Yeast Rolls

If it were up to me, a batch of fluffy, tender yeast rolls would accompany almost every meal. And while proofing dough takes a bit of patience, the resulting rolls are always worth it. They’re perfect for sopping up gravies, sauces and those last drops of your favorite brothy soups or hearty stews.

You don’t need any fancy ingredients for this yeast roll recipe, and the directions are simple. Whether you’re a seasoned bread baker or a beginner who is just learning how to use yeast, this recipe is a staple. After you master the basic method, you’ll find yourself whipping up a batch every chance you get.

Ingredients for Yeast Rolls

• Yeast: Yeast is a single-cell microorganism responsible for making yeasted bread recipes rise. While there are different types of yeast for baking, the best yeast for this roll recipe is active dry yeast.
• Water: Warm water activates the yeast and hydrates the flour to turn this simple blend of ingredients into a smooth, elastic dough that’s easy to shape.
• Sugar: Sugar is food for the yeast, which helps speed up fermentation. It also lightly sweetens the yeast rolls and helps them achieve a nice, golden brown color in the oven.
• Egg: An egg is added to this yeast roll recipe to help soften its final texture. If you enjoy bread with a soft, pillowy texture, eggs are likely the reason!
• Canola oil: Similar to challah bread, the oil adds fat to the yeast roll dough, which also softens its crust and makes its interior crumb more tender and rich.
• Salt: Salt seasons the rolls and improves their flavor. You’d be surprised at the difference 2 teaspoons can make.
• All-purpose flour: While yeast rolls can be made with various types of flour, all-purpose flour is what you’ll need for perfectly soft, pillowy rolls.

Directions

Step 1: Mix the dough

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In a small bowl, dissolve the yeast in warm water.

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In a large bowl (or the bowl of your stand mixer fitted with a dough hook), combine sugar, egg, oil, salt, yeast mixture and 4 cups of flour. Beat on medium speed until a smooth dough begins to form. Stir in enough of the remaining flour to create a stiff dough.

Editor’s Tip: Great yeast rolls start with proofing yeast the right way. Always follow the temperature recommendations from your yeast manufacturer for the best results. Using water that is too cold will stunt the yeast’s activity. Conversely, using water that is too hot may kill the yeast.

Step 2: Knead and let the dough rise

Turn the dough out onto a floured surface. Knead it until it’s smooth and elastic, six to eight minutes. Place it in a greased bowl, turning it once to grease the top. Cover the dough and let it rise in a warm place until it has doubled in size, about one hour.

Editor’s Tip: If you prefer, you may also knead the dough using a stand mixer. The gluten will develop more quickly this way, however, so you likely will not have to knead for as long. Here’s how to tell if your dough is kneaded enough.

Step 3: Divide, shape and proof the dough again

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Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into four portions, then divide and shape each portion into 12 smaller balls.

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Place the balls two inches apart on greased baking sheets, then cover them and let them rise in a warm place until they’ve doubled in size, about 30 minutes. Preheat the oven to 350°F.

Editor’s Tip: An affordable kitchen scale is a must-have tool that will allow you to perfectly portion your dough, so you end up with perfectly symmetrical yeast rolls that are all the same size.

Step 4: Bake the rolls

Bake the rolls for 15 to 20 minutes or until they’re golden brown. Remove them from the pans and transfer them to wire racks.

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Yeast Rolls Variations

• Top them with seeds: A simple way to change up this easy yeast roll recipe is by brushing them gently with egg wash (one beaten egg mixed with a tablespoon of water) and then sprinkling them with sesame seeds or poppy seeds before baking.
• Mix in herbs and garlic: For an Italian twist, stir 1 tablespoon of dried Italian herbs into the dough along with 1 tablespoon of minced garlic (or roasted garlic).
• Add cheese: Cheese makes everything better, right? Add 1/4 cup of finely shredded cheddar or Parmesan to the dough while mixing.
• Make them with spices, nuts and dried fruit: For a warmly spiced, sweet yeast dinner rolls recipe (basically mini versions of this raisin walnut bread), you may add 1 teaspoon of cinnamon, 1/4 cup of raisins and 1/4 cup of chopped walnuts to the dough during the mixing stage.

How to Store Yeast Rolls

Fresh, homemade bread is best stored at room temperature to preserve its taste and texture. These yeast dinner rolls can be stored in an airtight food storage container or in a resealable storage bag to preserve freshness.

How long do yeast rolls last?

Yeast rolls will stay fresh for two to four days if properly stored. They may also be refrigerated to extend their shelf life by a few days, but they will dry out faster when stored in the fridge.

Can you freeze yeast rolls?

Yes, yeast rolls can be stored in the freezer, either fully baked or as unbaked dough balls. Store fully baked rolls in gallon-sized freezer bags for up to three months. Defrost them overnight at room temperature before serving. (Psst: Here are more tips for freezing bread.)

To freeze yeast dough, freeze the dough balls immediately after shaping them (before their second rise) on parchment-lined baking sheets. Once frozen, you may transfer them to a gallon-sized resealable freezer bag and store them for up to one month.

To bake frozen yeast roll dough, remove the rolls from the freezer and arrange them on a baking sheet. Cover them with a clean towel and allow them to defrost and rise overnight (or for eight hours) at room temperature. Then, bake them as directed in the recipe.

Can you make yeast rolls ahead of time?

Yes, you can make this yeast dinner rolls recipe a day ahead. Store the yeast rolls at room temperature in an airtight food storage container until you’re ready to serve them. For freshly baked taste and texture, warm the rolls in a 350° oven until they’re heated through, about five minutes.

Alternatively, if planning more than a few days ahead, you can bake the rolls and freeze them as directed above. Then, thaw and reheat them when you’re ready to enjoy.

Yeast Rolls Tips

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Why aren’t my yeast rolls fluffy?

If your yeast rolls are not fluffy, a few factors may have influenced their texture. First, ensure your yeast isn’t expired, as old yeast will not be as active as fresh yeast. Here’s how you can test your yeast. Second, make sure you are measuring your flour the right way. Using too much flour can cause homemade rolls and other baked goods to be dense and heavy. Finally, make sure you are kneading your dough enough, and that you are proofing your dough at the proper temperature and for the right amount of time. There are a lot of variables to consider when making this yeast dinner rolls recipe, and getting each one right is critical for the best results.

Can I make larger rolls or buns with this yeast rolls recipe?

Absolutely! This yeast roll recipe makes small-sized yeast rolls, but if you prefer a larger roll or buns for sliders (like hot ham sandwiches), you can certainly divide the dough into larger portions. Keep in mind that the bake time may need to be increased slightly if you alter the size of the yeast rolls.

What else can you serve with yeast rolls?

Yeast rolls are a quintessential side dish to many homestyle comfort foods. Oven-fried chicken thighs with mashed potatoes, stuffed pork tenderloin with green beans almondine or a glazed ham with a giant pan of baked mac and cheese are just a few ideas for meals that go well with a fluffy batch of yeast rolls.

Some of my favorite recipes to serve with this yeast roll recipe include contest-winning old-fashioned pot roast, chicken pot pie soup and a juicy, plump herb-roasted turkey for the holidays. My children especially love to use these yeast rolls to make small sliders and sandwiches for their lunches.