Quick Yeast Rolls

A novice baker can make these Homemade Yeast Rolls perfectly their very first try. Use this foolproof recipe to transform simple ingredients into soft, fluffy dinner rolls.

Few things are as satisfying as freshly baked bread, right out of the oven. The smell alone is enough to get everybody around the table. But if you’ve ever been intimidated by the thought of making homemade bread, I fully understand.

Between buying the right type of yeast, letting it rise enough, and figuring out how to knead it, it can be . . . a lot.

But it doesn’t have to be. Homemade Yeast Rolls can actually be quite easy and nearly foolproof, and today, I’ll walk you through each step of transforming simple ingredients into warm, fluffy rolls slathered with soft butter.

Yeast Roll Recipe ingredients

• warm tap water – you’ll need warm water that is approximately 110 degrees F to activate the yeast. The best way to determine the temperature of your water accurately is with a probe thermometer.
• all-purpose flour – no bread flour needed! Regular all-purpose flour will provide the structure of these quick yeast rolls.
• active dry yeast – (not instant) – this is the leavener that will make the dough rise.
• sugar – the food for the yeast, helping it ferment and produce the gas that will rise the dough.
• egg – one large egg will add richness, flavor and color to the dough of this yeast roll recipe.
• butter – melted butter is mixed into the dough to tenderize the crumb of the rolls, and it’s also brushed on top of the formed rolls for a shiny finish.
• vegetable oil – keeps the dough moist and prevents it from sticking to the pan.
• kosher salt – enhances the flavor of the dough by balancing the sweetness.
• nonstick cooking spray – to grease the pan and prevent the rolls from sticking.

How to make Yeast Rolls

1. BLOOM YEAST. In the bowl of your stand mixer, stir together the water and sugar. Sprinkle the yeast over the water and let this stand 5 minutes or until the mixture becomes foamy and you can see bubbling.

2. EGG, FATS, SALT. Add the egg, 2 tablespoons of the melted butter, the oil and 1/2 teaspoon salt and mix with the dough hook attachment until combined.

3. FLOUR. Gradually add the flour until all of the flour is incorporated, scraping down the sides of bowl occasionally as you mix on low speed.

4. KNEAD. Increase the mixer speed to medium and knead the dough in the mixer for 5 minutes or until dough is smooth and elastic.

5. DIVIDE. Preheat the oven and spray a round cake pan with cooking spray. Divide the dough into 3 even pieces, and then divide each of those pieces into 3 even pieces, so that you have 9 pieces total. 

6. SHAPE. Roll each piece of dough into a ball, and place the balls, evenly spaced, into the prepared pan (7 around the outside of the pan and 2 in the middle).

7. RISE. Cover the pan with a clean kitchen towel and place rolls in a warm place to rise for 10 minutes. Then, brush the rolls with the remaining tablespoon of melted butter and sprinkle with a pinch of salt.

8. BAKE. Transfer the pan to the oven and bake 12 to 14 minutes or until the rolls are light golden brown. 

Easy Yeast Rolls variations

• HONEY BUTTER ROLLS – Use honey in place of sugar in the dough, and brush the tops of the rolls with a combination of honey and butter before baking.
• CHEESE ROLLS – Mix 1 cup of shedded or grated cheese (Parmesan is my favorite, followed by Cheddar) into the dough before shaping the rolls.
• GARLIC HERB ROLLS – Add 2 cloves of minced garlic and 1 tablespoon chopped fresh herbs (any combo of parsley, thyme, rosemary, etc.) into the dough before shaping.

How to serve Homemade Yeast Rolls

The very best way to serve these easy yeast rolls is to take them to the table immediately after they come out of the oven, and serve them with room temperature salted butter, or better yet, homemade butter.

How to store Yeast Rolls

I’ll be honest with you – these rolls are truly best eaten as soon as they are made. While you can store them in an airtight container at room temperature overnight (or even freeze them for longer storage), they won’t be nearly as good as the day they are made. It’s just the nature of freshly baked bread, I guess.

If you do store them and wish to revive them again, wrap them in a damp paper towel and microwave for 10 to 15 seconds before serving. This should soften them up and restore some moisture. They won’t be quite as good as freshly baked, but they’ll be OK!

Quick Yeast Rolls FAQs