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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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116 thoughts on “The Best Yeast Rolls”

  1. 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.

  2. 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.

  3. Trista Taylor

    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.

  4. 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. Trista Taylor

      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.

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

  6. Shandy Davis

    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!

  7. 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.

  8. Truth Teller

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

  9. Nevermind you’re not the prettiest rolls but they sure are delicious and they raised perfect

    1. Cynthia Bridges Ramsay

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

  10. 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

  11. 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!

  12. Debbie Robbins

    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.


  13. Tammy McMurray

    Mine rose just fine. They tuned out amazing for me. These are my Holiday rolls for sure from now on.

  14. 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.

  15. Kathryn Spark

    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. Shellie Dove

        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!

  16. Hello colleagues, how is all, and what you
    desire to say regarding this article, in my view its really awesome designed for me.

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