First Prize Rolls

There’s something truly special about pulling a tray of warm, golden yeast rolls straight from the oven.

These quick yeast rolls are soft, fluffy, and perfectly tender on the inside, with a lightly crisp top that makes them irresistible.

Whether you’re serving them alongside dinner or enjoying them fresh with a little butter, they deliver that classic homemade comfort in every bite.

This recipe keeps things simple while still giving you that traditional, bakery-style result.

With just a short rise time and basic pantry ingredients, you can have fresh rolls ready in about an hour and a half.

They’re perfect for weeknight meals, holiday spreads, or anytime you want that warm, homemade bread experience without the long wait.

Prep Time: 20 mins
Cook Time: 10 mins
Additional Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 8
Yield: 8 rolls

Ingredients

  • 1 cup hot water
  • 3 tablespoons white sugar
  • 2 tablespoons shortening
  • 1 (0.25-ounce) package active dry yeast
  • 2 ¼ cups all-purpose flour
  • 1 egg, beaten
  • 1 teaspoon salt

Directions

  1. In a large bowl, combine hot water, sugar, and shortening. Stir until dissolved, then allow the mixture to cool until lukewarm.
  2. Add yeast and stir until fully dissolved.
  3. Mix in flour, beaten egg, and salt until a soft dough forms.
  4. Cover the bowl and let the dough rise in a warm place until doubled in size, about 30 minutes.
  5. Grease 8 muffin cups. Divide the dough evenly and place into each cup.
  6. Cover and let rise again until doubled in size, about 30 minutes.
  7. Preheat the oven to 425°F (220°C).
  8. Bake rolls for about 10 minutes, or until the tops are golden brown and a knife inserted in the center comes out clean.
  9. Serve warm and enjoy!

Chefs Notes

  • For extra flavor, brush the tops with melted butter immediately after baking.
  • Sprinkle sesame seeds or poppy seeds on top before baking for added texture and presentation.
  • If your kitchen is cool, let the dough rise in a slightly warmed oven (turned off) to speed up the process.
  • Do not use water that is too hot, as it can kill the yeast—lukewarm is ideal.

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