Old Fashioned Yeast Rolls

4.77 from 26 votes

This is a soft and buttery old-fashioned yeast dinner rolls recipe with sweet honey, butter, and they are SO FLUFFY. Makes 24-36 rolls depending on what size you want. I usually make 30 in one pan and they turn out perfect every time.

Prep Time30

Cook Time15

Rising time2

Total Time2 45

Course: Appetizer, Side Dish

Cuisine: American

Servings:

Calories: 147kcal

Author: Sara Smith | Eat Dessert Snack

Ingredients

2 cups warm water (100-110℉) 475 mL
¼ cup honey 85 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

US Customary - Metric

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.
2 cups warm water (100-110℉), ¼ cup honey, 4 teaspoons active dry yeast
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.
½ cup salted butter, softened, 2 eggs, 2½ teaspoons salt, 7 cups all purpose flour
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!
3-4 Tablespoons melted butter for tops of rolls

Video

Notes

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 minutes of the rising time.

If making 24 rolls = about 72-73 grams each.

30 rolls = 58-60 g

36 rolls, about 49- 50 g

Freezing instructions: 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.

Nutrition