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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

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 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.

Video

Course: Breads
Cuisine: Southern

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Recipe Source: Fleischmann’s

Best Yeast Rolls

Disclosure: This post contains affiliate links.

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95 thoughts on “The Best Yeast Rolls”

  1. Thanksgiving day modification…take half a stick of the butter from this recipe and saute 1/2 cup green onion/shallots along with a Tbsp of Herbs de Provence and 1/2 Tbsp of rubbed sage. When the onions are translucent, take off the heat and add back into the recipe when you add the other butter. It’s like a stuffing flavored roll. You can throw a little bit of the green onion on top of the proofed pre-bake rolls too, for pretty presentation.

  2. I’m trying it now! It was east to put together, but in the past my bread attempts have all been fails. It is my only baking sadness. Bread eludes me. Hopefully I will have success this time.

  3. Turned out perfect. Soft, well risen with a beautifully browned top. Only change I made is I melted the butter in the milk on the stove and I weighed my flour instead of going by volume using the conversion table at TraditionalOven.com. Will be making for Thanksgiving this year.

  4. May these roll be made, formed, refrigerated overnight and then baked in the am?
    If so what changes would you suggest? FYI the recipe sounds delicious!

  5. I’m not sure what happened but I made these and they did not rise. I’m very disappointed in myself. I think something happened with my yeast.

  6. James Bittle

    ive made these rolls they are out of this world but my wife needs to know the calorie content if anyone knows.

    1. 153 cals per roll if you use the recipe as written and make 20 rolls. It’s 3072 cals total in the dough so divide that by the total number you made.

  7. Pedantic Fukr

    How do I make these in total of 35 minutes when it requires 2 hours of rising. Do you use a time machine or just bad at math.

  8. Gloria Higgins Henderson

    🌟🌟🌟🌟🌟EXCELLENT ROLLS!!!!! I LOVE THIS RECIPE! I WILL BE KEEPING IT AND SHARING IT WITH MY DAUGHTERS AND WHO EVER ELSE ASKS FOR IT! THEY ARE VERY YUMMY! THEY REMIND ME OF MY GREAT GRANDMA’S AND MY MAMA’S RECIPE! THANK YOU FOR SHARING! 😊

  9. I loved this recipe. Everything worked out perfectly. However I completely agree with the previous reviewer, These are too sweet for a southern dinner roll. If you add cinnamon its a perfect cinnamon roll. I will definitely be using this recipe again but will use way less sugar

    1. You might try balancing the sweetness of these rolls with a savory sausage gravy (be a little generous with the blk pepper, sage and garlic.)
      Or stuff them with a zesty marinara and smoked provalone?

  10. I’m making these for the first time today. Like others my Mom had a recipe for her homemade buttery rolls and now that recipe is in heaven with her. Making these per the recipe was easy to follow and took me back to when I was a kid in our kitchen watching Mom and waiting for her to pinch me off a little dough and dipping it in melted butter so I could taste. Awwww I miss those days. Can’t wait to taste the finished product.

  11. It’s Christmas Eve and I’m making these for Christmas dinner. Did you think I I should freeze the dough balls or bake them and reheat tomorrow? Thanks

      1. Willa Hinton

        I have a similar recipe I use for yeast rolls. I use 4 tablespoons of sugar, they’re perfect. That is if you like traditional southern style yeast rolls.

  12. Betty Robinson

    Oh my gosh, I just made these rolls. They are great. I did make a couple changes. I use active instant yeast. Instead of 1/2 cup of milk and 1/2 cup of water, I used 1 cup of milk. I used 1/3 cup of butter. I had time, I let dough rise twice before forming rolls for last rise. ******

  13. Shellie Dove

    I made these rolls for the first time this thanksgiving. They were amazing!!! My kids loved them so much I made a second batch two days after Thanksgiving. They are soft pillowy soft to be exact. They are slightly sweet but buttery. They are amazing and I will keep this recipe for years to come. This recipe is so well written and the comments are helpful. That’s why I wrote one to let the world know that these are the best biscuits EVER!!

  14. Hey as for the people who have trouble with rising dough. Check and make sure ur yeast isn’t dead sometimes u can get bad stuff from the store. Also make sure ur room is warm enough u can set the bowl on ur stove for it to rise and have ur oven on so the heat rises.

  15. Elissa Buja

    These rolls were reminiscent of my Grandmother’s rolls, a recipe long lost..came across this just a few days before Thanksgiving, and after reading the source of the recipe, I wondered if my search for Nanas rolls was over. Honestly? This recipe is a little too sweet for dinner rolls, but an easy fix..just use a teaspoon of sugar to feed the yeast, and I will halve the sugar it calls for. This recipe as it stands has cinnamon roll written all over it. The rolls are very dense, and definitely memory inspiring. Will be making these again for sure!

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