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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

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133 thoughts on “The Best Yeast Rolls”

  1. Easy recipe, beautiful fluffy rolls. I did much better kneading with dough hooks on old Sunbeam mixer than kneading by hand on first couple attempts at this recipe. The longer machine kneading helped make these a lot fluffier. Trying recipe tonight with subbing one cup of whole wheat for the all purpose flour.

  2. Ernestine Cooper

    Attempted this recipe today and was so amazed of the 1st hour of dough rise and the remaining preparation steps. I’ve never made yeast rolls from scratch in my life but this recipe is definitely on point. Thank you for the lesson.

  3. These are wonderful and the directions and amounts are perfect. Just need to let rise a bit longer. Bake for 20 minutes.

  4. Followed the recipe. As expected, the dough doubled in height. Shaped rolls and placed in warm oven , rose high. So far so good.
    However while preheating the oven, the rolls fell. I put them in the oven anyway thinking it would rise again while baking, no such luck.
    Not sure what went wrong.😕

  5. Just tried this recipe and it’s wonderful. In fact, I turned around and made a second batch while the first was cooling (minus one ). Easy and clear instructions. New favorite.

  6. Hi, you said 2 packages of yeast. Not everyone uses pre-measured packets, would you say it’s around 2 and a half tablespoons of yeast for your recipe?

  7. My dough did not rise. I tested my yeast and it was still good. I did put them in a warm spot, but even after 4 hours, it only rose a tiny bit

  8. Bernard Hardy

    The rolls turned out excellent!! There wasn’t one left in the house, I made 2 1/2 dozen. They where very easy to make, I doubled the recipe to make Gloverleaf rolls.

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