Can oil substitute for butter or shortening in yeast rolls?

While oil can technically replace butter or shortening in yeast rolls, the resulting rolls may have a slightly altered texture and flavor. Butter and shortening are made up of fats, and fats act as a tenderizing agent in baked goods, making them soft and flaky. Oil, on the other hand, is a liquid and it doesn’t have the same tenderizing effect. As a result, rolls made with oil may have a slightly denser and chewier texture. If you do choose to use oil instead of butter or shortening, you may need to add a little extra flour to the dough to compensate for the lack of fat. Additionally, the flavor of the rolls will be different, as butter and shortening both have distinct flavors that contribute to the overall taste of baked goods.