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Moravian Yeast Roll Recipe

Love these soft pillowy Moravian Yeast Rolls, hot and fresh from the oven. Split 'em in half, melt butter in between. These easy yeast rolls are divine.
Course No Knead Yeast Rolls
Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings 16
Author Allie Taylor


  • 1 cup hot water 120-130 degrees
  • 1 teaspoon salt
  • 6 tablespoons shortening or butter flavor Crisco
  • 1/4 cup sugar
  • 1 pack dry granular yeast or 1 tablespoon
  • 2 tablespoons luke warm water
  • 1 egg beaten
  • 3-4 cups flour (bread flour or regular flour)
  • 2 tablespoons melted butter


  • Combine hot water, salt, shortening and sugar.
  • Separately, dissolve yeast in 2 tablespoons warm water.
  • Allow shortening mixture to cool to lukewarm.
  • Add in dissolved yeast mixture.
  • Using a stand mixer, combine the above with beaten egg and enough flour to make a soft dough.
  • Start by adding 3 cups flour, continue adding more flour if still sticky, up to 4 cups.
  • (I usually use about 3 1/2 cups)
  • Cover and refrigerate dough several hours or overnight.
  • Briefly knead dough by turning it over onto itself several times to smooth it out.
  • Divide into sixteen equal portions using kitchen shears or a sharp knife.
  • Shape into 16 round dough balls and place evenly spaced in greased 9 X 13" baking pan.
  • Let rise 1-2 hours or until almost doubled in bulk.
  • (Rising in a warm oven cuts the rising time in half.)
  • Gently brush with 2 tablespoons melted butter just before baking.
  • Bake in a 400 degree oven ten minutes or 'til lightly browned.