This is a soft and buttery old-fashioned yeast dinner rolls recipe with sweet honey, butter, and they are SO FLUFFY.
Just like the perfect Soft Fluffy French Bread, I have the perfect, softest fluffy rolls recipe. This easy yeast roll recipe makes at least 24-30 big soft fluffy dinner rolls. You could make 36 on the small/medium side. This is a large batch dinner roll recipe, but you can easily half it to make 12-15 rolls. It's the PERFECT Thanksgiving rolls recipe because it makes a lot, and it goes so quickly once you learn how to roll them out bakery style!
It's been a decade of developing and tweaking this, THE BEST yeast rolls recipe, until we got it JUST right. It is tried and true, and I haven't changed a thing for years. There's no shortening, processed sugar, or oil in the recipe. Just good old-fashioned honey, yeast, and butter! They taste just like ya grandmas dinner rolls. Absolutely heavenly with a little bit of Honey Butter Spread.
Something I love about this soft bread rolls recipe is that you can make the rolls overnight, or freeze them super easy. You can either freeze them once the rolls are cooled, or the raw dough. The instructions for thawing and baking the raw dough balls are similar to store bought frozen rolls.
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What To Expect
- Taste: These are big fat dinner rolls that are soft, fluffy, and perfectly baked. There's just enough salt and butter to make them delicious!
- Ease: This is a pretty easy dinner rolls recipe. It is straightforward and there is only 7 ingredients. It just takes some time and practice to make the rolls round and evenly sized!
- Time: Usually it takes about 3 hours to make the rolls. 10 minutes to mix, 1 hour to rise, 15-20 minutes to cut and roll, 1 hour for second rise, and 15 minutes to bake. The rise times may vary depending on how warm the room is, but it's easy to speed up the rise time!
🛒 Key Ingredients
- Flour - all-purpose is what I've consistently used over the years and works best for me.
- Honey - no processed sugars here! I have used regular white sugar in years past (it was fine) but I switched to honey because it makes better dough. Better tasting, better to work with.
- Yeast - active dry yeast or instant yeast work great for this recipe. The only difference is the active dry yeast needs warm water, sweetener, and a few minutes to activate before putting it into the recipe. Instant yeast can be added right into the bowl without activating it first.
- Water - it makes the magic happen with these rolls. Milk adds a little too much fat to the dough, making the rolls less fluffy when rising.
- Butter - some fat is necessary for the rolls to be not just fluffy, but fluffy for days! These rolls last for 3-4 days and are still fluffy.
- Eggs - act as a binder but also help enrich the dough so the rolls stay fresh longer.
- Salt - the MOST important flavor enhancer! Bread without salt is not good.
✏️ Substitutions & Variations
- Honey - to make the rolls safe for babies under 1 year old, honey can be substituted with the same amount of agave nectar, pure maple syrup, white, brown, or coconut sugar. The dry ingredients don't affect the dough very much.
- Butter - for a dairy friendly option, switch out the butter with shortening.
- Water - can be swapped out for fat free skim or 1% milk, or your favorite plant-based milk.
- Flour - Bread flour or whole wheat flour may be used, but since they can absorb more liquid I would decrease the amount by ½ cup ( approx. 70g) and add more flour if needed.
🧑🍳 Instructions
- Step 1. In a glass measuring cup or small bowl, combine the warm water (100-110℉), honey, and active dry yeast. Water temperature is important. Too hot and the yeast will die, too cold and it takes much longer to activate. Yeast begins to die at around 120℉.
- Step 2. In a large mixing bowl, combine softened butter, eggs, salt, and flour. I like to place my bowl on a scale, zero it out, and then add the flour to make sure I have the correct weight.
- Step 3. Pour in yeast and flour mixture. Knead for 7-10 minutes by hand (or 5-7 minutes in an electric mixer) until dough is elastic and smooth. Transfer dough to an oiled bowl and cover. Let rise for 1 hour or until almost doubled in size.
- Step 4. Divide the dough into 30 even balls (golf ball sized), usually 58-60 grams each. I like to weigh the dough and divide it by 30 to calculate how much each ball of dough should weigh. I cut about half of the rolls, roll them into the pan, and then cut and roll the other half.
If making 24 rolls = about 72-73 grams each. For 36 rolls, about 49- 50 grams each.
- Step 5. Roll each dough ball into a smooth ball by cupping the hand in a "C" shape over the roll and moving it around in a small circle on a flat work surface. Pressing your hand into the roll and putting pressure on it will help to keep the top in place while the circular motion drags the edges under, stretching the dough to make it smooth and even on top. Practice doing it with both hands! (Video below Step 6)
- Step 6. Transfer each ball into a greased 11 x 18 inch baking pan with rims, about 6 rows of 5 rolls. Spray with baking spray (so they don't dry out) and cover to rise for 1 hour until doubled in size (gaps should be filled in), then check them. They may need a little longer if it's cooler. Make sure to set a timer so they don't rise too much! Overproofing can make them collapse a little in the oven and they won't be as fluffy.
Tip: Set the timer for 45 minutes while the rolls are rising so you can turn the oven on to 375 degrees to preheat for the last 15-20 minutes of the rising time.
- Step 7. Bake the rolls at 375℉ for 15-16 minutes on the bottom shelf. This well help make sure the bottoms are nice and browned.
- Step 8. After removing the rolls from the oven, melt 2-3 Tablespoons of butter and brush the tops of the rolls while they're still hot. I've also rubbed the butter stick straight onto the hot rolls, use whichever method you like!
📌 Top Tips & Hacks
- Weigh your flour! You will consistently get good results when you weigh your ingredients. Things like butter and eggs are roughly the same amounts, but flour can be tricky to get right without a scale. This is my favorite kitchen scale that I've used for years.
- If you're not sure your scale is weighing right, you can test the scale for accuracy with a stick of butter that has a set weight. Zero out the scale, set the butter on it, and make sure it's 113 g.
- Watch my video in the recipe notes to learn how to roll out dinner rolls bakery style! You can learn one-handed, but it's better to practice with both hands to roll out the rolls quickly and efficiently.
- Practice practice practice. I worked at a bakery in college and learned how to roll out hundreds of rolls quickly. Keep at it! It's all muscle memory, and it goes so quickly once you get the hang of it!
- Butter on the rolls! You can either rub the butter stick straight onto the dinner rolls or melt 2-3 Tablespoons and brush the butter on with a pastry brush. It is the perfect shiny touch and helps to soften up the tops a little right before serving.
❓Frequently Asked Questions
Usually the answer is yeast. If the water was too hot, it could kill it. If the rolls don't rise long enough (not doubled in size, they will be dense and doughy when baked. If they rose too much, they collapse in the oven and aren't as fluffy.
We say "room temperature", which means about 70℉-77℉ (21-25℃). Any colder an they take longer to rise, any higher and they may rise too quickly or kill the yeast.
Yes! Freeze up to 3 months baked or raw.
Follow recipe until Step 6: make dough, let rise ONCE, roll into balls, and freeze dough balls individually.
Bake from frozen: Place dough balls onto a greased baking sheet, cover, and let thaw and rise for 4-5 hours. Placing in a warm area (oven preheated for 2 minutes) will speed up the thawing and rise time. Bake as directed in recipe, but be sure to remove rolls before preheating oven all the way if rising in the oven.
Ingredients and technique. The fat from the butter and eggs enrich the roll dough, helping them to stay soft and fresh for days after baking, along with kneading the dough for the correct amount of time, and making sure they rise TWICE. Buttering the tops after they bake help too!
Store in an airtight container, away from heat. If they've already started to dry out, place a few slices of soft fresh bread in the container and leave overnight to soften them up a bit.
Room Temperature: 3 days
Frozen (after baking): 3 months.
Microwave for 5-10 seconds or warm in the oven (6 or more) covered in foil for 10 minutes at 350℉.
🥖 More Delicious Bread Recipes
📝 Printable Recipe
Old Fashioned Yeast Rolls
Ingredients
- 2 cups warm water (100-110℉) 475 mL
- ¼ cup honey 50 g
- 4 teaspoons active dry yeast 14 g
- ½ cup salted butter, softened 113 g
- 2 eggs
- 2½ teaspoons salt
- 7 cups all purpose flour 1000 g
- 3-4 Tablespoons melted butter for tops of rolls
Instructions
- In a bowl, stir together the warm water (100-110℉), honey, and active dry yeast. Water temperature is important. Let rest 5 minutes until yeast becomes foamy on top.
- In a large mixing bowl, combine softened butter, eggs, salt, and flour. I like to place my bowl on a scale, zero it out, and then add the flour to make sure I have the correct weight.
- Pour in yeast and flour mixture. Knead for 7-10 minutes by hand (or 5-7 minutes in an electric mixer with a dough hook) until dough is elastic and smooth. Transfer dough to an oiled bowl and cover with plastic wrap or dish towel. Let rise for 1 hour or until almost doubled in size.
- Divide the dough into 30 even balls (golf ball sized), usually 58-60 grams each. I cut and roll half, then cut and roll the other half. You can weigh the dough, then divide it by 30 to calculate how much each ball of dough should weigh.
- Roll each dough ball into a smooth ball by cupping the hand in a "C" shape over the roll and moving it around in a small circle on a flat work surface. Pressing your hand gently onto the roll and putting pressure on it will help to keep the top in place while the circular motion drags the edges under, stretching the dough taught to make it smooth and even on top. Practice doing it with both hands!
- Transfer rolls into a greased 11 x 18 inch baking pan with rims, about 6 rows of 5 rolls. Spray with baking spray (so they don't dry out) and cover to rise for about 1 hour until doubled in size (gaps should be filled in), then check them. They may need a little longerto rise if it's cooler. Preheat the oven to 375℉ at the 45-50 minute mark.
- Bake at 375℉ for 15-16 minutes on the middle or bottom shelf. This well help make sure the bottoms are nice and browned.
- After removing the rolls from the oven, melt 3-4 Tablespoons of butter and brush the tops of the rolls while they're still hot. I've also rubbed the butter stick straight onto the hot rolls, use whichever method you like!
Notes
- Follow recipe until Step 6: make dough, let rise ONCE, roll into balls, and freeze dough balls individually.
Idh says
Good
Sarah J says
Have you ever made these with a honey substitute so that an under 1yo could try them? I’m thinking of substituting with maple syrup.
I’ve also followed your recipe and love them as they are!! Just looking to accommodate some guests and their little ones.
Sara says
I sure have! Substitutions & Variations are listed in the post right under the Key Ingredients section. I have used both maple syrup and agave nectar with similar results, they don't make the rolls taste different at all that we can tell.
Michelle says
Very nice rolls. I made mine a bit larger (total made was 20) and used a thermometer so I didn't overcook ( or undercook) them. They were perfect. The honeybutter was a hit also. Will definitely make these again as it is a snap with the kitchenaid!! Thanks for posting!
Suzi says
Hi Sara! I'm so glad I came across your recipe! Every tip you noted in this recipe was helpful! My rolls rose very nicely right down to how to form Perfect roll shape! ThIS recipe is one that will SHINE in my Favorites! Thank you!
Sara says
I’m so glad to hear it Suzi! It’s been a favorite of ours for years and I’m glad I finally published it so everyone can enjoy it too. Makes me wish I had it up years ago!
B says
Sooooo good! I’ve just recently started baking bread/rolls. Made these tonight to serve on Christmas and of course I had to try one. So fluffy and soft!! I’m going to freeze them and serve them in 2 days so I’ll see how they are after I thaw them.
Becca says
I made these today & they're perfect We tasted one, the rest are going in the freezer until Christmas dinner next week. They're light & fluffy, just like you said they would be. I've been making bread for years & these are the best!! Thank you for this recipe, I'll be making it frequently.
Sara says
I’m so glad to hear it! I love to freeze them too, they’re awesome to make ahead!
Candice says
Can I use buttermilk in place of water?
Sara says
You are welcome to try, I've never used it in these rolls before.
Debbie says
Very easy to follow and turned out great! I'm a nurse as well!
Sara says
So happy to hear it Debbie, thanks for letting me know! I bet you have some amazing stories, being a nurse is never boring.
Regina Bowman says
I love this recipe! It’s so delicious! My family absolutely loves it! Thank you for sharing!
Rochelle VH says
Have you tried any gluten free flour?
Sara says
I have not.
Tina says
My dough is really sticky and hard to roll out. Any suggestions?
Sara says
Sounds like it needs a little more flour. I’d start with adding a quarter cup and add more if needed. Usually if it’s really sticky it means I’ve miscounted how much flour I put in.
Rachael says
So to do overnight-do until shaping and then put into the fridge overnight?
Sara says
Yep! You can either shape them and refrigerate them (that’s a big pan though, it wouldn’t fit in my fridge) or you can refrigerate the dough overnight and shape and do the second rise in the morning. I have done the rolls in two 9x13 inch pans and refrigerated as dough balls overnight so they would fit in the fridge easier.
Sara says
This recipe was easy to follow and turned out so good! Thanks for empowering me!
Sara says
I’m so glad! It’s one of our favorites.
Erin says
How long is the second rise time if you refrigerate the dough overnight? Do you refrigerate after the first rise time or can you refrigerate before and do both rise times the next day?
Sara says
The second rise time is anywhere from 30-75 minutes depending on how cold the room is and how cold the rolls are, they take awhile to come to room temperature and rise from there. And yes, after the first rise you would divide and shape the rolls, then refrigerate or freeze.
Kyson says
Tasted fresh after 3 days. Froze half to save for later and tasted fresh baked after thawing.
Lisa Villar says
Sara the recipe calls for salt and butter I agree the bread needs salt, but will you clarify whether the butter you use is salted or unsalted?
Thank you
Lisa
Sara says
Hi Lisa, I use salted butter in this recipe, although you are welcome to use unsalted butter if you wish. I clarified it in the recipe, thank you for bringing it to my attention!
Sharon Logan says
Can these roll be made with bread machine
Sara says
I’ve never used a bread machine and am not sure. This is a pretty sizeable batch of dough, and I know it can be done with a stand mixer or by hand.
Ann says
I used my bread machine, but only made 1/2 recipe on the dough cycle. Rolls turned out beautifully! First time I used my scale to make rolls all the same size. Great advice and new way to roll them into smooth balls!
Sara says
I'm so glad! Other readers have asked if a bread machine can be used, but since I don't own one and have never used one I couldn't give an answer. Good to know, I'm sure it will help others to know that as well! Thanks for coming back to tell me, I appreciate it. 👍🏻
Bailey says
Can I use a muffin tin for the rolls?
Sara says
Yes, you can!