Buttery, fluffy, and made with just 7 pantry staples, these Homemade Yeast Rolls are the soft, golden rolls every holiday table (or weeknight dinner!) needs. No bread machine, no complicated techniques, just real, cozy comfort food made by hand. If you've ever been intimidated by yeast, this is the recipe to change your mind.
Updated March 2026 with weight measurements, shaping tips, make-ahead freezing options, and FAQs to make this recipe even more foolproof. The recipe was originally posted on November 12, 2023.
Watch this quick video tutorial!
Here's what readers have to say about this recipe:
Reader Alice, commented: "These worked perfectly my first try and were delicious! Easy to make as well ! Thank you for a great recipe! ★★★★★"
Another reader Madonna, commented: "I made these rolls, they were amazing and so easy to make. I'm on my second batch, in the oven now. I used heavy cream half heavy cream and half water, I was out of milk. They turned out perfect. My sister said that I am in charge of making rolls for Thanksgiving and Christmas. NO MORE STORE BOUGHT ROLLS! THANKS! ★★★★★"
If baking with yeast has ever made you nervous, this is the recipe that will change everything. These old-fashioned homemade yeast rolls are soft, buttery, and pillowy every single time. And they come together with just 7 pantry staples and no bread machine required. I have been baking these for years, and what I love most is how forgiving this dough is. Follow the steps, trust the process, and you will pull a pan of golden rolls out of the oven that will make the whole house smell incredible. Let's get started!
Jump to:
- Watch this quick video tutorial!
- Before You Bake, Read This!
- Why You'll Love This Recipe
- Ingredients You'll Need
- How to Make Homemade Yeast Rolls Step by Step
- Step 3: First Rise
- LaKita's Tips for Perfect Yeast Rolls Every Time
- 📖 Recipe
- Make-Ahead & Freezer Instructions
- Storage Instructions
- What to Serve With Yeast Rolls
- Substitutions & Variations
- Troubleshooting Yeast Rolls
- Frequently Asked Questions
- Did You Make This Recipe?
Before You Bake, Read This!
💬 The Vibe: Golden-topped rolls with soft, pillowy centers, classic Southern comfort on every table.
🔑 What You Gotta Know: Fresh yeast + warm milk (not hot!) + patience during both rises = bakery-quality results.
🍞 Best Bite Alert: Brush with butter straight from the oven for a glossy, melt-in-your-mouth finish.
Why You'll Love This Recipe
- Perfectly soft and fluffy - Two rises and warm milk give these rolls their signature pillowy texture.
- Only 7 ingredients - Everything you already have in your pantry.
- Beginner-friendly - Clear instructions and troubleshooting tips make this recipe yeast-proof.
- Make-ahead and freezer friendly - Prep the dough the night before or freeze baked rolls for later.
- Works for any occasion - Sunday dinner, Thanksgiving, Easter, or a cozy weeknight meal.
Ingredients You'll Need
- Active Dry Yeast - 2¼ teaspoons (one standard packet). Always check the expiration date before using.
- Whole Milk - Warmed to 105-110°F. This is the most critical step, too hot kills the yeast.
- Sugar - Feeds the yeast and adds just a touch of sweetness to balance the butter.
- Egg - Adds richness and structure, bring to room temperature before using.
- Butter - Softened, for the dough, plus extra melted butter for brushing right out of the oven.
- Salt - Balances the sweetness and builds flavor.
- All-Purpose Flour - Spoon and level, or weigh for the most consistent results.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Homemade Yeast Rolls Step by Step
Step 1: Proof the Yeast
In a small bowl, combine warm milk (105-110°F), sugar, and yeast. Stir gently and let sit for 5-10 minutes. You should see bubbles and foam forming on the surface. This means the yeast is alive and active. If nothing happens after 10 minutes, your yeast may have expired, or your milk was too hot. Start fresh.
Step 2: Make the Dough
In a large bowl or stand mixer fitted with the dough hook, combine flour, salt, egg, and softened butter. Add the yeast mixture and mix on low until a shaggy dough forms. Increase the speed to medium and knead for 5-6 minutes until the dough is smooth, elastic, and slightly tacky. It should pull away from the sides of the bowl cleanly.
Step 3: First Rise
Transfer the dough to a lightly greased bowl and cover with plastic wrap or a clean kitchen towel. Place in a warm, draft-free spot and let rise until doubled in size, about 1-2 hours. I like to use my turned-off oven with just the oven light on, perfect rising environment.
Step 4: Shape the Rolls
Punch the dough down to release the air. Divide into 12-16 equal pieces, about 60 grams each if you have a kitchen scale. Shape each piece into a smooth ball by pinching the dough at the bottom and rolling it in your palm against the counter.
Step 5: Second Rise
Arrange the rolls in a greased 9x13-inch baking pan, leaving a small gap between each. Cover and let rise again until doubled and puffy, about 45-60 minutes.
Step 6: Bake
Bake at 350°F for 15-20 minutes, until the tops are deep golden brown. Every oven is different, start checking at 15 minutes. Immediately brush with melted butter as soon as they come out of the oven for that glossy, irresistible finish.
LaKita's Tips for Perfect Yeast Rolls Every Time
- Temperature is everything - Milk between 105-110°F activates the yeast without killing it. A kitchen thermometer takes all the guesswork out. It should feel warm on your wrist, not hot.
- Watch for the foam - Your yeast proof is your insurance policy. If you don't see bubbles after 10 minutes, stop and start over with fresh yeast. There is no recovering from dead yeast.
- Don't rush the rises - The two-rise method is what creates that soft, pillowy texture you're after. Shortcuts here will give you dense rolls.
- Weigh your dough pieces - For perfectly even rolls that bake at the same rate, use a kitchen scale and weigh each piece. About 60 grams each is ideal.
- Butter immediately out of the oven - This is non-negotiable. Brush generously with melted butter the second that pan comes out. It soaks in and creates the most beautiful, soft crust.
- Don't over-knead - Knead until smooth and elastic, then stop. Over-kneading tightens the gluten and can lead to tougher rolls.
📖 Recipe
Homemade Yeast Rolls Recipe
Video
Equipment
- 1 Stand mixer with hook attachement
- 1 large mixing bowl
- 1 9x13-inch rectangle baking dish
Ingredients
- 2 ¼ teaspoons active dry yeast (one packet)
- 1 cup whole milk, warmed to 105-110°F
- 1 tablespoon granulated sugar
- 1 large egg
- 1 tablespoon granulated sugar
- ¼ cup unsalted butter, softened or melted
- 1 teaspoon kosher salt
- 3 cups all-purpose flour (plus more for kneading)
- Additional softened butter for brushing tops
Instructions
- In a small bowl or the bowl of a stand mixer, stir together 2 ¼ teaspoons yeast, 1 cup warm milk, and 1 tablespoon sugar. Let it sit for 5-10 minutes, until foamy.
- Using a stand mixer with a dough hook attachment, add yeast mixture, 1 egg, 1 tablespoon sugar, ¼ cup butter, 1 teaspoon salt, and 1 cup all-purpose flour.
- Mix on low for 30 seconds, then scrape down sides. Add the remaining 2 cups flour and mix on medium speed for 2-3 minutes, until a soft dough forms.
- Turn the dough out onto a lightly floured surface and shape into a ball. Place in a lightly greased bowl, turning once to coat. Cover and let rise in a warm spot for 1-2 hours, or until doubled.
- Punch down the dough and divide into 12 to 16 equal pieces. Shape into balls and arrange in a greased 9x13-inch baking dish or pan of your choice, spacing slightly apart.
- Cover again and let rise for about 1 hour, or until rolls have puffed up.
- Preheat oven to 350°F. Bake for 15-20 minutes, or until rolls are golden brown.
- Remove from oven and immediately brush with softened butter. Serve warm.
Make-Ahead & Freezer Instructions
Make-Ahead Dough (up to 15 hours):
After the first rise, punch the dough down, shape the rolls, and place them in the pan. Cover tightly with plastic wrap and refrigerate overnight. The next day, let the pan sit at room temperature for 30-45 minutes before baking. This is a great option for holiday mornings.
Freeze Baked Rolls (up to 2 months):
Cool completely, then wrap rolls individually or in batches in plastic wrap, then foil. Freeze for up to 2 months. To reheat, place wrapped rolls in a 300°F oven for 10-12 minutes until warm and soft. Avoid microwaving, it makes the texture rubbery.
Freeze Unbaked Dough:
After shaping, place the rolls on a baking sheet and freeze until solid. Transfer to a freezer bag. When ready to bake, thaw in the pan overnight in the refrigerator, then let rise at room temperature for 1-2 hours before baking.
Storage Instructions
- Room temperature: Store in an airtight container or bag for up to 3 days. The rolls will soften further on day 2, and many people think they taste even better.
- Refrigerator: Keeps up to 1 week. Reheat before serving.
- Freezer: Up to 2 months, wrapped tightly.
What to Serve With Yeast Rolls
These rolls belong on the table with just about everything. Here are some of my favorite pairings:
- Easy Cornbread Dressing - The ultimate Southern Thanksgiving combination.
- Southern Collard Greens with Ham Hocks - A Southern Sunday classic.
- Soups and chili - Use the rolls to soak up every last drop of broth.
- Roasted chicken or baked ham - Holidays made easy.
- Just butter and honey - Honestly, sometimes this is all you need.
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Substitutions & Variations
- Honey instead of sugar: Swap granulated sugar for honey in equal amounts for a subtly richer, slightly floral flavor.
- Instant yeast: If using rapid rise/instant yeast, skip the proofing step and mix it directly into the flour. Reduce the first rise time to about 45-60 minutes.
- Milk alternatives: Whole milk gives the richest result, but 2% milk also works well. Non-dairy milks can be used, but the rolls will be slightly less rich.
- Herb rolls: Add 1 tablespoon of fresh chopped rosemary or thyme to the dough for a savory variation that pairs beautifully with roasted meats.
- Garlic butter finish: Mix softened butter with minced garlic and fresh parsley, then brush onto the rolls right out of the oven for a garlic roll variation.
Troubleshooting Yeast Rolls
My rolls didn't rise. What went wrong?
The most common cause is yeast that's old or expired, or milk that was too hot and killed the yeast. Always check your expiration date and use a thermometer to verify milk temperature is 105-110°F. Also, make sure your rising spot is warm enough. A cold kitchen will significantly slow the rise.
My rolls are dense and doughy.
This usually means the rolls were under-proofed (not risen enough before baking) or the oven temperature was too low. Make sure the dough fully doubles in size during both rises before moving to the next step.
The tops browned too fast.
Tent loosely with aluminum foil halfway through baking to slow browning while the centers finish cooking.
Can I make these without a stand mixer?
Absolutely. Mix the dough in a large bowl and knead by hand on a floured surface for 8-10 minutes. You're looking for a dough that is smooth, elastic, and springs back when poked.
Frequently Asked Questions
They are the same thing, just different regional names. Yeast rolls are a more common Southern term, while dinner rolls are more widely used elsewhere. Both are soft rolls made using yeast that must rise before baking.
Yes, bread flour will give you a slightly chewier roll with a bit more structure. Both work well, it comes down to personal preference.
Between 105-110°F. Warmer than that and you risk killing the yeast. Cooler and the yeast won't activate properly. Use a kitchen thermometer, it's the most reliable method.
The two-rise method develops flavor and creates a lighter, more open crumb structure. The first rise builds flavor. The second rise, after shaping, gives the rolls their signature soft, puffy texture.
Yes, simply cut all ingredients in half. The rise times and baking time remain the same.
No, you can knead by hand. It will take about 8-10 minutes of firm hand-kneading to reach the same smooth, elastic dough.
Did You Make This Recipe?
There is something deeply satisfying about pulling a pan of homemade yeast rolls out of the oven, brushing them with butter, and watching everyone reach for one before you've even set the pan down. Once you make these, the store-bought ones just don't compare. I want to hear how yours turn out. Drop a comment below and tag me on Instagram @simplylakita. Let's get started!
Mary Foust says
I'm starting now. Two hours to go.
LaKita says
Yay! You’ve got this! 😊 Homemade yeast rolls take a little time, but they’re so worth it in the end. I hope your kitchen smells amazing and that they turn out soft, fluffy, and delicious!
Paula Wilbourn says
Two days later and I'm still getting compliments about these rolls. A breeze to make and a heavenly taste! Brava, girl!
LaKita says
That makes me so happy to hear, thank you!! I'm thrilled the rolls were such a hit and that the compliments are still rolling in two days later! Truly appreciate you trying the recipe and sharing the love. Brava right back at you! 💛✨
nancy jeffords says
I'm planning on making these tomorrow. I have quick rise yeast. Do I just add it in with the flour?
LaKita says
Great question, yes! If you're using quick rise (or instant) yeast, you can mix it directly into the flour without needing to activate it first. Just be sure your other ingredients aren’t too hot, or it could affect the yeast. Hope you got a chance to make and enjoy them!
Brenda says
Absolutely the BEST yeast roll recipe I have ever tried. This is a KEEPER!. Thanks Lakita!
LaKita says
Thank you so much! I’m truly honored to hear that, so glad the rolls were a hit and that the recipe’s a keeper! Appreciate you baking with me and taking the time to share your kind words. 💛
Alexis Navarro says
I’m about to make these today and I was wondering if you’re able to refrigerate them overnight to take them with me tomorrow somewhere and bake them I just didn’t know if that would ruin them?
LaKita says
Good question! Yes, you can refrigerate the dough overnight and bake it the next day. Many home bakers “cold‑proof” their yeast rolls by shaping them, covering them tightly, then refrigerating overnight. When you’re ready to bake, just take them out, let them come up a bit (about 30–45 minutes depending on your kitchen temperature), then bake as directed. Hope this helps 🙂
Madonna Andrews says
I made these rolls,they were amazing and so easy to make. I’m on my second batch,in the oven now.I used heavy cream half heavy cream and half water, I was out of milk.They turned out perfect.My sister said that I am in charge of making rolls for Thanksgiving and Christmas.NO MORE STORE BOUGHT ROLLS!THANKS!
LaKita says
This made my day! Love that the heavy cream swap worked, and being crowned roll-maker for the holidays? That’s a big win! So glad y’all enjoyed them. 🖤
Mechelle Casciotta says
SO do I add 1 tbs of sugar to the milk and yeast, and then another Tbs of sugar when I am adding the flour?
LaKita says
Yes, that is correct!
Betty says
I used 2% milk and rolls came out light and fluffy. These are the best rolls ever! Thank you for the recipe. I’m glad I found your website!
LaKita says
Thank you so much! I’m so happy to hear they turned out light and fluffy with 2% milk, great to know! I’m glad you found the site too, and I hope you’ll try more recipes soon! 🥰🍞✨
BD says
These are amazing, so soft and fluffy. Will make them again and again. Whipped up some butter and cinnamon with honey and powdered sugar and put it on the warm rolls. Just Devine. Thank you for this recipe.
LaKita says
Thank you! Also pairing them with sweet butter sounds amaazing!!
Debra says
Hello, my question is if I use salted butter do I still need to add salt? I am a little confused on the issue of salted butter and adding salt. Thanks
LaKita says
Hi Debra! If you're using kosher salt or baking salt as the recipe suggest, then you can also use salted butter and the rolls will not be salty. Kosher salt has a larger crystal and a cleaner taste. If you're using sea salt or table salt, do not use salted butter or you'll notice a difference in taste. I'd also only use 1/2 teaspoon of any salt other than kosher salt or baking salt. Hope this helps!
Yolanda says
If I don't have a stand mixer with dough hook, can I just mix with a hand mixer or something else,?
LaKita says
Hi Yolanda! Yes you certainly can use a hand mixer or just your hands plus a little elbow muscle to knead it 😉
Alice says
These worked perfectly my first try and were delicious! Easy to make as well ! Thank you for a great recipe!
LaKita says
Thank you Alice! Happy to hear that you enjoyed the yeast rolls 🙂