These Quick and Easy Yeast Dinner Rolls are golden brown with a buttery crust and tender inside. Perfect for holiday meals or your family dinner.
A great start for beginning bakers that's fast to make with step-by-step photo instructions.
🥣Ingredients
Flour
Yeast—rapid or instant yeast
Milk
Pantry ingredients—egg, salt, butter, and sugar
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Featured comment from Elina:
"This was my first time making rolls. Thank you so much for all your included tips, all your posts are so well thought out and I love that it shows you keep beginners in mind. The rolls turned out great, it's a 5 star for me!"
You can have the best homemade yeast rolls from scratch in less than 1-hour. Use your stand mixer or mix by hand. They are bound to become a family favorite for every day or at holidays like Thanksgiving or Christmas.
These are the perfect starting point for the beginner bread maker with only six ingredients—super easy and quick. Just follow the easy step-by-step photo instructions using the stand mixer or mixing by hand.
Check out my other dinner roll recipes, Lunch Lady Rolls and Honey Wheat Rolls. For larger needs, try Julia Childs French Bread or my Great Everyday Bread.
👨🍳How to Make Yeast Dinner Rolls in 60 Minutes
- In a large bowl, dissolve and proof yeast in warm water with sugar.
- Add salt to the flour in a large bowl or stand mixer.
- Add the yeast mixture, egg, and melted butter to the dry ingredients. Mix well and knead for 5 to 10 minutes in a stand mixer or by hand.
- Form into a ball and coat with oil. Cover and let rise in a warm area until doubled in size—about 15 minutes.
- Punch down on a floured surface and cut into 12 even pieces.
- Place in a baking pan, cover, and let rise again to double—about 15 minutes.
- Bake until nicely brown—about 12-15 minutes.
Ingredient options
- Flour—all-purpose flour, but bread flour will give a finer texture. You can add up to 50% whole wheat flour without much modification—perhaps just a bit more fluid.
- Yeast—rapid or instant yeast, not active dry yeast. One package of yeast is 2 ¼ teaspoons.
- Milk—or just water, but the milk will have a softer texture. Or use a combination.
Variations
- Make them cheesy with a ⅓ cup of shredded cheddar cheese.
- Add some herbs, like rosemary or parsley in or on top.
- Make the garlic with a teaspoon of garlic powder.
- Make the vegan with plant-based ingredients.
Make them ahead
- Follow the recipe to the point of cutting individual rolls and placing them in the pan.
- Seal tightly with plastic wrap and refrigerate for up to 48 hours.
- Remove from the refrigerator and let them set at room temperature while still covered.
- Bake as directed.
⬇️How to make this a half-size recipe "for two"
This is a very easy recipe to cut in half to make a more "for two friendly" 6 rolls instead of 12 rolls.
- Use the recipe card and adjust the number from 12 to 6.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- If you cut it in half, you can still use the whole egg or just the white.
- You can use a 6 by 9, a 9-inch round, or an 8 by 8 square baking pan.
❄️Storing homemade rolls
Cooked rolls can be stored air-tight at room temperature for 2-3 days. But realize these are not commercially baked and have no preservatives.
I do not recommend bread storage in a refrigerator. But it will freeze well for up to 3 months.
❓FAQs
No, gluten-free baking is much more than just substituting for flour. And the texture of these rolls is all about gluten formation.
No, but it will decrease the work. You can mix well in a bowl, then hand knead for 5-10 minutes. It's a bit of work but not as bad as it sounds.
No, 5 gives good results, but 10 minutes gives better results in gluten formation.
Two reasons are typical. First is the yeast, but you should be OK if it is proofed well with good foam.
The second is just not keeping it warm. If it is slow rinsing, give it more time to get to the right amount of rise.
They should have a nice golden brown look, but if you are unsure, you can check the final internal temperature, which should be 190° or more.
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Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Simple everyday ingredients.
To 1 ½ cup of 105° to 110° water, add 2 tablespoons sugar and 2 packages of instant dry yeast. Mix well and allow to proof for a few minutes. While yeast is proofing, add 4 cups flour and 1 teaspoon salt to the stand mixer or large bowl and mix. Note: you can substitute milk for water for a softer texture.
Add the proofed yeast mixture, 1 egg, and 4 tablespoons of melted butter to the flour mixture.
Stand Mixer: Mix on 2 with the dough hook for 5 to 10 minutes. You will need to add some additional flour until the dough is dry enough to climb the hook some and pull away from the side. Do a small amount at a time. It will generally need most of the remaining cup of flour. Turn onto a floured surface and knead a few times to check the texture. Add more flour if very sticky.
Hand mixing: Mix everything in a large bowl with a wooden spoon or rubber spatula. The dough will be sticky, and as you work with the dough, add more flour a bit at a time until the dough is only a bit sticky but still soft. Hand kneed for 5 to 10 minutes.
Form into a ball and place in an oiled pan, cover with plastic wrap, and allow to rise in a warm spot for 15 minutes until about doubled in size.
Place the dough back on the floured surface, "punch down," and roll into a 2-inch diameter log. Cut into 12 even pieces.
Prep a 9 by 13-inch cake pan with a good spray of PAM. Form the dough into balls and place it in the pan. Cover with plastic wrap and allow to rise in a warm place until almost double in size —about 15 minutes.
Bake at 425° for 12-15 minutes until nicely brown. Cooking time may vary a little due to the oven and pan. Darker pans cook faster. Remove from the oven, give them a light brushing of butter, and cool for a few minutes. If unsure, the internal temperature should be 190°.
📖 Recipe
Quick and Easy Yeast Dinner Rolls
Ingredients
- 4-5 cups flour
- 2 pack instant yeast
- 2 tablespoons sugar
- 1 ½ cup water - 110°
- 1 teaspoon salt
- 1 egg - use yoke if cutting recipe in half
- 4 tablespoons butter
Instructions
- To 1 ½ cup of 105° to 110° water add 2 tablespoons sugar and 2 packages of instant dry yeast. Mix well and allow to proof for a few minutes. While yeast is proofing, add 4 cups flour and 1 teaspoon salt to the stand mixer or large bowl and mix. Note: you can substitute milk for water for a softer texture.
- While yeast is proofing, add 4 cups flour and 1 teaspoon salt to the stand mixer and mix.
- Add the proofed yeast mixture, 1 egg, and 4 tablespoons of melted butter to the flour mixture.Stand Mixer: Mix on 2 with the dough hook for 5 to 10 minutes. You will need to add some additional flour until the dough is dry enough to climb the hook some and pull away from the side. Do a small amount at a time. It will generally need most of the remaining cup of flour. Turn onto a floured surface and knead a few times to check the texture. Add more flour if very sticky.Hand mixing: Mix everything in a large bowl with a wooden spoon or rubber spatula. The dough will be sticky and as you work with the dough, add more flour a bit at a time until the dough is only a bit sticky but still soft. Hand kneed for 5 to 10 minutes.
- Form into a ball and place in an oiled pan, cover with plastic wrap, and allow to rise in a warm spot for 15 minutes until about doubled in size.
- Place the dough back on the floured surface, "punch down" and roll into a 2-inch diameter log. Cut into 12 even pieces.
- Prep a 9 by 13-inch cake pan with a good spray of PAM. Form the dough into balls and place in pan. Cover with plastic wrap and allow to rise in a warm place until almost double in size —about 15 minutes.
- Bake at 425° for 12-15 minutes until nicely brown. Cooking time may vary a little due to the oven and pan. Darker pans cook faster. Remove from oven and give them a light brushing of butter and cool for a few minutes. If unsure, the internal temperature should be 190°.
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Recipe Notes
Pro Tips
- An easy recipe to cut in half. Use a 6 X 9, 8 X 8, or 9 inch round pan. If half, you can still use a whole egg or just the white.
- If this is a "new to you" recipe. Please do a trial cooking to be sure it is for you before any holiday or company meal.
- While mixing by hand is possible, the stand mixer earns it's kept in a recipe like this. If you must do this by hand, knead for at least 5 minutes.
- "Proof" the yeast to be sure the yeast is good and distribute it through the dough better.
- If you keep your home cool, you will need to use a slightly warmed oven to rise the dough. This must be kept warm—this is the most common issue with failure. If you are having issues, stop looking at the clock and go by the amount of rise.
- Good at room temperature for a few days but there is no preservative so they will mold fast.
- Good in the freezer for 2-3 months.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally published September 10, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Sharon Wallace says
I'm gonna be BRUTALLY honest, short and not-so-sweet. MY.KNEADING.SKILLS.TRULY.(delete)! . . .:( HELP! :(
Dan Mikesell AKA DrDan says
Hi Sharon,
Welcome to the blog.
I'm sure there is a YouTube video but there is very little hand kneading in this recipe and if you skip it, it will be fine. If you don't have a stand mixer that will do most of the kneeling, you will need a bit of real kneading.
A summery, form dough into ball on floured surface. Using the heals of your hands to push the dough away and flatten some then fold it back over and repeat over and over. It does not work well if the dough is very stick or your hands are not clean and having a bit of flour on your hands helps A LOT.
Enjoy your rolls.
Dan
Kat says
This was delicious!
I used dark brown sugar because I didn't have white.
I also baked them on top of a chicken pot pie filling (made the sauce while the dough was rising/had prepped chicken and veggies the day prior). It was incredible! They baked perfectly and weren't soggy (I was worried they might be). I can't believe how fast everything came together. Love your site!
Dan Mikesell AKA DrDan says
Hi Kat,
Welcome to the blog.
I have never used a yeast top on a pot pie but it should work... as you proved. I do love these rolls.
Thanks for the note and rating.
Dan
Linda Mcclellan says
What if you don’t have instant yeast
Dan Mikesell AKA DrDan says
Hi Linda,
Welcome to the blog.
All yeast is the same organism, how it is processed leads to the size of the granules and the amount of live organisms. So with the older versions, it will just take longer to rise. Go by the amount of rise not by time. My guess is that the old "active dry" yeast will take about twice as long but I haven't used it for about 30 years.
Dan
Nancy says
Dan, a gentle suggestion: before you post anything it would be nice for my spelling fussiness if you could either proof read or have some one else do so and correct problems. Thank you for recipe, I have been making the identical one for years, guests are twice impressed, one with the fragrance of just baked bread when they come into the house and second, the wonderful taste. Lastly, do you have a simplified recipe for croissant rolls.?
Dorothy Hodge says
I have NEVER made homemade from scratch rolls. I was looking for a recipe and I came across this one. Today is Thanksgiving and my husband had to work. I still cooked and I made these rolls. WOW, they came out so good and love the taste AND I FOLLOWED the recipe too. Have a BLESSED Thanksgiving!!
DrDan says
Hi Dorothy,
Welcome to the blog.
Glad it worked well for you. I love the taste of fresh bread and these rolls have great texture with the double rise even though they are quick.
Thanks for the note.
Dan
Nushka says
I made these both as rolls and as a whole bread (2 loafs, with a slight adjustment to the baking time). Both ways the result is excellent. Thank you, DrDan, for another easy recipe that promises to be an all-time favourite one.
Elina says
This was my first time making rolls. Thank you so much for all your included tips, all your posts are so well thought out and I love that it shows you keep beginners in mind.
The rolls turned out great, it's a 5 star for me!
Andrea says
Hi Dan,
Thanks for your answers.
It was my third attempt to make dinner rolls yesterday and I finally succeeded with your recipe. The first two, the bread was flat and hard even if I am sure the yeast was active. I really dont know what exactly happened.
This time I used instant yeast (instead of traditional), unbleached all-purpose flour (instead if bleached), a whole egg and salted butter.
However, I dont find the taste of the bread that good. My mom's bread was way more tasty but I cannot figure out what made it so different. For sure she did not put eggs in it. Unfortunately I cannot ask her as she passed away 15 years ago.
Anyway, for my short experience, your recipe is the best do far.
Thanks again for your help.
Andrea
DrDan says
Hi Andrea,
Sorry it wasn't what you wanted. Most homemade bread does not have egg since they use a longer time at room temperature. Also, a lot of that "old fashion" homemade bread taste is from gluten development which takes longer than this recipe. You might want to look at https://www.101cookingfortwo.com/easy-everyday-bread/.
Dan
Andrea says
Hello, 3 questions:
What exact type of floor is needed? Bleached, unbleached or bread flour?
As I will make half of recipe for my first try, what about the egg? Recipe says use the yolk while tip #4 says the whole or white? I am confused? Does it have to be at room temperature?
About the butter, salted or not?
Thanks
DrDan says
Hi Andrea,
Welcome to the blog.
In order.
1) any of those will be fine. Anywhere on this blog where it says flour, it will mean all-purpose (AP) flour. I tend to use unbleached just since I don't care if it is pure white. I buy King Authur or Gold Metal usually. I don't think brand matters much. Bread flour would be fine but not needed. I don't usually have it around.
2) for a half recipe, it should be the whole egg or just the white. Your choice. The egg helps hold it together a bit but that is really mostly the white. The yolk does that a bit but adds fats also. So for half a recipe, you don't really need the whole egg but can put it all in. Or just the white. With the whole egg, a bit more flour is used but that is adjusted for as you add flour to get the right dough consistency. No need to be room temperature. I adjusted the text to be more specific.
3) Unsalted vs salted butter. I have totally given up caring about which. Salt is a "to taste thing" anyway and the small amount in butter doesn't matter. Only in a recipe where the butter is a main feature of the recipe, like butter cookies, would I care. A few of my earlier recipes, I did specify unsalted, but it really doesn't matter 99% of the time.
Hope this helps. Let me know if there are other concerns.
Dan
Jo Ann says
Can I substitute whole wheat flour - part or completely?
DrDan says
Hi Jo Ann,
Welcome to the blog.
I have done this with a 25/75 and a 50/50 mix. Both were fine. I have not tried 100% but it might require a tiny bit of water.
I think they worked well because of when mixing in the stand mixer and adding additional flour, the wetness is adjusted there.
Dan
Ashley says
Hi,
I just have active dry yeast packets. Can I follow the same measurements of everything?
DrDan says
Yes but no. The final results will be the same but there are more live yeast cells in Rapid-Rise Yeast, Instant Yeast, and Bread Machine Yeast. So it will just take longer for the yeast to kick in and work. Everything else stays the same. So the rise time would take longer.
Dan
Joe says
Wow, another great recipe. Amazing rolls.
Darlene says
I just have the container of yeast . Do you know how much is
in 2 packages?
DrDan says
Hi Darlene,
A package of yeast is 2 1/4 teaspoon. So think of it as a light tablespoon.
Dan
Joan says
My rolls looked amazing but were not quite done at 12 minutes in my conventional oven. I baked them another 3 minutes and they were almost perfect. I may need to add 1 more minute to the bake time. Your thoughts?
DrDan says
Hi Joan,
Thanks for the note. I'm usually not quite so definite on the baking time and I think here is a good example why. Ovens vary so that might be part of it. But also if you look at my pictures, I use a darker baking pan which can cut a minute or two off also. So I'm changing the wording a little.
Thanks again
Dan
Linda says
These rolls were unbelievable!?
DrDan says
Thanks, Linda
Dan
DrDan says
Thanks for the note. I do love these rolls and will be doing them for Thanksgiving if I can work them in.
Dan
Cerwyn says
Once again ur the man! I made these today and I was too intimidated by the bread hook and recipes with 20 ingredients that take hours to try it before. this was easy, and fun! Best of all they were delicious! My husband loves bread and raved. I also made ur meatloaf with it and that was incredible as well! I've made 3 things from ur site and they all are great!