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Say goodbye to store-bought rolls and hello to these easy yeast rolls. With only eight simple ingredients, you can whip up these soft dinner rolls in no time.
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Delicious homemade yeast rolls
Yeast rolls are one of the easiest things to make. I love making this easy yeast roll recipe as a base for my homemade cinnamon rolls or for adding as a side to my main dishes.
First, I combined all the ingredients in a stand mixer until a ball of dough formed. Then, I covered the bowl for the first rise.
The first rise in baking yeast rolls is a crucial step that contributes to the overall texture, flavor, and structure of the final product. During the first rise, the yeast in the dough ferments, producing carbon dioxide gas that causes the dough to expand and rise. This process allows the gluten structure in the dough to develop, resulting in a light and airy texture.
Additionally, the first rise is essential for flavor development. As the yeast ferments, it produces byproducts that enhance the taste of the rolls. The longer the first rise, the more complex and nuanced the flavors become, giving the rolls a delicious depth.
After the first rise, I cut the dough into individual rolls. Then, I set them in a baking pan and let them sit for a second rise.
The second rise is crucial for yeast rolls because it gives the dough more time to develop its flavors and textures. After the first rise, the yeast has started its work, and the dough has puffed up. The second rise allows the yeast to continue creating bubbles, making the rolls even fluffier and more delicious.
This easy recipe is the best way to dip your toes into homemade bread. After making this recipe, you’ll never go back to store-bought rolls again.
Yeast Rolls
Ingredients
- 275 grams 2 1/4 cups flour
- 20 grams yeast, or 1 packet active dry yeast*
- 50 grams 1/4 cup sugar
- 5 grams salt, 1/2 tsp
- 1/2 cup milk
- 2 eggs
- 1 packet vanilla sugar, or 1 tsp vanilla
- 1 stick butter
Instructions
- Mix: Ingredients should be at room temperature. Place all ingredients (except butter) in a stand mixer with a dough hook. Mix until blended, about 2 minutes. Cut the stick of butter into 8 pieces. Increase mixer speed to 4, and drop one piece at a time into the mixer, allowing each piece to incorporate into the dough for 30 seconds. Once all of the butter is blended in, mix on speed 4 for an additional 10 minutes. Increase speed to 6 and continue kneading for 5 minutes. The dough will be sticky.
- Rise: Let it rise at room temperature for 15 minutes. Press piece of plastic wrap on top of the dough and refrigerate for at least 6 hours.
- Roll: When you remove it from the refrigerator, the dough will be somewhat hard. Dust the counter with flour. Place the dough on the counter and cut into 9 equal pieces (about 65 grams each). Dust each piece with flour and shape into a roll. Place the dough balls into greased 8×8 pan.
- Rise: Let them rise for 30 minutes to 1 hour.
- Bake: Bake at 400F until golden brown, around 20-25 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients
- All-purpose flour: The main structure of our rolls comes from flour. It provides the necessary foundation for a soft and chewy texture.
- Yeast (or active dry yeast): This is the leavening agent. It makes the dough rise, creating those airy and fluffy rolls we love.
- Sugar: Besides adding a touch of sweetness, sugar also feeds the yeast. It’s the energy source that helps our dough rise and develop flavor.
- Salt
- Milk: Adds moisture to the rolls. Use whole milk or 2 percent milk.
- Eggs: Bring richness and act as binders. They contribute to the rolls’ structure and help achieve that golden-brown crust.
- Vanilla sugar (or vanilla): This is for flavor. Vanilla adds a subtle sweetness and aromatic depth.
- Butter: Butter is the secret to incredible flavor and softness. It enriches the dough, making our rolls utterly delicious and melt-in-your-mouth good.
See the full recipe card for servings and a full list of ingredients.
How to make yeast rolls
✔️ PRO TIP
*If using active dry yeast, place the milk in a microwave-safe bowl. Microwave it for about 20 seconds. Add the yeast and sugar to the bowl and let it set for about 5 minutes. (I have not tested it with active yeast, but it should work)
✔️ PRO TIP
For accuracy, I recommend using a kitchen scale to measure your ingredients. If you don’t have a kitchen scale, use a spoon to scoop the flour into the measuring cup, then level off the top with a knife. This will help the measurements be more accurate.
- Mix: Ingredients should be at room temperature. Place all ingredients (except butter) in a stand mixer with a dough hook. Mix until blended, about 2 minutes. Cut the stick of butter into 8 pieces. Increase mixer speed to 4, and drop one piece at a time into the bowl of a stand mixer, allowing each piece to incorporate into the dough for 30 seconds. Once all of the butter is blended in, mix on speed 4 for an additional 10 minutes. Increase speed to 6 and continue kneading for 5 minutes. The dough will be sticky.
- Rise: Let it rise at room temperature for 15 minutes. Press a piece of plastic wrap on top of the dough and refrigerate for at least 6 hours.
- Roll: When you remove it from the refrigerator, the dough will be somewhat hard. Place the dough ball on a lightly floured surface and cut it into 9 equal pieces (about 65 grams each). Dust each piece of dough with flour and shape into a roll. Place the dough balls into a greased 8×8 baking pan.
- Rise: Let them rise 30 minutes to an hour.
- Bake: Bake at 400 degrees until golden brown, about 20-25 minutes.
How to serve yeast rolls
After the rolls have cooled slightly, pull them apart and set them on a plate. Serve them with any meal you like, or eat them on their own.
Storage
Leftover rolls can be stored in an airtight container on the counter for 2-4 days and in the refrigerator for up to 2 weeks. It can also be frozen for up to 6 months.
Frequently Asked Questions
If they’re frozen, I recommend letting them thaw in the refrigerator until thawed. Then, heat them up in the microwave for 10 seconds until warm.
Before the Second Rise
Make the recipe up until the second rise and put the dough in the freezer or refrigerator.
When you’re ready to bake the rolls, let the dough thaw in the fridge overnight if frozen.
Once the dough is thawed, let it rise on the counter at room temperature until fully risen, about 30 minutes to 1 hour.
Shape the dough into rolls as instructed and let them sit out on the counter for the second rise. Bake as directed and enjoy.
After the Second Rise
Make the rolls as the recipe instructs right up until the point of baking.
Once you’re ready to bake, let the rolls thaw in the fridge if frozen.
Once thawed, let them rise on the counter for 30 minutes while the oven preheats. Bake as directed
Unbaked rolls last in the freezer for up to 1 month.
Absolutely. Double the ingredients and portion out 18 rolls. You will need another 8×8 baking pan for the second batch. You can also freeze one batch of rolls before the second rise and bake them later.
I recommend active dry yeast, but you can use instant yeast for this recipe.
Yes. I recommend using 50 percent whole wheat flour and 50 percent all-purpose flour. If you use all whole wheat flour, you might end up with super dense rolls because of the high-protein content in the whole wheat flour. Because of the high protein content, I also recommend adding more milk as needed, as the dough can become tough.
