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Easy Yeast Rolls

 Easy Yeast Rolls
These simple, tender rolls bake to a golden brown and will disappear in no time. If you've never baked with yeast before, these rolls are the perfect starting point. –Wilma Harter, Witten, South Dakota
48 ServingsPrep: 45 min. + rising Bake: 15 min.


  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup canola oil
  • 2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour


  • In a small bowl, dissolve yeast in warm water. In a large bowl,
  • combine sugar, egg, oil, salt, yeast mixture and 4 cups flour; beat
  • on medium speed until smooth. Stir in enough remaining flour to form
  • a stiff dough.
  • Turn dough onto a floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Place in a greased bowl, turning once to grease
  • the top. Cover with plastic wrap and let rise in a warm place until
  • doubled, about 1 hour.
  • Punch down dough. Turn onto a lightly floured surface; divide into
  • four portions. Divide and shape each portion into 12 balls. Roll
  • each ball into an 8-in. rope; tie into a loose knot. Tuck ends
  • under. Place 2 in. apart on greased baking sheets. Cover with
  • kitchen towels; let rise in a warm place until doubled, about 30
  • minutes. Preheat oven to 350°.
  • Bake 15-20 minutes or until golden brown. Remove from pans to wire

2 of 2

Easy Yeast Rolls (continued)

Directions (continued)

  • racks.
  • Yield: 4 dozen.
Nutritional Facts: 1 roll equals 78 calories, 1 g fat (trace saturated fat), 4 mg cholesterol, 100 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1 starch.