Easy Yeast Roll Biscuits (+Video)
These homemade Yeast Roll Biscuits are so easy and are a combination of a roll and a biscuit. So simple to make and they come out so tender!
A COMBINATION OF A ROLL AND A BISCUIT
I just need a moment to describe these rolls I’m about to share with you. They really are one of the easiest homemade rolls I have to made and they taste amazing. If you are scared of yeast, if you’ve never tried to make rolls or maybe you had a disastrous experience in the past, then you need to try to make these.
TIPS FOR MAKING HOMEMADE BISCUIT YEAST ROLLS:
- The main tip when working with any kind of yeast is to make sure it is fresh. Most fast acting yeast is sold in little packets to help keep it fresh. Take a look at the expiration date on the packet and make sure it is still good.
- When measuring flour – don’t pack it into the measuring cup. Dip the measuring cup into the flour and shake. Then, with the flat end of a knife, scoop off excess. This will help ensure that you aren’t packing in too much flour.
- In this recipe, I am using salted butter along with a pinch of salt. It’s not a typo – it’s needed for this particular recipe. However, for this recipe, I have made it with margarine instead of butter and it still came out wonderful. Margarine tends to have more salt then salted butter so leave out the additional salt if you use margarine.
- This particular recipe is actually very forgiving. I only like easy recipes when it comes to bread making. Your natural urge will be to keep mixing and mixing to make it all blend. But trust me, it’s not needed here. Just follow my directions exactly, and they will turn out great!
- Try serving these with some Texas Roadhouse Cinnamon Honey Butter. You won’t be disappointed!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- solid vegetable shortening (Crisco)
- fast acting yeast (sometimes called instant yeast)
- all-purpose flour
- salted butter or margarine
- warm water
HOW TO MAKE EASY HOMEMADE YEAST ROLLS:
Place sugar, salt, 2 cups of flour, and yeast in a large mixing bowl. Cut in shortening with a long tined fork or pastry cutter.
Add eggs, beating lightly with fork before stirring them in. Add remaining flour, melted butter, and water. Stir together well.
Mixture will look like a big old lumpy blob. And when I say lumpy blob, I really mean lumpy blob. Cover with a dish towel and let sit in a warm place for twenty minutes. To help with rising, I will heat my oven to 125F degrees. Once it reaches that temperature, I turn it off and then put the covered bowl (oven proof, of course) into the oven to let it rise.
After twenty minutes, turn out onto a floured surface. Sprinkle flour over the top and knead three or four times. Pat out into a square that is about 3/4 inch thick. .
Cut into squares with a pizza cutter
Place in greased 9″×13″ pan and cover with towel. Let rise another twenty minutes. Once again, like the first rising, I pop it back in the oven to rise.
Take the pan out of the oven after it has risen and then preheat the oven to 350F degrees. Bake at 350F for about 25 minutes, or until tops are golden. Brush hot rolls with additional melted butter.
Just look at the inside of these rolls! So soft and fluffy. And they are so good warm, right out of the oven! Serve with butter, honey and some jam!
CRAVING MORE RECIPES?
Easy Yeast Roll Biscuits
- 1/2 cup solid vegetable shortening (Crisco)
- 1/2 cup sugar
- 1 1/2 teaspoons salt
- 2 packets fast acting yeast
- 5 cups all purpose flour, divided use
- 2 large eggs
- 1/2 cup salted butter (1 stick), melted (plus more for brushing baked rolls with)
- 1 1/2 cups very warm water
- Place sugar, salt, 2 cups of flour, and yeast in a large mixing bowl.
- Cut in shortening with a long tined fork or pastry cutter.
- Add eggs, beating lightly with fork before stirring them in.
- Add remaining flour, melted butter, and water.
- Stir together well. Mixture will look like a lumpy blob.
- Cover with a dish towel and let sit in a warm place for twenty minutes.
- After twenty minutes, turn dough out onto a floured surface.
- Sprinkle flour over the top and knead three or four times.
- Pat out into a square that is about 3/4 inch thick.
- Cut into squares with a pizza cutter.
- Place squares into a greased 9"×13" pan and cover with clean kitchen towel.
- Let rise in a warm place for another twenty minutes.
- Take the pan out of the oven (if you are using the oven to let the bread rise) after it has risen and then preheat the oven to 350F degrees.
- Bake at 350F for about 25 minutes, or until tops are golden. Brush rolls with melted butter.
- To help with rising, I will heat my oven to 125F degrees. Once it reaches that temperature, I turn it off and then put the covered bowl (oven safe, of course) into the oven to let it rise.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: February 2011
Updated & republished: March 2020
can I use the yellow box crisco butter flavour or does it have to be the blue box thanks…guess which one I have but really want to make these now. lol
Made this recipe yesterday morning to have with sausage gravy. I am impressed, these biscuits turned out light and fluffy. I thought the dough was too wet when following the recipe exactly. I added 1.5 to 2 cups addition flour (6.5 to 7 cups total). I used active dry yeast instead of fast acting yeast so I had to make adjustments on rising times. We (wifey and I) had ham and cheese sandwiches for dinner using these biscuits as our bread…yum. And we still have enough for two more meals!
Bottom line is give this recipe a go if you are looking for good tasting light fluffy biscuit.
I find it really helpful to boil a pot of water and put that in the cold oven. Gives breads the moisture and heat they need to rise. Works for all my recipes.