Name: Quick Yeast Rolls
Prep time: 20 min
Cook time: 14 min
Ingredients: 1 packet Active Dry Yeast; 2 cups water, warm (100-105 degrees F; 6 tbsp butter, melted; 1/4 cup sugar; 1 large egg; 4 cups AP Flour; 6 tsp Baking powder; 1 tsp Kosher or sea salt; 2 12 cup mini muffin tins

Remember Refrigerator Rolls?

This quick yeast roll recipe is reminiscent of rolls I used to make years ago from one of my southern cookbooks, when we were living in Charlottesville, Virginia. I loved making them because they could be whipped up the day before an event, refrigerated, and baked the next day. Sadly, when we moved away to CT, I lost the recipe.

Then, one afternoon, I was watching Trisha Yearwood’s food network show as she was making her mother’s refrigerated yeast rolls. When she put her batter into the fridge overnight, I knew I had found my lost recipe.

This quick yeast roll recipe is adapted from Trisha Yearwood’s Spoon Rolls. Although I tweaked Trisha’s recipe to suit the IBS Kitchn, these quick yeast rolls turn out as golden brown as Trisha’s. They’re also as fluffy, crusty and yeasty as the ones I made so long ago. Thank you Trisha!!!

Make Them Ahead

Quick yeast rolls are mixed up one day and refrigerated until the next day, when you take out the bowl of lovely risen dough and transfer scoops of dough to your mini muffin cups for baking. I love this feature because I like to bring food to my women’s Bible study that I can bake in the early morning and keep warm until 9:00 when Bible study meets.

I Use Less Butter and Homemade Self Rising Four

Two switch-outs I made to the original recipe: I use less butter and I make my own self rising flour because I don’t know about you, but I never have self rising flour or cake flour on hand. Mostly, I am too cheap to invest in so many flours. King Arthur AP flour is it for me and when the recipe calls for those others, I look it up on Google and make my own. Just sayin’

Make Your Own

To make your own self rising flour, just add 1 and 1/2 teaspoons baking powder and 1/4th teaspoon of salt to each cup of flour used. I am giving you the amount per cup of flour in case you might want to half the recipe and need to know how much salt and baking soda to use per cup of flour for half the recipe. (It’s shameful how recipes don’t mind asking you to buy some annoying ingredient without telling you how to make your own! See? At ibskitchn nothing but pure honesty!!)

I Use My Own Mixing Method

I also use a different method of mixing up, so my dough seems softer and more pliable, making it easy to scoop out using a cookie scoop.

INGREDIENTS:

1 packet of active dry yeast
2 cups warm water(100-105 degrees F.
3/4 stick of butter (6 Tbsp), melted
1/4 cup of sugar
1 large egg
4 cups AP flour
6 tsp baking powder
1 tsp kosher or sea salt
Special equipment: 2 twelve cup mini muffin tins

DIRECTIONS:

In a medium mixing bowl measure in the 4 cups flour , the baking powder and the salt. Mix together with a whisk until blended. Set aside.

Place warm water (no hotter than 100 to 105 degrees) in a 2 cup measure. Sprinkle in the yeast and stir. Set aside.

Melt the butter in a bowl using the microwave. When butter is melted remove from microwave. You can do the next steps using a stand mixer, a hand mixer or just a whisk by hand: whatever you prefer. I prefer using a whisk by hand because my dough comes out softer and more pliable, making it easy for me to use a cookie scoop to scoop the dough into the tins.

Pour the melted butter into a large mixing bowl. Whisk in the sugar to the melted butter and stir with a whisk until it’s well blended. If using an electric mixer, mix on medium until blended. Beat in or whisk in the egg and beat/whisk until everything is well mixed and seems thicker with a nice golden color kind of like eggnog.

Slowly add in the flour mixture, mixing in with a wooden spoon until all the flour has been incorporated. Use a spatula to scrape down the sides and under the batter to make sure all is incorporated. Set aside.

Grease a large mixing bowl with butter on bottom and sides of entire bowl. Scrape the batter into the greased bowl. Cover the top tightly with plastic wrap and then with foil. Place in the fridge until the next day.

The next day, preheat the oven to 350 degrees F. Grease your mini muffin tins with butter spray or whatever you prefer for greasing baking tins. Remove the bowl of dough from the fridge.

Using a small cookie scoop, place a scoop of dough in each cup of your muffin tins. When all the cups are filled, place your muffin tins in the oven and bake for 18 to 20 minutes or until the tops have a few golden brown spots and the sides look crusty brown. See the picture here.

I only have two 12 cup mini muffin tins, so I make them in two batches and I usually get a total of 48 quick rolls. Since I like to take these rolls to brunches and Bible study, I freeze them on a cookie sheet and then place them in freezer bags in the freezer until I want to serve them.

So good and such a nice easy to follow recipe with no kneading or floury mess. Trisha says simple recipes are best and I say Amen.