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.
Could you make cinnamon rolls from this base?
This is my cinnamon roll recipe if you’re interested. It makes the best cinnamon rolls ever. I like to add my yeast to the starchy potatoe water. I check the tempt to make sure it is about 105 to 110 before adding. If you need more directions let me know!
2 cups hot milk
1/2 cup butter
1 cup sugar
1 cup finely mashed potatoes
2 teaspoons salt
4 1/2 teaspoons active dry yeast (2 packets)
1/2 cup warm water from mashed potatoes pot
2 eggs, lightly beaten
7 – 8 1/2 cups flour
Bake 350 for 15 to 20 minutes. I usually do them in a glass pan which takes a little
Filling
4 tablespoons butter, softened
1 cup brown sugar
1/4 cup sugar
2 teaspoons ground cinnamon
Frosting
2 ounces cream cheese, softened
2 tablespoons butter, softened
5 tablespoons milk
4 cups powdered sugar
1 teaspoon vanilla extract
Thank you I’m excited to try these.
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.
Can I use oat milk in place of whole milk?
I haven’t tried baking with oat milk.
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.
Delicious
Very good and easy recipe, have used it several times. Makes perfect rolls.
These are wonderful and the directions and amounts are perfect. Just need to let rise a bit longer. Bake for 20 minutes.
Worked like a champ. I would post a picture but I’m not seeing how I can do that
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.😕
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.