How to Make Old Fashioned Yeast Rolls From Scratch

Learning how to make old fashioned yeast rolls from scratch is something that you can do! It will take practice, but learning how to make them will connect you with the past in a way that is rewarding beyond words.

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Keeping Up the Family Tradition

I have been making rolls for a LONG time.  I can’t remember my exact age, but my husband and I think I was around 18 years old when I first learned how to make them. 

I am thankful for my hands on mom who had me make them every Sunday for a month until I got the system down. I credit my Jesus loving, home cooking, baby raising, people serving, great grandma for teaching her.  I am proud to say that many members of my family make my Grandma’s yeast rolls and do an amazing job at it. It is not a secret recipe, but maybe it should be. Wink, Wink.  I want to share some tips and tricks with you that I have learned along the way. 

I hope that learning this art blesses you as much as it has blessed my family.  According to some family reunion conversations, this recipe is well over 100 years old.

What if I’m busy?

Even if you are busy, you can make these. The hands on time is only about 30 minutes. However, you will need to plan on being somewhat near the day you bake.  I went to church last night while my shaped rolls were rising and they were huge when I got home! They still baked up nicely and tasted great, but a few rolls deflated because they had over risen. It was not big deal to me, but they rose about two hours longer than they needed to. The good news is, that time variation shows that there is room for flexibility when making these.

Approximate Schedule for Making Rolls for a Late Lunch

7:00 am Mix up dough and then let it rise.

10:00 am Knead dough for 10 minutes.

10:10-10:30 am Let dough rest. (10-20 minutes)

10:30 am Pinch off dough and shape individual rolls.

11:00-12:30 Let rolls rise.

12:30 pm Bake rolls.

1:00 pm Eat rolls.

If you are taking them somewhere, make sure you add driving time in your schedule. For example, if lunch is at 1:00, then you would want to start this process at 6:30am to be safe. If you turn your oven on, it will generate enough heat in the area to help speed up the process. You can also turn your burner on for about 3 seconds and then turn it off. You should be able to put your hand on it no problem. Just this extra warmth in the kitchen will speed up the rising process. Put your bowl near the extra heat to help speed up the process if needed.

Recipe Interpretations

This recipe is how I know it and make it. Like I said, many members of my family make these, and some seem to be a little different from others. The texture and taste both seem to vary just a little when their is a recipe adjustment.  However, there are never any left overs. I wish my grandma was here so I could watch her and listen to her share her story of how they came about.  I don’t remember seeing her bake them. I can just remember them being there and knowing they were hers.  I have to be honest, taking this recipe card that is pictured below and putting all of the actual steps that have been handed down into words has proven to be challenging. Writing it out is very different from standing side by side in the kitchen and getting your hands in it.

Recipe: Shortened Version

Ingredients

• 4 cups warm water (no more than 110 degrees)
• 2 package rapid rise yeast
• 2 tsp. Salt
• 1 cup sugar
• ⅔ cup oil
• 9 cups bread flour

Short Directions

Combine water, yeast, and salt.  Add sugar, oil, and then bread flour. Do NOT over mix. Cover with wax paper and leave it alone for about 2-3 hours.  Knead dough for around 10 minutes, and make sure to sprinkle flour in as you go so it isn’t sticky.  Let it rest for 10-20 minutes. 

Pour oil in the bottom of the 9 x 13 pans, just enough to cover the bottom after spreading it around the pan. Pinch dough off of the main dough to shape the individual rolls. Dip the top of the rolls in the oil, flip them over, and sit them in place. Cover rolls with wax paper and let them rise for 2 hours. Bake at 350 degrees for 25 minutes, until brown on top. Remove them from the oven. Take a stick of butter and rub it on the top of the rolls as soon as they come out of the oven. Put more butter on the top even when you think that it is plenty.

Can I cut the recipe in half?

Yes, you can cut this recipe in half and get great results. I do that quite often. Use the same process and just half all of the ingredients. Your rise time will still be very similar. So make sure you have enough time planned to make them.

Can I double the recipe?

Yep! I have to double the recipe for some events. When I double it, I use two bowls. A very large, plastic, clear bowl is what I recommend.

How long are they good for?

They are good for three to five days. You can make delicious cinnamon toast with these rolls. After day two, I like to slice them in half, toast them in the toaster, and put butter and a cinnamon/sugar mixture on them. D-e-e-licious!