Extra-Quick Yeast Rolls Recipe

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Extra-Quick Yeast Rolls Recipe
Extra-Quick Yeast Rolls Recipe photo by Taste of Home
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Extra-Quick Yeast Rolls Recipe

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Making homemade rolls usually takes a lot of ingredients and time but this recipe makes it so simple. They come together quickly and they freezing well also.—Eleanor Paine, Junction City, Oregon
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 10 min.

Ingredients

  • 1 package (1/4 ounce) quick-rise yeast
  • 1 tablespoon sugar
  • 3/4 cup warm water (110° to 115°)
  • 2-1/2 cups biscuit/baking mix

Directions

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. Yield: 2 dozen.
Originally published as Extra-Quick Yeast Rolls in Country Woman November/December 1990, p35

Nutritional Facts

1 roll: 54 calories, 2g fat (1g saturated fat), 0 cholesterol, 158mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 1g protein.

  • 1 package (1/4 ounce) quick-rise yeast
  • 1 tablespoon sugar
  • 3/4 cup warm water (110° to 115°)
  • 2-1/2 cups biscuit/baking mix
  1. 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.
  2. 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.
  3. Bake at 400° until golden brown, 10-15 minutes. Yield: 2 dozen.
Originally published as Extra-Quick Yeast Rolls in Country Woman November/December 1990, p35

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