Reesy Rolls {One Hour Yeast Rolls}

I was having trouble finding something to wear this morning. This is to be expected when you are pregnant and starting to show. (And by “show” I don’t mean that you look remotely pregnant. Instead you look like you just got done eating 5 lbs of Mexican food.) I ended up wearing a pair of creamish-tan tights to match my skirt. This in spite of the fact that years ago my best friend told me jokingly that these same tights “look like the pallid color of death.” I guess they are appropriate for Halloween time. I should’ve just added some fake blood.

Eric and I made Halloween gingerbread houses with some friends the other night. Check it.

Here’s mine…

And here’s Eric’s. Can you see the rabid gummy zombies (artfully dipped in red sprinkles for blood) chasing down the gumdrop man, who is heading for the axe? He wanted to make a chain saw, but couldn’t quite figure out how to do that using candy. I’m pretty sure he wins the Awesome Award. I’ll take the Ho-Hum Award with no complaints.

Let me introduce you to your new best friend. They are called Reesy Rolls. I’m sure they used to be called something else, but Eric’s sister Reesy loved these rolls so much growing up that everyone just calls them Reesy Rolls now. I know they look like muffins, but don’t be fooled. These are real deal yeast rolls, done in one hour flat. (Which I realize doesn’t sound very fast, but for legit yeast rolls, it’s pretty dang good.) And did I mention easy? No kneading. No roll-shaping. Just dump, stir, rise, bake, eat. Win, win, win. These rolls are soft and pillowy, and make you want to douse your entire life in butter.

Reesy Rolls

Source: my mother-in-law-Kris

1 package yeast (1 tablespoon)
1 cup warm water
2 tablespoons sugar
1 teaspoon salt
2 tablespoons soft margarine or butter
1 egg
2 1/4 cups flour

Dissolve yeast in water. Add 1 cup of the flour and all remaining ingredients. Beat until smooth.  Add the remaining flour. Beat until smooth, scraping sides. (The dough should be very sticky). Cover the bowl and let rise 30 minutes.

Stir down and spoon into 12 very well greased muffin cups. (This “spooning” business can be tricky because the dough is so wet; I recommend a very well greased 1/4 measuring cup.) Let rise 20 minutes. Bake at 400 degrees for 15 minutes, or until they start turning golden on top.


6 thoughts on “Reesy Rolls {One Hour Yeast Rolls}

  1. Pingback: Chicken Gnocchi Soup | The Food Charlatan

  2. Dousing my entire life in butter? What a great suggestion! I love butter like I think most women love sugar. I can overload on sugar. I don’t know if that has happened yet with butter.
    Definitely making these tonight for the missionaries!
    And good luck on your adventures with yeast bread, Janice ;-)

  3. Pingback: Thanksgiving Recipes and an Apple-Cider Brined Turkey with Savory Herb Gravy | The Food Charlatan

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