No Rise Yeast Rolls Recipes

EASY NO-YEAST HOMEMADE DINNER ROLLS

Steps:

• Mix dry ingredients.
• Add milk and mayo.
• Stir until mixed well.
• Spoon into greased muffin tins.
• Bake at 350 for approximately 15 minutes until golden brown.

NO-YEAST DINNER ROLLS

Steps:

• Preheat the oven to 375 degrees F. Coat the bottom of a 9-by-13-inch baking dish with butter.
• Whisk together the flour, baking powder, sugar and salt in a large bowl. Whisk together the milk and 1/2 cup of the butter in a medium bowl. Pour the wet ingredients into the dry and combine with a wooden spoon; do not overwork the dough. It should be wet.
• Divide the dough into 12 pieces and shape each into a ball. Arrange the dough balls in the prepared baking dish. Pour the remaining 1/4 cup butter all over the dough and bake until golden brown, 35 to 40 minutes.

SOFT NO-KNEAD DINNER ROLLS

Steps:

• Place yeast and 2 teaspoons sugar in a medium bowl. Pour in water. Let stand until frothy, about 5 minutes.
• Place remaining sugar, flour, and salt in a separate bowl; mix to combine. Make a well in the center. Add yeast mixture, milk, eggs, and butter. Mix with a wooden spoon until a thick, sticky batter forms.
• Cover dough with a clean, damp dish towel and place in a warm place. Let rise until almost tripled in volume, 1 1/2 to 2 hours.
• Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides. Punch dough down to deflate. Mix briefly in the bowl to get rid of bubbles.
• Dust a work surface with flour. Scrape dough out and dust the top with flour. Cut into 4 pieces, then cut each piece into 3 pieces.
• Press down 1 piece of dough with your palm. Use your fingers to gather it into a ball. Flip so the smooth side faces up and roll briefly to form a ball. Place roll in the prepared baking pan. Repeat with remaining dough. Line up rolls in a 3x4 grid in the baking pan. Spray the surface of the rolls with cooking spray. Cover with plastic wrap.
• Place baking pan in a warm place and let rise until almost doubled in size, 30 to 45 minutes. Halfway through the second rise, preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until surface is golden brown, 15 to 18 minutes. Use parchment paper overhang to lift rolls onto a cooling rack. Serve warm.

EXTRA QUICK YEAST ROLLS

Steps:

• Dissolve yeast and sugar in warm water. Stir in biscuit mix and turn out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. , Divide and shape dough into 24 small balls. Place on greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° until golden brown, 10-15 minutes.

QUICK YEAST ROLLS

Steps:

• In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
• Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

NO RISE YEAST ROLLS

Steps:

• Dissolve yeast in warm water.
• Add sugar and Crisco.
• Add egg, then flour and beat.
• Spoon into ungreased muffin tins to 3/4 full.
• Bake at 400° for about 13 minutes or until done.

NEVER-FAIL YEAST ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Beat in the flour, dry cake mix and salt (do not knead). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up, beginning at the wide end; place point side down on greased baking sheets. Brush with butter. Cover and let rise until doubled, about 25 minutes. , Bake at 350° for 12-15 minutes or until golden brown.