Quick Yeast Dinner Rolls
Soft yeast rolls baked together in a 9×13-inch pan and brushed with melted butter. Allow time for the shaped dough to become puffy before baking.
Ingredients
Main Ingredients
- 1.25 cups warm water about 105–110°F; follow your yeast packet
- 1/4 cup granulated sugar
- 2 Tbsp. active dry yeast
- 1/3 cup vegetable oil
- 1 tsp salt
- 1 whole large egg
- 3.75 cups all-purpose flour
Finishing and Pan Preparation
- 2 tablespoons unsalted butter melted, for brushing
- cooking spray as needed for the pan
Instructions
- Grease a 9×13-inch baking pan. Stir the warm water, sugar, and yeast together in a mixing bowl; wait around 5 minutes for a foamy surface.
- Add vegetable oil, egg, salt, and all-purpose flour. Work the mixture with a dough hook for about 4 minutes, or knead by hand until supple and cohesive.
- Portion the dough into 15 pieces and round each one. Arrange in the prepared pan, cover loosely, and let stand until noticeably puffy, approximately 20–30 minutes or longer in a cool room. Preheat to 375°F during the rise.
- Bake for 18–20 minutes, extending the bake if the central rolls are not set. Remove when the tops are golden, brush with melted butter, and allow 5 minutes before separating.
Notes
Yield: 15 rolls. The 75-minute estimate includes a 30-minute rise and 5 minutes of cooling; dough readiness takes priority over the clock. Keep water within the yeast manufacturer’s recommended range.