Yeast Rolls

As you can probably tell from my past posts, I have been on a real bread kick recently. This is the easiest yeast rising recipe I have found so far. The rolls yielded are delicious, but very dense almost like another biscuit recipe.


  • 2 packets (4 1/2 teaspoons Fleischmann’s active dry yeast.
  • 1 cup warm water (warm from the faucet)
  • 1/4 cup sugar
  • 1/4 cup lard (You can substitute shortening, or 1/4 stick of butter.)
  • 2 3/4 cup Self rising flour.  (That’s right self rising flour in a yeast recipe.)


  1. In a large bowl, dissolve yeast in water.  I like to mix it with my fingers so that I can feel that the yeast is all dissolved.  You will know when you feel only water and no grainy yeast.
  2.  Add lard and sugar and mix well.
  3. Gradually add flour while mixing.  You may not have to add all of the flour.  You will know you have enough flour when the dough clings to the beater.
  4. On a lightly floured surface work the dough by patting down and folding.
  5. Pull apart and place in muffin pan.
  6. cover and let rise for an hour and a half.
  7. Bake at 375 for 10-15 minutes.
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3 Comments on “Yeast Rolls”

  1. ohiocook Says:

    Like your blog1 Some good sounding recipes. Thank you for reading and following mine!

  2. Kimberly Burton Says:

    On the letting it rise portion–room temperature? In refrigerator? I’d like to try these–they sound easy!

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