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Soft yeast dinner rolls on a baking sheet.

Soft Yeast Dinner Rolls

When nothing but homemade bread will do, try these easy Soft Yeast Dinner Rolls. They are perfect at your holiday table, on the side of Sunday Supper, piled with any kind of meat, or served simply with a bowl of soup.
Course Bread
Cuisine American
Cook Time 2 hours 20 minutes
Total Time 2 hours 20 minutes
Servings 32 rolls
Calories 104kcal



  • Soften (bloom) the yeast in warm water for 5 minutes. In a bowl of an electric mixer fitted with the dough hook attachment, combine flour, salt, sugar, dry milk powder, butter, and egg. With the motor running on low, slowly drizzle in the yeast mixture.
  • Increase the mixer speed to medium and mix until shiny and smooth, about 10 minutes. Turn out the dough onto a dry surface and shape into a ball. Place into a lightly greased bowl, cover with plastic wrap, and let rise in a warm place (80 to 85 degrees, see notes) until doubled in size, about 1 hour.
  • Punch down the dough and allow to rest a few minutes for the gluten to relax. Line two baking sheets with parchment paper.
  • Turn out the dough onto a dry surface. Using a bench scraper, divide the dough into 4 equal portions and then divide those into 8 equal portions (about 1 ¼ oz each). Shape each portion into a round ball by pushing and turning the palm of your hand in a circular motion against the countertop and place 2 inches apart on prepared baking sheets.
  • Cover the shaped rolls with a clean kitchen towel and place the baking sheets on top of the oven. Preheat the oven to 400 degrees and proof the shaped rolls until doubled in size, about 30 minutes.
  • Gently brush the tops with egg wash. Bake until golden brown, about 18-20 minutes, rotating the baking sheets halfway through. Serve warm or allow to cool, place in zipper-top plastic bags, and freeze for another night.



  1. Active dry yeast: Sold in little packets or jars at the store in the baking aisle. If you already have some, make sure it’s active and hasn’t expired. If you buy the jar, store it indefinitely in the freezer after opening.
  2. Yield: This recipe makes 32 delicious, buttery dinner rolls.
  3. Storage: Store cooled rolls in an airtight container for 3 to 4 days at room temperature, or store in the refrigerator for up to a week.
  4. Freezer: Place on a baking sheet or plate and put in the freezer until frozen solid. Transfer the individually-frozen rolls to a freezer-safe plastic bag, then bag again (I like the double-bag method for best results). Freeze for up to one month. Thaw for 30 minutes at room temperature.


Serving: 1g | Calories: 104kcal | Carbohydrates: 18g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 223mg | Potassium: 44mg | Fiber: 1g | Sugar: 2g | Vitamin A: 56IU | Calcium: 8mg | Iron: 1mg