Old-Fashioned Soft and Buttery Yeast Rolls
The ultimate homemade rolls—fluffy, buttery, and slightly sweet, just like Grandma used to make!
| Prep Time 20 mins | Cook Time 20 mins | Rise Time 1.5 hrs | Total Time 2 hrs 10 mins | Servings 12 rolls |
| Dietary Notes Vegetarian |
Ingredients
- All-purpose flour
- Granulated sugar
- Active dry yeast
- Whole milk
- Unsalted butter
- Eggs
- Salt
(Exact measurements in the printable recipe card below.)
Instructions
- Activate the yeast: Warm milk to 110°F, then whisk in sugar and yeast. Let sit until frothy (5–10 mins).
- Make the dough: Mix flour, melted butter, eggs, and salt with the yeast mixture. Knead until smooth.
- First rise: Let dough double in size (about 1 hour).
- Shape rolls: Divide into 12 balls; place in a buttered baking dish.
- Second rise: Cover and let rise again (30 mins).
- Bake: 20 mins at 350°F until golden. Brush with melted butter.
Pro Tip: For extra fluffiness, let the dough rise in a warm, draft-free spot (like a turned-off oven with the light on).
Hero Image
(Imagine a golden-brown pan of rolls, glossy with butter, here.)
Why These Rolls Are Special
There’s nothing like the smell of freshly baked yeast rolls filling your kitchen. This old-fashioned recipe delivers pillowy-soft texture, a hint of sweetness, and that irresistible buttery finish. Perfect for holidays, Sunday dinners, or just because!
(Optional personal touch: “My grandma taught me to brush the rolls with butter twice—once when they’re hot out of the oven, and again just before serving. Trust me, it’s worth it.”)
Step-by-Step Guide
1. Activating the Yeast
- Heat milk to 110°F (use a thermometer—too hot kills yeast).
- Whisk in sugar and yeast. If it doesn’t bubble after 10 minutes, start over with fresh yeast.
2. Kneading the Dough
- Mix wet and dry ingredients until a shaggy dough forms.
- Knead by hand (10 mins) or with a stand mixer (5 mins) until smooth and elastic.
Troubleshooting: If dough is sticky, add 1 tbsp flour at a time.
3. Shaping the Rolls
- Divide dough into 12 equal balls (use a kitchen scale for accuracy).
- Arrange in a buttered 9×13-inch dish, leaving space to rise.
Ingredient Deep Dive
Key Ingredients & Substitutions
- Yeast: Active dry yeast works best, but instant yeast can be used (skip the proofing step).
- Milk: Whole milk adds richness, but 2% works in a pinch. For dairy-free, use warmed almond milk + 1 tbsp extra butter.
- Butter: Salted butter can replace unsalted—just reduce added salt by ¼ tsp.
Avoid substitutions for flour or eggs; they’re critical for texture.
Variations & Serving Ideas
Flavor Twists
- Garlic-Herb: Brush with garlic butter after baking.
- Honey Butter: Drizzle with honey + cinnamon before serving.
Perfect Pairings
- Serve with soup, roast chicken, or slather with jam for breakfast.
Storage & Make-Ahead Tips
- Store: Covered at room temp for 2 days, or freeze for 1 month.
- Reheat: Wrap in foil and warm at 300°F for 10 mins.
- Make-Ahead: Prep dough the night before; let it rise slowly in the fridge.
FAQs
Q: Can I use bread flour?
A: Yes! It’ll give a chewier texture.
Q: Why didn’t my rolls rise?
A: Likely expired yeast or a cold kitchen. Try proofing near a warm stove.
Final Notes
These rolls are a labor of love—worth every minute of rising time. Share your results with me on Instagram #ButteryYeastRolls!
