homemade yeast rolls
These easy homemade yeast rolls are soft, fluffy and foolproof! Better than Rhodes rolls with simple ingredients and ready in just over 2 hours.
Ingredients
- 1 cup warm whole milk 2% can be used
- 3 tbsp granulated sugar
- 2 1/4 tsp dry active yeast 1 packet
- 6 tbsp unsalted butter melted and cooled
- 2 large eggs room temperature
- 1 1/4 tsp salt
- 4 1/2 cup all purpose flour
- 1 large egg
- 1 tbsp water
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.
Notes
Make sure milk is around 110°F — too hot kills the yeast, too cold won't activate it!
Don't over-flour the dough — it should still feel slightly tacky. Over-flouring = dense rolls.
For overnight rolls, complete the first rise, shape, then refrigerate up to 24 hours.
For frozen rolls, freeze shaped balls on a baking sheet then transfer to a ziplock bag.
Brush with melted butter immediately out of the oven for an irresistibly soft crust!