There’s something comforting about pulling a tray of golden-brown yeast rolls from the oven, their aroma filling the kitchen. I’ve perfected this recipe over years, balancing simplicity with just the right touch of sweetness and fluffiness. If you’ve ever wondered how to achieve that bakery-quality texture at home, the secret lies in a few key steps—but I’ll let you discover those as we go. Trust me, your dinner guests won’t be disappointed.
Recipe
If you’ve ever dreamed of pulling warm, golden-brown yeast rolls out of your oven that are so soft and fluffy they practically melt in your mouth, this recipe is your golden ticket. Made with simple, pantry-staple ingredients, these rolls are baked to perfection with a tender crumb and a buttery, slightly sweet flavor that’s downright irresistible.
The secret? A little patience (trust me, it’s worth it) and the magic of yeast doing its thing to create that signature pillowy texture. Whether you’re serving them at a holiday dinner, a casual Sunday supper, or just because you deserve some homemade bread bliss, these rolls are guaranteed to steal the show.
Fresh out of the oven, slathered with butter or honey, they’re pure comfort in every bite—and way easier to make than you might think. Let’s get baking!
Ingredients
The foundation of any great homemade yeast roll lies in the ingredients you choose. Opting for quality staples guarantees your rolls are soft, fluffy, and flavorful. Here’s what you’ll need, along with some insider tips to take your rolls to the next level:
- Active dry yeast (1 packet or 2 ¼ tsp): This is the backbone of your rolls. Make sure it’s fresh—check the expiration date to confirm it’s active and bubbly.
- Warm water (1 cup, 110°F): Too hot, and you’ll kill the yeast; too cold, and it won’t activate. Use a thermometer if unsure.
- Granulated sugar (¼ cup): Feeds the yeast and adds a hint of sweetness. Don’t skip it—it’s essential for the dough’s rise.
- Salt (1 tsp): Balances the sweetness and enhances the flavor. Fine sea salt works best for even distribution.
- Unsalted butter (¼ cup, melted): Adds richness and keeps the rolls tender. If using salted butter, reduce the added salt slightly.
- Egg (1 large): Helps bind the dough and adds structure. Bring it to room temperature for easier mixing.
- All-purpose flour (3 ½ to 4 cups): The standard for soft, fluffy rolls. Bread flour works too for a chewier texture, but stick to all-purpose for classic rolls.
Pro Tip: For an extra indulgent finish, have a little extra melted butter on hand to brush over the baked rolls—this keeps them moist and adds a golden shine.
If you’re feeling adventurous, swap out the water for whole milk for a richer, creamier dough. Now, let’s get baking!
How to Make the Best Fluffy Yeast Roll Recipe
– Activate the yeast: In a small bowl, combine warm water (110°F–115°F), sugar, and yeast. Let it sit for 5–10 minutes until foamy.
This confirms your yeast is alive and ready to work—if it doesn’t bubble, start over with fresh yeast.
– Mix wet ingredients: In a large bowl, whisk together milk, melted butter, and eggs.
The milk should be lukewarm (not hot) to avoid killing the yeast. Pro tip: Use room-temperature eggs for smoother blending.
– Combine dry ingredients: In another bowl, mix flour and salt.
Gradually add this to the wet ingredients, stirring until a shaggy dough forms. Don’t overmix—just combine until no dry flour remains.
– Knead the dough: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
If it sticks, add a sprinkle of flour, but avoid adding too much, or the rolls will be dense. The dough should spring back when poked.
– First rise: Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1–2 hours until doubled in size.
For faster rising, place the bowl in a turned-off oven with the light on.
– Shape the rolls: Punch down the dough and divide it into equal portions (about 16–18).
Roll each into a smooth ball and place them in a greased baking dish, spacing them slightly apart. Cover and let rise again for 30–45 minutes until puffy.
– Bake to perfection: Preheat the oven to 375°F (190°C).
Brush rolls with melted butter for a golden crust, then bake for 15–20 minutes until tops are lightly browned. They should sound hollow when tapped.
– Cool and serve: Let rolls cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with extra butter.
Pro tip: Reheat leftovers wrapped in foil at 350°F for 5–10 minutes to restore freshness.
Nutrition
These yeast rolls are a delicious addition to any meal. Here’s the nutritional breakdown per serving:
| Calories | Fat (g) | Carbs (g) | Protein (g) | Sugar (g) | Sodium (mg) |
|---|---|---|---|---|---|
| 180 | 5 | 28 | 4 | 3 | 210 |
Chef Tips
Making these yeast rolls can be simple if you keep a few key tips in mind. Always use warm water, not hot, to activate the yeast—around 110°F works best.
Let the dough rise in a warm, draft-free spot for ideal results.
Don’t skip kneading; it builds gluten for soft rolls. Finally, brush melted butter on top right after baking for that golden, shiny finish.
