Buttery, fluffy, and made with just 7 pantry staples these Old-Fashioned 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.
Before You Bake, Read This!
💬 The Vibe: Soft, buttery rolls with tender centers and golden tops. Classic Southern comfort in every bite.
🔑 What You Gotta Know: Use fresh yeast, warm (not hot) milk, and let that dough rise! Patience = fluffy rolls.
🍞 Best Bite Alert: Brush the tops with butter straight out of the oven for that rich, bakery-style finish.
Why You’ll Love These Old-Fashioned Yeast Rolls
- Make-Ahead Friendly: Perfect for prepping before a big meal.
- Soft, Buttery Texture: Golden outside, pillowy inside.
- Versatile: Great for holidays, Sunday dinners, or freezing for later.
Equipment You'll Need
- Stand mixer with dough hook (or large bowl and wooden spoon)
- Additional large bowl (for proofing dough)
- 9x13-inch baking dish (or two 8x8 pans, a cast iron skillet, or parchment-lined baking sheet)
Ingredients You'll Need
- Active Dry Yeast - 2 ¼ teaspoons (or 1 packet). Check the expiration date!
- Milk - Whole milk, warmed to 105–110°F. Water can be used as a substitute.
- Sugar - Granulated or cane sugar. Honey also works.
- Egg - 1 large egg, room temperature.
- Butter - Softened or melted. You’ll also need extra for brushing.
- Salt - Kosher salt preferred.
- All-Purpose Flour - 3 cups, plus more for kneading.
👉🏾 See the recipe card below for exact quantities and full instructions.
Step-By-Step Instructions
Proof the Yeast: In a small bowl (or your mixer bowl), combine warm milk, sugar, and yeast. Stir and let sit 5–10 minutes until foamy.
Make the Dough: Add yeast mixture, egg, butter, salt, and 1 cup flour to the mixer. Mix on low for 30 seconds. Scrape down sides, then add remaining flour. Mix on medium until a soft dough forms.
Knead & First Rise: Turn dough onto a floured surface. Shape into a ball and place in a greased bowl. Cover and let rise 1–2 hours in a warm spot until doubled.
Shape the Rolls: Punch down dough and divide into 12–16 pieces. Shape into balls and place in greased pan(s), leaving space to rise.
Second Rise: Cover and let rise 1 hour or until rolls have doubled again.
Bake: Preheat oven to 350°F. Bake rolls 15–20 minutes or until golden brown.
Brush & Serve: Brush warm rolls with butter and enjoy!
Want To Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get comforting new recipes from us every week!
Tips & Tricks for the Best Yeast Rolls
- If the yeast doesn’t foam, toss it and try again with fresh yeast.
- Cover the dough during rising to prevent it from drying out.
- Don’t over-knead, it can make the rolls dense.
- Use a cold (turned-off) oven as a draft-free place to rise the dough.
Storage & Make-Ahead Tips
Storage: Store cooled rolls in an airtight container at room temp for up to 3 days. Refrigerate up to 1 week.
Freezing: Cool completely, wrap tightly, and freeze up to 2 months. Reheat at 300°F for 10 minutes.
Make Ahead: Prepare rolls through shaping and place in the pan. Cover and refrigerate up to 15 hours. Let rise at room temperature 1–2 hours before baking. You can also refrigerate the dough after the first rise and shape the next day.
More Easy Recipes You'll Love
- Cinnamon Rolls
- Small Batch Cinnamon Rolls
- Southern Cornbread
- Easy Cornbread Dressing
- Easy Candied Yams
- Creamy Mashed Potatoes
- Cajun Maple Glazed Turkey
- Sweet Potato Pie
Have a favorite twist on these rolls? Leave a comment below and let me know how you make it your own!
📖 Recipe
Old-Fashioned Yeast Rolls
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.
Notes
- If the yeast doesn’t foam, toss it and try again with fresh yeast.
- Cover the dough during rising to prevent it from drying out.
- Don’t over-knead; it can make the rolls dense.
- Use a cold (turned-off) oven as a draft-free place to rise the dough.
Original post date 11/12/2023. Updated 05/07/2025.
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!
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 🙂