Old Fashioned Soft and Buttery Yeast Rolls

A classic recipe that’s perfect for a special dinner, everyone will love these super soft, feathery light, and buttery rolls.

Plenty of yeast makes these relatively foolproof. If you don’t rush them and follow the instructions, you’ll be just fine.

fluffy texture of rolls.

Old Fashioned Soft Yeast Rolls

Fluffy, buttery, and easy to make, this recipe makes a dish of super soft and high-rising yeast rolls. Serve at holidays or just at a special family dinner.
Prep Time 45 minutes
Cook Time 20 minutes
Rising time 2 hours
Total Time 3 hours 5 minutes
Serving Size 24 rolls


  • Large mixing bowl
  • Stand mixer optional


  • 2 eggs room temperature
  • ¾ cup milk
  • ¼ cup water room temperature
  • ¼ cup vegetable oil or melted butter
  • ¼ cup sugar
  • 1 ½ teaspoons salt
  • 4 cups all-purpose flour
  • 1 tablespoon instant yeast

For topping the rolls

  • 3 tablespoons melted butter


  • Knead. Combine all ingredients in a large bowl.  Knead by hand, with a stand mixer, or with a bread machine set on the "dough" cycle. (If using a bread machine, skip step 2 and allow the machine to complete the full cycle.). If the dough still seems dry or dense, add a bit more milk. The dough is kneaded enough when windows (translucent areas) appear in the dough when it's stretched out.
    dough being stretched out to show translucent area.
  • The first rise. Shape the dough into a ball and place in a clean, lightly oiled bowl to rise. Cover with plastic wrap or a damp tea towel and allow to rise in a warm place for 1 hour, or until doubled in size
    dough before and after rising.
  • Divide and shape. Turn out the dough onto a clean surface and divide into 24 pieces with a sharp knife.   Shape the pieces into balls by pinching the bottoms until the tops are round and smooth. Spray a glass 13 x 9 baking dish with nonstick spray and place the dough balls inside.
    shaping dough into round balls.
  • The second rise. Cover with greased plastic wrap and set in a warm place to rise until very puffy, about 45 minutes.  Towards the end of the rising time, preheat the oven to 350 degrees. Remove the plastic wrap and brush the rolls with 2 tablespoons of the melted butter.
    risen rolls in glass baking dish.
  • Bake. Bake for 18-20 minutes, until golden brown.  Brush with the remaining 2 tablespoons of butter while still warm. Let the rolls cool for about 20 minutes and serve directly out of the pan.
    finished rolls in glass baking dish.


You can allow to cool completely and freeze for up to 1 month.  Warm in 200 degree oven for 10 minutes before serving
Calories: 107kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 15mg | Sodium: 170mg | Potassium: 41mg | Fiber: 1g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 0.004mg | Calcium: 15mg | Iron: 1mg

You’ll need the following for these yeast rolls:

  • eggs 
  • milk
  • butter
  • sugar
  • salt
  • all-purpose flour
  • instant yeast
ingredients on counter.
  • Large mixing bowl
  • Stand mixer optional

🥫 Storage instructions

Leftover rolls will stay fresh at room temperature, tightly covered, for 2-3 days.

Homemade rolls freeze quite well. Allow them to cool completely and freeze for up to 1 month. Warm in 200-degree oven for 10 minutes before serving.

🔍 FAQs

What is the best way to knead the dough?

I prefer to use a mixer with a dough hook, but you can absolutely do it by hand. If you have a bread machine, using the dough cycle is a great and easy choice.

Are you sure I can just add the ingredients all at once?

Yes, I am. I promise.

What should I top them with?

Brushing rolls with butter is all the topping they need, but you can definitely add sesame seeds, poppy seeds, or anything else you’d like.

👩🏻‍🍳 Expert tips

  • When it comes time to cut the dough ball into 24 pieces, do it like this: divide it into half, then quarters, then eighths. Finally, divide each eighth into 3 pieces.
  • Arrange the dough balls 4 balls wide and 6 balls long.
  • Start with room temperature ingredients. Cold ingredients will slow down the rising times. You can briefly microwave the milk to take the chill off, but you don’t need it to be warm.

📘 Related Recipes

finished rolls in 9 x 13 dish.

🍽 Serve it with

Old-fashioned soft rolls go with just about anything. Here’s a meal anyone would love:

fluffy roll in hand.
Old Fashioned Soft and Buttery Yeast RollsOld Fashioned Soft and Buttery Yeast Rolls

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Recipe Rating


  1. 5 stars
    I’ve made these at least 3 times now. Very easy and it only gets better each time. I put them in the (turned off) oven with the light on for the rise and give them plenty of time. Better than the local bakery! So yummy with soup on a cold night. I will be making them regularly from here on out.

  2. question, is it possible to mix, rise & shape the rolls then refrigerate overnight and take out for a prolonged second rise the next day?

  3. In the process of making this now. Sitting on my oven proofing for the 2nd time. Followed everything to a T except i ended up sprinkling in a bit more flour because it was a bit sticky. But just the additional sprinkle of flour brought it all together. Cant wait to try the finished product!

  4. 5 stars
    The way you have this recipe written is so easy to follow, and the pictures were super helpful for comparison! Because of your recipe, I was able to create rolls that actually sent me back to my childhood – they’re just like the ones my grandma would make. They are delicious, beautiful and super super soft and fluffy. Thank you. 🥲❤

  5. 5 stars
    Yep Yep, these are amazing.
    I’ve never made rolls before, and I don’t think I’ll ever buy them again. I can’t believe Im going to admit this, but I put the eggs in my robe pockets to come to room temperature, and I completely forgot to add them into the dough. I realized it when the dough was already formed and being kneaded. It was taking a really long time to come together and I couldn’t figure out why. I threw the eggs in and figured I would have to make a new batch anyway, so I might as well test the “add later” idea. To my UTTER surprise, it actually still WORKED! After all that time, I couldn’t wait for a second rise and cook time, so I thought the rolls in the fridge and let them rest on the counter the next day before baking them. I am so pleasantly surprised that my failures still turned into fantastics rolls. YOU RULE!!

  6. There is something wrong with this recipe. I measured everything just as recipe stated…4 cups of flour, etc. dough never formed, just soupy. Added another 8 cups of flour, still soupy

    1. sabrina there is no possible way that a little over 1 cup of liquid + 8 cups of flour created something soupy. sorry they didn’t turn out for you but i would check your ingredients snd see if something is off. I made them yesterday and they were fine.

  7. Oh Katie these look absolutely delicious!!! They look yellowish, is this due to farm fresh eggs? I am going to make these tomorrow and I hope they come out as beautiful as yours!! Could I use half of the dough to make a small loaf of bread? Thank You and I hope you and your family have a nice Thanksgiving!

    1. hey robinn! yes, i used our eggs which are very orange give it a darker tint. I think a small loaf with half the dough would be just fine! happy thanksgiving 🙂

      1. the look yummy! I have always been intimidated by bread making because I thought that I would kill the yeast by adding water that was too hot, but your recipe sounds pretty easy. I’ll definitely try making these

  8. 5 stars
    I love your recipe for Old Fashion Rolls. I have made them every week for church after the first try. The recipe was easy to follow and the rolls were delicious! I am not a very experienced bread baker and they still came out great.

  9. mam
    you need to proof read your instructions you never have any to activate the yeast.
    next No one has done and reviewed because of people such as yourself there are to many ads popping up. you people have ruined Pinterest. they ruin your entire recipe and you are added to my don’t look if done by list

  10. The old fashioned soft yeast rolls did not turn out for me. I followed the directions and every step! I was so disappointed! What did i do wrong?

    1. Hi geraldine, it’s hard to know without seeing how they turned out. if they didn’t rise, it could be that your kitchen was too cool or your yeast was old. if they were too dense, it can be too much flour… you may need to add a splash or 2 of water next time until the dough is soft. after a while you’ll be able to tell by look and feel when the dough s right/ has risen enough. hope this helps 🙂