How to Make Yeast Rolls

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! 

Overview

• Skill Level: Intermediate
• Skills Used: Modified Straight Dough Method
• Master Recipe Used: Enriched Dough Master Recipe

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!

Step 1: Mix Butter, Sugar, and Salt Together

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

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

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

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

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)

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

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

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.