Name: Quick and Fluffy Butter Rolls
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 16
Ingredients: 1/2 cup of shortening; 1/2 cup of sugar; 1 tsp salt; 4 1/2 tsp yeast; 5 cups of flour divided (2 for dry mixture and 3 for kneading); 2 eggs beaten; Measuring cup with eggs in it filled to the two cup mark with warm/hot water; 6 tbsp of melted butter

These butter rolls are quick to make for a yeast roll and they are deliciously light and fluffy!

Admittedly, they’re not the healthiest. I am going to be trying to replicate this result with a few different ingredients soon, but these rolls are always a nice treat. This is a recipe I keep on reserve for holidays like Thanksgiving, Christmas, Easter, and birthday gatherings.

What Type of All-Purpose Flour Should I Buy?

Not all flour is made equal. In fact, there are tons of different kinds of flour out there! I am not talking about almond flour, coconut flour, etc. I am talking about wheat flour. Here are just a few varieties of wheat flour available:

Soft winter wheat
Rye
Kamut
Einkorn
Spelt
Hard white wheat
Buckwheat Flour

There are many more than what I have listed. With all these varieties you might be asking yourself, “then what is all-purpose flour?” Well, all-purpose is a label to reference the gluten content. All-purpose flour has a medium gluten content that makes it nice for breads, doughs, cakes, etc. It is an “all-purpose” baking flour. That being said, you can buy an all-purpose flour made with different kinds of wheat.

In this recipe, I used a generic all-purpose organic flour that you can find at your local Walmart. However, you could also use all-purpose einkorn flour or another variety of all-purpose flour.

Here is a fun read if you are interested in learning more about the different kinds of flours: A Guide to Different Types of Wheat Flour (thespruceeats.com)

Butter Rolls Ingredients

Dry mixture

1/2 cup of shortening
1/2 cup of sugar
1 teaspoon of salt
4 1/2 teaspoons of yeast
5 cups of flour divided (2 in the first mixture, 3 added later when kneading)

dry ingredients cut together in a glass bowl with a pastry cutter resting on the side of the bowl

Wet Mixture

2 eggs
Measuring cup with eggs in it filled to the two cup mark with warm/hot water

Brush With Butter After They’re Baked

6 tablespoons of melted butter

dough that has risen sitting in a glass bowl with the plastic wrap pulled back

How to Make Butter Rolls

In a large bowl add all the ingredients for your dry mixture: 1/2 cup of shortening, 1/2 cup of sugar, 1 tsp of salt, 4 1/2 tsp of yeast, and 2 cups of flour.

Use a fork or pastry cutter to mix it together.

Next, crack 2 eggs into a 2 cup glass measuring cup and beat them with a fork.

Fill the measuring cup up to the 2 cup mark with warm water. (it should not be boiling hot, but a little warmer than lukewarm to activate the yeast)

Pour the wet mixture over the dry mixture and mix using your mixer’s paddle attachment.

Slowly add 3 cups of flour and switch to the dough hook when needed.

Cover the bowl with plastic wrap and let it rise for about 20 minutes in a warm oven. (I set mine to 170 degrees Fahrenheit)

butter roll dough rolled out into a large rectangle

Remove the dough from the oven and knead it on a well-floured surface. Roll it out in a large circle or rectangle. (roughly 1/4 inch thick)

Use a pizza cutter to slice the dough into 16 pizza slices/triangles.

Roll the slices from the large end to the small end like a crescent. Set them upright in your baking dish and let them rise for another 20 minutes in the warm oven.

butter rolls in a pan lined with parchment paper after their second rise

After 20 minutes, remove them from the oven. Then preheat the oven to 375 degrees Fahrenheit.

Bake for 20-25 minutes.

While they are hot brush them with 6 tablespoons of melted butter.

Serve warm and enjoy!

Recipe Card

Yield: 16 Rolls