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This easy yeast rolls recipe is great for beginners. Learn how to make soft and delicious dinner rolls with this never-fail recipe.
My mom is famous for her rolls and cinnamon rolls. I remember her often mixing up a pan of rolls and then having them ready first thing in the morning.
She would take a couple of pans to work or other get-togethers, and everyone was always impressed with how delicious her rolls were.
I thought they were the best thing in the world, especially slathered with butter!
Today I’m sharing my mom’s tried-and-true easy yeast rolls recipe that never failed her. It’s always a treat when these are on the menu (usually at holidays or special occasions)!
Easy Yeast Rolls for Beginners
Even though there seem to be a lot of steps to any bread recipe, I think this recipe is a great yeast roll recipe for beginners.
The reason that I think it works for beginners is simply because it has basic ingredients and we haven’t had it fail us yet.
If you carefully follow all the steps, this recipe turns out perfectly every time! Of course there are always variables with any recipe, but we’ve never had a flop with this recipe, and we know it’s a good one!
Easy Yeast Rolls Notes
- I like to knead the bread right in the bowl, which keeps things simple, but you can also turn it out onto a lightly floured surface if you prefer.
- I have only made this recipe as written (with white flour and white sugar), so I don’t know how it would work with different ingredients (altering the flour or sugar type).
- This recipe calls for two packages of yeast. Each package of yeast usually contains about 2 1/4 teaspoons. 1 package = 2 1/4 teaspoons.
- I use active dry yeast for this recipe.
- For the oil in this recipe, I use melted coconut oil, but any vegetable oil would work.
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Supplies Needed for This Recipe
- Large mixing bowl
- Mixer (I use my KitchenAid stand mixer)
- Measuring cups
- Glass measuring cup
- Measuring spoons
- 9″ x 13″ pan
- 8″ x 8″ pan
How to Make Easy Yeast Rolls from Scratch
First, add lukewarm water (about 110-115 degrees) to a glass measuring cup. Sprinkle yeast on top of the water and allow it to dissolve.
Next, crack eggs into a small bowl, beat well, and set aside (I just use a whisk for this).
In a mixing bowl (or the bowl of a stand mixer), beat the water/yeast mixture, two cups of flour, sugar, and salt until smooth.
Add eggs and oil, and mix thoroughly.
Transfer the mixture to a large mixing bowl, and gradually knead in four and a half cups of flour.
Knead the dough until elastic. (I knead right in the bowl, but you can turn it out onto a lightly floured surface). You can also check to make sure that it passes the “windowpane test.”
(The windowpane test is where you pull off a small piece of dough and stretch it out gently between your fingers. If the dough stretches out without breaking, and you can see the light through it, this means you’ve kneaded it sufficiently.)
Grease the sides of your bowl and under the dough (remove or pick up the dough to grease the bowl) . Cover with a tea towel or plastic wrap and allow the dough to rise for about 40 minutes.
After 40 minutes, and once the dough has risen, punch down and form into rolls.
Place the rolls into greased pans (this recipe fills a 9″ x 13″ pan and an 8″ x 8″ pan) and let rise for about 40 more minutes.
Bake at 400 degrees for at least 15 minutes and until golden in color.
More Bread Recipes
- How to Make Sourdough Starter From Scratch
- Easy Traditional Irish Soda Bread Recipe (No Yeast)
- Whole Wheat Bread Recipe (large and small batch)
- Sourdough English Muffins Recipe
- Bierocks Recipe
- Healthy Banana Bread Sweetened with Honey
- Healthy Zucchini Bread Sweetened with Honey
Easy Yeast Rolls Recipe
Easy Yeast Rolls
Ingredients
Instructions
- Add lukewarm water (about 110-115 degrees) to a glass measuring cup. Sprinkle yeast on top of the water and allow it to dissolve.
- Crack eggs into a small bowl, beat well, and set aside.
- In a mixing bowl (or the bowl of a stand mixer), beat the water/yeast mixture, 2 cups of flour, sugar, and salt until smooth. Add eggs and oil, and mix thoroughly.
- Transfer the mixture to a large mixing bowl, and gradually knead in remaining 4 1/2 cups of flour. Knead the dough until elastic (I knead right in the bowl, but you can turn it out onto a lightly floured surface). You can also check to see that it passes the "windowpane test." (The windowpane test is where you pull off a small piece of dough and stretch it out gently. If the dough stretches out without breaking, and you can see the light through it, this means you've kneaded it sufficiently.)
- Grease the sides of your bowl and under the dough. Cover bowl with a tea towel or plastic wrap and allow the dough to rise for about 40 minutes.
- After 40 minutes, and once the dough has risen, punch down and form into rolls. Place the rolls into greased pans (this recipe fills a 9" x 13" pan and an 8" x 8" pan) and let rise for about 40 more minutes.
- Bake at 400 degrees for at least 15 minutes and until golden in color.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be halved? There are only two of us in the house at this point! Is it possible to halt the process at one point and freeze a large portion of these and bring them back to ‘life’ after thawing?
Hi Tonya! I haven’t tested freezing this dough, but here’s an untested method to try if you want to experiment. Make the dough exactly as written through the first rise.
After the first rise, punch down and shape into rolls. Place shaped rolls on a parchment-lined baking sheet, spaced slightly apart. Freeze uncovered for 1–2 hours until solid. Transfer frozen rolls to a freezer bag or airtight container. When you want to bake them, place frozen rolls into a greased pan. Cover loosely and let thaw and rise at room temperature (maybe around 4–6 hours, or overnight in the fridge. Once puffy and doubled, bake at 400°F as directed (may need 1–3 extra minutes). For best results, use within 2–3 months.
Again, I haven’t personally tested this, but that is what I’d try. I would just make sure not to freeze before the first rise. If you decide to try freezing them, I’d love to hear how they turn out!
This is one of my favorite bread recipes my mom always used to make when I was growing up. It brings back such happy memories!