugar
  • 1/2 tsp salt
  • hand mixer
  • rolling pin
  • baking sheet
  • clean towel
  • spatula
  • large bowl
  • timer
  • cooling rack
  • 375 F oven

Step 2: Dry Ingredients.

Combine 1 1/2 cups flour (set the rest aside), the sugar, yeast and salt in a large bowl and mix together with a fork.

Step 3: Wet Ingredients.

Add in your 2 tablespoons of melted butter (I like to pop it in the microwave for quick melting) and your warm water.

I tend to use the hottest water I can get out of my tap, and I use a probe thermometer to make sure it's between 115-120 F. I like to be sure.

Step 4: Mix!

Beat on medium speed with your hand mixer for three minutes. I like to use a timer for this... it can be hard to stay focused enough to estimate when three minutes are up with the mixer whirring.

The mixture should be very smooth at the end - and, if your yeast has activated properly, it will be smelling nice and yeasty.

Step 5: Add in More Flour.

Now you'll add more flour until you get a proper dough. It will be soft, but not runny. I tend to add in 1/2 - 3/4 cup more flour.

Dump in no more than half of the reserved flour and mix with a spatula, scraping down the sides and folding until all the flour is absorbed. Check the consistency - if it's still wet and very stringy, add more flour and mix. See the difference between photos 3 and 4? Three still doesn't have enough flour, and four is right where it needs to be.

Step 6: Kneading!

Now the fun part! You'll be kneading the dough for about four minutes (I like the  or until the dough becomes smooth and stops being so sticky.

You'll want to use the rest of your flour to sprinkle over a clean work surface and to dust your hands so the dough does not stick to everything.

To knead the dough form in into a nice rounded lump with your hands, place it on the work surface, and push the dough away from you with the heels of your hands and then fold it up and over onto itself turn it 90 degrees, and do the whole thing again. A video makes much more sense than all that, though, so here it is:

Make sure to keep the surface and your hands nicely floured during the entire process. :)

Step 7: Resting.

Put a towel over your kneaded dough and allow it to rest for 10 minutes. This will relax the dough so you'll be able to roll it out in a moment. 

Step 8: Rolling and Cutting.

Flour your rolling pin and work surface.

Roll the dough out so it's a little thinner than a 1/2 inch. This might take a few tries - your dough will have a mind of its own.  

Grab a glass from the cupboard, and cut out your rolls. If the dough sticks, put some flour on the rim of the glass. 

Re-roll the dough and repeat until all the dough has been used. Depending on the size of your glass, you can get anywhere from 8-12 rolls. 

Step 9: Rising and Preheating

Plop all the rolls on a baking sheet and cover with a towel and put in a nice warm place - I like to put it on top of my fridge. 

Preheat your oven to 375 F. 

Let the rolls rise until they double in size - I've made a little collage so ya'll can see what to look for. :) This should take 30 minutes if they're in a good warm place, or up to 45 if it's a little cooler where they are. 

Step 10: Baking!

Bake at 375 F for 10 - 14 minutes. I always check right at 10 minutes and they're done - but all ovens (and pans for that matter - mine are old and very dark!) are different, so you might need to leave yours in for longer! You just want them lightly browned on top - much more than that and they can get tough! 

Take them out of the oven and cool on a rack for a few minutes and then enjoy with copious amounts of butter. 

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    15 Discussions


    Tip 1 year ago on Step 7

    Instead of rolling and cutting try pulling off 2 to 3 inch hunks of dough and rolling into a ball put in a lightly greased pyrex baking pan 9x13 and cover with a warm damp towl and let rise.


    3 years ago

    i just love them, super soft and very easy to make


    6 years ago on Introduction

    We just made these about an hour ago, they are amazing! Very easy recipe, we're looking forward to trying new versions. Thanks!!

    I am going to try your recipe tonight. Looks wonderful!! How refreshing to see a down home kitchen with real baking sheets that look like they have been used, and use real on hand items like a glass to cut out the rolls. After watching the TV cooking shows it's nice to know there is people like myself who don't have every new shiny gadget out there!! Makes me feel like I don't have to hide my banged up Wal-Mart baking sheets and 50 year old cookie cutters!!


    7 years ago on Introduction

    Great Recipe! Kids loved them, brushed them with butter mixed with garlic and onion powder. Added just a bit of honey! Just loved it, will be making a double batch and a bit bigger for hamburger buns!

    4 replies

    I just can't stop! This recipe can be tripled with ease! I used it to make hot dog and hamburger rolls and they were the best!

    Photo on 2012-07-17 at 01.52 #3.jpgPhoto on 2012-07-17 at 01.53 #2.jpgPhoto on 2012-07-17 at 01.56 #3.jpgPhoto on 2012-07-17 at 02.08 #2.jpgPhoto on 2012-07-17 at 02.11.jpgPhoto on 2012-07-17 at 02.12 #3.jpg

    Thanks! The pictures you posted of your buns made me think they would work good for hamburger buns and I have been trying "hot dog roll" recipes to no avail. Glad this one works and is so quick and easy!

    Here is the finished product..If they hadn't been eaten so quickly i would have taken a picture of the interior they were so store quality!

    4-up on 2012-07-14 at 22.56 #4.jpg4-up on 2012-07-14 at 22.56 #3.jpg4-up on 2012-07-14 at 23.00 #4.jpg

    7 years ago on Introduction

    I only have one packet of Red Star Quick Rise Yeast and it is 7 g (1/4 oz). Will that work? If it will, do I make any changes?

    I do not bake. I just recently made my very first loaf of no knead bread and it was okay, but not great. I had the same problem.... don't know about yeast or baking on tiny bit. The only things I have baked are quick breads and easy cakes.


    And thanks for the recipe and how to do.


    7 years ago on Introduction

    I made 2 batches of these today and my family LOVED them (so did I) :) Thank you!


    7 years ago on Introduction

    Yum, yeast rolls are a favourite of mine!

    I'm glad you included a video of kneading, it's something I've considered doing for a few of my baking projects but never actually did.