Learn how to make the best yeast rolls recipe from scratch; they are the softest and fluffiest ever! Try this easy-to-make recipe for homemade rolls that is perfect for any occasion.
Who can resist warm, homemade yeast rolls fresh from the oven? Definitely not me or anybody in my family. This recipe for yeast rolls made from scratch is the best; ever since finding it, I have never been tempted to try a new one.
This dinner roll recipe is really good: the fluffy balls are soft, light, and airy. They are perfect with Turkey Stew, Potato and Pumpkin Soup (or any other stew or soup), or just with some butter and maybe simple Apricot Jam or Lemon Jelly in the morning.
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Pinterest users reviews
Liz: "They worked! 🤩 They turned out fantastic, thank you for your time and excellent instructions. They are like little pillows of warm heaven".
Amy: "I’ve been making good yeast rolls for about 15 years but I was looking for something different for Christmas. I was blown away. These are the very best I’ve ever made! Thank you for the recipe!"
Mary: "Made these and they were delicious! They disappear so fast! Next time I’ll have to make twice as much!"
Recipe ingredients
Flour: Both all-purpose flour and bread flour work well for making yeast rolls.
Yeast: I usually make the rolls with instant dry yeast; it's convenient.
Other ingredients: Whole milk, sugar, soft butter, eggs, and salt.
See the recipe card for full information on ingredients and quantities.
How to make yeast rolls from scratch?
You can make the yeast dough with a stand mixer fitted with dough hooks, or you can knead it yourself. Of course, the first option is easier.
Step #1: Stir lukewarm milk, sugar, and yeast in a large bowl. Add butter and eggs. Add flour and salt and knead well until the dough starts pulling away from the sides of the bowl.
Step #2: Let the dough rise for 1 hour and 30 minutes in a warm place; it should double in size.
Step #3: Punch down the dough and form the rolls; I had 24 rolls that fitted perfectly into my baking tray.
Step #4: Place them on a large, greased baking sheet, leaving a little space between them.
Step #5: Cover with a kitchen towel and let them rise for another hour. During the last 30 minutes, preheat the oven.
Step #6: Bake them for 12 to 14 minutes until golden. Brush them immediately with 1 tablespoon of melted (or very soft) butter.
Hand-Kneading Instructions
Knead the dough by hand if you don't have a stand mixer or if you prefer the traditional method.
Mix the milk, yeast, and sugar in a large bowl. Gradually stir in about half of the flour with a wooden spoon. Continue adding the remaining flour, stirring as long as possible. When the dough becomes too stiff to stir, transfer it to a work surface. Knead the dough by hand until it is slightly sticky but still soft. If needed, add 1 or 2 tablespoons of extra flour, but ensure the dough stays soft.
Try more homemade rolls or buns made from scratch: Cheese Buns, Overnight Yeast Rolls, Romanian Crescent Rolls – Cornuri simple, or Easy Breakfast Bread Rolls.
Make ahead and store
Make ahead: Shape the rolls and refrigerate them on the baking sheet for up to 24 hours. Let them sit at room temperature for 30 minutes before baking.
Yeast products are always best when fresh, but you can also bake the rolls a little in advance and refresh them before serving.
Store leftovers: Place them in plastic bags or wrap them in foil, and store them at room temperature; they should be ok for 3-4 days.
The homemade yeast rolls should not be refrigerated as they will become stale quicker than at room temperature.
Reheat them in the oven before serving them again if you wish. It's not mandatory, but nice if they are warm. However, we had absolutely no issues serving the leftovers for breakfast without warming them up; they were still great!
How to freeze dinner rolls?
Freeze unbaked dinner rolls after shaping them. Let them thaw and rise before baking; this will take about 2 hours at room temperature, depending on the temperature in your kitchen.
Bake: Remove the wrapping or take them out of the bags; if you leave them wrapped, they will become soggy. Let thaw at room temperature for about hours. Preheat the oven to 375°F/180°C and bake the rolls as instructed.
Baked rolls can be frozen. After they cool completely, place them in freezer bags or wrap them in aluminum foil and freeze them for up to 3 months. Refresh them in the preheated oven.
Homemade Yeast Rolls from Scratch
Equipment
- Large baking sheet about 12x16 inches/ 30x40 cm.
- Stand mixer with dough attachments, optional
Ingredients
- 2 cups milk 480 ml, Note 1
- 2 tablespoons instant dry yeast
- ¼ cup granulated sugar 50 g
- ⅓ cup unsalted butter + 1 extra tablespoon butter for brushing, 80 g, soft
- 2 large eggs
- 6¼ cups all-purpose flour 750 g, Note 2
- 2 teaspoons fine sea salt
Instructions
- Heat the milk until lukewarm. Don't overheat the milk, or it will spoil the yeast.2 cups milk/ 480 ml
- Mix: Pour the lukewarm milk, active dry yeast, and granulated sugar into a large bowl (or the stand mixer bowl). Add the soft butter and the lightly beaten eggs. Mixwell either with the kneading attachments of the stand mixer or with a handheld mixer fitted with dough hooks.2 tablespoons instant dry yeast + ¼ cup granulated sugar/ 50 g + ⅓ cup unsalted butter/ 80 g + 2 large eggs
- If not using a machine, stir well with a wooden spoon until the ingredients are mixed.
- Knead: Add the flour and the salt to the bowl and mix with the dough hooks until the dough starts pulling away from the sides of the bowl.6¼ cups all-purpose flour/ 750 g + 2 teaspoons fine sea salt
- Let rise: Place the dough in a clean bowl, cover it with a kitchen towel, and let it rise for 1 hour and 30 minutes in a warm place; it should double in size.
- Form yeast rolls: Lightly grease the baking sheet. Punch down the dough. Form 24 rolls. Place them on the baking sheet, leaving a little space between them. Cover with a kitchen towel and let rise for another hour.
- In the meantime, preheat the oven to 180°C/ 375°F.
- Bake: When the rolls have nicely risen, they will come together, touching each other. Bake them for 12 to 14 minutes, until nicely golden.
- Brush them immediately with 1 tablespoon of melted (or very soft) butter.
Knead by hand:
- Stir the milk, yeast, and sugar until well mixed. Using a wooden spoon, stir in about half of the flour. Start adding the remaining flour, stirring with the spoon for as long as possible. When the dough becomes too sturdy to stir, turn it on the lightly floured working surface and knead with your hands until the dough is only slightly sticky and still soft.You could add 1 or 2 tablespoons extra flour, if necessary, but the dough should remain soft.
Notes
- Mixer: You can knead the dough by hand, but using a stand mixer is easier.
- Measurements: I recommend using a digital kitchen scale (the Amazon link opens in a new tab); it guarantees the best results.
- Flour: All-purpose or bread flour.
- Make ahead: Shape the rolls and refrigerate them on a baking sheet for up to 24 hours. Let them sit at room temperature for 30 minutes before baking. While yeast rolls are best fresh, you can also bake them ahead of time and refresh them before serving.
- To freeze unbaked rolls after shaping them, place them on a baking sheet and freeze. Once they're solid, transfer them to bags. When ready to bake, place them on the baking sheet, let them thaw, and rise at room temperature for about 2 hours, depending on your kitchen's temperature. Preheat the oven to 375°F (180°C) and bake them.
- To freeze baked rolls, let them cool completely, then place them in freezer bags or wrap them in aluminum foil (3 months). Refresh them in the oven.
CS says
I’m a novice baker and undoubtedly did something wrong. I followed the recipe exactly but the dough was too sticky to do anything with. Any thoughts from the more professional bakers here?
Marge says
Sorry - typo in my earlier comment- I meant proofing not prodding 😊
Marge says
Hello
These rolls look amazing!
I do have one question- would it work if I make the dough in the bread machine using the “dough” setting and then prodding the balls before baking - I am a beginner baker and not confident about how long to knead the dough
Adina says
Hi Marge. Sorry, I don't know, I never had a bread machine.
Penny says
Excellent recipe!! They turned out perfect! However, I brushed them with egg rather than butter.
Adina says
So happy to hear it, Penny. Thank you for the feedback.
Sarah M says
I have made these 2 times already and they are great!!!
I use a scale and my dough always is super super sticky, I tend to keep adding flour until it pulls away and is still soft and only slightly sticky. But it takes 1/2-1C extra of flour to get to that point. Any ideas?
I mean even with doing that they are amazing fluffy rolls…. Just hate that I feel like I have to wing it during that step.
Sarah says
These are the best rolls. I’ve made this recipe more times than I can count. Sometimes I even split the dough in half and use it to make 12 dinner rolls and 1 loaf of bread. If you follow the recipe they will come out perfect every time. Thanks so much for this recipe Adina, it’s now a family favorite!
Adina says
Hi Sarah. Thank you so much for your feedback, it made my day! 🙂 I must try making a loaf of bread too, sounds great!