The Best Yeast Rolls

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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


  • 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.


Recipe Source: Fleischmann’s

Best Yeast Rolls

Disclosure: This post contains affiliate links.

75 thoughts on “The Best Yeast Rolls

  1. ive made these rolls they are out of this world but my wife needs to know the calorie content if anyone knows.

  2. How do I make these in total of 35 minutes when it requires 2 hours of rising. Do you use a time machine or just bad at math.


  4. I loved this recipe. Everything worked out perfectly. However I completely agree with the previous reviewer, These are too sweet for a southern dinner roll. If you add cinnamon its a perfect cinnamon roll. I will definitely be using this recipe again but will use way less sugar

    1. You might try balancing the sweetness of these rolls with a savory sausage gravy (be a little generous with the blk pepper, sage and garlic.)
      Or stuff them with a zesty marinara and smoked provalone?

  5. I’m making these for the first time today. Like others my Mom had a recipe for her homemade buttery rolls and now that recipe is in heaven with her. Making these per the recipe was easy to follow and took me back to when I was a kid in our kitchen watching Mom and waiting for her to pinch me off a little dough and dipping it in melted butter so I could taste. Awwww I miss those days. Can’t wait to taste the finished product.

  6. It’s Christmas Eve and I’m making these for Christmas dinner. Did you think I I should freeze the dough balls or bake them and reheat tomorrow? Thanks

      1. I have a similar recipe I use for yeast rolls. I use 4 tablespoons of sugar, they’re perfect. That is if you like traditional southern style yeast rolls.

  7. Oh my gosh, I just made these rolls. They are great. I did make a couple changes. I use active instant yeast. Instead of 1/2 cup of milk and 1/2 cup of water, I used 1 cup of milk. I used 1/3 cup of butter. I had time, I let dough rise twice before forming rolls for last rise. ******

  8. I made these rolls for the first time this thanksgiving. They were amazing!!! My kids loved them so much I made a second batch two days after Thanksgiving. They are soft pillowy soft to be exact. They are slightly sweet but buttery. They are amazing and I will keep this recipe for years to come. This recipe is so well written and the comments are helpful. That’s why I wrote one to let the world know that these are the best biscuits EVER!!

  9. Hey as for the people who have trouble with rising dough. Check and make sure ur yeast isn’t dead sometimes u can get bad stuff from the store. Also make sure ur room is warm enough u can set the bowl on ur stove for it to rise and have ur oven on so the heat rises.

  10. These rolls were reminiscent of my Grandmother’s rolls, a recipe long lost..came across this just a few days before Thanksgiving, and after reading the source of the recipe, I wondered if my search for Nanas rolls was over. Honestly? This recipe is a little too sweet for dinner rolls, but an easy fix..just use a teaspoon of sugar to feed the yeast, and I will halve the sugar it calls for. This recipe as it stands has cinnamon roll written all over it. The rolls are very dense, and definitely memory inspiring. Will be making these again for sure!

  11. My question is: Can you make the dough and leave it in the refrigerator overnight and bring out the next day to rise? My fear would be that it would still rise in the refrigerator, but maybe if it did, just pound it down and let it rise again???

    1. I have done that. I put the already formed rolls in the fridge overnight and just allowed 2 hours for them to sit on the countertop before I baked them. Came out great.

  12. I’ve made rolls twice using this recipe and both times they turned out great. I’ll be making another two batches for Thanksgiving. The whole family likes them.

    One trick I’ve learned about finding a warm place for dough to rise is put it in the oven and just turn on the oven light. You may want to turn it on when you first start the recipe so that it will have time to warm up. Mine warms to about 100 degrees and stays there, but check yours because all ovens and lights may not be the same. Just check with a thermometer. You may have to leave the door open a bit if yours gets too warm.

  13. They were so delicious and easy! I was worried that they didn’t rise enough the first time but they were perfect. I used an ice cream scoop to measure them out. I will definitely be making these often.

  14. Southerners have different types of yeast rolls for different things. These rolls are delicious – but they are the dense bready ones – that are good with things like fried chicken. They are not the airy light ones – that you remember from your school cafeteria. I suspect the light ones omit the eggs and use shortening. Thanks for the clear well written directions!

  15. Made these for the first time after trying several different and these by far are the best and are really dummy proof.
    The only thing I did different was turn my oven on to 350 while I prepared everything let it get really hot then turned it off and put the doe in and it only took 40 mins to proof cooked for 30 mins instead.
    They were amazing!

  16. 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!

  17. 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.

  18. 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.

    1. I never get this…”I selected a recipe that I didnt think would work, changed things because of it, and Then it was awful.”

      Why not select a recipe that you do like and follow the directions?

  19. 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!!

  20. 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 definitely was true in my case. So they came out more bready..vs light and roll-like.

  21. 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.

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

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

  24. 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.

  25. 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.

  26. 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.

  27. 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.

  28. I have tried them twice and got the same result. Mine won’t rise! What could I be doing wrong?

  29. 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!

  30. 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.

  31. 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.

  32. 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

  33. 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!

  34. 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.


  35. 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.

  36. 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

      1. Hi Diane
        Will punching the dough down 2 times make the rolls lighter also can skim be substituted in place of whole milk?

      1. The best recipe hands down. Fluffy light and buttery. Made then all three holidays. New Years we made two batches! Each time it’s more tastier than the other. Wish I could share a picture!

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