Old Fashioned Yeast Rolls Recipe

Introduction

These Old Fashioned Yeast Rolls are soft, fluffy, and perfect for any meal. With a slightly sweet honey flavor and buttery finish, they bring a comforting homemade touch to your table.

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

1. Step 1: 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. Step 2: In a large mixing bowl, combine softened butter, eggs, salt, and flour. Weighing the flour can help ensure accuracy.
3. Step 3: Pour in the yeast mixture and flour mixture. Knead the dough for 7-10 minutes by hand or 5-7 minutes in an electric mixer with a dough hook until elastic and smooth. Transfer to an oiled bowl, cover, and let rise for 1 hour or until nearly doubled.
4. Step 4: Divide the dough into 30 even balls, about 58-60 grams each. Rolling them smooth will give your rolls a nice finish.
5. Step 5: Roll each dough ball into a smooth ball by moving your cupped hand in a small circle over a flat surface, gently pressing to stretch the dough taut on top.
6. Step 6: Place rolls in a greased 11 x 18 inch baking pan in 6 rows of 5. Spray with baking spray, cover, and let rise about 1 hour until doubled and gaps fill in. Preheat oven to 375℉ near the end of rising.
7. Step 7: Bake at 375℉ for 15-16 minutes on the middle or bottom shelf to brown the bottoms well.
8. Step 8: Brush tops with melted butter right after baking while still hot, or rub with a butter stick—whichever you prefer.

Tips & Variations

• Make sure your water isn’t too hot or it can kill the yeast; 100-110℉ is ideal.
• For extra flavor, try substituting half the butter with browned butter.
• If you prefer a sweeter roll, add an additional tablespoon of honey to the dough.
• To make rolls ahead, shape and freeze before the second rise, then thaw and rise before baking.

Storage

Store cooled rolls in an airtight container or plastic bag at room temperature for up to 3 days. For longer storage, freeze for up to 3 months. Reheat wrapped in foil at 300℉ for 10-15 minutes or microwave briefly wrapped in a damp paper towel to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Just add it directly to the dry ingredients without proofing in water. You may need to reduce the rising time slightly.

Can I make these rolls without eggs?

Eggs add richness and help with texture, but you can omit them. The rolls may be slightly less tender. Consider adding a bit more butter or a flax egg as a substitute.

Old Fashioned Yeast Rolls Recipe

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4.8 from 121 reviews

Classic Old Fashioned Yeast Rolls featuring a soft, fluffy texture and golden-buttery crust. Made with honey-sweetened yeast dough and baked to perfection, these rolls are perfect for dinner sides or sandwiches.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 30 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Yeast Mixture

• 2 cups warm water (100-110℉) (475 mL)
• ¼ cup honey (50 g)
• 4 teaspoons active dry yeast (14 g)

Dough Ingredients

• ½ cup salted butter, softened (113 g)
• 2 eggs
• 2½ teaspoons salt
• 7 cups all purpose flour (1000 g)

For Finishing

• 3–4 Tablespoons melted butter (for topping the rolls)

Instructions

1. Activate Yeast: In a bowl, stir together warm water (100-110℉), honey, and active dry yeast. Ensure water temperature is precise for yeast activation. Let sit 5 minutes until the mixture becomes foamy on top, indicating the yeast is active.
2. Mix Dough: In a large mixing bowl, combine softened butter, eggs, salt, and flour. Using a scale, add the flour to ensure accurate measurement. Pour in the yeast mixture.
3. Knead Dough: Knead the dough by hand for 7-10 minutes or use an electric mixer with a dough hook for 5-7 minutes until the dough is elastic, smooth, and slightly tacky. Transfer dough to a lightly oiled bowl.
4. First Rise: Cover the bowl with plastic wrap or a dish towel and let the dough rise for about 1 hour or until it nearly doubles in size.
5. Shape Rolls: Divide the dough into 30 equal portions (58-60 grams each). Roll each portion into a smooth ball by cupping your hand in a “C” shape and rotating the dough on a flat surface, pulling the edges under to create a taut surface.
6. Arrange Rolls: Place the rolls evenly in a greased 11 x 18 inch baking pan, arranging approximately 6 rows of 5 rolls. Spray rolls lightly with baking spray and cover again to rise for about 1 hour or until doubled in size and gaps are filled.
7. Preheat Oven: At about 45-50 minutes into the second rise, preheat your oven to 375℉ (190℃).
8. Bake Rolls: Bake the rolls on the middle or bottom oven shelf for 15-16 minutes, until the bottoms and tops are a nice golden-brown color.
9. Butter Finish: Once out of the oven, immediately brush the hot rolls with 3-4 tablespoons of melted butter to create a soft, flavorful crust. Alternatively, rub a stick of butter onto the tops while still warm.

Notes

• Water temperature is critical for activating yeast; too hot or cold will affect rising.
• Kneading time can be adjusted depending on whether you use hands or a mixer.
• Ensure rolls rise sufficiently during both rises for the best fluffy texture.
• Butter on top adds flavor and keeps rolls soft; apply while rolls are hot.
• Use a kitchen scale for consistency in portioning rolls.
• Roll shaping technique helps create smooth, uniform rolls.
• If your kitchen is cooler, the second rise might take a bit longer.

Keywords: yeast rolls, old fashioned rolls, homemade bread, soft rolls, dinner rolls, yeast bread