Easy Yeast Rolls Recipe

5 from 15 votes

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.

Prep Time15

Bake Time25

Resting Time2

Total Time2 40

Recipe Author Lynn April

Servings: 12 rolls

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.

Adapted from Baker Bettie

Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

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.