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    Where Is My Spoon > Recipes > Bread

    Homemade Yeast Rolls from Scratch

    Published by: Adina May 29, 2024 42 Comments
    Jump to Recipe
    pinterest image with the title the best yeast rolls.

    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.

    golden homemade rolls made from scratch.

    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.

    Jump to recipe
    • Pinterest users reviews
    • Recipe ingredients
    • How to make yeast rolls from scratch?
    • Make ahead and store
    • How to freeze dinner rolls?
    • What to serve them with?
    • Recipe
    • Homemade Yeast Rolls from Scratch

    Pinterest users reviews

    Liz: "They worked! ๐Ÿคฉ They turned out fantastic, thank you for your time and excellent instructions. They are like little pillows of warm heaven".

    Amy: "Iโ€™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 Iโ€™ve ever made! Thank you for the recipe!"

    Mary: "Made these and they were delicious! They disappear so fast! Next time Iโ€™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.

    ball of yeast dough for making bread rolls in a blue bowl.

    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.

    risen dough for making homemade yeast rolls in a bowl.

    Step #2: Let the dough rise for 1 hour and 30 minutes in a warm place; it should double in size.

    punched down yeast dough for making rolls in a bowl.

    Step #3: Punch down the dough and form the rolls; I had 24 rolls that fitted perfectly into my baking tray.

    many balls of yeast dough on a tray before raising.

    Step #4: Place them on a large, greased baking sheet, leaving a little space between them.

    many raw yeast rolls on a tray before baking.

    Step #5: Cover with a kitchen towel and let them rise for another hour. During the last 30 minutes, preheat the oven.

    many golden baked rolls on a baking sheet.

    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 โ€“ 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!

    many fluffy yeast bread rolls on a wire rack.

    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 375ยฐF/180ยฐC 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.

    a girl's hand squeezing a yeast roll to show how fluffy it is.

    What to serve them with?

    • overhead view of a dutch oven full of beef apple stew with a spoon in it.
      Beef Apple Stew
    • cabbage and meatball soup sprinkled with parsley in a bowl.
      Cabbage and Meatball Soup
    • creamy turkey potato soup in a red dutch oven with a laddle in it.
      The Best Turkey Potato Soup
    • crock pot whole turkey carved on a vintage platter with rosemary.
      Crock Pot Whole Turkey

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    golden and shiny yeast rolls made from scratch.

    Homemade Yeast Rolls from Scratch

    Learn how to make the best yeast rolls from scratch - they're the softest and fluffiest ever! Try this easy homemade roll recipe, which is perfect for any occasion.
    4.60 from 57 votes
    Print Pin Share GrowSaved! Rate
    Course: Bread
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 14 minutes minutes
    Additional Time: 2 hours hours 30 minutes minutes
    Total Time: 3 hours hours 14 minutes minutes
    Servings: 24 yeast rolls
    Calories: 168kcal
    Author: Adina

    Equipment

    • Large baking sheet about 12x16 inches/ 30x40 cm.
    • Stand mixer with dough attachments, optional
    Prevent your screen from going dark

    Ingredients 

    • 2 cups milk 480 ml, Note 1
    • 2 tablespoons instant dry yeast
    • ยผ cup granulated sugar 50 g
    • โ…“ cup unsalted butter + 1 extra tablespoon butter for brushing, 80 g, soft
    • 2 large eggs
    • 6ยผ 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 + ยผ cup granulated sugar/ 50 g + โ…“ 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.
      6ยผ 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 180ยฐC/ 375ยฐF.
    • 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

    1. Mixer: You can knead the dough by hand, but using a stand mixer is easier.ย 
    2. Measurements: I recommend using a digital kitchen scale (the Amazon link opens in a new tab); it guarantees the best results.
    3. Flour: All-purpose or bread flour.ย 
    4. 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.
    5. 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 375ยฐF (180ยฐC) and bake them.
    6. 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.

    Nutrition

    Serving: 1yeast roll | Calories: 168kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 195mg | Fiber: 1g | Sugar: 2g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. Shanon says

      May 04, 2025 at 2:17 pm

      So I'm not a baker but I attempted to make this and everything seemed fine but I'm not sure what I did but the rolls came out a little dense not fluffy. Idk what I did lol

      Reply
      • Adina says

        May 05, 2025 at 7:01 am

        Hi Shanon. It's difficult to say from afar, but maybe you used too much flour?

        Reply
    2. Margo Catrambone says

      February 14, 2025 at 2:12 pm

      5 stars
      Made these and was amazing, company loved them but next time I will need to make 2 batches.

      Reply
    3. Dee says

      February 03, 2025 at 11:16 pm

      5 stars
      These rolls turned out wonderfully! Fluffy, soft and delicious. I used my standing mixer and did have a sticky dough following the recipe. I added about 1/2 to 1 cup of extra flour which brought the dough back on track. Definitely adding this to my favorite recipes.

      Reply
    4. Babs says

      January 24, 2025 at 1:54 am

      5 stars
      Great recipe. Worked beautifully. Company loved them.

      Reply
      • Adina says

        January 24, 2025 at 8:12 am

        So glad to hear it, Babs. Thank you.

        Reply
    5. CS says

      November 28, 2024 at 6:40 pm

      4 stars
      Iโ€™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?

      Reply
    6. Marge says

      November 27, 2024 at 5:30 pm

      Sorry - typo in my earlier comment- I meant proofing not prodding ๐Ÿ˜Š

      Reply
    7. Marge says

      November 27, 2024 at 5:26 pm

      Hello
      These rolls look amazing!
      I do have one question- would it work if I make the dough in the bread machine using the โ€œdoughโ€ setting and then prodding the balls before baking - I am a beginner baker and not confident about how long to knead the dough

      Reply
      • Adina says

        November 28, 2024 at 7:42 pm

        Hi Marge. Sorry, I don't know, I never had a bread machine.

        Reply
    8. Penny says

      November 27, 2024 at 1:41 am

      5 stars
      Excellent recipe!! They turned out perfect! However, I brushed them with egg rather than butter.

      Reply
      • Adina says

        November 27, 2024 at 7:45 am

        So happy to hear it, Penny. Thank you for the feedback.

        Reply
    9. Sarah M says

      July 23, 2024 at 8:55 pm

      5 stars
      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 rollsโ€ฆ. Just hate that I feel like I have to wing it during that step.

      Reply
    10. Sarah says

      April 23, 2024 at 3:12 pm

      5 stars
      These are the best rolls. Iโ€™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, itโ€™s now a family favorite!

      Reply
      • Adina says

        April 24, 2024 at 7:52 am

        Hi Sarah. Thank you so much for your feedback, it made my day! ๐Ÿ™‚ I must try making a loaf of bread too, sounds great!

        Reply
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