These are the best Yeast Rolls and they turn out perfect every time. With just the right amount of sweetness, these homemade rolls taste heavenly slathered with butter. They are a great addition for a Sunday supper or holiday meal. And they are a must on the Thanksgiving table.
These rolls are so buttery and light and they bake up golden on top. They are light, but sturdy enough to make mini sandwiches with.
There is nothing better than homemade rolls. I can eat my weight in them. Store bought rolls don’t even come close to competing. These yeast rolls take a little time investment, but it is so worth it. They really are the best yeast rolls.
★★★★★
What readers are saying
Wonderful, wonderful, wonderful!! We had a houseful for family reunion with several teenage boys. The rolls were such a hit but for one thing…I didn’t make enough!!! Next time I will know make more per person.
This recipe is made from your basic dinner roll ingredients: yeast, flour, butter, eggs, and milk plus some sugar. The eggs and butter add a wonderful richness to the rolls.
Why Aren’t My Rolls Light and Fluffy?
No one wants dense rolls. They should be light and fluffy like a pillow. Here are some of the reasons your rolls may not have turned out like you wanted them to.
- The yeast was killed or is too old. Make sure the milk mixture is no hotter than 115 degrees F. Also check the expiration date. If it is past the expiration date, do NOT use it. Also make sure it has been stored correctly- in a cool, dark place.
- Dough didn’t rise enough. You want the dough to approximately double during the rising times. Use the rising time as an estimate. It might take longer.
- Adding too much flour. Only add enough flour so that the mixture is not too sticky to work with. Too much flour will make a dry dough which will result in dense, dry rolls.
Can I freeze these yeast rolls?
Yes. You can freeze them right after shaping them into balls. You will need to remove them from the freezer at least 2 hours before serving. They need to thaw and rise before baking.
Tips for making the Best Yeast Rolls
- If you don’t have a warm place for them to rise, no problem. It will just take longer for them to rise, but they will still rise.
- Good warm places include the top of the dryer when it is on or in front of a sunny window. You can also heat the oven to 200 degrees and then turn it off. Place the dough in the oven with the door cracked open.
This recipe makes a full 9×13-inch pan full of rolls. Perfect for a holiday meal. This is a classic yeast roll recipe you will turn to again and again.
Recommended Equipment
- Electric Stand Mixer- I love my Kitchenaid Mixer, It is a little bit of an investment but they are built to last. I recently got a new one ina beautiful light blue color. My last one was a wedding gift and it lasted well over 25 years!
- 9×13-inch Baking Dish- I have several of these and use them all the time.
More Dinner Roll Recipes
- Cheesy Garlic Skillet Rolls
- Poppy Seed Sausage Rolls
- Sweet Potato Cloverleaf Rolls
- Potato Rolls
- Buttery Herb Yeast Rolls
- Buttery Pan Rolls
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Ingredients
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup butter, melted
- 1 1/2 teaspoons salt
- 1/2 cup water (105 to 115 degrees)
- 2 packages active dry yeast
- 2 large eggs, lightly beaten
- 4 1/2 cups all-purpose flour, may need a little more
Instructions
- Place milk in a small saucepan and bring it just to a boil. Immediately remove from heat and stir in sugar, butter, and salt. Let cool to lukewarm. (You don’t want it hotter than 115 degrees.)
- Mix together warm water and yeast. I do this right in the glass measuring cup that I measure the water in. Let sit a few minutes.
- Pour yeast mixture into the mixing bowl for your electric mixer. Add milk mixture, eggs, and 2 cups of flour. Beat with paddle attachment until mixed.
- Beat in remaining 2 1/2 cups flour gradually. There is a chance you will need a little less than 4 1/2 cups of flour.
- Next knead the dough. You can use the dough hook and the electric mixer. Beat with speed set to 2 for about 7 minutes.Or you can knead the dough on a lightly floured surface for about 8 to 10 minutes. I like to use the dough hook for about 5 minutes and then knead by hand for a few minutes.
- Place dough in a buttered bowl. Turn the dough ball so it gets greased with butter on all sides. Cover bowl with a kitchen towel or plastic wrap and set in a warm place to rise for 1 hour.
- Punch dough down. Divide dough into balls of about 2 to 3 tablespoons each. Place in a greased 9×13-inch pan. I do 5 rows with 4 in each roll. Cover and let rise 1 hour.
- About 10 minutes before rolls are ready to bake, preheat oven to 375 degrees.
- Bake for 20 to 25 minutes, or until golden brown on top. Brush tops of rolls with butter and serve.
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Fleischmann’s
Disclosure: This post contains affiliate links.
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She forgot to tell you when to add the butter. I rate this recipe an utter failure for lack of information and simple oversight which is vital when you waste so many products on a failed recipe.
I followed your recipe to the T and my rolls did not come out like they were supposed to they were hard and not very good Tell me what I did wrong please.
Thank you the best rolls
Very good texture and taste! I don’t have a mixer so had to mix everything by hand, just took a wee bit of extra effort. The tip about letting the bread rise in the oven was very handy as my house is very chilly! However, my rolls got pretty dark on the bottom and sides where they touched the pan, not my favorite taste, the tops and middle were just perfect though. I was trialing the recipe to make for Thanksgiving, and I’ll be researching the best way to prevent the burnt bottoms so hopefully they’re perfect for Thanksgiving!
I really like them, easy to make, family loved them.
These yeast rolls are perfection. I have tried several different recipes and these are hands down the BEST! They will be the new holiday tradition.
How long can you freeze the rolls before baking?
These came out perfect!! So soft and fluffy and super easy to make! A little overly sweet but that can be adjusted a bit. I will be making these for Thanksgiving and had to give it a test run and I was pleasantly surprised. So glad I found this recipe!
Can you decrease the sugar?
A couple of questions: Can you decrease the amount of sugar? Can whole buttermilk be substituted for the milk? Thanks.
What 8s the tsp/tbsp measurement or weight in Oz for the yeast. I have yeast in a jar.
I used 4.5 tsp of yeast for mine and they turned out great! I wish the tsp measurement was included as I also have yeast in a jar! The packets are so wasteful if you bake frequently 🙂
I also found that the time and temp are a little long and a little high. I ended up baking at a lower temp 350 for about 15 and they were just lovely for Thanksgiving 🙂