yeast dinner rolls recipe
The Best yeast dinner rolls recipe
Beyond the taste, these rolls are surprisingly versatile. They’re great for breakfast sandwiches, stuffing for roast beef, or even just with butter and honey. I’ve also found that the whole-grain version I sometimes add to the dough gives them a little extra fiber, which makes them a little healthier than store-bought. They’re easy to customize too—swap in whole wheat flour, add herbs, or even a pinch of garlic powder if you like. And because they’re made with active dry yeast, they rise beautifully, so you don’t have to worry about uneven baking. It’s a recipe that’s always reliable, always loved, and always worth making.
Classic Yeast Dinner Rolls
Soft, pillowy dinner rolls perfect for sandwiches or serving with soups and sauces. This recipe is a must-try for any occasion.
🥘Ingredients
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ cups warm water (about 110°F)
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp melted butter
- 1 tbsp whole milk
- 1 tsp honey
👨🍳Directions
-
1
In a large bowl, dissolve yeast and sugar in warm water. Let sit for 5 minutes until foamy. -
2
Add flour and salt. Mix until a shaggy dough forms. If using a stand mixer, knead for 8–10 minutes on medium speed until smooth and elastic. -
3
Place dough on a lightly floured surface and knead for another 2–3 minutes. Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in size. -
4
Punch down the dough and divide into 8 equal balls. Place on a parchment-lined baking sheet, cover, and let rise for 30 minutes. -
5
Preheat oven to 375°F. Roll each dough ball into a 3-inch circle. Brush with melted butter and bake for 18–20 minutes until golden brown.
🔧Equipment
- Mixing bowl
- Stand mixer or large bowl with a wooden spoon
- Oven
- Rolling pin
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Yeast Dinner Rolls Works
❓ Frequently Asked Questions About Yeast Dinner Rolls
How long should I let the dough rise before shaping?
Let the dough rise in a warm place for about 1 to 1.5 hours, or until it nearly doubles in size. A cooler kitchen may require up to 2 hours—just check for puffiness and a slight jiggle when gently pressed.
Can I use store-bought yeast instead of active dry yeast?
Yes, you can use 1 packet (2 ¼ tsp) active dry yeast, but ensure it’s fresh and dissolved in warm water before mixing. If using instant yeast, reduce the amount to 1 ½ tsp and skip the proofing step.
Why did my rolls turn out dense instead of light and fluffy?
Dense rolls often happen if the yeast was old, the dough wasn’t proofed long enough, or the oven wasn’t hot enough. Preheat the oven fully (425°F), let the dough rise until puffy, and avoid overmixing the batter.
What if I don’t have a Dutch oven for baking?
You can bake the rolls in a preheated oven (425°F) on a wire rack or baking sheet lined with parchment. For extra crispiness, brush the tops with melted butter before baking for 15–20 minutes until golden.
