Quick Yeast Rolls

4.8 from 6 reviews
Quick Yeast Rolls
Recipe type: Breads
This is my favorite recipe for Quick Yeast Rolls. They are done in less than an hour with only half the work. Because they have twice the yeast as normal, they rise fast so work quickly.
  • 1 cup milk
  • ½ cup water
  • 2 packages active dry yeast
  • ¼ cup butter or margarine
  • 3 Tablespoons sugar
  • 3½ cups all-purpose flour
  • ½ tsp salt
  1. Combine milk, water and butter. Bring to baby-bottle warm.
  2. To start the yeast fast, dissolve the sugar and the yeast in the milk mixture.
  3. Add the flour, a little at a time, until you get your desired consistency.
  4. Knead dough on a well floured surface, sprinkling in the salt as you go.
  5. Place in an oiled, covered container. Let rise in a warm place for 15 minutes.
  6. Punch down and shape into about 24 small rolls.
  7. Put 2 balls in each hole of a greased muffin pan. Sides should just touch--don't pack. You have to work quickly because this dough rises fast!
  8. Let the shaped rolls rise for 15 minutes.
  9. Bake in a preheated 450° oven for 12 minutes or until nicely browned.

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17 Responses to Quick Yeast Rolls

  1. Carolyn August 28, 2011 at 1:04 am #

    No salt is used in this dough, which does cause the yeast to work faster; however, the final result is a smidge bland. I would suggest at least 1/2 tsp. salt.

    • Joshua Trent August 28, 2011 at 10:06 am #

      Went back and worked on the recipe again, incorporated a little salt during the kneading process so it wouldn’t slow down the yeast too much and it seemed to work fine.

  2. callie February 19, 2012 at 6:11 pm #

    These were the most perfect little yeast rolls ever!!!!! I forgot the salt, so before baking, I sprinkled some Jane Salt and sesame seeds on top. Thank you for such an incredible recipe!!!! 😉

    • Joshua Trent February 19, 2012 at 7:45 pm #

      Oh good, I’m glad you liked them! Thanks for commenting!

  3. Billie April 8, 2012 at 6:34 pm #

    These were great! Made them for Easter and the family loved them. Did not have a muffin tin, so I used two cake pans. Didn’t matter, they turned out perfect. Thank you!

    • Joshua Trent April 26, 2012 at 2:29 pm #

      That’s the country cookin’ way! Using whatever you have, lol! So glad you guys liked them!

  4. Linda July 27, 2012 at 8:55 am #

    Have been looking for a super quick bread recipe, and these rolls fit the bill. Now waiting for my picky hub to give the approval. 😉

  5. TIGRA August 4, 2012 at 2:22 pm #

    made them and completely messed up the recipe but worked it out and they are really good. i sprinkled melted butter and sugar over the top. Me, grandma, and aunt cant get enough

    • Joshua Trent August 4, 2012 at 2:30 pm #

      Oh no, lol! Well at least they turned out!! Butter and sugar huh? Sounds good!

  6. Bethany October 28, 2012 at 12:45 pm #

    These turned out absolutely fabulous! I have been searching and searching for a quick roll recipe that didn’t turn out as hard as a rock. These were light, fluffy and browned beautifully. 5 stars!

  7. Erin September 16, 2013 at 4:34 pm #

    Yumm! Was a little unsure when I saw how sticky the dough was, but they turned out fantastic! Thank you very much

  8. Shawn Fisher October 23, 2013 at 4:01 pm #

    Not sure if its our Ohio damp cold but, I left the dough raise 30 minutes and 30 minutes in muffin tin. Could resist had to have one with some butter. They are tasty!
    Not quiet as fluffy as I expected not sure what happened. My yeast was foamy when I started the mixture. They weren’t as “light” as I expected but like I said have good flavor.

  9. Anonymous December 8, 2013 at 3:02 pm #

    I realize that this is an older post but also if you scald the milk, then let it cook and “skim” the fat off (it film that will form on top of the milk), it helps with rising. I made a very rich yeast roll recipe and wondered for years why sometimes it rose right, and sometimes it didn’t. I ran across something a few years back that explained the fats in milk inhibit the yeast, just as salt does. So while the very old recipe I use said to scald the milk, it did not explain that if you let it cook and skim it, the rolls would rise better. I’ve meant to look and see if maybe clarified butter would also help the process but haven’t followed up on it. However, the rolls have rose better every time, after I started skimming the milk.

    • Joshua Trent December 11, 2013 at 6:40 pm #

      How interesting! I’ll have to try that, thanks!!

  10. Anonymous December 8, 2013 at 3:03 pm #

    oops I meant “then let it cool and “skim” the fat off.

  11. Merry January 22, 2014 at 1:57 pm #

    OMG, these may be addictive… Having a “snow day” in DC and wanted to make some rolls without hours of time and obviously using ingredients on hand. These were the answer, thank you!

    May I either print on my blog with your credit/site info, or link to the recipe?

    Thanks and they not only delicious, but lovely!!



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