Easy Yeast Roll Recipe

Introduction

These easy yeast rolls are soft, fluffy, and perfect for any meal. With a simple mix-and-rise method, you can enjoy homemade bread rolls that are golden and tender. Great for beginners and experienced bakers alike!

Ingredients

• 1 cup (240mL) warm milk (whole milk preferred, about 110ºF/43ºC)
• 3 Tablespoons (38g) granulated sugar
• 2 and ¼ teaspoons (7g) dry active yeast (one packet; not instant or rapid rise)
• 6 Tablespoons (85g) unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 1 and ¼ teaspoons salt
• 4 and ½ cups (540g) all-purpose flour, properly measured
• For egg wash: 1 large egg
• 1 Tablespoon water

Instructions

1. Step 1: In a stand mixer bowl or large mixing bowl, whisk together the warm milk and sugar. Sprinkle the yeast over the mixture and whisk again to combine. Let it sit for 5 to 10 minutes until the yeast proofs and becomes foamy.
2. Step 2: Add the melted butter, eggs, and salt to the yeast mixture and whisk until combined.
3. Step 3: Gradually add the flour. Using the dough hook on the mixer or a spatula, mix until a soft dough forms that pulls away from the sides of the bowl.
4. Step 4: Turn the dough onto a floured surface and knead by hand for 8-10 minutes until smooth and elastic. Add flour a tablespoon at a time if sticky. The dough should feel like PlayDoh when ready. Alternatively, continue kneading with the mixer’s dough hook.
5. Step 5: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a kitchen towel and let rise until doubled in size, about 60-90 minutes.
6. Step 6: After rising, punch down the dough and turn it onto a floured surface. Pat into a 12-inch rectangle or log, then cut into 12 equal pieces.
7. Step 7: Spray a 9″ x 13″ baking dish with nonstick spray. Shape each dough piece into a ball by folding corners to the center and pinching to seal. Place each roll in the baking dish spaced evenly in 4 rows of 3.
8. Step 8: Cover the rolls with a kitchen towel and let rise at room temperature for 1 hour.
9. Step 9: Preheat the oven to 375ºF (190ºC) with a rack in the middle. Whisk together the egg and water for the egg wash and brush the rolls evenly on top.
10. Step 10: Bake the rolls for 25-30 minutes until golden brown. Remove from oven and cool slightly before serving.

Tips & Variations

• For extra richness, substitute the water in the egg wash with melted butter.
• Make garlic herb rolls by adding minced garlic and chopped fresh herbs like rosemary or thyme to the dough.
• Measure flour by spooning into the measuring cup and leveling off to avoid dense rolls.
• If the dough rises quickly or too slowly, adjust the temperature of the milk or environment slightly next time.

Storage

Store leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze rolls for up to 3 months. When ready to use, thaw overnight in the refrigerator and warm in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

It’s best to use active dry yeast for this recipe as it requires proofing in warm liquid. Instant yeast can be used but skip the proofing step and add it directly to the dry ingredients. You may need to adjust rising times accordingly.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy. An easy test is to gently press a finger into the dough—if the indentation remains and slowly fills back in, it’s ready for the next step.

Easy Yeast Roll Recipe

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★★★★★

4.9 from 61 reviews

This easy yeast roll recipe yields soft, fluffy, and golden brown rolls perfect for any meal. These classic homemade rolls are enriched with butter and eggs for a tender crumb and a slightly sweet flavor. Ideal for family dinners or holiday gatherings, the dough is simple to prepare with a proof and rise time that results in perfectly light and airy rolls.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Rolls

• 1 cup (240mL) warm milk (whole milk preferred; about 110ºF/43ºC)
• 3 Tablespoons (38g) granulated sugar
• 2 ¼ teaspoons (7g) dry active yeast (one packet; not instant or rapid rise)
• 6 Tablespoons (85g) unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 1 ¼ teaspoons salt
• 4 ½ cups (540g) all-purpose flour, measured properly

Egg Wash

• 1 large egg
• 1 Tablespoon water

Instructions

1. Proof the Yeast: In a stand mixer bowl or a large mixing bowl, whisk together the warm milk and granulated sugar until combined. Sprinkle the dry active yeast evenly over the surface, then whisk gently to combine. Let the mixture sit undisturbed for 5 to 10 minutes until it becomes foamy and bubbly, indicating the yeast is proofed and active.
2. Add Wet Ingredients: Once the yeast mixture is foamy, add the melted unsalted butter, room temperature eggs, and salt. Whisk thoroughly until all wet ingredients are well incorporated.
3. Add Flour and Mix Dough: Fit your mixer with a dough hook attachment and gradually add the all-purpose flour to the wet ingredients. Mix on low speed until a soft dough forms, which may still appear a bit shaggy but should begin to pull away from the bowl’s sides.
4. Knead the Dough: Turn the dough onto a floured surface and knead it by hand for 8 to 10 minutes, adding small amounts of flour (about 1 tablespoon at a time) if the dough is too sticky. Knead until the dough feels smooth, elastic, and has a texture similar to PlayDoh. Alternatively, continue kneading with the mixer’s dough hook if preferred.
5. First Rise: Lightly oil a clean bowl and place the dough inside, turning it to coat all sides with oil. Cover the bowl with a kitchen towel and allow the dough to rise in a warm place until it doubles in size, approximately 60 to 90 minutes.
6. Divide and Shape Rolls: Punch down the risen dough to release the air. Turn it onto a lightly floured surface and gently shape it into a 12-inch long rectangle or log. Cut the dough into 12 equal pieces. To shape each roll, pat a piece into a small square, fold each corner into the center to form a pouch, and pinch to seal. Place the formed rolls evenly spaced in a sprayed 9×13 inch baking dish in four rows of three rolls each.
7. Second Rise: Cover the rolls with a kitchen towel and let them rise again at room temperature for 1 hour, allowing them to become puffy and soft.
8. Preheat Oven and Prepare Egg Wash: Position a rack in the center of the oven and preheat to 375ºF (190ºC). In a small bowl, whisk together 1 large egg and 1 tablespoon of water to prepare the egg wash.
9. Brush and Bake Rolls: Gently brush the tops of the risen rolls with the egg wash to ensure a beautiful golden crust. Bake in the preheated oven for 25 to 30 minutes or until the rolls are golden brown on top and sound hollow when tapped.
10. Cool and Store: Remove the baking dish from the oven and allow the rolls to cool slightly before serving. These rolls freeze well for up to 3 months; thaw frozen rolls overnight in the refrigerator before reheating.

Notes

• For an even richer egg wash and a shinier crust, you can substitute the water with melted butter when whisking the egg wash.
• Ensure the milk temperature is around 110ºF (43ºC) to avoid killing the yeast.
• Use dry active yeast, not instant or rapid rise, for best texture and flavor.
• Properly measure flour using the spoon-and-level method to avoid dense rolls.
• If you prefer, kneading can be done entirely using a stand mixer fitted with a dough hook.
• Rolls can be stored in an airtight container at room temperature for 2-3 days or frozen for longer storage.

Keywords: yeast rolls, homemade rolls, soft rolls, dinner rolls, buttery rolls, easy yeast bread, classic rolls