Never-Fail Yeast Rolls Recipe

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Never-Fail Yeast Rolls Recipe

Read Reviews
4 3 4
Publisher Photo
This simple recipe produces sweet, tender rolls and requires no kneading. It's the perfect way for a child to make an impressive contribution to a meal. It's also nice for an adult who wants homemade rolls without the usual fuss.—Karen Gentry, Eubank, New York
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 3-1/4 cups all-purpose flour
  • 1 package (9 ounces) yellow or white cake mix
  • 1/2 teaspoon salt
  • Melted butter

Directions

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. Yield: 2 dozen.
Originally published as Never-Fail Yeast Rolls in Taste of Home December/January 2000, p14

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 3-1/4 cups all-purpose flour
  • 1 package (9 ounces) yellow or white cake mix
  • 1/2 teaspoon salt
  • Melted butter
  1. 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.
  2. 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.
  3. Bake at 350° for 12-15 minutes or until golden brown. Yield: 2 dozen.
Originally published as Never-Fail Yeast Rolls in Taste of Home December/January 2000, p14

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Reviews forNever-Fail Yeast Rolls

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farmcook82 User ID: 6484395 216286
Reviewed Dec. 29, 2014

"I have been making these for years and they are a hit everytime. So easy and take so little time I have even made them on Christmas morning"

MY REVIEW
scotchcat User ID: 1323433 71532
Reviewed Apr. 25, 2011

"Meant to give these 5 stars!!!"

MY REVIEW
scotchcat User ID: 1323433 22079
Reviewed Apr. 25, 2011

"These rolls are wonderful!! easy - quick and very yummy!! They remind me of hawaiian bread as they are on the sweet side. Will make these for special events!!"

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