Homemade Yeast Rolls (the BEST Dinner Rolls)

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!

A homemade yeast roll on a stack of white plates

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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.

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Ingredients

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Ingredient Notes

Bread Flour – I have used both, bread flour and all-purpose flour for this recipe and never have any issues with either. Use what you have on hand.
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.

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How to make Homemade Yeast Rolls

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!

1 – Make The Dough

Start by mixing 3 cups of flour, salt, water, oil, and sugar. Mix those in a large bowl, ideally in a stand mixer, until they’re smooth.

Once that’s smooth, go ahead and add in the eggs and beat the mixture together. You want to make sure these get beat well, so give it a minute.
Sprinkle the yeast on top of the mixture and mix until combined.

Last you’re going to add in another 5-6 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).

2 – Let The Dough Rise

Cover the dough and let rise for 15 minutes. I highly recommend you leave it in the stand mixer and simply cover it with a towel.
After 15 minutes, turn on the mixer and let it knead the dough for five seconds. Then cover the dough again and allow it to sit for another 15 minutes. If you are doing this by hand, knead the dough in the bowl for roughly thirty seconds then cover it again.
Repeat this process for an hour, kneading the dough down a total of four times.

3 – Roll Dough And Rise

After the final kneading, it’s time to shape the rolls. Pinch off a racquet ball-sized section of dough and shape it into a ball. (For more rolls use golf ball-sized rolls and place arrange 35 of them on the baking sheet.)

Roll Shaping Tip!

The best way to shape a roll is to take your hand and make a C shape with your fingers. (If you are right-handed this will be a backwards C.) Now place the dough on a clean surface (it can be lightly oiled or floured if needed) and cover the dough with your shaped hand, making sure your pointer finger knuckle is facing up. Move your hand in a tight and fast circle, pushing the dough in a circle as you move. Continue until you have a tightly shaped dough.

Roll dough on a piece of parchment paper

Continue to shape the rolls until you have used all of the dough.
Place the rolls on a greased or non-stick baking sheet with just a little bit of space between them.

A sheet of homemade yeast rolls ready to be baked

Let the rolls rise on the baking sheet for another 30-60 minutes or until doubled in size.

Baking sheet full of homemade yeast rolls ready to be baked

4 – Bake And Serve

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.

A baking sheet full of homemade yeast rolls

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!

These are super yummy alongside pretty much any dinner (or as a sandwich), but I really like them with our baked ziti, grilled balsamic chicken, or as the bread part of these pulled pork sliders.

Tips & Storage Info

Freeze cooked rolls for up to six months in an airtight container. Thaw then reheat in the oven, toaster oven, or microwave once thawed.

Use salted butter to butter the rolls for a little added flavor. Or if you’re averse to salt, unsalted butter works as well.

Store at room temperature for up to five days in an airtight container.

This is a soft dough, stop adding flour when the dough cleans the side of the bowl. As it rises it will get easier to work with. Avoid adding too much flour when you are shaping the rolls. Instead, try greasing your hands so it isn’t too sticky.

Recipe FAQs

Can yeast rolls be made ahead of time?

These yeast rolls can definitely be made ahead of time. Simply bake your rolls, store them in an airtight container, and serve when you’re ready. The rolls should be good for up to five days when stored properly.

A roll with a baking roll of sheet rolls

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