Soft & Fluffy Old-Fashioned Yeast Rolls – The Ultimate Comfort Bread
There’s something timeless about a basket of warm, homemade rolls resting on the dinner table. Their buttery aroma fills the kitchen, the golden tops glisten under soft light, and the first tear reveals an irresistibly soft, cloud-like crumb. These Soft & Fluffy Old-Fashioned Yeast Rolls are the kind of bread that makes any meal feel special — from Sunday dinners to holiday feasts.
This recipe is one of those cherished classics that’s been passed down through generations, often scribbled on a worn recipe card tucked inside a family cookbook. It’s simple, reliable, and never fails to deliver perfect results. Whether you’re a seasoned baker or just starting to explore yeast baking, these rolls are wonderfully approachable and rewarding.
They’re made with pantry staples — flour, milk, butter, eggs, and yeast — and require just a bit of patience as the dough rises. The result is everything a dinner roll should be: buttery, soft, slightly sweet, and melt-in-your-mouth tender. Once you make them from scratch, you’ll never want store-bought rolls again.
Ingredients:
- 4 cups all-purpose flour (plus extra for kneading)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 cup warm milk (about 110°F)
- ¼ cup granulated sugar
- 1 large egg, room temperature
- ¼ cup unsalted butter, melted (plus more for brushing)
- 1 teaspoon salt
- 1 tablespoon butter (for greasing bowl)
Instructions:
- Activate the Yeast: In a small bowl, combine warm milk and sugar. Sprinkle the yeast on top and let sit for about 5–10 minutes until foamy. This ensures your yeast is alive and ready to work its magic.
- Make the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, melted butter, and egg. Mix with a wooden spoon until a soft dough begins to form.
- Knead Until Smooth: Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the dough in a greased bowl, turning once to coat it with butter. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
- Shape the Rolls: Punch down the dough gently to release air. Divide into 12–15 equal pieces and shape each into a smooth ball. Arrange them evenly in a greased baking dish, leaving slight space between each roll for expansion.
- Second Rise: Cover again and let rise for another 30–45 minutes until puffy and doubled in size.
- Bake to Perfection: Preheat oven to 375°F (190°C). Bake the rolls for 15–18 minutes or until golden brown on top.
- Butter Finish: As soon as they come out of the oven, brush with melted butter for that shiny, soft finish. Serve warm and enjoy!
Tips & Tricks
- Warm Environment: For quicker rising, place the dough near a warm oven or inside a turned-off oven with the light on.
- Make Ahead: You can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping.
- Perfect Texture: Avoid adding too much flour; the dough should feel soft and slightly tacky.
- Butter Brushing: Don’t skip this step — it seals in moisture and adds that irresistible shine.
Variations
- Honey Butter Rolls: Add 2 tablespoons of honey to the dough and brush finished rolls with melted honey butter.
- Garlic Herb Rolls: Mix 1 teaspoon of garlic powder and 1 tablespoon of chopped herbs into the dough for a savory twist.
- Whole Wheat Version: Substitute half the flour with whole wheat flour for a heartier roll.
Soft & Fluffy Old-Fashioned Yeast Rolls
Ingredients
Equipment
Method
- Combine warm milk, sugar, and yeast in a bowl; let sit until frothy.
- Whisk butter and egg, then add yeast mixture.
- Add flour and salt gradually to form a dough.
- Knead 8–10 minutes until smooth and elastic.
- Let rise 1–1½ hours until doubled.
- Divide dough into 12–15 balls and arrange in greased baking dish.
- Let rise 30–45 minutes until puffy.
- Bake at 375°F (190°C) for 18–20 minutes until golden.
- Brush with melted butter and serve warm.
Notes
Serving Suggestions
Serve these soft yeast rolls warm with salted butter, honey, or jam. They pair beautifully with soups, roasted meats, and holiday feasts. You can even slice them open the next day for mini sandwiches or breakfast sliders.
Storage Information
Store leftover rolls in an airtight container at room temperature for up to 3 days. To reheat, wrap in foil and warm in the oven for 5 minutes. For longer storage, freeze up to 2 months; thaw and reheat before serving.
FAQ
Can I use instant yeast instead of active dry?
Yes! Skip the proofing step and mix it directly into the dry ingredients.
Why are my rolls dense?
The most common reason is adding too much flour or not letting the dough rise enough. Always check for that pillowy texture before baking.
Can I use non-dairy milk?
Absolutely! Almond or oat milk both work well for a dairy-free option.
History / Fun Facts
Yeast rolls trace back to the 1800s when home bakers relied on natural yeast starters to make tender bread. The soft, enriched version we love today — made with milk, butter, and eggs — became popular in American kitchens during the early 20th century as a symbol of hospitality. Families would bake them fresh for Sunday dinners, special occasions, or to welcome guests. These rolls embody the warmth and simplicity of home cooking, proof that the best recipes stand the test of time.
