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
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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.
These are AMAZING! My family loved them! I absolutely love making bread and started off easy and have tried a few new recipes. This is a KEEPER! Even delicious the next day slightly warmed. When baking them, I did lightly cover with foil because they browned immediately.
absolutely the BOMB! Made these on Saturday for Easter Lunch. Froze them and took them out 3.5 hours prior to lunch.
They were perfect.
I’ve been using this recipe for several years and it’s the best one I’ve ever found. They come out perfect every time.
Well, I need to eat a little crow. I had a bad day yesterday and probably shouldn’t have been in the kitchen at all. Yes. The rolls didn’t turn out, but I can guarantee it wasn’t because your recipe was bad. There are too many good reviews to believe that. I’m sure I did something wrong. But, I made it even worse by being a butthead. I’ve never done that before, so I’m guessing I was due a melt down. I’m very sorry. I’m going to try the recipe again. I will get this right if it takes the next 80 years. Don’t let snarky posts like mine keep you from doing you. You are all a God send to those of us that can’t come up with these recipes on our own. Peace and love to you and yours. I was wrong and I’m sorry for it.
It doesn’t happen overnight. Just don’t quit trying. I’ve been making bread for about 45 years. My nephew says my bread is ” to die for “. I said don’t die I’ll make you all you want. I’m addicted to making bread. It’s therapy. Good luck Sister. 🙂
So, I tried this and it didn’t rise. I thought it was me. Had hubby buy new yeast. Not me…..not the yeast. I was so disappointed. I don’t get much time off if work. This was supposed to be fun for me. I did the recipe twice… and I’m not stupid. It, a literally, made my Sunday bad. I’m sorry, but, something isn’t right.
The temps of the milk and water for yeast are critical. Too hot, you kill the yeast. Too cold, it won’t do a thing. I use an instant read thermometer. Try again. Let the yeast bloom before proceeding. It will have foamy bubbles on the surface.
Since this an enriched dough, it will take longer to prove. That could be the problem.
I’ve tried lots of rolls and recipes. These are by far my family’s favorite. I’ve always followed recipe. Never failed.
I just made these today….. phenomenal. Do yourself a favor. Make them now!! Run, don’t walk.
I have made these twice, but each time the top gets brown before the bottom gets done. I have tried adjusting the temperature in the oven racks.
Made these absolutely beautiful and delicious
Love them, good for sweet rolls or dinner rolls (use 1/2 of the sugar). Easy in a bread machine.