Easy Yeast Roll Recipe
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These easy yeast rolls are made with simple ingredients and are perfect for yeast bread beginners. This recipe results in soft, pillowy rolls that can be made ahead of time and allowed to rest overnight in the refrigerator or baked right away. See my post about baking with yeast for answers to all of your common FAQs.
Easy Yeast Rolls for any level of baker
These amazingly simple dinner rolls reign supreme when it comes to recipes I like to steer folks to when they’re intimidated by tackling their first yeast bread.
Believe me, before I started regularly making yeast bread, I was very much in the “yeast bread is scary” camp. I totally get that yeast bread is often intimidating to someone who has never done it before. But the more I do it, the more I realize how resilient and forgiving bread is. And I’ve never actually truly ruined it.
WHY YOU’LL LOVE THIS YEAST ROLLS RECIPE
While I have a bunch of yeast bread recipes on my site, these amazingly simple dinner rolls reign supreme when it comes to recipes I like to steer folks to when they’re intimidated by tackling their first yeast bread.
Many years ago, I went to my parents’ house to learn how to make my grandmother’s Easter bread. I set aside a day to learn, and once my mom showed me the ropes, I said… “THAT’S IT?”
Yep, that’s it. I was so intimidated for seemingly no reason.
While I do agree it can seem like a lot of work up front and that working with yeast is finicky or hard to manage, I truly believe it’s much easier than most people assume it to be, and these homemade yeast rolls are one of the easier yeast bread recipes I’ve published on my site.
These easy yeast roll recipe is very straight-forward. You’ll get the dough together, allow it to rise, and then forming and shaping the rolls is actually very simple.
But let’s start with the basics.
Easy Roll Recipe ingredients
You only need 7 ingredients to make these rolls. This is an enriched dough, just like all of my cinnamon rolls, meaning it utilizes milk, eggs, and butter to bring richness, a tender interior, and that pillowy texture we love from yeast bread.
DRY ACTIVE YEAST: you will want 1 packet, or 2 and ¼ teaspoons. Do not use instant or rapid rise yeast.
MILK: we’ll use milk for a creamy, fatty base (I prefer whole) and GRANULATED SUGAR to activate the yeast.
UNSALTED BUTTER: you’ll use this melted, which makes this a quick recipe.
EGGS: two eggs make this an enriched yeast bread. They make the dough rich and eggy, but in a delicious way.
SALT: yeast bread will be bland without salt.
ALL-PURPOSE FLOUR: these yeast rolls will be nice and fluffy, even without bread flour. If you’d like to use bread flour, by all means do that! You do not need to adjust anything in the recipe.
My best success tip: measuring your flour correctly (by weight) is the key to avoiding a dense dough, which results in dry, heavy rolls.
How to make Yeast Rolls
From start to finish, you’ll need nearly 3 hours. See my copious notes below about how to make these ahead of time (for both the short and long term).
STEP #1: like all yeast bread recipes, we’ll start by activating the yeast. Adding the yeast to the warm milk with the sugar will ensure the yeast is cozy and fed, the start of a delicious and perfect yeast roll. Stir everything together and allow it to sit for 5-10 minutes to proof.
STEP #2: once the yeast is proofed, add the melted butter, eggs, and salt, then whisk that all together.
STEP #3: add the flour to the mixture, fit your mixer with the dough hook (or use a wooden or silicone spatula) and blend until a soft dough forms. It may still be shaggy, but it should pull away from the sides of the bowl fairly easily.
KNEAD THE DOUGH
STEP #4: turn the dough out onto a lightly floured surface, and knead the dough by hand for about 8-10 minutes until it is smooth and elastic. Alternatively, you can knead the dough in a stand mixer fitted with a dough hook (process pictured).
STEP #5: turn out dough on a floured surface and knead for about 8-10 minutes, adding flour about 1 Tablespoon at a time if the dough is too sticky, until smooth and elastic. Your dough should resemble the surface texture of PlayDoh when it is done. Alternatively, you can continue to knead the dough with the dough hook, but I prefer to do this with my hands so I can really feel the elasticity.
HOW TO SHAPE DINNER ROLLS
STEP #6: After the dough has risen, punch down the dough to deflate, then turn dough out onto a lightly floured surface. Pat the dough into a 12″ long rectangle or log, then cut into 12 equal pieces.
STEP #7: shape each piece of dough into a ball by patting the dough into a small square, then pulling each corner into the center to create a pouch. Pinch the corners together to make a seal. Place formed roll into the prepared pan, spacing them out evenly (4 rows of 3).
STEP #8: cover the rolls with a kitchen towel and allow them to rise at room temperature for 1 hour.
BAKE THE ROLLS
STEP #9: brush the rolls with an egg wash OR melted butter (my preference). Bake the rolls in the preheated oven until golden brown on top, then brush again with melted butter, if desired.
How to make Yeast Rolls Ahead OF TIME
Once all of the rolls are in the pan, you have the option of allowing them to rise in the refrigerator to bake at a later time or at room temperature to bake after their second rise.
You can think of the fridge as a “pause” button any time you’re making bread. The active yeast will rest and pause its activity, and while it isn’t indefinite, you can leave these rolls in the fridge to rest for up to 18 hours. Regardless of when you bake them, give them that egg wash or butter wash right before baking.
This is a great dinner roll recipe for a day when you would rather just do the work the night before and bake your homemade dinner rolls right before, well, dinner.
Or a holiday where you can prep one more thing ahead of time to reduce the amount of work you have to do on the actual holiday.
How to serve Homemade Yeast Rolls
These easy yeast rolls are so versatile! You can spread them with butter, jam, jelly, or any of your other favorite spreads, or you can eat them plain or dipped into a bowl of soup. They also make a great slider or sandwich bread, so don’t limit yourself to how you can enjoy these rolls.
We love these homemade rolls spread with my cinnamon honey butter, but we also use them for sandwiches which are always extra good (because of the homemade bread love, of course).
This is the perfect bread roll recipe for a quick and easy alternative to store-bought slider rolls or dinner rolls. We utilizing this recipe again and again all year long, especially in summer for burgers on the grill and as we host holidays in the later part of the year.
Storing Yeast Rolls
Store leftover rolls covered tightly at room temperature up to 5 days. If you want them to last longer, store them in the fridge and warm them up as needed.
HOW TO FREEZE ROLLS
These rolls freeze well, up to 3 months. Wrap tightly in plastic wrap and thaw in the refrigerator or at room temperature before serving. To freeze unbaked rolls, freeze after shaping then allow to rise at room temperature for 1-2 hours before baking.
Easy Yeast Roll Recipe FAQs
If you’re a yeast bread beginner or even a pro, this is definitely one to stick in your recipe collection as a go-to. I know you’ll love the taste and texture. Go for gold with these never fail yeast rolls!
CAN I USE THIS RECIPE FOR SANDWICH BREAD?
This dough is not ideal for a big loaf of bread, so I encourage you to use my sandwich bread, which is a slightly leaner dough (no eggs, and you can use non-dairy butter and milk to keep it vegan). And for pizza? Use my homemade pizza dough.
Don’t miss my hot cross buns recipe, which is this same easy recipe with raisins and that signature flour cross on top. Love homemade bread? Use these sliders with my baked turkey and cheese sliders or make your own hot dog buns!
Easy Yeast Rolls Recipe
Ingredients
ROLLS
- 1 cup (240mL) warm milk I prefer whole; aim for 110ºF (43ºC)
- 3 Tablespoons (38g) granulated sugar
- 2 and ¼ teaspoons (7g) dry active yeast or one packet; not instant or rapid rise
- 6 Tablespoons (85g) unsalted butter melted and allowed to cool
- 2 large eggs room temperature
- 1 and ¼ teaspoon salt
- 4 and ½ cups (540g) all-purpose flour be sure to measure properly
EGG WASH
- 1 large egg1
- 1 Tablespoon water
Instructions
- In the bowl of a stand mixer or a large bowl if you want to use your hands, mix whisk together the warm milk and sugar. Sprinkle the yeast over the mixture, then whisk again to combine. Allow the mixture to sit for 5-10 minutes to proof.1 cup (240mL) warm milk, 3 Tablespoons (38g) granulated sugar, 2 and ¼ teaspoons (7g) dry active yeast
- Once the yeast is proofed, add the melted butter, eggs, and salt, then whisk together.6 Tablespoons (85g) unsalted butter, 2 large eggs, 1 and ¼ teaspoon salt
- Add the flour to the mixture, fit the mixer with the dough hook (or use a wooden or silicone spatula) and blend until a soft dough forms. It may still be shaggy, but it should pull away from the sides of the bowl fairly easily.4 and ½ cups (540g) all-purpose flour
- Turn out dough on a floured surface and knead for about 8-10 minutes, adding flour about 1 Tablespoon at a time if the dough is too sticky, until smooth and elastic. Your dough should resemble the surface texture of PlayDoh when it is done. Alternatively, you can continue to knead the dough with the dough hook, but I prefer to do this with my hands so I can really feel the elasticity.
- Place the dough in an oiled bowl, turning it over to coat, then cover with a kitchen towel and allow it to rise until it has doubled in size, about 60-90 minutes.
- After the dough has risen, punch down the dough to deflate, then turn dough out onto a lightly floured surface. Pat the dough into a 12" long rectangle or log, then cut into 12 equal pieces.
- Spray a 9" x 13" baking dish with nonstick spray. Set aside.
- Shape each piece of dough into a ball by patting the dough into a small square, then pulling each corner into the center to create a pouch. Pinch the corners together to make a seal. Place formed roll into the prepared pan, spacing them out evenly (4 rows of 3).
- Cover the rolls with a kitchen towel and allow to rise at room temperature for 1 hour.
- Arrange a rack in the middle of the oven, then preheat the oven to 375ºF (190ºC). Whisk together the egg and water (or butter, see note #1), then brush the rolls with the egg wash. Bake rolls for 25-30 minutes, or until golden brown on top. Rolls freeze well, up to 3 months. Thaw in refrigerator overnight.1 large egg1, 1 Tablespoon water
Video
Notes
- Egg wash: I have also brushed these rolls with melted butter before baking and then again after baking for an extra buttery taste. If you would like to utilize this method, omit the egg wash and use 4 Tablespoons of melted butter.
- To make ahead: lay plastic wrap directly on the shaped rolls and refrigerate them for up to 18 hours. Remove from the refrigerator 2 hours before you want to serve them. Let them rise at room temperature for 1 and ½ hours before baking them, then proceed with step 10.
- Halve this recipe: this recipe halves beautifully. Roll into a 6″ log instead of 12″ and cut into 6 pieces. Rise and bake times are the same, though you may need a smaller pan (I usually use a pie plate for 6 rolls).
- Working with yeast: for a comprehensive look at working with yeast in a recipe, see my post about how to bake with yeast.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
I only have rapid rise yeast… Will that ruin them? Also, can I use salted butter and just reduce the salt? I am so excited to try these!
That’s a good question, Cindy– rapid rise yeast won’t work the same as dry active, but you can try using 1 and 3/4 teaspoons of your rapid rise yeast and go right to shaping the rolls. You won’t be able to make them ahead as instructed and intended in the recipe. Hope this helps!
Normally, I think yeast bread is super scary. The temperature and the kneading and the rising and the science of it!
But these yeast rolls are…not scary! This is a pretty foolproof recipe – one time I didn’t knead enough and they still tasted awesome, just with a different texture.
When I knead long enough though…they are soft and pillowy and deliciously carb-y. Perfect for pairing with BBQ pulled pork, your favorite pasta dish, thanksgiving dinner…anything! My 3 year old prefers his with a schmear of Nutella, and I can’t argue with that.
If a warm, fluffy hunk of BREAD is what you’re after, these will not disappoint.
I’m a dummy, but when you say, add the flour and yeast mixture to the egg butter bowl, step 2, do you add the liquid milk yeast first and stir it up and then add the flour last or…..? and the bowl size is not mentioned in step 1, but is a medium bowl big enough for 4 cups of flour in Step 2?
Hey, Tom– yes, the yeast mixture is now in the milk, so that’s what you’ll add to the bowl with the other wet ingredients. Step 1 assumes you heated the milk in some sort of container. A medium size bowl should be big enough for all of the flour. Let me know how it goes!
These rolls looking fantastic! Thank you so much for including my instant pot Carnitas.
Thank YOU for contributing! Love anything in the IP!
A perfect recipe. It is my go-to recipe for rolls!!
Love hearing that 🙂 thanks, Francesca!
I admit to being super intimidated to make these, but they really are a great recipe for beginners. The step-by-step instructions were perfect, and my rolls turned out great. Thanks so much for the recipe.
I’m so happy to hear this, Barbra. Thanks for stopping by!
My favorite rolls! I’m so glad I stumbled upon this recipe.
Thanks so much, Vivi!
I have not had good luck with yeast recipes in the past but this was exactly as the title describes… EASY! I made these following the make ahead directions for Thanksgiving dinner and they came out amazing. Everyone was commenting how good they were. I even added a sprinkling of finishing salt on top before baking. Everyone should give these a try!
Thanks so much, Robyn! I’m so glad they worked well for you 🙂
Hi. In the recipe itself, it lists dry active yeast. In the description before that, when talking about yeast, it says dry instant yeast in the heading and then says do not use instant yeast. In the recipe, it’s clear enough, but a bit confusing in the description for those of us who are not used to using yeast. Sounds like a great recipe, and I can’t wait to try it.
Joyce
Hi, Joyce– not sure how that happened, I have some staff who update things for me and that may have been a typo from one of them. It is DRY ACTIVE YEAST and NOT INSTANT. Hope this helps!
First time baking! Mine came out pretty dense and biscuity… does this mean I didn’t knead the dough long enough?
Hi, Anne! Yes, dense bread can be a result of not kneading enough. You want to make sure the dough is nice and elastic before moving on to the rise. It’s actually really hard to OVERknead dough, so when in doubt, it could probably always use a little more kneading!
These are delicious and super easy! AND they come out looking like they were bought at a bakery! #winwin
Look at you, fancy lady! Thanks so much 🙂
Yessss! I’m so glad you had success 🙂
I felt my rolls were dense so maybe I needed more kneading of the dough. I also had 1% milk & not whole milk. Not sure if that makes a difference too.
Hi, MJ– dense bread is typically a result of not enough rise time. If you’re in a cooler climate like I am right now, I’d let your dough rise both times near a heat vent. That’s usually my go-to in December through March!
I have found an hour and a half better for my first dough rise with this recipe.
I have made this recipe 3 times since October 24th (2 weeks as of the time of this post). So easy for a novice and has come out great every time.
My two suggestions:
1. I think most who work with active yeast understand that the liquid that the yeast is put in cannot be too hot or it will kill the yeast. For this recipe, I would also caution to make sure that your melted butter is not too hot when it is added. I didn’t consider that the first time and the end result was noticeably different.
2. Our favorite iteration so far has been to split the half recipe into 9 rolls, brush them with unsalted butter and add a very light sprinkle of sea salt prior to baking.
Hi, Konnie– thank you so much for adopting this recipe into your regular rotation. That makes me so happy!
1) that is a great point to mention. I’ve added a note in the recipe to make sure it has cooled enough.
2) in my years, I’ve added a buttered/salted brush to the rolls and that’s my favorite, too!
Again, thank you for your review and sharing your tips. I appreciate you! Happy baking 🙂
We made these for Thanksgiving, and they were a MASSIVE hit. (Both of my kids ate three a piece along with their meals.) We’ll definitely be serving this recipe at future holiday gatherings. Thank you!
Thanks so much, Erin!
These were really easy to make for our Christmas gathering. Thanks for the recipe!
So glad you enjoyed them, Naomi!
Curious, how warm for the milk?
That’s a great question– I am in the process of updating this post (I have new photos ready and am working on the copy) and will be including that info. You’re looking for about 110ºF (43ºC).
Hi Lynn, would I be able to use coconut milk in place of regular milk if it’s all I have?
Hey, Delila– yes, you absolutely can. Enjoy!
Roll perfection! These are going to be my new go-to recipe for dinner rolls. Their texture and flavor are spot on. YUM.
Thank you so much, Katja! 🙂
Another great recipe! I couldn’t believe how fluffy these came out! They were great for sliders as well as buttered dinner rolls! Next time I will have to double the recipe because we loved them so much!
Great work, Amanda! Thanks so much for your review 🙂
Would it be possible to substitute bread flour for AP flour or would the protein content mess with the texture?
Hi, Hannah– yes, you can absolutely do that! Enjoy!