Here is a fast and easy recipe for yeast rolls that taste delicious and fit into the most hectic holiday meal preparation schedule. They still have to rise twice but require no kneading, making them doable for the busiest cooks on a holiday morning.
Ingredients:
- 1 pkg Active Dry Yeast
- 1 cup Warm Water (100 to 115 degrees Fahrenheit)
- ¼ cup Granulated Sugar
- 1 teaspoon Salt
- ¼ cup Vegetable Oil
- 1 Egg (beaten)
- 3 cups All Purpose or Bread Flour (sift before measuring)
Directions:
- Step One: In a medium mixing bowl, dissolve the yeast in warm water. Stir to combine and let set for 5 to 10 minutes to activate the yeast.
- Step Two: Add the sugar, salt, and beaten egg to the yeast mixture, stir well, and let stand while you sift the flour.
- Step Three: Add the oil and 1.5 cups of the sifted flour. Beat until smooth.
- Step Four: Add the remaining 1.5 cups of flour and blend well.
- Step Five: Cover the bowl and set in a warm place to rise. Allow the dough to rise until almost doubled in size. This should take 30 minutes to 1.5 hours.
- Step Six: Grease well the cups of a muffin pan, punch down the dough with a spoon, and drop the dough by tablespoons into the muffin cups so that each cup is one-half full.
- Step Seven: Cover the muffin pan and set in a warm place to rise until the dough is almost doubled in size.
- Step Eight: Preheat oven to 400 degrees Fahrenheit. Bake rolls for 15 minutes or until golden brown.
Yield: One Dozen Rolls
Anne James—also known as Jelly Grandma—is a professional canner and lifelong food preserver with over 55 years of hands-on experience. A retired librarian, paralegal, and self-taught expert in traditional Southern crafts, Anne specializes in canning, jelly-making, cooking, gardening, and quilting. She even has extensive experience as a bartender.
She’s been featured in the Daily Commercial and on Hershey’s website, and is lovingly known as the “go-to canner” in her family and beyond. Her mission is simple: to preserve and pass on the old ways—skills that kept generations thriving without shortcuts or preservatives.
You can find more of Anne’s work at PreservingSweetness.com, on YouTube, and occasionally on SurvivalFreedom.com.
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