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The Best Yeast Rolls

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.

The Best Yeast Rolls


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 beast yeast rolls.

The Best Yeast Rolls


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.

The Best Yeast 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.

The Best Yeast Rolls

More Dinner Roll Recipes

The Best Yeast Rolls

The Best Yeast Rolls

These Yeast Rolls are so pillowy soft with just the right amount of sweetness.
PREP: 15 mins
COOK: 20 mins
Rise time: 2 hrs
TOTAL: 35 mins
SERVINGS: 20 rolls


  • 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


  • 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 9x13-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.


Course: Breads
Cuisine: Southern

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Recipe Source: Fleischmann’s

Best Yeast Rolls

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137 thoughts on “The Best Yeast Rolls”


    The BEST rolls I have ever made! Thanks for the awesome recipe!! Blessings.πŸ€—πŸ₯°πŸ‘πŸ‘πŸ‘πŸ˜‰πŸ™

  2. I have made these rolls twice now and they are fabulous! I wonder if this recipe could be used for sandwich bread. All of the recipes I have tried have been either too dense, too tough, or too crumbly. Do you have any suggestions?

  3. I come from a family that prides itself on its homemade rolls. I am talking about 5 or more generations back. I have eaten a lot of rolls but these are the best, BEST, best I have ever eaten. They were not hard to make, I followed the recipe. They rose quickly and baked quickly. I encourage anyone to make these rolls. Your family and guests will thank you.!!!!!

  4. Making these for a 2nd time. Knocked ’em outta the park at Thanksgiving, now they’re going to be wrapped around some smoked pulled pork. They are delicious and easy to make.

  5. OldBikerCook

    I’m making this right now, but I went ahead and gave it 5 stars because I know how it’s going to come out. My wife came in and accused me of getting flour all over the place, I told her I only got flour where I kneaded it! Yeah, I know that was bad. lol

  6. I did make these and after 10 minutes they were brown on top so I covered with aluminum foil to finish cooking because they were not done on the bottom. They are not as light and fluffy as I would have liked but they good.

    1. Most likely you got your liquid too hot and killed your yeast. I’m guessing you’re not used to working with yeast? It’s alive and easily killed. The temperatures aren’t suggestions–you need to measure with a candy thermometers. One degree too hot can kill yeast and then nothing is eating the sugar and creating the gas you need for rise.

    2. Check to see if your yeasts is alive or not. Another thing is placing your dough in a warm area like and oven that’s been turned on for about 5 minutes then turned off.

      1. I use a commercial seed starter. It looks like a hot pad. You sit the bowl of dough on the pad.
        It heats up to the exact temperature needed to rise dough. You can get this on Amazon for about 20.00$. It’s very useful and will help with all your dough projects

  7. I have tried several homemade rolls recipes, and pretty much gave up with thinking baking rolls is just not my thing. I have followed many recipes to a T, and they just never turned out for me. Well, I thought I’d give it one more try, and let me to tell you, this recipe was hands down a huge win win for me! Husband and family raved over them! This will forever be my β€œgo to” rolls recipe!!

    1. This is my cinnamon roll recipe if you’re interested. It makes the best cinnamon rolls ever. I like to add my yeast to the starchy potatoe water. I check the tempt to make sure it is about 105 to 110 before adding. If you need more directions let me know!

      2 cups hot milk
      1/2 cup butter
      1 cup sugar
      1 cup finely mashed potatoes
      2 teaspoons salt
      4 1/2 teaspoons active dry yeast (2 packets)
      1/2 cup warm water from mashed potatoes pot
      2 eggs, lightly beaten
      7 – 8 1/2 cups flour

      Bake 350 for 15 to 20 minutes. I usually do them in a glass pan which takes a little

      4 tablespoons butter, softened
      1 cup brown sugar
      1/4 cup sugar
      2 teaspoons ground cinnamon

      2 ounces cream cheese, softened
      2 tablespoons butter, softened
      5 tablespoons milk
      4 cups powdered sugar
      1 teaspoon vanilla extract

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