Yeast Dinner Rolls are soft, fluffy homemade rolls made with active dry yeast, warm water, milk, eggs, shortening, butter, and flour. They rise twice, bake up golden, and get brushed with butter right out of the oven for the best homemade finish that makes them irresistible.
We love serving these rolls warm with Pot Roast, soups, holiday dinners, Sunday meals, or a big spread of family favorites. And we love that they make two large pans, which is perfect for feeding a crowd, sharing with neighbors, or freezing extras for later (great for future meals or after school snacks). Over the years, they’ve become one of our go to sides for many family dinners.
For more roll recipes, try our Crescent Rolls and classic Dinner Rolls.
Why you’ll love it + Why it works:
- Soft and Fluffy: Homemade yeast rolls are perfect for family dinners.
- Makes Two Large Pans: Which is great for holidays and feeding a crowd.
- Foamy Yeast Means it is Active: Letting the yeast sit in warm water and sugar helps make sure the rolls will rise.
- Two Rises Create Fluffy Rolls: Letting the dough rise once in the bowl and again after shaping gives the rolls their soft texture.
Yeast Dinner Rolls Ingredients
- Warm water (3 cups): Activates the yeast and helps start the dough.
- Salt (1 tablespoon): Adds flavor and balances the sweetness.
- Sugar (1 tablespoon): Feeds the yeast so it can foam and activate.
- Active dry yeast (3 packets, 0.25-ounce each): Helps the rolls rise and become soft and fluffy.
- Milk (½ cup): Adds tenderness and richness to the dough.
- Eggs (2): Adds structure, richness, and softness.
- All-purpose flour, We use about 9½ (9-10 cups): Gives the dough structure and helps it form into rolls. See How to Measure Flour.
- Sugar (⅔ cup): Sweetens the dough and helps create tender, flavorful rolls.
- Shortening (¼ cup): Adds softness and helps make the rolls tender.
- Butter, melted (¼ cup): Adds rich flavor and is kneaded into the risen dough.
How to Make Yeast Dinner Rolls
YEAST MIXTURE. In a large bowl, mix 3 cups warm water and 1 tablespoon sugar. Sprinkle 3 packets of yeast over the top and let set for 10 minutes until yeast is foamy.
DOUGH. Mix ½ cup milk, 2 eggs, and 1 tablespoon salt into the yeast mixture using a whisk.
In a separate bowl mix 9-10 cups flour and ⅔ cup sugar. Crumble ¼ cup shortening in and mix until it is barely noticeable.
Add the flour mixture to the yeast mixture with a wooden spoon. Using your spoon, mix until the dough pulls away from the sides of the bowl and the ball forms around the spoon. Towards the end, we like to use our hands and mix by hand until dough is soft and just a little sticky.
RISE. Cover bowl with a tea towel and let rise in a warm spot. Cover until dough is doubled in size (about an hour).
When dough has risen, pour ¼ cup melted butter over it and knead with hands for 2 minutes. You’ll know when it’s the right consistency by pressing your thumb into the dough and the indentation bounces back. Let the dough rest for a few minutes.
SHAPE. Roll dough out onto a lightly floured surface to a 1-inch thickness. Using a pizza cutter, cut into 2-inch squares.
Roll squares into balls, smoothing out on top and tucking seams under, and place into TWO greased 11×15 pans about 1 inch apart from each other (we did 5 rows of 4). Cover with a tea towel and let rise again until dough has doubled in size (45 minutes to an hour).
BAKE. Preheat the oven to 375°F and bake for about 12-15 minutes the tops should be golden brown. Butter the tops when they come out.
SERVE warm alongside Crock Pot Pot Roast or slathered with Honey Butter. Enjoy!
Kristyn’s Recipe Tips
- Make sure the yeast gets foamy after 10 minutes so you know it is active.
- Add flour gradually and stop when the dough is soft and just a little sticky.
- Let the dough rise in a warm spot until doubled for the fluffiest rolls.
- Use the thumb test after kneading in the butter, if the indentation bounces back, the dough is ready.
- Make-ahead tip: shape the rolls, cover, and refrigerate overnight, then let them come to room temperature and rise before baking.
East Yeast Roll Recipe
Ingredients
- 3 cups warm water
- 1 tablespoon salt
- 1 tablespoon sugar
- 3 (0.25- ounce) packets active dry yeast
- ½ cup milk
- 2 eggs
- 9-10 cups all-purpose flour, We use about 9½
- ⅔ cup sugar
- ¼ cup shortening
- ¼ cup butter, melted
Instructions
- In a large bowl, mix water and sugar. Sprinkle yeast over the top and let set for 10 minutes until yeast is foamy.
- Mix milk, eggs, and salt into yeast mixture using a whisk.
- In a separate bowl mix flour and sugar. Crumble shortening in and mix until it is barely noticeable.
- Mix flour mixture into yeast mixture with a wooden spoon. Using your spoon, mix until dough pulls away from the sides of the bowl and ball forms around the spoon. Towards the end, we like to use our hands and mix by hand until dough is soft and just a little sticky.
- Cover bowl with a tea towel and let rise in a warm spot. Cover until dough is doubled in size (about an hour).
- When dough has risen pour butter over it and knead with hands for 2 minutes. You'll know when it's the right consistency by pressing your thumb into the dough and the indentation bounces back. Let dough rest for a few minutes.
- Roll dough out onto a floured surface to a 1-inch thickness. Using a pizza cutter, cut into 2-inch squares.
- Roll squares into balls, smoothing out on top and tucking seams under, and place into TWO greased 11×15 pans about 1 inch apart from each other (we did 5 rows of 4). Cover with a tea towel and let rise again until dough has doubled in size (45 minutes to an hour).
- Preheat the oven to 375°F and bake for about 12-15 minutes. Butter the tops when they come out.
- Serve warm alongside Crock Pot Pot Roast or slathered with Honey Butter. Enjoy!
Notes
- Make sure the yeast gets foamy after 10 minutes so you know it is active.
- Add flour gradually and stop when the dough is soft and just a little sticky.
- Let the dough rise in a warm spot until doubled for the fluffiest rolls.
- Use the thumb test after kneading in the butter, if the indentation bounces back, the dough is ready.
- Make-ahead tip: shape the rolls, cover, and refrigerate overnight, then let them come to room temperature and rise before baking.
Nutrition
Recipe FAQ
Create a warmer environment so the dough will rise faster. Be careful that it doesn’t rise too fast; otherwise, it may not develop properly. It can also rise too high and then fall. If that happens, you will need to start over.
Prepare and shape dough as directed, skipping the second rise. Freeze dough balls on a baking tray, then transfer to a freezer-safe bag.
To bake: Thaw overnight in the fridge, then let rise at room temperature until doubled. Bake as directed.
Store at room temperature in a loosely covered container for 1 to 2 days. For longer storage, wrap tightly and freeze for up to 2 months.
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This recipe was originally published November 2013.
These rolls are fabulous I have been making them for almost a year. In fact I have made this dough into slider buns and into hot dog buns. It’s my go to.
Did you use vegetable shortening?
These are incredible! Super easy to make…we halved the recipe and made 15 nice sized rolls in our 9×13 pan. So light and fluffy, everyone was raving about them! Perfect addition to our Easter dinner. Another keeper from your site! Thank you!
You’re welcome! I’m so glad that you all enjoyed the rolls!
We love making these soft and fluffy yeast dinner rolls all the time! We follow along to this recipe and its so easy to follow along to!
These remind me of the rolls I get at the steak house! I haven’t been there in ages and I’ve been longing for their delicious rolls! These are super delish! YUM!
This is the only recipe I use to make dinner rolls! It’s so easy and they come out perfect every time!
Oh I’m so happy to hear that!! Glad you enjoy the roll recipe!
These are the best
This is a classic roll recipe. So easy to follow and they turn out great!! Definitely a Sunday dinner staple!