Easy Homemade Yeast Rolls

When was making homemade bread ever easy? I said it…these rolls are EASY. I had a huge craving for homemade bread, but when I tried to find a recipe, all I saw was recipes that would take all day to make. Who has that time?! I want bread NOW! LOL. My rolls take about 2 ½ hours to make from the time you start mixing ingredients to the time they come out of the oven, including rising time!

And let me tell you…these rolls don’t taste like they’re easy. They’re absolutely fabulous, from the yeasty, buttery taste to the fluffy, soft, tender texture.

Be prepared to want to eat a whole pan of rolls by yourself.

Check out my new recipe video below and subscribe to my brand new YouTube channel for recipe videos every week!






Makes: ~16 rolls

Prep time: 30 minutes

Cook time: 20 minutes (plus 80 minutes for dough rising)

Total time: 2 hours and 10 minutes

The Ingredients

4 ¾ – 5 ½ cups all-purpose flour (sub bread flour for chewier rolls, or whole wheat flour)

¼ cup sugar

6 tablespoons salted butter, at room temperature (or sub unsalted butter + 1 teaspoon salt)

2 tablespoons salted butter, melted

1 ½ cups whole milk (warmed to exactly 110-115 degrees Fahrenheit)

2 tablespoons instant yeast

1 egg, at room temperature for 20 minutes





The Steps

In the bowl of a stand mixer with whisk attachment, add 4 ½ cups flour, sugar, and yeast, and stir on low until combined.

Add room temperature butter, egg, and warm milk. For warm milk, microwave for 75-90 seconds until a meat thermometer reads exactly 110-115 degrees Fahrenheit. The milk needs to be in this temperature range to activate but not kill the yeast!

Use the dough attachment on your mixer to combine ingredients, starting at a low speed and then increasing to medium speed. You can do this by hand on a well-floured surface if you prefer, but I find the mixer to work better for this step! You want to aerate & knead the dough so don’t be afraid to mix the dough super well! Leave the mixer on medium speed for 3-4 minutes, scraping down the sides of the bowl once with a spatula, until dough naturally pulls away from the sides of the bowl. If the dough is too sticky and doesn’t pull away from the sides of the bowl, add ¼ cup to a ½ cup more flour, until the dough pulls away and forms a ball.

For first rise: Leave dough in the bowl of the mixer, and cover bowl tightly with plastic wrap and then a clean kitchen towel. The goal is the tightly seal the bowl to keep in the warmth and keep the dough in a dark place to rise. This atmosphere is the best for the dough to rise properly! Let dough rise for 40 minutes. The dough should double in size.

After 40 minutes, place roughly ¼ cup flour on a large, clean surface to knead the dough. Remove plastic wrap and kitchen towel, and use your fist to punch down dough and release the air from the dough.

Gently roll the ball of dough out of the bowl. Flour your hands and knead dough for 4 minutes by folding over dough and pushing the dough away from you with the palm of your hands. If dough is too sticky on the surface or on your hands, use more flour! Watch my YouTube video below for step-by-step instructions! After kneading, form a large ball of dough with your hands.

Grease a 9×13 glass pan.

Pinch off a handful of dough, and use a ¼ measuring cup to form ¼ cup ball of dough. Roll the ¼ cup ball of dough in your hands. Watch my YouTube video from instructions on how to form super smooth balls of dough! Place each dough ball in the greased pan. The balls should be touching each other in the pan! You should have roughly 16 rolls after all dough is rolled.

For second rise: Cover pan tightly with plastic wrap and kitchen towel, and let dough rise a second time, for 40 minutes.

After 40 minutes, remove kitchen towel and plastic wrap. The dough balls should look puffy and large.

To bake: Preheat oven to 350 degrees. Bake rolls for 20-25 minutes until the tops of the rolls are golden brown. Remove from oven and brush with melted butter. Let rolls stand for 10 minutes before cutting.

Store in an airtight container for up to 3 days. Warm rolls in oven at 350 degrees for 8 minutes before serving!





The Steps with Video

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YouTube video




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