Grandma’s Quick Yeast Rolls

Updated on July 13th, 2018

Grandma's Quick Yeast Rolls // These Yeast Rolls are perfect for any holiday dinner! | Tried and TastyIt hasn’t been until recently that I’ve really started appreciating family recipes. My grandmother on my mom’s side is an excellent cook. She lives out of state, so I don’t get to enjoy the fruits of her labor often. When I do, it is indeed a treat. More often than not we tend to get together around the holidays. This is one of two roll recipes that she’s pretty famous for. If nothing else, everyone always wonders if grandma’s rolls are going to be on the menu. A couple of years ago I realized how important it was for me to be more hands on in the kitchen with her rather than off doing other things. It’s one thing to get a recipe, but it’s a completely different thing actually watching and helping get the tips and tricks that you won’t find written down. This year I won’t be able to head out of state with the family for Thanksgiving so I decided to attempt to duplicate this family treasure. I pulled out my very special handwritten recipe and away I went. One bite in and a flood of memories came rushing over me. Success!

Grandma's Quick Yeast Rolls // TriedandTasty

Grandma's Quick Yeast Rolls

Serves 24
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187 calories
33 g
16 g
4 g
5 g
1 g
69 g
258 g
7 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 187
Calories from Fat 34
% Daily Value *
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 16mg
Sodium 258mg
Total Carbohydrates 33g
Dietary Fiber 1g
Sugars 7g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 packets (or 4 1/2 tsp.) quick rise yeast
  2. 1 c. lukewarm water
  3. 1 tsp. sugar
  4. 1 c. milk
  5. 2 1/2 tsp. salt
  6. 3/4 c. sugar
  7. 2 eggs, well beaten
  8. 1/3 c. butter flavored shortening, melted
  9. 6 1/2 c. sifted flour
  1. In a small bowl or cup, dissolve yeast and 1 tsp. of sugar; set aside. In small saucepan scald milk (bring to a boil), then add salt & 3/4 c. sugar. Remove from heat and cool to lukewarm.
  2. When cooled, whisk in yeast mixture to milk and add beaten eggs. Transfer to the bowl of a stand mixer. Using the dough hook attachment slowly add in 4 c. of flour kneading until smooth. Add cooled melted shortening; mix until fully incorporated. Add remaining flour until dough becomes a smooth elastic consistency.
  3. Transfer to clean, lightly greased bowl and let rise until doubled in size. Form rolls in to desired shape. Let rise another 30 minutes. Bake 15-20 minutes at 350.
  1. [My 2 Cents]
  2. My grandma loves butter, so one trick I learned from her was to dip shaped dough in melted butter before baking (or you could brush the rolls with melted butter). I found that my rolls weren't browning the way that I wanted them to, so the last few minutes of baking I brushed again with melted butter. The end result is a delicious buttery dream-come-true!
Adapted from A family recipe from my grandma
Adapted from A family recipe from my grandma
Tried and Tasty
Grandma's Quick Yeast Rolls // TriedandTasty

Grandma's Quick Yeast Rolls // TriedandTastyLinking up with: Time To Sparkle and Mandy’s Recipe Box

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24 comments about “Grandma’s Quick Yeast Rolls

    1. Yvonne

      I wish I didn’t love bread as much as I do, but if I’m going the love it, then only the best – and these are the BEST!

  1. Cheryl

    I was just wondering how you got them shaped so cute! I love to do my rolls in a muffin tin, but I usually do clover leaf shape. These are so cute, I’m definately pinning! Thanks for sharing on Totally Tasty Tuesdays!

    1. Yvonne

      Hi Cheryl! It’s actually just a spiral that rose a little too long and just kind of exploded a bit 🙂 I just cut off a chunk of dough, rolled it into a 6’ish inch rope, dipped it in butter and then rolled it. Once rolled I placed in the greased muffin tin and voila – these adorable rolls were born. I’m so happy you stopped by! Happy to have you.

  2. Dariel J. O'Hara

    I make these rolls by using a rope of dough (6″) and winding it around two fingers, holding one end with my thumb and then poking the other end through the bottom of the roll on my fingers so that the end it pointing out of the top.

  3. Bedelia Urbaniak

    These look delicious. I have a question. When using the muffin tins, do you spray or grease them before adding rolls? I want to make this for this Sunday (Mother’s Day) but I don’t want to mess up. Thank you

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