Quick Easy Yeast Rolls

Serving 24 people

180 min


  • egg 1 egg
  • eggs 2 eggs
  • flour 6 cups flour
  • honey 1/4 cup honey
  • nonfat milk 2/3 cup instant nonfat dry milk
  • salt 1 tablespoon salt
  • sugar 1/4 cup sugar
  • vegetable oil 1/2 cup vegetable oil
  • water 3/4 cup warm water
  • yeast 1 tablespoon water
  • eggwash 2 packages quick yeast
  • Eggwash
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How to make it

  1. Add the sugar, yeast and 3/4 cup of water to your mixing bowl. Set aside for a couple of minutes. Beat eggs in a small bowl.
  2. Add everything to the bowl.
  3. Mix with your dough hook until well combined and the dough begins to leave the sides of the bowl. You may need a couple of additional tablespoons of flour. Knead the dough for about 8 minutes until the dough is smooth and elastic. Cover and let raise until doubled (about 1 hour)Divide the dough in half. If doing the crescent rolls, roll the dough into about a 14 inch circle.
  4. Cut the dough in half and then again with a pizza cutter.
  5. Cut each section into 3 pieces.
  6. Roll starting at the widest end tucking the end under when you place it on the baking sheet. Cover and let raise until doubled (about 30 minutes).
  7. Brush the rolls with the egg wash right before baking. Sprinkle with the seeds of your choice if using.
  8. Bake at 350 degrees for 18
  9. 20 minutes or until lightly browned.To make the cloverleaf rolls, roll it into a long log.
  10. Cut in half and then each half in half again.
  11. Cut each of those pieces into 3 pieces.
  12. Cut each of those into 3 pieces and roll into balls.
  13. Place 3 balls in each muffin tin that has been sprayed with oil. Cover and let raise until doubled (about 30 minutes).