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Learn the step-by-step process of how to make yeast rolls. These soft yeast rolls are tender and incredibly fluffy. I am breaking down all of the steps to make the process very easy to follow! 

Golden Yeast Rolls out of the oven

Overview

Soft dinner rolls are made from an enriched yeast dough. This means the dough contains fat, eggs, and sugar making a yeast bread that is soft and tender.

These yeast rolls can be made the day they will be served or can be prepped the day ahead and baked the next day. The rolls turn out soft, tender, and slightly sweet. This dough is also the same dough I use for my classic crescent rolls, which means you can make either once you learn how to make the dough!

How to Make Yeast Rolls Step-by-Step

Yeast dough can feel intimidating for people but it really can be easy once you get conformable with it. I’m going to break it down for you!

Watch the video tutorial!

Step 1: Mix Butter, Sugar, and Salt Together

Butter, sugar and salt in mixing bowl
Butter, sugar creamed together in bowl

In a large mixing bowl, mix together your butter with the sugar and salt. You want your butter to be at room temperature so that it will easily mix in.

You don’t need to cream these ingredients together like when making cookies. Just make sure they are well combined.

Step 2: Add the Eggs

Eggs added to the butter, sugar and salt mixture

Stir in the room temperature eggs into your butter/sugar mixture. Your mixture will likely look somewhat curdled at this point. That is okay!

Step 3: Add the Warm Milk

Eggs incorporated into butter/sugar mixture
Milk stirred into butter/sugar/egg mixture

You want the milk for your yeast rolls to be warm, somewhere around 110 F (43 C). Yeast loves warm temperatures and it will wake it up quickly. However, if your liquid is too hot you can kill the yeast. It is best to error on the side of using liquid that is cooler rather than too hot.

I typically warm my milk in the microwave for about 30 seconds. It should be just slightly warm to the touch and not hot.

Step 4: Mix in the Flour and Yeast

Flour added to mixture
Dough ball in bowl

Most yeast bread recipes will list a range in the amount of flour used in the recipe. This is because flour is temperamental and depending on where you live you might need more or less for your dough. Start with the lowest amount of flour listed and then you can add more in while kneading the dough.

You can use active dry or rapid rise yeast for these rolls. Both will work well and can be added right in with the flour, no hydrating needed. Note: If you are making make-ahead yeast rolls (prepping the day before), you want to be sure to use active dry yeast.

Step 5: Knead the Dough

Yeast dough ball being kneaded

This yeast dough can be kneaded by hand or with a stand mixer using the dough hook. You want to knead the dough until it is smooth and elastic but still slightly sticky. Add more flour as needed while kneading your dough.

Step 6: Let the Dough Rise (Fermentation)

Yeast Dough ball being proofed in bowl

Now your dough needs to rise until about double in size. This process is called fermentation. The dry yeast, which was in a dormant state, is now awake and it needs time to feed. The yeast will feed on the starches and sugars in the dough and will create carbon dioxide gas which allows the dough to rise.

You have two choices here, you can let it rise at room temperature or you can put it in the refrigerator to slowly rise. If you let your dough rise at room temperature this will take about 45 minutes if you used rapid rise yeast, or it could take about 90 minutes if you used active dry yeast. If you let it rise in the refrigerator, you can let it stay in there for about 12-16 hours.

Step 7: Deflate the Dough

The dough ball after being deflated

Gently press down on your risen dough in the center to deflate the gas out of it. Turn it out onto a lightly floured work surface.

Step 8: Divide your Dough

Dough divided into small balls

Divide the dough into equal pieces for the rolls. You don’t want to stretch and tear the dough, rather use a knife or a bench scraper to cut it.

I like to make 16 rolls if making these for a big holiday dinner, like Thanksgiving or Christmas. And I usually make 12 if making it for a dinner where there aren’t as many sides being served.

Step 9: Shape the Rolls

(if you press play on the above video it will start at the part of the process where the rolls are being shaped)

Take piece of dough and pull down on the sides creating a seam at the bottom. Set the piece of dough, seam side down, on an un-floured part of the counter top. Roll the dough gently under your hand to create a smooth ball.

Step 10: Bake the Rolls

You can bake these rolls in a 9X13″ baking dish or on a parchment lined baking sheet. Using the baking dish will allow them to grow taller as they all bake up against each other. On a baking sheet will produce a little flatter rolls, but both are equally delicious!

Before the rolls go into the oven I like to brush them with a little bit of egg wash. Whisk 1 egg with about 1 tablespoon of water and brush on top of the rolls. This gives the rolls those pretty shiny tops.

Golden Yeast Rolls out of the oven

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this roll recipe, you might like to try these other dinner side dishes.

Golden Yeast Rolls out of the oven
Yield: 12-16 rolls

Soft Yeast Rolls

Prep Time 2 hours 30 minutes
Cook Time 18 minutes
Total Time 2 hours 48 minutes

Super soft and fluffy yeast dinner rolls are the perfect side dish. This recipe can be made the day of serving or prepped overnight to bake off the next day.

Ingredients

  • 2 ¼ teaspoons (1 package) active dry or instant yeast
  • 227 grams (1 cup, 240 milliliters) whole milk (lower fat or non-dairy can be substituted)
  • 50 grams (¼ cup) granulated sugar
  • 480-600 grams (4-5 cups) all-purpose flour
  • 1 ½ teaspoons salt
  • 85 grams (6 tablespoons) unsalted butter, very soft
  • 2 large eggs, room temperature

Instructions

  1. Warm the milk (227 grams/ 1 cup) about 110-115°F/43-46°C. In a large mixing bowl add the warm milk, the yeast (2 ¼ teaspoons/ 1 package) and ½ teaspoon of sugar and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming. 
  2. Add the smaller amount of flour (480 grams/ 4 cups), the rest of the sugar (50 grams/ ¼ cup), salt (1 ½ teaspoons), soft butter (85 grams/ 6 tablespoons), and eggs (2 large) to the mixing bowl. Use clean hands to mix together until a sticky dough forms.
  3. If kneading by hand, turn the dough out onto a floured countertop. Dust flour over the top of the dough and knead the dough by hand for about 8-10 minutes until smooth and elastic. If kneading with a stand mixer, fit the mixer with a dough hook and knead at medium speed for 6-8 minutes. Add more flour as needed while kneading the dough. When the dough is finished being kneaded it will still be slightly sticky to the touch, but feels smooth and elastic and should stand tall when rounded into a ball.
  4. Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size, about 1 hour for instant yeast and 2 hours for active dry yeast.
  5. After proofing, turn the dough out onto a lightly floured countertop and divide it into 12-16 equal pieces. 
  6. To shape the rolls, pull down on the sides of the dough creating a seam at the bottom.
  7. Place the piece of dough seam side down on an un-floured part of the countertop. Cup your hand over the dough and roll it under your palm to form a smooth piece of dough.
  8. Place the shaped rolls on a parchment lined sheet pan or in a 9 x 13-inch (23 x 33 cm) baking dish that has been lightly greased. Cover the rolls with plastic wrap.
  9. Proof the rolls for about 45 minutes if using instant yeast and about 75 minutes if using active dry yeast. 
  10. Position an oven rack to the center position. Preheat the oven to 375°F/190°C.
  11. Brush with an egg wash if desired. Bake for 15-20 minutes, until golden brown. If desired, brush baked rolls with melted butter and sprinkle with flaky salt. 

Notes

*To prep ahead: Refrigerate the pan of unbaked, shaped rolls for up to 18 hours. 90 minutes before serving, remove from the refrigerator. Let them stand at room temperature for 75 minutes before continuing with step 10.

© Bettie
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