Yeast Dinner Rolls Recipe (Soft & Buttery)

Baking homemade bread can be intimidating. Add words like “active dry yeast” and “proofing” to the equation, and it’s easy to throw in the towel before you even begin. But there’s no need to be intimidated by homemade yeast bread baking, especially since we’re making these easy, 7-ingredient dinner rolls. They’re like soft, fluffy pillows bursting with sweet, buttery flavor.

If you’re new to baking bread, this post contains helpful tips and need-to-know science behind making flawless yeast rolls every single time.

Helpful Tips

Feel free to grab the full, printable recipe below by clicking on Jump to Recipe.

• Use Fresh, Active Yeast: First things first, it’s vital that you’re using yeast that is not expired. Proof the yeast in warm water (100°F to 110°F) and make sure that it foams and bubbles within 10 minutes.
• Consider using a kitchen scale to measure your flour: Scooping flour directly from the bag with a measuring cup can accidentally pack it down, leading to as much as 25% more flour than the recipe actually calls for. This extra flour can make your dough too dry and heavy. Instead, weigh your flour for consistency—one cup of all-purpose flour typically weighs between 120 and 125 grams.
• Liquid Temperature Matters: When activating the yeast (proofing), use warm water or milk (100°F to 110°F). If the liquid is too hot, it can kill the yeast; if it is too cold, the yeast will not activate properly.
• Knead Properly: Knead the dough until it becomes smooth, elastic, and slightly tacky. Too much kneading or kneading too vigorously may cause the dough to overheat, potentially killing the yeast. And overworking the gluten can result in a tough, dense texture. Remember to use the windowpane test.
• Let the Dough Rise: Let your dough rise in a warm environment until it has doubled in size. Depending on the temperature, this takes 1-2 hours (first rise).

Making Homemade Dinner Rolls with Step-By-Step Images

1. Activate the yeast: In a medium bowl, whisk together the water (between 100°F and 110°F), one tablespoon of granulated sugar, and active dry yeast. Set aside to proof for 5-10 minutes.

2. Combine the dry ingredients, then add the activated yeast and butter. As the yeast is proofing, whisk together the flour, salt, and remaining sugar in the bowl of a large mixer fitted with the dough hook or paddle attachment. After the yeast has activated, add it and the softened butter to the flour.

3. Combine and knead the dough: Beat/mix on low speed for 30 seconds, then scrape down the sides of the bowl with a silicone spatula. Continue kneading the dough for a full 5-7 minutes at medium-low (2x) speed. The dough should form a smooth, elastic ball that pulls away from the sides without sticking too much. If the dough is too sticky, add a little more flour, one tablespoon at a time.

• You can use the windowpane test to check if your dough has been kneaded enough to develop proper strength and elasticity. To perform the test, pinch off a small golf-ball-sized piece of dough and hold the dough between your fingers. Slowly stretch it out, pulling it from the center outward. As you stretch, the dough should become thin and translucent in the center without tearing, like a thin “windowpane” that you can almost see through. If you can’t see through, continue kneading for a couple more minutes.

4. First Rise (aka proof, bulk fermentation): Lightly spray a large, clean glass bowl with cooking spray or lightly coat it with oil. Place the dough in the bowl, gently turning to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm (no warmer than 90°F), draft-free area for about 1-2 hours or until it has doubled in size.

5. Shape the Rolls: Grease a 9×9-inch baking pan (or 9×13-inch baking dish if making 12 rolls). Once the dough is ready, punch it down to release the CO2 and turn it out on a clean work surface (do not grease or flour the countertop). Divide the dough into 9-12 equal pieces (a bench scraper is helpful for cutting dough). (I used a scale to get nine equally sized pieces that weighed approximately 3.35 oz each.)

Gently flatten each piece with your hand into a rough disk shape. To shape into balls, gently cup the piece of dough in your palm. Working in a circular motion, use the edges of your palm and fingers to tuck the dough under itself, creating a smooth, tight ball. Pinch the seams at the bottom of the balls and tuck them underneath. Arrange in the prepared baking pan.

6. Second Rise: Cover the baking dish with plastic wrap or a clean kitchen towel and let them rise for 30-60 minutes, or until puffy.

7. Prepare for baking: Adjust the oven rack to a lower position and preheat the oven to 350°F. Then, whisk the egg and water in a small bowl until no lumps remain. Once the rolls are ready, brush the tops with the egg wash just before baking.

8. Bake: Bake the rolls for 20-25 minutes or until the tops spring back within a second of being gently pushed with your finger (always check the middle roll first since it will take the longest to bake). Rotate the pan halfway through cooking. If the tops start to brown too quickly, tent the pan loosely with aluminum foil. Cool for a few minutes before serving.

Types of Yeast

There are three types of yeast: active dry, instant (aka rapid-rise), and fresh. All are derived from the brewer’s yeast Saccharomyces cerevisiae. We use active dry yeast to make this dinner rolls recipe.

• Active Dry: Active dry yeast comes in a granulated form by undergoing a process that reduces them to 95 percent dry matter. Since a layer of dead cells encapsulates living cells, active dry yeast needs to be dispersed in warm water (between 100°F and 110°F) to slough off dead cells from the living cells (aka “active it”). This process is called “proofing” and takes about 5-10 minutes.
• Instant (Rapid-Rise or Bread Machine Yeast): Instant yeasts are also processed to 95 percent dry matter but have a finer texture due to a gentler drying process. As a result, most of the dried particles are living, or active. This means that instant yeast can be mixed directly with dry ingredients without needing to be proofed first. It also works faster, reducing the dough’s rise time.
• Fresh (Cake or Compressed Yeast): Fresh yeast is moist and comes in small, crumbly blocks. It is about 70 percent water by weight and is composed of 100 perfect living cells. It requires no proofing.

More Bread Recipes

Be sure to check out these other delicious baking recipes:

• Light, flaky, and buttery, these classic buttermilk biscuits come together quickly and are perfect for breakfast, dinner, or anytime in between.
• Chewy on the outside and soft inside, these homemade pretzel bites are a fun, and flavorful snack that’s perfect for dipping.
• These homemade pita bread are soft, fluffy, and so easy to make. You’ll never buy store-bought pita again!