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There’s nothing quite like the aroma of freshly baked bread, and these easy yeast rolls are the perfect way to bring that warmth to your kitchen. Soft, fluffy, and made with simple ingredients, they’re an excellent introduction to baking with yeast. Whether you’re a beginner or an experienced baker, this foolproof recipe ensures delicious, golden-brown rolls every time.
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Cuisine: American
Prep Time: 15 minutes
Cooking Time: 25 minutes
Resting Time: 2 hours
Total Time: 2 hour
Why You’ll Love Making It
- Beginner-Friendly – Simple, step-by-step instructions make this a great introduction to working with yeast.
- Soft and Fluffy Texture – These rolls turn out irresistibly light and pillowy every time.
- Make-Ahead Option – The dough can be prepared in advance and refrigerated overnight for fresh-baked rolls the next day.
- Freezer-Friendly – Bake a batch, freeze, and enjoy homemade rolls anytime.
- Perfect for Any Occasion – Whether for weeknight dinners, holiday meals, or special gatherings, these rolls are always a hit.
Ingredients
- 1 cup (240mL) warm milk – Whole milk provides the best richness, but 2% milk can also be used. Ensure it’s around 110°F (43°C) to activate the yeast.
- 3 Tablespoons (38g) granulated sugar – Helps feed the yeast and adds a touch of sweetness to balance the flavor.
- 2 and ¼ teaspoons (7g) dry active yeast (or one package) – Dry active yeast needs proofing before use. Ensure it’s fresh for the best results.
- 6 Tablespoons (85g) unsalted butter, melted and cooled – Adds moisture and enhances the flavor of the rolls.
- 2 large eggs, room temperature – Contributes to the structure and soft texture of the dough. Let them sit at room temperature for about 30 minutes before using.
- 1 and ¼ teaspoon salt – Balances the sweetness and enhances the overall flavor.
- 4 and ½ cups (540g) all-purpose flour – Provides structure; measure correctly by spooning and leveling or use a scale for accuracy.
- 1 large egg – Used for the egg wash to give the rolls a golden, glossy finish.
- 1 Tablespoon water – Helps thin out the egg wash for easier application.
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Instructions
Step 1: Proof the Yeast
In a large mixing bowl, combine the warm milk and sugar, stirring until dissolved. Sprinkle the yeast over the mixture and let it sit for about 5 minutes until foamy. If the yeast doesn’t foam, it may be inactive, and you should start over with fresh yeast.
Step 2: Mix the Dough
In a separate bowl, whisk together the melted butter, eggs, and salt. Pour this mixture into the proofed yeast mixture. Gradually add the flour, stirring with a wooden spoon or dough hook attachment on a stand mixer until a soft dough forms.
Step 3: Knead the Dough
Turn the dough onto a lightly floured surface and knead by hand for about 5 minutes until smooth and elastic. If using a stand mixer, knead on low speed for 3-4 minutes. If the dough is overly sticky, add flour 1 tablespoon at a time, but avoid adding too much to keep the rolls soft.
Step 4: First Rise
Lightly grease a large bowl and place the dough inside, turning it to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes until doubled in size.
Step 5: Shape the Rolls
Punch down the dough to release air, then transfer it to a lightly floured surface. Shape it into a 12-inch log and cut it into 12 equal pieces. To shape each roll, flatten a piece of dough into a small square, then pull the corners into the center, pinching to seal. Roll into a smooth ball.
Step 6: Second Rise
Grease a 9″ x 13″ baking dish with nonstick spray. Arrange the dough balls in the pan, spacing them evenly. Cover and let them rise for another hour at room temperature until puffy.
Step 7: Apply Egg Wash & Bake
Preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg and water, then brush the mixture over the tops of the rolls. Bake for 25-30 minutes, or until golden brown and firm to the touch. If the tops brown too quickly, tent loosely with aluminum foil.
Step 8: Cool & Serve
Remove the rolls from the oven and let them cool for 10 minutes before serving. For a softer crust, brush with melted butter while still warm. Enjoy fresh or store for later.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes! If using instant yeast, skip the proofing step and mix it directly with the flour. The dough may also rise faster, so keep an eye on it rather than relying solely on the suggested times.
Why didn’t my dough rise?
If your dough doesn’t rise, check that your yeast is fresh and your milk was at the correct temperature (about 110°F/43°C). Also, ensure the dough is placed in a warm, draft-free area for optimal rising.
