This is a clipping from packaging of some sort, the weight is like light stock paper. Recipe is stapled to an index card, part of it folded over back. Date unknown.

Quick & Easy Yeast Rolls Recipe CardQUICK & EASY YEAST ROLLS

1 package active dry yeast
3/4 cup warm water (105 to 115°)
2 tablespoons sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
1 egg
2 1/2 to 2 3/4 cups Gold Medal flour*
Soft butter or margarine

Dissolve yeast in water in 2 1/2-quart bowl. Add sugar, oil, salt and egg. Stir to dissolve sugar and salt. Stir in 1 cup of the flour until smooth. Cover with cloth and place on rack over bowl of hot water; let rise 15 minutes.

Grease square pan, 9x9x2 inches. Stir down batter and add 1 1/2 cups flour. Stir until mixed and turn onto floured cloth-covered board. Knead 3 minutes. If sticky, knead in 1/4 cup flour. Divide dough into 16 pieces and shape quickly into balls; arrange in pan and brush tops with butter. Cover with cloth and place on rack over bowl of hot water; let rise 25 minutes.

Heat oven to 425°. Bake 12 to 15 minutes or until light brown. Remove from pan to wire rack. Brush tops with soft butter. Serve warm. 16 rolls.

*If using self-rising flour, omit salt.
Note: Unbleached flour can be used in this recipe.

Honey-Orange Rolls: While dough is rising the first time, heat 1/4 cup sugar, 2 tablespoons butter or margarine, 2 tablespoons orange juice and 2 tablespoons honey to boiling; stir in 1/3 cup chopped nuts. Pour into greased pan, 9x9x2 inches. Continue as directed.

Cheddar Cheese Rolls: Add 1/2 cup shredded sharp Cheddar cheese with second addition of flour. Continue as directed. Bake 15 to 17 minutes.

Cinnamon-Nut Rolls: After shaping, roll each ball in 2 tablespoons butter or margarine, melted, then in mixture of 2 tablespoons granulated sugar, 2 tablespoons packed brown sugar, 1/2 teaspoon cinnamon and 1/4 cup finely chopped nuts. Continue as directed. Bake 15 to 17 minutes.

Jam Swirls: After kneading, roll dough into rectangle, 12×9 inches. Spread 1/3 cup jam to within 1/2 inch of edges. Roll up, beginning at wide side; pinch edge of dough into roll to seal. Cut roll into twelve 1-inch slices; arrange in pan. Continue as directed. Bake 15 to 17 minutes. Immediately remove from pan. While warm, drizzle with Glaze: Mix 1/2 cup powdered sugar and 1 tablespoon milk.

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7 Responses to Quick & Easy Yeast Rolls

Published 6 August, 2007 in 9:10 am

Thank you for this recipe. I have been looking for this recipe for years. I gave this recipe to my son’s friend years ago and he lost it. It was always my favorite recipe.

Published 11 December, 2009 in 6:23 pm

Thank you so much for posting this recipe! My mom has been looking for it for years – she says it’s from a Gold Medal Flour package.

Published 6 February, 2010 in 12:40 pm

This was from a Gold Medal flour bag and I have used it for a long time. Great recipe and it is “quick & easy” for rolls.

Linda Sue Cates
Published 31 March, 2010 in 9:29 am

I am looking for a refrigerator yeast roll receipe made from Instant Flour – made them arount 1970-to 1980 have lost my recipe and the instant flour people don’t have it. It was printed on the fold out recipes inside the 5 pound pkg of Instant Flour

Robert Alexander
Published 14 April, 2010 in 4:43 pm

I am trying this recipe for the first time I hope it works.

Published 15 May, 2010 in 3:14 pm

For Linda Sue:

I’m posting a recipe for Wonder Rolls that is made with Wondra flour. I’m not sure this is the instant flour that you spoke of, but I made this recipe a number of times back in the ’70s and can vouch that it makes delicious rolls.

Wonder Rolls

2 pkg. dry yeast
1 cup warm water
1 TB (heaping) sugar
2 cups scalded milk
2/3 cup melted shortening or butter
3/4 cup sugar
2 eggs, beaten
2 pounds Wondra flour plus one cup regular flour

Soften yeast in warm water with the heaping tablespoon of sugar in a large bowl. Mix melted shortening, sugar, and salt with the scalded milk. Let cool to just warm and add to the yeast. Add eggs and flour. Blend well until a soft dough forms. Let sit on a floured surface for ten minutes, then knead until light and elastic, but still soft. Add just enough extra flour to keep dough from getting stick. Store in the refrigerator until needed – for 3-4 days. Shape into rolls. Let rise 2 hours. Bake at 425 F until brown for 10 to 15 minutes.

I hope this is what you are looking for.

Published 8 September, 2017 in 10:34 am

This has to be from the ’70s. With 9 kids and a husband to feed, this was a perfect recipe. Mine recipe looks EXACTLY like the one cut-out above, but it’s getting old, so I thought I’d find a newer one to print for safe-keeping.

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