Soft, Fluffy, and Made the Old-Fashioned Way
There is something truly special about homemade yeast rolls rising on the counter and baking in the oven. The smell alone feels like home. These are the kind of rolls that turn an ordinary supper into something memorable.
They bake up soft, light, and tender — perfect for serving alongside roast chicken, beef stew, or pork chops. But they’re just as wonderful split open and spread with butter and jam. You can even shape them into hamburger buns for backyard cookouts.
This is a classic, dependable recipe — the kind that’s been passed down and made again and again for family gatherings and Sunday dinners.
Ingredients
1 Tbs. yeast
1/3 c. sugar
2 1/4 c. warm water
3 eggs
3/4 c. butter, melted
1/3 c. dry milk
1 tsp. salt
7 1/2 to 8 c. flour *
Directions:
Lightly grease two 9×13-inch baking pans. Set aside.
In a large mixing bowl, combine the yeast, sugar, and warm water. Stir gently to dissolve.
Place the bowl in a warm location and allow the yeast to bloom for about 10 minutes, until the mixture becomes foamy.
Add the eggs, melted butter, dry milk powder, salt, and 1 cup of flour. Stir well with a wooden spoon until fully combined.
Gradually add the remaining flour, one cup at a time, mixing until a soft dough forms. When the dough becomes too stiff to stir, turn it out onto a lightly floured surface.
Knead for about 8–10 minutes, adding small amounts of flour as needed, until the dough is smooth and elastic.
Place the dough into a greased bowl, turning once so the top is lightly coated with oil. Cover with a clean towel.
Let rise in a warm location for about 90 minutes, or until doubled in size.
Punch the dough down and turn it onto a lightly floured surface.
Divide into 36 equal pieces. Shape each piece into a smooth ball.
Place the rolls evenly between the two prepared pans. Brush lightly with oil. Cover and let rise again in a warm place for about 1 hour, or until doubled.
Preheat oven to 375°F.
Bake for 17–20 minutes, or until golden brown on top.
Remove from oven and immediately brush tops with butter for a soft, tender crust.
Tips for Perfect Yeast Rolls:
- The amount of flour will vary depending on humidity and flour type. Add just enough to form a soft, slightly tacky dough.
- Water should feel warm but not hot — too much heat can kill the yeast.
- If your kitchen is cool, place dough in a turned-off oven with the light on.
- For easy buttering, partially unwrap a stick of butter and rub it directly over the hot rolls.
Variations and Substitutions:
- Hamburger Buns: Shape into larger rounds and space farther apart.
- Honey Butter Rolls: Replace 2 tablespoons of sugar with honey.
- Whole Wheat Version: Substitute up to 2 cups of whole wheat flour.
- Freezer-Friendly: Freeze baked rolls in airtight bags for up to 2 months.
🍽 Serving Suggestions:
These soft yeast rolls pair beautifully with:
They are also wonderful with:
- Butter and jam
- Honey butter
- Sliced ham for sandwiches
- Leftover roast beef
How to Store and Reheat:
Freezer:
Warm in a 300°F oven for 8–10 minutes, or microwave briefly wrapped in a damp paper towel.
Frequently Asked Questions:
Can I make the dough ahead of time?
Yes. After shaping, cover and refrigerate overnight. Let come to room temperature before baking.
Can I halve the recipe?
Absolutely. This makes a large batch, perfect for gatherings.
Why didn’t my rolls rise?
Check that your yeast is fresh and that your water was not too hot.
📌 Internal Linking Tip
In this post, link to:
Buttermilk Oven-Baked Chicken
Beef Stew
Mini Meatloaves
Baked Macaroni and Cheese
Grease two 9 x 13-inch baking pan.
In a large bowl, combine the yeast, sugar, and water. Stir to dissolve the yeast and sugar, and then place the bowl in a warm location for 10 minutes, so the yeast can bloom.
Add the eggs, butter, dry milk, salt and 1-cup flour. Beat with a wooden spoon for a minute or two until they are thoroughly combined.
Add the remaining flour, a cup at a time, stirring until it forms a soft dough. When it gets too hard to stir, turn out the dough onto a floured surface. Knead in the rest of the flour. Knead for 10 minutes, or until the dough is smooth and elastic.
Place the dough in a greased bowl. Turn the dough over so the top is greased. This prevents the dough from drying out. I usually put my dough in the same bowl that I mixed it in and pour a little oil over the top of the dough. Cover and let rise in a warm location. It can take about 90 minutes for it to rise until doubled in size.
Punch the dough down and turn out on to a lightly floured surface. Divide the dough into 36 pieces.
Form the dough into balls. Divide the dough buns between the 2 baking pans. Brush the tops with oil and place in a warm location to rise until doubled, about 1 hour. *
Preheat the oven to 375°. Bake for 17 to 20 minutes, or until the rolls are golden brown. Brush the tops with butter.
Tips
The amount of flour depends on the type of flour and the humidity in the air. Some days you will use less and some days you will use more flour.
I have a stove/oven that uses a pilot light. What I do is I place the dough in the oven to rise. On the last rising, when the rolls are formed and ready to be baked, I leave them in the oven until doubled in size. Then, I turn the oven on and allow the extra heat to help the dough rise more, so they are lighter and fluffier.
To cut down the mess on buttering the tops of the baked rolls, remove the wrapper over part of the stick of butter. Run the exposed part of the butter stick over the hot rolls.
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