Granny Everman’s Yeast Rolls

Whole Wheat Yeast RollsGranny Everman’s Yeast Rolls

These rolls are a favorite whenever they are served. My husband’s cousin Patti usually makes them in large batches for the youth camp we support every year. They are light and delicious and keep well for days.

5 tsp (2 pkgs.) dry yeast
2½ cups water, divided
2 tsp salt
1 tsp sugar
5 cups flour
¾ cup sugar
½ cup safflower oil (or canola)
Measuring cups/spoons
Glass, Ceramic, or Enamel bowl to proof yeast
Rolling pin and floured workspace
Buiscuit cutter (clean, dry large soup can or medium drinking cup also works)
cookie sheet or baking pan

Make sure you have time to bake. Each rise takes about 2 hours for a total of 4 hours. Also, you will need to preheat the oven to 400° degrees F prior to baking and each batch will need to bake for about 20 minutes.


Mix 2 packages of dry yeast in 2 cups of warm water in an enamel, ceramic, or glass* bowl. Stir until yeast is dissolved. Set aside.

Mix salt and 1 tsp sugar in ½ cup lukewarm water and stir until dissolved. Set aside.

Mix together flour and sugar.

To the yeast mixture, add the sugar/salt mixture. Stir in oil. Combine with the flour mixture until you get a soft dough. (You may need to add a little more flour.)

Let rise for 2 hours.

On lightly floured surface, roll until about ¾ inch thick and cut. Place on greased pan. Let rise for 2 hours.

Bake in preheated 400° degrees F oven for 20 minutes or until golden


Makes about 24 good sized yeast rolls.

Low in saturated fat
No cholesterol

Often, yeast will not proof well in certain types of metal or plastic containers. Glass is best because it is nonporous, but ceramic or enamel also works. The better proof you get on the yeast, the lighter and fluffier these rolls will turn out.


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