These classic No Kneading Rolls are a treasured part of vintage American cuisine. Simple and hearty, this Depression-era recipe is perfect for those who want homemade bread without the fuss of kneading. Traditionally baked in muffin tins, these rolls rise to a golden, buttery finish with minimal effort, an ideal choice for holiday dinners or everyday comfort meals. The use of compressed yeast and pantry staples makes it both economical and accessible, and its flexibility to include an egg adds a tender richness.
Ingredients
- 1 cake compressed yeast (or one packet of active dry yeast)
- ¾ cup water (lukewarm )
- ¼ cup shortening
- ½ tsp salt
- 2 tbsp sugar
- 1 cup water (boiling)
- 1 egg (optional)
- 3 ½ cups flour (approximately)
- butter (melted, for brushing)
Instructions
Step 1: Prepare Yeast (skip if using dry yeast)
- Dissolve compressed yeast in 3/4 cup lukewarm water.
- Let sit while preparing the next step.
Step 2: Mix Base Ingredients
- In a large bowl, combine shortening, salt, and sugar.
- Pour 1 cup boiling water over these ingredients.
- Stir until everything is dissolved. Allow to cool until lukewarm.
Step 3: Combine Yeast and Base
- Once the mixture is lukewarm, add the dissolved yeast.
- If using, beat in the egg at this stage.
Step 4: Add Flour
- Gradually stir in approximately 5 1/2 cups of flour until a soft dough forms.
- Step 5: Fill Muffin Tins
- Grease muffin tins and fill each half full with dough.
- Brush tops with melted butter.
Step 6: Let Rise
- Cover the tins and let rise in a warm, draft-free place for about 2 hours or until dough has doubled in size.
Step 7: Bake
- Preheat oven to 425°F (220°C).
- Bake rolls for 20 minutes until golden brown.
- Remove from tins immediately to prevent sogginess.
Tips
- Eggless Option: Skip the egg for a firmer texture; use for dietary needs.
- Make Ahead: Prepare the dough, fill tins, and refrigerate overnight. Let rise before baking.
- Sweet Version: Add 1/2 tsp vanilla and 2 more tablespoons sugar for breakfast-style rolls.
- Topping Ideas: Sprinkle poppy seeds or sesame seeds before baking for added texture.
Transcription of the Original Recipe
Read or copy the transcription
No Kneading Rolls. 1 Cake compressed yeast 3/4 Cup luke warm water 1/4 Cup shortening 1 1/4 tsp salt. 2 tablespoon sugar 1 Cup boiling water (1 egg if desired) 3 1/2 Cups flour (approximately) Dissolve yeast in luke warm water. Place shortening, salt & sugar in separate bowl. Add boiling water; stir until ingredients dissolved. When lukewarm, add Yeast. (Add beaten egg) Stir in flour to make a soft dough. Place dough in greased Muffin tins, 1/2 full. Brush tops with melted butter Cover and let rise in warm place free from draft, until light, about 2 hours. Bake in hot Oven at 425° degrees for 20 minutes. Remove at once from pan
From Transcription to Instructions
Hey , a quick note from us at Salvaged Recipes before you start: the original directions are delightfully brief and tell you to dissolve the yeast, pour boiling water over the shortening/salt/sugar and, when lukewarm, add the yeast and flour, but our instructions expand that into clear steps so you can follow along without guessing when to cool the hot mix or when to beat in the egg.
Nutrition
Calories: 175kcalCarbohydrates: 26gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 210mgPotassium: 60mgFiber: 1gSugar: 4gVitamin A: 100IUCalcium: 15mgIron: 1.3mg
