These homemade yeast rolls are soft, fluffy, and absolutely delicious! Top them with butter, honey, or use them for a sandwich for a quick and easy meal!
Is there anything better than fresh homemade rolls? The rolls are definitely my favorite part of any meal whether it be Thanksgiving, Easter, or just plain dinner. I mean fresh rolls, some gravy, and mashed potatoes. Yum!
We typically switch between making these homemade yeast rolls and these homemade crescent rolls – just depends on what we’re in the mood for. They’re both pretty easy to make and delicious!
You’ll love these dinner rolls because they’re soft, fluffy, and have the perfect amount of salt! Plus, it’s a super easy recipe to double for a crowd or double the recipe and freeze a bunch for later.
Or don’t. They’re so good that even if you double the recipe you may not have any to freeze later.
- Bread Flour – make sure you’re using bread flour and not all-purpose flour (or any other kind of flour). The bread flour is ideal for the getting the fluffy and soft rolls.
- Oil – you can use any oil you want as long as it’s flavorless (so no coconut or olive oil). Avocado, canola, and vegetable oil all work.
- Water – make sure the water is hot (doesn’t need to be boiling) to activate the yeast.
- Yeast – any kind of quick acting yeast works fine in this recipe
This recipe is pretty straightforward and simple, it just includes a good amount of mixing, rolling, and rising.
It does take a bit of time because of all the rising but it’ll be worth in the end – promise!
First you’re going to mix 3 cups of flour, salt, water, oil, and sugar together. Mix those in a large bowl until they’re smooth.
Once that’s smooth, go ahead and add in the eggs and beat the mixture together.
Sprinkle the yeast on top of the mixture and again mix well.
Last you’re going to add in another 2-3 cups of flour while you’re mixing the dough with a bread hook. Add the flour slowly and gradually and stop when the dough hook cleans the sides of the bowl (aka the dough no longer sticks).
Let the dough stand in the bowl 15 minutes then beat it down. Don’t beat too hard, just punch it gently. Do this again three more times, so you’ll be punching it down 4 total times over the course of an hour.
After the hour is up, take out pieces of dough and shape them into rolls.
Place the rolls on a greased or non-stick baking sheet with just a little bit of space between them.
Let the rolls rise on the baking sheet for another 30-60 minutes or until doubled in size.
While the rolls are rising, preheat your oven to 350 degrees. Once they’ve risen one last time, it’s finally time to bake!
Bake in the preheated oven for 15-20 minutes or until they’re lightly golden brown on the top.
Brush with butter when they come out of the oven.
Serve with butter or your favorite spreadable topping. I recommend a little honey butter or even apple butter would be good!
Freeze cooked rolls for up to six months in an airtight container. Thaw then reheat in the oven, toaster oven, or microwave once thawed.
Double the recipe and freeze one batch for later! You’ll only have to do the work once and will have delicious rolls for another time.
Use salted butter to butter the rolls for a little added flavor. Or if you’re adverse to salt, unsalted butter works as well.
Punch the dough lightly when you’re beating it down during its rising time. You want to punch it down to get rid of the air but don’t need to really beat it hard.
These yeast rolls take 1 1/2 – 2 hours to rise. They dough will rise once and then the rolls will rise again after they’ve been shaped into rolls.
This makes 24 homemade yeast rolls on one baking sheet. Double the recipe and use an additional baking sheet for 48 rolls!
Bake these yeast rolls for 15-20 minutes. Start checking them at 15 minutes and remove from the oven when they turn lightly golden brown on the top.
These yeast rolls can definitely be made ahead of time. Simply bake your rolls, store in an airtight container, and serve when you’re ready. The rolls should be good for up to a week stored properly.
More Bread Recipes
- Cranberry orange bread
- Dutch oven cornbread
- Easy garlic breadsticks
- Chocolate chip zucchini bread
- Pineapple coconut bread
Homemade Yeast Rolls
- 1 tsp salt
- 3 cups hot water
- ½ cup oil
- ¾ cup sugar
- 5-6 cups bread flour
- 3 eggs
- 2 TBS yeast
- Mix 3 cups flour, salt, water, oil, and sugar together until smooth.
- Add eggs and beat well
- Sprinkle yeast on mixture and mix well.
- Slowly add the remaining 2-3 cups of flour, mixing with a dough hook as you add the flour. As soon as the dough hook cleans the side of the bowl, stop mixing.
- Let dough stand for 15 minutes then beat it down. Do this again three more times, beating it down every 15 minutes.
- Shape into 24 rolls and place on a greased baking sheet. Let the rolls rise on the baking sheet for 30-60 minutes or until roughly doubled in size.
- Preheat oven to 360 degrees.
- Bake in preheated oven for 15-20 minutes or until the tops are lightly golden brown.
- Let cool on a rack then serve warm or at room temperature.