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.
My question is: Can you make the dough and leave it in the refrigerator overnight and bring out the next day to rise? My fear would be that it would still rise in the refrigerator, but maybe if it did, just pound it down and let it rise again???
I have done that. I put the already formed rolls in the fridge overnight and just allowed 2 hours for them to sit on the countertop before I baked them. Came out great.
I’ve made rolls twice using this recipe and both times they turned out great. I’ll be making another two batches for Thanksgiving. The whole family likes them.
One trick I’ve learned about finding a warm place for dough to rise is put it in the oven and just turn on the oven light. You may want to turn it on when you first start the recipe so that it will have time to warm up. Mine warms to about 100 degrees and stays there, but check yours because all ovens and lights may not be the same. Just check with a thermometer. You may have to leave the door open a bit if yours gets too warm.
They were so delicious and easy! I was worried that they didn’t rise enough the first time but they were perfect. I used an ice cream scoop to measure them out. I will definitely be making these often.
Southerners have different types of yeast rolls for different things. These rolls are delicious – but they are the dense bready ones – that are good with things like fried chicken. They are not the airy light ones – that you remember from your school cafeteria. I suspect the light ones omit the eggs and use shortening. Thanks for the clear well written directions!
Made these for the first time after trying several different and these by far are the best and are really dummy proof.
The only thing I did different was turn my oven on to 350 while I prepared everything let it get really hot then turned it off and put the doe in and it only took 40 mins to proof cooked for 30 mins instead.
They were amazing!
My husband and daughter are making these for tonight’s dinner – we’re very excited to try them!
Absolutely what may family was craving. Thank you so much.
This is the recipe is exactly like my Mother’s. The rolls are Wonderful. Thank you so much.
Made these at thanksgiving and they were a hit!! Making them for Christmas as well. I followed recipe exactly only adding rosemary and thyme per requested by the family they wished the seasoned butter topping was throughout. I went slowly and made sure everything was between 105-115 degrees. I really have no idea how these could turn out bad or wrong if u have the equipment and follow exactly as she says! Thanks for sharing this recipe!
These rolls are delicious and fool-proof. Thanks for the recipe and tips!