Soft Yeast Rolls Tutorial

A recipe passed down to me by my Mother-in-Law, who has been making these yeast rolls FOREVER. I knew when I married her son, that I was going to learn how to make these at some point. After a reader messaged me for a good yeast roll recipe, I knew my time had come. So, here is my first attempt at making these Old-Fashioned Yeast Rolls (like you'd get at the cafeteria at school). Mmm...

Soft Yeast Rolls (Makes about 21 rolls)


2 cups of lukewarm water (105 degrees) 
3 Tbs dry yeast
1/3 cup powdered (dry) milk
5 cups flour (separated)
1/2 cup cooking oil
1 Tbs salt
1/2 cup sugar

Step 1 

In a bowl, combine the water, yeast, dry milk, and 2 cups of flour. Let sit for 5-8 minutes. This is called preparing "the sponge" for the dough.

Step 2

After the "sponge" has risen and puffed up, add to stand mixer. Add the oil, salt, and sugar.

Step 3

Begin mixing in the remaining 3 cups of flour, one cup at a time. It will be an elastic, sticky dough.

Step 4

Grease a bowl with cooking oil (several Tablespoons) and put the sticky, unkneaded dough in the bowl. Cover with saran wrap and let rise until double in size (about an hour).

Step 5

Once it's risen, punch down, and turn it out on a floured surface. Knead the dough once or twice, just to get it shaped into a ball. Divide the dough in half to make it more manageable. 

Step 6

Roll the dough into a log shape and begin pinching palm-full sized rolls off the log. Shape them into circles and lay them in a greased baking dishes (I used a 9X13 and an 8X8 dish). The sides of each roll should just touch the others.

Step 7

Cover the dishes with saran wrap and let rise in a warm place for 20-25 minutes. Until double in size.

Step 8

Bake at 400 degrees for 15-20 minutes until tops of rolls are golden brown. Butter the tops of the hot rolls when they come out of the oven. Let cool for 5-10 minutes and enjoy!

Linked up at Little House on the Prairie Living!


Anonymous said…
If we don't use dairy, what can I use instead of Dry Milk? These look so good!!! Thank you
Anonymous said…
is this self-rising flour or all purpose flour?
can't wait to try!
I don't know about a dry milk substitute. Do you drink Lactaid or other lactose-free milks? Perhaps replacing the 2 cups of lukewarm water with 2 cups of Lactaid and omitting the dry milk would work.

And this recipe uses all-purpose flour. :)
Anonymous said…
Have you ever tried freezing them to make later? I wondered if they could be parbaked or something that way they would be ready for us one night when we have dinner and I need rolls. Thanks!
I haven't! I'm sure you could bake them up and let cool, individually wrap them in saran wrap,then freeze them. Then just let them thaw on the counter or heat them up for a little bit in the microwave. :)
Unknown said…
oh they look delicious!! My school cafeteria never served anything like this! Thanks for sharing at my party!
Unknown said…
I'm going to feature these tonight on my Sunday Spotlight because I just can't stop staring at them!
Thanks, Nat! Spotlight away! Oh and our giveaway ends in 2 DAYS!
billi said…
As a teacher I am definitely going to try these. the lunchroom lady can't break down the recipe and i'm not good at that. thanx.
Anonymous said…
I have not tried but I believe the coconut powder milk will work well as a substitute of powder milk.
Wolfie said…
Can u use a bread machine?
Anonymous said…
That is not quick rise yeast, is it?
Anonymous said…
Looks good, it has been many many years since I've had these Tks.
Anonymous said…
I make these all the time. I follow your recipe exactly, and they always turn out perfectly. The dough is great for cinamon rolls as well.
Anonymous said…
I love love love this recipe! It is the closest recipe that I've found to my late grandmothers. The first few times I made them they came out perfect but the last two times they have collapsed and I have no idea why. Any suggestions?
Donna said…
Self rising flour, or ALL purpose flour or Bread Flour?????
Donna- All-purpose flour

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