Delicious and Super Easy Rolls

If you are looking for a super easy, super delicious roll recipe for your Thanksgiving feast, have I got the recipe for you. Since I found this recipe it is my go to for rolls. Freeze them and just take them out and warm them as I need them. Jackie is absolutely crazy for them. Give them a try and I think you will agree they are better than any you can buy at the store and nearly as easy.

No Knead Yeast Rolls

2 (1/4 ounce) packages of yeast NOTE: The recipe calls for rapid rise but I use original and have great results.

1/4 cup sugar

1 1/3 cup of lukewarm water or milk (I use water)

4 cups all purpose flour

1 teaspoon salt

1 large egg

8 tablespoons butter, divided


In a measuring cup, dissolve yeast, sugar and lukewarm water or milk. Make sure the water is lukewarm as if it is to hot it will kill the yeast. Allow the mixture to sit on the counter for 5-7 minutes to proof the yeast, which just means it will start to work. You will see bubbles and froth on top as it works.

In a medium size mixing bowl, sift together with a whisk the flour and salt. After the yeast has proofed add it to the dry ingredients along with the egg which has been slightly beaten. Add 5 tablespoons of the butter which has been melted. Mix the ingredients together with a large spoon or I actually find it easier to use my hand.

Once mixed together cover the bowl with a piece of plastic wrap or damp towel and allow it to sit in a warm place for an hour or until doubled.

Lightly spray a 9/13" baking dish with cooking spray. With your fist punch down the dough and using a ice cream scoop or a 1/4 cup measuring cup portion out the dough rolling each into a ball as you go. Place each in the prepared pan side by side, with little to no space left between. Melt the remaining 3 tablespoons of butter and brush the top of each roll.

Put pan in a warm place and allow to double, about 30-60 minutes depending on where you raise them. It takes mine about 30 minutes. Preheat your oven to 400. Bake on middle rack of oven for 20-22 minutes and golden brown on top.

NOTE: I don't have an ice cream scoop so I use a 1/4 cup measure and fill it about 3/4 of the way full. This works out to give me 24 perfectly, evenly sized rolls.

Also, I buy my yeast loose in jars and 1 package of yeast equals 2 1/4 teaspoons.