These are my go-to fluffy, soft, and buttery dinner rolls. The recipe is quick to prep, super easy to follow, and bakes up the most gorgeous yeast rolls every time.
I love super versatile side dishes like these soft, fluffy, easy yeast rolls, that are equally great for cozy weeknight meals as well as for holiday feasts like Thanksgiving, or Christmas or Easter.
And the best part is that these don’t need an experienced baker to make. With just a few simple ingredients and some easy-to-follow steps, you and I will be baking dinner rolls that look and taste like they came from the bakery. They’re totally make-ahead friendly, which means less stress when cooking for a crowd.
I find them best eaten warm, with some melty butter, dipped in gravy or as a sliders filled with all the good stuff like Honey Glazed Ham or even leftover Stuffed Turkey Breast.
Ingredient Notes & Variations
You only need a handful of everyday ingredients to make these rolls. Here’s what makes each one important:
- All-purpose flour. The secret to soft and fluffy rolls. For the best results, I suggest spooning the flour into your measuring cup before levelling it off. Bread flour also works if you want a little extra chew.
- Yeast. I use active dry yeast, although I have to proof it first in warm water with a bit of sugar. Instant yeast is a quicker option.
- Sugar. I use this to activate the yeast and add a touch of sweetness.
- Milk & butter. These enrich the dough and add moisture, giving the rolls that classic buttery flavor and keeps them fluffy for daaaaaays.
- Eggs. I use eggs as a binder and to enrich the dough so rolls stay fresh longer.
- Salt. Salt adds so much flavor.
- Variations. Add fresh herbs like rosemary or thyme. Drizzle with honey butter for extra sweetness. Shape into knots or christmas shapes to mix things up.
Handy Tip: Use Good Kitchen Tools!
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How to Make Easy Yeast Rolls
Grab all your ingredients and let’s make this treat. Get the complete ingredients list and instructions from the recipe card below.
- Activate yeast: In a stand mixer bowl, combine warm milk, sugar, and yeast. Rest 5 minutes.
- Mix starter dough: Add butter, egg, salt, and ½ cup flour. Mix on medium until combined.
- Form dough: Gradually add remaining flour. Mix until dough forms, then knead 3 minutes until soft and slightly sticky.
- First rise: Place dough in an oiled bowl, cover, and let rise 1 ½ hours or until doubled.
- Shape rolls: Punch down, divide into 12 pieces, shape into rolls, and place on a greased baking sheet. Cover and rise 1 hour.
- Bake: Bake at 350°F (180°C) for 20 minutes, until golden.
Bintu’s Recipe Tips
I’ve made this Homemade Bread Rolls enough times to know that these tips and tricks make a big difference:
- Make sure your yeast is fresh as old yeast won’t rise properly. Test it out first if you are not sure.
- Use warm (not hot) liquid to activate the yeast; about 105–110°F / 40-43 degrees°C is perfect. Use an instant read thermometer to check the temperature.
- The dough should feel soft and slightly tacky but not sticky. do not be tempted to add more four in otherwise they become dense.
- Please do knead the dough well. I suggest 3-4 minutes with a mixer or 8-10 minutes by hand.
- Don’t rush the rising time as this time is what makes the rolls sooo fluffy.
- Make sure to leave space between the rolls during the second rise so they have room to rise without sticking together.
- Bake until golden, then brush with butter before serving to lock in moisture
Storage
One of the best parts of this recipe is how well it fits into busy schedules:
- Make ahead: Refrigerate the dough overnight after the first rise. Shape and bake the next day.
- Freezer-friendly: Freeze baked rolls once cooled. Reheat in the oven wrapped in foil.
- Storage: Keep leftovers in an airtight container at room temperature for 2–3 days.
Serving Suggestion
- Serve warm with butter alongside cabbage roll soup or dump and start Instant Pot Minestrone.
- As part of your Thanksgiving spread next to the turkey breast and stuffing.
- Pair with Christmas ham or Air Fryer whole chicken for a festive touch.
- Leftovers make great or Parmesan Chicken sliders the next day.
- Serve it alongside this Bread Machine Cinnamon Raisin Bread and this Bread Machine Banana Bread.
FAQs
The first rise takes about 1-2 hours. After shaping the rolls, the second rise takes about 45 minutes to 1 hour. Rising time for yeast rolls varies depending on room temperature and the recipe used.
You can make the dough ahead of time and refrigerate it overnight. After the first rise, punch down the dough, shape it into rolls, and put them on a baking sheet. Cover with plastic wrap and refrigerate overnight.
The next day, remove the rolls from the refrigerator, let them come to room temperature for roughly 30 minutes. Allow them to complete the second rise before baking as directed in the recipe.
You can also freeze the dough balls after the first rise. When ready defrost the frozen rolls on a baking sheet and cover with a cloth. Allow the dough to rise for 4-5 hours, then bake as directed.
Your dough may not have risen due to expired yeast, using water or milk that is too hot or too cold for yeast activation, not enough kneading, or not giving the dough enough time to rise in a warm environment.
Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
Get The Homemade Yeast Rolls Recipe
Easy Yeast Rolls
Ingredients
- 1 cup 236ml milk warm
- 2 ½ tablespoons sugar
- 2 ½ teaspoons yeast
- ¼ cup 113g butter plus 1 tablespoon for brushing the hot rolls
- 1 egg
- 1 ¼ teaspoons salt
- 3 cups 360g flour bread flour
Instructions
- Pour warm milk into the bowl of a stand mixer. Stir insugar and yeast then let the mixture rest for 5 minutes.
- Attach the dough hook and add softened butter, egg, salt, and ½ cup flour. Mix on medium speed until everything is well incorporated.
- Slowly add the remaining flour and continue mixing, on medium speed until a soft dough forms. Increase the speed and knead for 3 more minutes until the dough is sticky but soft.
- Transfer the dough to a lightly oiled bowl and cover with a cloth. Let rise for 1 ½ hours or until the dough has doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Shape into dinner rolls and transfer to a greased baking sheet. Leave space between the rolls to allow them to rise. Cover with a cloth and let the dough rise a second time for around 1 hour.
- Preheat the oven to 350 degrees F / 176 degrees C and bake the bread rolls for 20 minutes or until golden brown.
- Remove from the oven and brush with a tablespoon of butter before serving.
Notes
- Make sure your yeast is fresh, as old yeast won’t rise properly. Test it out first if you are not sure.
- Use warm (not hot) liquid to activate the yeast; about 105–110°F / 40-43 degrees°C is perfect. Use an instant-read thermometer to check the temperature.
- The dough should feel soft and slightly tacky but not sticky. Do not be tempted to add more flour, as this can make them dense.
- Please do knead the dough well. I suggest 3-4 minutes with a mixer or 8-10 minutes by hand.
- Don’t rush the rising time, as this time is what makes the rolls sooo fluffy.
- Make sure to leave space between the rolls during the second rise so they have room to rise without sticking together.
- Bake until golden, then brush with butter before serving to lock in moisture.
- Store – Keep leftovers in an airtight container at room temperature for 2–3 days.
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