Easy Yeast Dinner Rolls

A white baking dish filled with golden brown, freshly baked dinner rolls closely arranged together.

5 from 3 votes

These easy yeast rolls are soft, pillowy, golden quick rolls made with one rise and simple ingredients. They're perfect for beginner bakers–and anyone who wants fluffy dinner rolls in under 2 hours.

Prep Time30

Cook Time25

Resting Time45

Total Time1 40

Course: Bread

Cuisine: American

Diet: Vegetarian

Servings: rolls

Calories: 195kcal

Author: Traci

Equipment

instant-read thermometer optional
measuring cups and spoons
large mixing bowl or stand mixer bowl
silicone spatula or other stirring utensil
knife or bench scraper to divide the dough
9x13 baking dish or 8x8 baking dish
plastic wrap to cover the dough
pastry brush optional - to brush butter before serving

Ingredients

1 ½ cups Milk any fat content
4 tablespoons Unsalted Butter
5 cups All-Purpose Flour (660g) plus ¼ cup for mixing
1 (.25-oz pkg) Instant Yeast *or 2 ¼ teaspoons Active Dry Yeast
1 Egg beaten
2 tablespoons Sugar optional
1 ½ teaspoons Salt

Optional Finish

1 tablespoon Unsalted Butter melted

Instructions

Warm the milk:
For INSTANT YEAST: Heat the MILK to 120–130°F, then proceed to the next step. No need to activate.
For ACTIVE DRY YEAST: Heat the MILK to 100–110°F, whisk in the ACTIVE DRY YEAST, and let it rest 5–10 minutes until foamy. ATTN: Please see the footnote regarding the dough rising time for active dry yeast.
Melt the BUTTER separately and let it cool slightly. Coat a 13 x 9 or a 9 x 9 baking pan with cooking spray and set aside.
Combine the ingredients: In a large mixing bowl (or stand mixer), stir together the FLOUR, INSTANT YEAST, SUGAR, and SALT. Add the MELTED BUTTER, EGG, and warmed MILK. Mix with a spoon (or on low speed) until the dough looks rough and shaggy.
Mix and knead: Turn the dough onto a flat surface (or continue mixing on low speed) and knead up to 10 minutes, adding sprinkles of FLOUR only when the dough clings to your hands (or the mixing bowl). Knead until the dough feels smooth, stretchy, and slightly tacky. Shape the dough ball into a tight round, cover, and let it rest for 10 minutes to relax the gluten, making the next step easier.
Shape the rolls: Cut the dough ball in half, then halve each one again. Continue halving until you have 16 pieces. Press each piece lightly to release air, then tuck the edges underneath and roll with a cupped hand to form a smooth ball. Place the rolls seam-side down in the baking dish with a little space between each.
Let the rolls rise: Cover loosely with plastic wrap and let the rolls rise in a warm spot for 20–30 minutes, or until puffy and nearly doubled. When gently tapped, the rolls should feel soft and airy.
Preheat the oven: Heat the oven to 375°F. You can keep the rolls nearby to benefit from the indirect oven heat as it comes to temperature.
Bake: Bake the rolls for 20–25 minutes, or until the tops are golden brown. I prefer to use a quick-read thermometer to confirm the center of the rolls reaches 190–200°F.
Cool slightly: Move the pan to a cooling rack, brush with MELTED BUTTER if you like, and let the rolls rest for 5 minutes before serving.
Store and reheat: Cool the rolls completely before storing. Keep them in an airtight container at room temperature for up to 3 days. Reheat in the microwave for 10–15 seconds, or warm them in a 350°F oven wrapped in foil.

Video

Notes

*If using ACTIVE DRY YEAST, let the kneaded dough rest in step 3 until it doubles in size (about 45 minutes). The 10-minute rest only applies to the instant yeast method.

More recipe notes

- Choose the right flour. Use all-purpose flour and avoid cake or pastry flour as they lack the protein and strength to support a good rise.

- Measure flour properly. Spoon flour into your measuring cup and level it off with a knife—don’t scoop, or you may pack in too much and get dense rolls.
- Sugar isn't required for yeast rolls. Feel free to reduce or omit the sugar entirely if you like. This recipe will be just as tasty and effective without it.

- When to stop kneading dough. The dough should feel smooth and stretchy when it's done kneading. Press gently into it with your finger—it should spring back slowly and not feel wet or sticky.

- No scale required. Sure, you can use one, but it's quicker to use the divide-by-halving method to create consistent roll sizes without weighing the dough.

- Always cover the dough. Prevent drying out the dough at any stage of the process by covering with plastic wrap or a clean towel.

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