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READY IN 30 mins

Instant Yeast Rolls

Read Reviews (22)

"When you're looking for quick and easy dinner rolls that will go with any dish, this recipe is for you! The melted butter adds a special touch." — Mary Jo

Ingredients Edit and Save

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Original recipe makes 1 dozen Change Servings

1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1/4 cup buttermilk
1/4 cup white sugar

1/4 cup vegetable oil
2 cups self-rising flour
1/4 cup butter

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Directions

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add the buttermilk, sugar, vegetable oil and flour to the yeast mixture; mix well. Roll dough out 1/2 inch thick and cut into circles with a biscuit cutter. Place a tablespoon of butter on top of each biscuit and fold biscuits in half. Place rolls on lightly greased baking sheets.
Bake in preheated oven for 10 to 15 minutes, until golden brown.

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PREP 15 mins
COOK 15 mins
READY IN 30 mins

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These are so easy yet so good. I just finished a batch, I made a few alterations, I doubled the recipe, added a 1/4 cup butter to the batter(i LOVE butter :]) I let them rise for about 15 minutes(this made them more fluffy), I didn't fold them in half, I made them like biscuits and beat and egg white and 4 tablespoons of butter together and brushed them on top. They came out awesome I will definatly be making these again.

—COOKIEMONSTER89

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Most Helpful Critical Review

Apr 11, 2003

The fact that these are called "rolls" is misleading. They are in fact biscuits. The flavor was okay but they were not nice enough to serve with our Easter dinner. We ended up making something different.

—LLARAS

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23 Ratings

Apr 11, 2003

These "rolls" did not rise. Although they did have a good flavor, these are definitely not yeast rolls, they are biscuts.

—SUSAN HENDERSON

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Apr 11, 2003

These are really, really good, and easy enough to make for dinner any night.

—CRFLORI

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Jan 26, 2005

My husband loved these. No-they aren't a true yeast roll, but we found them to be lighter than a biscuit too. I did allow the rolls to sit in a warm spot for about an hour before baking, and they rose a little. Maybe that's what made them so fluffy. Skipped the butter inside, but did brush them with melted butter when they came out. I will make these often instead of biscuits.

—SweetBasil

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Apr 11, 2003

These rolls are so easy that my aunts two year old could help!!

—ROSEYSTHANKSGIVING

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Aug 09, 2010

Oh my. This is fabulous. Im not sure what was done to make some people think these taste like biscuits....but they are melt in your mouth yummy! I cut them thicker and didnt add any butter till they were done then just brushed some over the tops... we will be eating these often!! Fast and easy! (and I subbed milk/vinegar for the buttermilk, too).

—CRYS627

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Oct 13, 2007

My husband really liked these. He said it was like the best of both the yeast roll and the biscuit. I liked the ease too. Will definitely be making this again.

—Jessirob

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Nutrition

Calories
168 kcal
8%

Carbohydrates
20.1 g
6%

Cholesterol
10 mg
3%

Fat
8.7 g
13%

Fiber
0.7 g
3%

Protein
2.5 g
5%

Sodium
297 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Instant Yeast Rolls

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 168
** Calories from Fat: 78

% Daily Value *
** Total Fat 8.7g 13 %
** Saturated Fat 3.2g 16 %
** Cholesterol 10mg 3 %
** Sodium 297mg 12 %
** Potassium 46mg 1 %
** Total Carbohydrates 20.1g 6 %
** Dietary Fiber 0.7g 3 %
** Protein 2.5g 5 %
** Sugars 4.5g
** Vitamin A 2 %
** Vitamin C < 1 %
** Calcium 10 %
** Iron 11 %
** Thiamin 16 %
** Niacin 15 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.