Pull Apart Yeast Rolls

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I love bread. That is my downfall. I could eat bread all the time. I have a bread maker and often make a loaf or two for family and friends. Who am I kidding it is for mostly me and then family. I always thought it was a bit tricky making your own bread. If you make sure your yeast is good and everything is at the right temperature, you could have a big loaf of bread in no time.

There is nothing worse that going to all the trouble of making bread and realizing your yeast had expired and didn’t rise, or your liquid temperature was to high and you also killed your yeast. Just look at it like giving a baby a bottle. Remember you would squirt a bit of the warm liquid on your wrist to make sure it wasn’t to hot. Well you have to make sure your liquid isn’t to hot or to cold. If it is cold it will take longer for the bread to rise.


I suppose  you could be lazy and mix all the stuff in the bread machine and turn the switch on. Where is the fun in that?

For me there is something very therapeutic about the kneading and mixing of the dough.  Oh and the smell, I adore the smell of bread baking in the oven.

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Pull Apart Yeast Rolls


2 cups warm water

1/2 cup sugar

2 1/4 teaspoons yeast (1 packet)

1/2 cup shortening

1 1/2 teaspoons salt

5 cups flour


Combine the warm water, sugar and yeast in a medium bowl. Allow the yeast to prove for 5 minutes. It should look bubbly. To your mixer add the Yeast mixture, shortening, flour and salt to the bowl. Using your kitchen aid with a dough hook, kneed the dough until combined about 3-5 minute. Remove and allow to rise until doubled in size. Anywhere from 1-2 hours.

Transfer dough to a work surface and shape into a rectangle about 1 inch thick cut into uniformly sized pieces. Form each piece into a ball pinching the seams on the underside making a smooth top. Transfer dough to a greased pan, I use my 9 x 13. I made three rows in a line almost touching. The more the bread rose the closer the rolls became. Preheat oven to 375. Bake for about 20 minutes.

Serve warm.

Peace be with you,


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14 Responses to “Pull Apart Yeast Rolls”

  1. #
    Christiane ~ Taking On Magazines — August 30, 2013 at 12:06 pm

    Oh Veronica, I haven’t even had my first sip of coffee yet and I’m drooling for some of this bread. While I’ve finally decided that it’s not scary, I still find bread making difficult. I just don’t have the gift for it like others (including you, obviously) do. Gorgeous roll. Absolutely gorgeous.


  2. #
    Kayle (The Cooking Actress) — August 30, 2013 at 1:07 pm

    I love bread too and these rolls are so stunning and look so warm and woooonderful!


  3. #
    Debra — September 1, 2013 at 2:38 am

    Old Yeats is a bummer! I made some peasant bread last weekend and it was a brick. Yours looks light and fluffy!


  4. #
    Kim Beaulieu — September 2, 2013 at 2:21 am

    This is seriously amazing. I love homemade bread.


  5. #
    Denise — January 23, 2014 at 8:11 am

    Do they only need one proving ?


    • vgantley — January 23rd, 2014 @ 8:47 am

      Yes they need only one proving.


  6. #
    Denise — January 23, 2014 at 9:25 am

    Thanks, I’m off to make some now


    • vgantley — January 23rd, 2014 @ 11:54 am

      Let me know what you think.


  7. #
    Denise — January 24, 2014 at 4:14 am

    Brilliant, soft, tasty. These have to be the best rolls I’ve made so far and so easy. Thank you for sharing a great recipe. Anyone who reads this “You have to try them”. I’m off to do another batch as the first lot have disappeared.


    • vgantley — January 24th, 2014 @ 9:04 am

      I am so glad you liked them.


  8. #
    Terri C — June 21, 2014 at 9:16 pm

    I’m a bread baker and a bread lover too. These sound perfect! Must try soon!


  9. #
    Francene Kaufman — June 22, 2014 at 8:19 pm

    If I do not have a stand mixer with dough hook, what will be my best option.


    • vgantley — June 23rd, 2014 @ 7:26 pm

      You will have to kneed it by hand.


  10. #
    Jan — November 16, 2016 at 12:50 pm

    Hi Veronica, can’t wait to try these! Could you tell me what kind of shortening you use? Crisco, butter, margarine?


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