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 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.

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.

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.
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.

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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.

  • 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.
The Best Yeast Rolls

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The Best Yeast Rolls

4.81 from 148 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 20 rolls
These Yeast Rolls are so pillowy soft with just the right amount of sweetness.
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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.

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Recipe Source: Fleischmann’s

Best Yeast Rolls

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256 Comments

  1. Chris says:

    How much is a packet of yeast??? I buy mine in a bottle. Be specific with measurements please

  2. Kevin says:

    I’m told that mine came out great (I didn’t get one). I made several test runs as I was substituting oat milk and plant based butter for a dairy sensitive eater. Cook time was less than 20 mins. I checked around 18mins and they were already a shade darker than I wanted. Also added a teaspoon of sugar to the yeast mixture as directed on the yeast packet. It made a HUGE difference in the yeast production.

  3. Mariam Wieberg says:

    Do I need to let it rise twice ?
    Second time as rolls
    I saw that on food network.

  4. James kincaid says:

    I followed the recipe and and they were delicious

  5. Shawn says:

    The constantly loading adds and pop ups make this recipe almost impossible to read

  6. Steven says:

    Former pro baker here. This is a poor recipe. The outcome, when done correctly, is tasty. But the recipe is not ‘correct’. I made these 3x. The boiling milk step is an unnecessary risk, it makes it too possible to burn your milk, potentially kill your yeast, and you just have to wait for it to cool off. For what? Just warm the milk. The rise time is at least half of what it actually needs. I have a proofer and even in that, double the time is barely enough. The cook time/temperature are way too high, you will end up with rocks. Cut it to about 325 and 15 minutes at most, just keep an eye on it. Just a very poor recipe. I would love to see the author make this recipe live.

    1. Joey Raia says:

      I agree, I followed the recipe to a t. Nit sure why I boiled it. I also let mine proof longer. I haven’t cooked them yet, but when I make pizza and bread, my steps are slightly different

  7. Hattie Williams says:

    This recepie sounds great! I can’t wait to dive into it for Thanksgiving. Thanos for sharing it with us!

  8. Nflan says:

    This recipe is good, but it is definitely flawed. First of all, I would recommend letting the dough rise longer than this recipe calls for. It took 2 1/2 hours for my to rise. Secondly ,baking 20 to 25 minutes is far too long. I cooked mine for 20 and they are overcooked. I would take it down to 15 to 17.

  9. Brett D says:

    These were “okay” but as a yeast roll, I would expect super light and soft, these were more of a dinner roll, firm with more of a bread texture.

  10. Sandra says:

    Can I mix them without an electric mixer?

    1. Joseph D'Alelio says:

      This is my goto recipe for roles or sweet bread.
      Absolutely delicious.
      Quality of ingredients is always important for the quality of the finished product.
      King Arthur bread flower (12.7% gluten) and Flieshmans (not rapid rise) yeast, gives an amazingly light and yeasty finish.
      I have tried other flowers and yeasts and they never come out perfect.