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
Pin this now to find it later
Pin ItThe Best Yeast Rolls
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.
Nevermind you’re not the prettiest rolls but they sure are delicious and they raised perfect
You put the dough balls tin the baking dish about two inches apart. When they rise in this dish, they are side by side.
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
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.
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!
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
Mine rose just fine. They tuned out amazing for me. These are my Holiday rolls for sure from now on.
Made these last weekend, the family ❤️ Them!
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.
Good to know! Thanks for sharing!
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
Can this dough be made in a bread machine that has a capacity to do two pound loaves?
I’ve never owned a bread machine Diane so I am not sure.
Hi Diane
Will punching the dough down 2 times make the rolls lighter also can skim be substituted in place of whole milk?
what kind of all purpose flour should i use
I made th dough in a bread machine and they came out great.
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!
Hello colleagues, how is all, and what you
desire to say regarding this article, in my view its really awesome designed for me.