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.

A pile of yeast rolls on a fancy silver platter, with a bowl of butter nearby.

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.

Why you will love this Yeast Rolls Recipe

  • They’re soft, fluffy and irresistibly delicious!
  • Even a novice baker can pull together these incredibly simple rolls with great results, using just a few ingredients.
Ingredients in bowls and containers on a light surface, including butter, flour, oil, yeast, salt, egg and water.

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

A glass stand mixer bowl filled with yeast blooming in water.

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.

A glass stand mixer bowl filled with bloomed yeast and an egg.

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.

A glass stand mixer bowl filled with a dough mixture.

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.

A glass stand mixer bowl filled with a dough mixture.

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.

A bench scraper cutting dough into nine pieces on parchment paper.

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. 

Nine yeast rolls in a round baking pan, before baking.

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).

A gray silicone brush brushing melted butter over quick yeast rolls in a round pan.

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.

Nine yeast rolls in a round baking pan, after baking.

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

A pile of homemade yeast rolls sprinkled with salt.

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.

Home Chef Tips for this Yeast Rolls Recipe

  • You’ll need 110 degrees F tap water to bloom your yeast. The best way to determine the temperature of your water accurately is by dunking a probe thermometer [affiliate link] into your measuring cup of water.
  • If your yeast isn’t foamy and fizzy after sitting in the warm water and sugar mixture for 5 minutes, that probably means your yeast isn’t active. Don’t continue the recipe, it’ll be a waste of ingredients. Buy new yeast and try again.
A yeast dinner roll broken open, on a plate with ham and pea salad.

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.

Yeast rolls in a round baking pan with a bowl of butter nearby.

How to store Yeast Rolls and reheat them

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!

One of my Instagram friends, Tommy, has also had success reheating these rolls in an air fryer. He cut them in half and put them in a 350 degrees F air fryer for 2 minutes. Then, he rubbed them with some cut garlic cloves (smart!) and bit of extra butter and air fried them for 1 more minute. He said they were great this way.

A split bread roll being spread with soft butter.

Quick Yeast Rolls FAQs

Why are my yeast rolls not light and fluffy?

Several factors can contribute to dense rolls, including expired yeast, not kneading the dough enough, or not allowing it to rise properly. Make sure your yeast is fresh, knead the dough until smooth and elastic, and allow it to rise in a warm environment for 10 minutes.

Why are my yeast rolls so dry?

Dry rolls can result from overbaking. Be sure to follow the baking time closely and adjust as needed if your oven bakes hotter than it should.

Can you let yeast rolls rise too long?

Yes, letting the dough rise too long can result in this yeast rolls recipe collapsing during baking. Follow the instructions below for rise time to prevent overproofing.

A pile of homemade yeast rolls sprinkled with salt.
A pile of yeast rolls on a fancy silver platter, with a bowl of butter nearby.

Easy Yeast Rolls

Yield: 9 rolls
Prep Time: 20 minutes
Cook Time: 12 minutes
Additional Time: 15 minutes
Total Time: 47 minutes

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.

Ingredients

  • 1/2 cup warm tap water (about 110 degrees)
  • 2 tablespoons granulated sugar
  • 1 packet (1/4 ounce) active dry yeast
  • 1 large egg
  • 3 tablespoons unsalted butter, melted, divided
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon kosher salt plus extra for sprinkling
  • 1-3/4 cups plus 1 tablespoon all-purpose flour
  • Nonstick cooking spray

Instructions

  1. In bowl of stand mixer fitted with dough hook attachment, stir together water and sugar. Sprinkle yeast over water and let stand 5 minutes.  
  2. Add egg, 2 tablespoons melted butter, oil and 1/2 teaspoon salt and mix until combined.
  3. With mixer on low speed, add flour 1/2 cup at a time until all flour is incorporated, scraping down sides of bowl occasionally. 
  4. Increase speed to medium and knead dough in mixer for 5 minutes or until smooth and elastic.
  5. Preheat oven to 400 degrees F. Spray 9-inch round cake pan with cooking spray. Divide dough into 3 even pieces, then divide each of those pieces into 3 even pieces, so that you have 9 pieces. 
  6. Roll each piece of dough into a ball, and place balls, evenly spaced, into prepared pan (7 around the outside of the pan and 2 in the middle).
  7. Cover pan with clean kitchen towel and place in a warm place to rise 10 minutes. 
  8. Evenly brush rolls with remaining 1 tablespoon melted butter and sprinkle with extra pinch of salt. Transfer to oven and bake 12 to 14 minutes or until light golden brown. 

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Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 114mgCarbohydrates: 22gFiber: 1gSugar: 3gProtein: 4g

This website provides estimated nutrition information as a courtesy only. Nutrition information does not include any optional ingredients or toppings. You should calculate the nutrition information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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