The Best Yeast Rolls

Sharing is caring!

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

Course: Breads
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 20 minutes
Rise time: 2 hours
Total Time: 35 minutes
Servings: 20 rolls
These Yeast Rolls are so pillowy soft with just the right amount of sweetness.
Print Recipe

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 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.

Recipe Source: Fleischmann’s

Best Yeast Rolls

Disclosure: This post contains affiliate links.

51 thoughts on “The Best Yeast Rolls

  1. Made these at thanksgiving and they were a hit!! Making them for Christmas as well. I followed recipe exactly only adding rosemary and thyme per requested by the family they wished the seasoned butter topping was throughout. I went slowly and made sure everything was between 105-115 degrees. I really have no idea how these could turn out bad or wrong if u have the equipment and follow exactly as she says! Thanks for sharing this recipe!

  2. I made these for our family Thanksgiving and they all loved the rolls! It was my first time making yeast rolls and I was able to follow the recipe with no issues. I had a nice rise on the rolls and covered them in garlic rosemary butter.

    They were fantastic!

    1. This recipe is exactly from my Mother’s recipe & is perfect! Yeast must bubble, dough must rise twice & bake at 375. I beat tgeveggs before adding to the mixture. Hope you’ll give this another try because these yeast rolls are Yummy! Good Luck.

  3. I’m sorry but these were terrible. I followed the recipe exactly and they didn’t rise at all in the oven and were very doughy. I had them in the oven for 25-30 min. I didn’t understand the adding of eggs to this recipe. We couldn’t even eat them. I left them out overnight and they turned into hockey pucs.

  4. Easy. Straightforward. Light sweetness. That said, my extensive experience with a yeast dough containing eggs consistently means the recipe yields an incredibly dry bread. I selected the recipe, despite the eggs because it seemed to be of a reasonable difficulty for my 11-year-old granddaughter to tackle “on her own”. We made pizza and pretzel dough together before with fantastic results. She followed the instructions. She used just 4 cups of flour and 20 minutes of baking time, both an attempt to avoid dryness. Right out of the oven, the mouthfeel, aroma, and granularity proved the recipe choice to be a poor one. I am not convinced the use of the ingredients and time on this recipe are well-spent. More importantly, the hit to my granddaughter’s confidence remains the opposite of the intent to include her in the Thanksgiving preparation. Thankfully the 3 other recipes she made that afternoon redeemed our efforts.

  5. I made these several times! They turn out great every time and I’m just following g the recipe! 🙂 My family is super excited that I’m making them for Thanksgiving. Great recipe!!

  6. Good thing I was making a practice run…My bread rose beautifully, then I punched down..they rose beautifully again, in the pan, but…I guess I let them then rise too long, as when I was ready to bake them…they had collapsed. Is there too long of a period to have them rise? It doesn’t seem like that should be true..but..it definitely was true in my case. So they came out more bready..vs light and roll-like.

  7. It came out fine, just not what I was looking for. It didn’t have the flavor or texture I look for in a yeast roll. This just seemed like a standard dinner roll. It has a crumbly cake-like texture, almost like a cornbread. It didn’t have a “yeast” flavor to it either.
    The recipe was well written and fun to make with my daughter.

    1. I got the real yeast roll recipe they used not enough yeast it takes 3 whole strips the yeastmans 3 packs all in one pack with her recipe and her eggs and sugar amounts are very off measure the sugar should be more and eggs are much more to fluff the roll and dough just responded and I’ll give you my mom’s recipe we used for years also I’m am the roll King I been making this roll/Bread for 40 year’s and it’s time to part with this Recipe my name is Leo Giftedhandsleowashington can be seen on Facebook @Giftedhandsleowash Facebook

      1. I love a a rich flavor of yeast. Is that why this recipe calls for two packs of dry yeast? Wish I could find the the recipe the lunchroom ladies made at school

      2. Leo Washington, Sr I’m trying to find you on Facebook for your recipe but I haven’t had any luck. I’m looking for a great yeast roll recipe. Thank you.

  8. This is an awesome recipe as well as easy, I made both dinner rolls and cinnamon rolls….. Both turned out great!! Thank U!..

  9. After 40 years with the same bread recipe, I decided to try something new. This bread is heavenly! Perfect texture and the taste…..WOW!

  10. These rolls are delicious! At first I didn’t think the dough was rising because it didn’t rise very much, but the texture and fluffiness was perfect.

  11. Made these with 115° water – NO HOTTER, you’ll kill the yeast! – and they came out perfectly. I let them rise for an hour and a half the first time around to develop the flavor I wanted, then left them to rise on top of a warm oven the second time – perfect! You may want to correct the 155° typo in your ingredients list, though. It sounds like several people made that mistake – for other readers, if it feels warm to the touch but not hot, that means it’s about right temp-wise. You perceive body temp (around 98°) as lukewarm.

  12. Please fix the typo on the water temperature. I believe that’s the only reason people aren’t having success with this recipe. Strongly encourage bread flour, too. The recipe is fantastic otherwise.

  13. I used half of this dough to make cinnamon rolls and they were REALLY good. I just rolled it out flat, spread it with butter, lots of cinnamon, and brown sugar. I then rolled it back up like a jelly roll, sliced in about one inch slices, placed them on the pan and let them rise again.

    1. I noticed that the water temp to activate the yeast says 105-155. That is a MISPRINT. It should say 105-115. You killed your yeast if you went over that. Also it’s best to use fresh bread flour.

  14. This was a perfect recipe! I formed the rolls and froze them, took them out the next morning three hours before baking them. The rolls rose perfectly! Them turned out amazing! The family begged me to make more to have with the leftovers!

  15. A perfect recipe. To ensure it works, make sure you don’t kill the yeast by mixing the water and yeast mixture too quickly with the milk mixture. The milk mixtures should not be hotter than 115 when mixed, 110 is best.

  16. I love these rolls 😍❤️ , this was my first time making yeast rolls and they came out perfectly. Thank you for the recipe 😊

    1. You put the dough balls tin the baking dish about two inches apart. When they rise in this dish, they are side by side.

  17. I’m 54 year old male, I’ve cooked on my life but never baked, any chance I can get a video on these cuz mine didn’t come out anything like this. My bad not yours I just need a visual cue on how to put the actual rolls together after they’ve risen

  18. I just made these and they were extreamly dense and very dry… Not at all like a yeast roll. I followed the recipe exactly. I was really disappointed because it’s such a time consuming process and I threw the entire pan of rolls out.

    1. Same here. I was really looking forward to yeast rolls – light and fluffy… what I got was a bunch of tiny loaves of normal white bread. First time I’ve ever brought home leftovers of my baked goods from a party!

  19. Hello,
    I did the oven trick to speed things up, but dinner is ready and they are still haven’t risen enough, can I put the bowl in the fridge instead of the freezer and make into rolls tomorrow or do I need to freeze this and thaw out tomorrow? I don’t really want to start from scratch.

    Thanks

  20. I made these rolls and froze them unbaked the day before my big Christmas meal, so I didn’t have to prepare everything the same day. I took them out 3 1/2 hours before I wanted to put them into the oven, sprayed a Pyrex pan with spray butter and placed them about 1/2″ apart. They rose to about 90% of their finished size in this time frame.
    They turned out beautiful, just like the picture and tasted delicious! Too bad I can’t post my picture. I will make more and keep them in the freezer from now on.

  21. These yeast rolls are the BEST, EASIEST, MOST DELICIOUS, YEAST ROLLS that I have ever made! I have received many many compliments!
    I am currently making my 3rd batch and going to try freezing one of these batches and then baking it around Christmas time. I will be making these weekly on a regular basis.
    Thank you so much for posting this recipe

Leave a Reply

Your email address will not be published. Required fields are marked *