Best 6 Grandmas Yeast Rolls Recipes

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Homemade grandma's yeast rolls are a classic comfort food that brings back memories of family gatherings and special occasions. These soft, fluffy rolls are made with simple ingredients and a little bit of love, and they can be enjoyed for breakfast, lunch, or dinner. Whether you're a seasoned baker or just starting out, this guide will provide you with all the tips and tricks you need to make the perfect grandma's yeast rolls. From choosing the right ingredients to shaping and baking the rolls, we'll cover everything you need to know to create these delicious treats. So gather your ingredients, preheat your oven, and let's get started on making some grandma's yeast rolls that will have everyone asking for seconds!

Here are our top 6 tried and tested recipes!

GRANDMA'S YEAST ROLLS



Grandma's Yeast Rolls image

My grandmother use to make these rolls for family get-togethers and holidays. The applesauce adds so much flavor. -Nancy Spoth, Festus, Missouri

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1 cup 2% milk (110° to 115°)
1/4 cup sugar
1/4 cup unsweetened applesauce
2 large egg whites, room temperature, beaten
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the sugar, applesauce, egg whites, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes (dough will be slightly sticky). Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Turn dough onto a lightly floured surface; divide into 24 pieces. Shape each portion into an 8-in. rope; tie into a knot. Place on 2 baking sheets coated with cooking spray., Cover and let rise until doubled, about 30 minutes.Bake at 375° until golden brown, 12-16 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 83 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges

DIVAS CAN COOK GRANDMA'S HOMEMADE YEAST ROLLS



Divas Can Cook Grandma's Homemade Yeast Rolls image

No kneading or a bread machine is required with this recipe which makes it great for people who normally can't bake yeasty things (like me). Around the holidays, my grandmother's phone starts ringing off the hook from friends wanting her to make them a batch of these rolls for their holiday spread. If only they knew just how easy these soft, buttery yeast rolls were to make. Well, now you do! *NOTE*NOTE* If you using Rapid Rise "Highly active" yeast skip the refrigeration step and let the dough rise in a covered bowl for 10 -15 minutes in a warm place. Proceed with the rest of the recipe. Highly active yeast replaces the first rise.

Provided by yesdivascancook

Categories     Yeast Breads

Time 3h42m

Yield 30 rolls, 30 serving(s)

Number Of Ingredients 8

3 1/4 cups all-purpose flour, divided
1/4 ounce active dry yeast (rapid rise)
1 1/4 cups milk
1/4-1/2 cup sugar
1/4 cup butter flavor shortening
1 egg
1 teaspoon salt
butter (for dipping the rolls)

Steps:

  • In a large bowl, add 1 1/4 cups flour.
  • Add in the yeast and whisk until combined. Set aside.
  • In a saucepan over medium heat, add milk, sugar, and shortening.
  • Stir constantly until shortening has melted. Do not boil.(check the back of your yeast package to see how hot the liquid needs to be in order to activate the yeast. It is usually between 115-130 degrees F. Use a cooking thermometer).
  • When the liquid reaches the recommended temperature, pour it into the flour mixture.
  • Add in the egg.
  • Beat on low speed for 1 minute and then on high speed for 3 minutes.
  • Add in the salt and the remaining flour (2 cups).
  • Use your hands or a rubber spatula to incorporate the rest of the flour until a soft dough forms.
  • Grease a plastic bowl with vegetable oil and place the ball of dough into the bowl.
  • Cover and refrigerate for at least 2 hours.
  • Remove from the refrigerator and punch down the dough with your fist to release the air.
  • Spread a thin layer of melted butter on the bottom of a 9x13 pan.
  • Take chunks of the dough and form it into desired shape.
  • Dip the dough in a bowl of melted butter and place it in the pan.
  • Repeat with the remaining dough. Keep the rolls close together.
  • Cover the pan with a thin kitchen towel and let sit in a warm place for at least 1 -1 1/2 hours. The rolls will double in size.
  • Bake for 10-14 minutes or until golden.
  • Brush them with honey butter or herb butter if desired.

GRANDMA'S YEAST ROLLS



Grandma's Yeast Rolls image

I have adapted these yeast rolls from my grandmother's yeast bread recipe. I have increased the sugar to create a little sweeter roll than Grandma used to make and replaced her refrigerated cake yeast with dried (easier availability). They are delicious served with Danish Lurpak® butter (it's a little tangy, just like Grandma's)! Rolls can be made the night before and reheated, covered in foil, at 300 degrees F for about ten minutes.

Provided by Dotty Snyder Grohman

Categories     Bread     Yeast Bread Recipes

Time 2h30m

Yield 24

Number Of Ingredients 6

¾ cup white sugar, divided
1 ¾ cups warm water (110 degrees F/45 degrees C)
2 ½ (.25 ounce) envelopes active dry yeast
6 ½ cups unbleached all-purpose flour (such as King Arthur®), or as needed
2 teaspoons salt
¼ cup lard, melted

Steps:

  • Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
  • Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
  • Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
  • Preheat an oven to 325 degrees F (165 degrees C).
  • Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 32.4 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 195.3 mg, Sugar 6.3 g

GRANDMA'S OLD-FASHIONED YEAST ROLLS



Grandma's Old-Fashioned Yeast Rolls image

This recipe is one of our family traditions. We don't know how old it is, but it is at least Depression Era (no milk, no eggs). It was handed down from my Grandma Pearl Nash. She never wrote down the recipe, always measured by memory and her hands. She developed breast cancer in the early 60's and shortly before she died. My Daddy asked her to measure out all the ingredients so the recipe would not be lost. He carried her into the kitchen, where she carefully placed the ingredients on newsprint paper. My mama (who my kids called Tutu) shifted the ingredients into measuring cups and spoons to record the amounts.

Provided by Asgard Ranch

Categories     Roll and Bun Recipes

Time 2h40m

Yield 24

Number Of Ingredients 7

2 ½ cups warm water
1 ½ tablespoons active dry yeast
½ cup white sugar
1 tablespoon salt
¾ cup shortening (such as Crisco®)
7 cups all-purpose flour, divided, or more as needed
½ cup butter, melted

Steps:

  • Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
  • Fill a pot with hot (not boiling) water.
  • Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
  • Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
  • Heavily grease two 9x13-inch pans with shortening.
  • Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 32.3 g, Cholesterol 10.2 mg, Fat 10.6 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 272.3 mg

GRANDMA'S NO-KNEAD YEAST ROLLS



Grandma's No-knead Yeast Rolls image

These are wonderful rolls, especially when you slather them with butter. Even I can make these and I don't consider making bread as one of my specialities. My aunt and I compete at Christmas dinner to see who can eat the most. I'm not revealing my record. :)

Provided by HappyMommy1422

Categories     Yeast Breads

Time 1h30m

Yield 24 rolls

Number Of Ingredients 6

5 cups flour
1 teaspoon salt
1/4 cup sugar
1/2 cup lard or 1/2 cup shortening (my grandma uses lard, I use shortening. I like hers better)
1 1/2 cups lukewarm water
1 (1/4 ounce) package yeast

Steps:

  • Dissolve yeast in the lukewarm water.
  • Sift together flour, salt and sugar.
  • Cut in lard.
  • Add yeast and water.
  • Mix until well blended and keep mixing until dough forms elastic strands.
  • Place dough in a greased bowl.
  • Cover and allow to rise 30 minutes.
  • Place dough on a floured board, smooth gently with your hands and roll out to desired thickness.
  • Cut out (and shape, if desired. I usually cut them out with a drinking glass then fold the dough in half.).
  • Place rolls in a greased pan.
  • Cover and allow to rise in a warm place for 45 minutes.
  • Brush with butter and bake at 450 degrees for 15 minutes.

GRANDMA'S ROSEMARY DINNER ROLLS



Grandma's Rosemary Dinner Rolls image

My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. At lunchtime, my mom and aunts delivered the formed rolls. -Charlotte Hendershot, Hudson, Pennsylvania

Provided by Taste of Home

Time 55m

Yield 1 dozen.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3 cups bread flour
2 tablespoons sugar
1 tablespoon minced fresh rosemary, divided
3/4 teaspoon salt
2/3 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
1/4 to 1/3 cup canola oil
EGG WASH:
1 large egg yolk
2 tablespoons 2% milk

Steps:

  • In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 teaspoons rosemary and salt in a food processor; pulse until blended. Add the warm milk, egg and yeast mixture; cover and pulse 10 times or until almost blended. , While processing, gradually add oil just until dough pulls away from sides and begins to form a ball. Process 2 minutes longer to knead dough (dough will be very soft)., Transfer dough to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15-in. rope. Starting at 1 end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal., Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., For egg wash, in a small bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350° until golden brown, 18-22 minutes. Remove from pans to wire racks; serve warm.

Nutrition Facts : Calories 194 calories, Fat 6g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 163mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

Tips:

  • Using a digital kitchen scale to measure ingredients ensures accuracy and consistency in your baking.
  • If you don't have a stand mixer, you can use a hand mixer or mix the dough by hand. Just be sure to mix until the dough is smooth and elastic.
  • If the dough is too sticky, add more flour a little at a time until it becomes manageable.
  • If the dough is too dry, add a little bit of warm milk or water until it becomes smooth and elastic.
  • Let the dough rise in a warm place until it has doubled in size. This will take about 1-2 hours.
  • To test if the dough is proofed, gently poke it with your finger. If the indentation remains, the dough is ready to bake.
  • Bake the rolls in a preheated oven until they are golden brown and sound hollow when tapped.
  • Let the rolls cool for a few minutes before serving.
  • Enjoy your freshly baked yeast rolls!

Conclusion:

Grandma's yeast rolls are a classic recipe that is sure to please everyone at your table. These soft and fluffy rolls are perfect for any occasion, from a casual family dinner to a special holiday gathering. Follow these tips and you'll be able to make perfect yeast rolls every time. So what are you waiting for? Get baking!

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