Paula Deen Easy Yeast Rolls

Paula Deen Easy Yeast Rolls turn biscuit mix, active dry yeast and melted butter into soft golden dinner rolls in 30 minutes of hands-on work. Save this easy homemade dinner roll recipe for Sunday dinner, Thanksgiving or Christmas, because it's a no-fuss side.

Knead the dough just 15 to 20 times on a well-floured surface, because that is all the biscuit mix needs to come together. Knead much longer and the rolls turn tough instead of soft and tender.

Paula shapes heaping tablespoons of dough into balls, which gives you about 15 small rolls that bake evenly in 12 to 15 minutes. She also brushes them with melted butter twice, once before baking and once straight from the oven, so the tops stay glossy and rich.

Paula Deen Easy Yeast Rolls

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

90

kcal

Biscuit mix does the work of flour and salt, so the dough comes together fast and bakes up fluffy inside. Two butter brushings leave the crust golden, soft and shiny.

Ingredients

• 1 teaspoon sugar
  

• ¼ cup Butter (½ stick), melted
  

• 3 cups biscuit mix divided
  

• ¾ cup warm water (98-105 °F)
  

• 1 (¼ oz) package dry active yeast
  

Directions

• Preheat and proof yeast: Preheat the oven to 400°F, then dissolve the yeast in the 3/4 cup warm water, which should be 98 to 105°F. Warm water wakes the yeast up without killing it.
• Mix the dough: Put 2 1/2 cups of the biscuit mix in a large bowl and stir in the 1 teaspoon sugar. Then add the yeast mixture and stir vigorously until a dough forms.
• Flour the surface: Sprinkle your work surface generously with the remaining 1/2 to 1 cup biscuit mix. That keeps the sticky dough from clinging to the counter.
• Knead the dough: Turn the dough out onto the floured surface and knead it 15 to 20 times. Stop there so the rolls stay tender.
• Shape the rolls: Shape heaping tablespoons of dough into balls, which makes about 15 rolls. Place them on a lightly greased baking sheet.
• Let the rolls rise: Cover the baking sheet with a damp cloth and set it in a warm place for 1 hour. The rolls should puff up noticeably while they rest.
• Butter and bake: Just before baking, brush the rolls with some of the 1/4 cup melted butter, then bake at 400°F for 12 to 15 minutes. They are done when golden brown.
• Brush and serve: Brush the hot rolls again with the rest of the melted butter as soon as they come out. Serve them warm.

Tools for this recipe

• Nordic Ware half sheet pan, OXO silicone pastry brush, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these rolls with self-rising flour instead of biscuit mix?

Paula's recipe is written for biscuit mix, which already has the leavening and salt built in. Plain flour would need salt and baking powder added, so I would stick with the mix for the texture she gets.

How do I store leftover yeast rolls?

Let them cool completely, then keep them in a sealed bag or container at room temperature for a day or two. They are best fresh, so warm them in the oven for a few minutes before serving.

Can I shape the rolls ahead of time?

The recipe has you shape the rolls and let them rise for 1 hour right before baking. Skipping or stretching that rise can change the texture, so it is safest to shape and bake in one go.

Do I need a stand mixer for the dough?

No, you stir it in a large bowl and knead by hand just 15 to 20 times. That quick knead is easy and gives you better rolls than overworking the dough.

Why didn't my rolls rise?

The most common cause is water that is too hot or too cold for the yeast. Keep it between 98 and 105°F, and let the rolls rise somewhere warm for the full hour.