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Easy Yeast Rolls in Muffin Tins Recipe

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4.3 from 3 reviews

These easy yeast rolls are perfect for a quick and fuss-free dinner roll recipe. With a simple single-rise dough, no kneading, rolling, or shaping is necessary. The dough is spooned directly into a greased muffin tin and baked until golden, producing rolls with crispy edges and a soft, fluffy interior. Ready in just over an hour, these buttery rolls make a perfect accompaniment to any meal and can be easily stored or frozen for later use.

Ingredients

Yeast Mixture

  • 1 tablespoon yeast
  • 1/4 cup warm water (about 105°F)
  • 1 cup warm milk (about 105°F)

Dry Ingredients and Fats

  • 3 tablespoons sugar
  • 1 and 1/2 teaspoons kosher salt
  • 3 tablespoons shortening (Butter Flavored Crisco recommended)
  • 2 & 1/4 cups + 2 tablespoons all-purpose flour

Other Ingredients

  • 1 large egg

Instructions

  1. Dissolve Yeast: In a large bowl or stand mixer, dissolve 1 tablespoon yeast in 1/4 cup warm water (around 105°F). Use warm tap water or water slightly warmed in the microwave.
  2. Add Warm Milk and Sugar: Heat 1 cup milk to warm (around 105°F), then add it to the yeast mixture. Stir in 3 tablespoons sugar.
  3. Activate Yeast: Let the mixture sit for 2 minutes until bubbles form. If no bubbles appear, the yeast might be dead due to water being too hot. Restart if necessary.
  4. Add Salt, Shortening, and Egg: Add 1 and 1/2 teaspoons kosher salt, 3 tablespoons shortening, and 1 large egg to the yeast mixture.
  5. Add Flour in Two Steps: Add 1 cup flour first and beat until smooth, scraping the bowl sides and bottom. Then add the remaining 1 and 1/4 cups plus 2 tablespoons of flour. Beat again until smooth, scraping the sides. Continue beating for 2 minutes. The dough will be very sticky; do not add more flour.
  6. First Rise: Cover the bowl and let the dough rise for 30 minutes at room temperature.
  7. Prepare Muffin Tin: Preheat oven to 400°F. Thoroughly grease a muffin tin with nonstick spray or butter, making sure all cavities and surfaces are coated.
  8. Scoop Dough into Tin: Grease a 1/4 cup measuring cup and scoop dough portions into each muffin cavity. To finish, gently smooth the tops with your fingers or a spoon.
  9. Second Rise: Spray a sheet of plastic wrap with nonstick spray and loosely cover the muffin tin. Let the rolls rise for 20 minutes in a warm spot, such as on top of the fridge. Rolls should rise over the edge but not double.
  10. Bake: Bake rolls at 400°F for 13-15 minutes until the tops are golden and the bottoms are browning. If tops brown too quickly before bottoms, cover loosely with foil to prevent burning.
  11. Cool and Serve: Remove rolls from the muffin tin immediately after baking and transfer to a wire rack to cool slightly, preventing sogginess at the bottom. Serve warm with butter and jam.
  12. Storage and Freezing: Store rolls in a Tupperware or ziplock at room temperature for up to 3 days. For longer storage, cool completely and freeze in a sealed container or bag for up to 3 months.

Notes

  • Source: Recipe inspired by the author’s mother-in-law Kris.
  • Shortening can be replaced with butter for a slightly less soft but still delicious roll. Shortening being 100% fat contributes to fluffier, softer rolls.
  • If roll bottoms brown too slowly compared to tops, cover with foil to avoid over-browning the top crust while waiting for the bottoms to brown.
  • Do not add extra flour to the dough; it is meant to be sticky to create the right texture.

Find it online: https://recipesbyliza.com/easy-yeast-rolls-in-muffin-tins-recipe/