I love yeast rolls. But I hate having to wait for them to rise, shape them, let them rise again, blah, blah, blah. I want the taste of a yeast roll without having to play the rising game. And so, when I stumbled across this recipe in an old cookbook, I think I almost passed out with excitement! These babies have that delicious yeast flavor, but without all the fuss – all you need is a mixing bowl/mixer and a muffin pan. They are amazingly easy. They are amazingly good. Seriously. You’ll thank me.
- 2 cups warm water
- 1 package dry yeast
- 1 egg, well beaten
- 1/3 cup sugar
- 3/4 cup shortening, melted and cooled slightly
- 4 cups self rising flour
- melted butter, optional
In a large mixing bowl (or bowl of a stand mixer), dissolve yeast in warm water. Add beaten egg, sugar, shortening, and flour. Mix well. Cover bowl with plastic wrap and refrigerate for at least 2 hours. Drop dough by spoonfuls into greased muffin tins. Bake at 425 degrees for 15-20 minutes, or until a light golden brown around the edges. Brush tops of rolls with melted butter, if desired. Serve warm.