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 146 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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250 Comments

  1. Clover Francinord says:

    I added a few tweaks but this was a very good recipe ๐Ÿ’œ

  2. Marsha says:

    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. Marley says:

      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.

  3. Dee Andrews says:

    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. Amy says:

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

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

    2. Meredith says:

      ๐Ÿ˜†๐Ÿ˜†๐Ÿ˜†

  4. Tee Barron says:

    I made these several times! They turn out great every time and I’m just following g the recipe! ๐Ÿ™‚ My family is super excited that I’m making them for Thanksgiving. Great recipe!!

  5. Susan says:

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

    1. Judy says:

      Yes, over proofing leads to deflation in the oven

  6. SquidProQuo says:

    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. Leo Washington,Sr says:

      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. Johnelle Haynes says:

        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. Vickie Melton says:

        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.

      3. Cathie Carnahan says:

        I want tour momโ€™s recipe

      4. Renae Sims says:

        Hi, I would love to have your yeast roll recipe that you mentioned. Thank you,
        Renae

  7. Dawn Smith says:

    What can I use if I don’t have mixer with paddle???

  8. Sue says:

    Can you successfully double this recipe or triple? I have a big crowd.

  9. Valerie says:

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

  10. Janet Zirkle says:

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