Soft Yeast Rolls

I’ve been trying to come up with some ideas for Thanksgiving and I realized I’d done wheat rolls, but never just regular yeast rolls so I went in search of a recipe and came across this gem.  Mine didn’t quite rise as well as I would’ve liked, but I did make these in rainy weather  and my yeast may have been a little older.  Despite this, they still came out soft and had almost a biscuit like texture which Adam went crazy for.  He was going on and on about these rolls.  The honey butter brushed over the top sends these to a whole different level, so make sure and don’t skip that.  I halved the recipe below and just made 12 rolls.

Soft Yeast Rolls
Source: Sunny Side Up, originally on Taste of Home
Makes 24 Rolls

2 Packets (4 1/2 tsp.) Active Dry Yeast
1/2 cup warm water (110 to 115 degrees)
2 cups warm milk (110 to 115 degrees)
6 tbsp. unsalted butter, softened
2 eggs
1/4 cup sugar
1 1/2 tsp. salt
7 to 7 1/2 cups all purpose flour
3 tbsp. unsalted butter
2 tbsp. honey

In the bowl of a stand mixer fitted with the paddle attachment, dissolve the yeast into the warm water.  Let sit for 10 minutes until milky and frothy.  Add in milk, 6 tbsp. butter, eggs, sugar & salt.  On low speed, mix until incorporated. Add in 3 cups of flour, and mix until smooth.

Switch out the paddle attachment for the dough hook. Add in 4 cups of flour and knead on medium speed for approximately 5 minutes, until dough is stretchy and slightly tacky.  If too sticky, add in additional 1/2 cup flour.

Oil or spray a large bowl with cooking spray.  Transfer dough to bowl.  Cover with towel and allow to rise in a warm dry area for approximately 1 hour, until doubled in size.

Meanwhile, butter or spray 2 9 x13 pans with cooking spray.  After dough has risen, cut into 24 equal pieces.  Place each piece of dough in pan (12 pieces of dough per pan), placing them 2 inches apart.

Melt 3 tbsp. butter.  Stir in honey and brush the tops of the rolls lightly with the butter mixture.  Cover pans with a towel and let rise for approximately 30 minutes, until doubled in size.

Preheat oven to 350 degrees.  Once rolls have risen, bake for 20 to 25 minutes until tops are golden brown.  Brush tops of rolls with remaining honey butter. (Mix up some extra honey butter if you don’t have any left over).  Store leftovers in an airtight container.

Print Friendly, PDF & Email
Be Sociable, Share!


  1. Mmmmm nothing like a fluffy, buttery roll!!!
    Kayle (The Cooking Actress) recently posted..Quick Wheat Baguettes-King Arthur Flour Review & GiveawayMy Profile

  2. ooo these look like little pillows of carbs! so soft and fluffy 🙂 perfect for thanksgiving!

  3. Rolls have to be one of the stars of the Thanksgiving table. Seriously… I can’t get enough carbs EVER. These look SO puffy and golden and beautiful.. I want one of each!
    Hayley @ The Domestic Rebel recently posted..Biscoff Kit-Kats and a Copycat Candy Bar Party with Candiquik!My Profile

  4. I lived in the US for 3 years and grew to love Thanksgiving but now I am living in Leeds in the UK it something I really miss. I might have my own little Thanksgiving this year!
    Laura recently posted..Acceptable and profitable business modelsMy Profile

  5. ok I can do this…I can make this type of bread…I feel like the train I think I can I think I can…ok doin it…love me some carbs.
    Angela @ AnotherBitePlease recently posted..butterfinger cookiesMy Profile

  6. All I can say is YUM.
    michelle recently posted..What’s this.My Profile

  7. I just made honey dinner rolls earlier in the week and today it was the challah – thanks for saying hi! And your rolls look DELISH!!

  8. Oh my goodness, these turned out so perfect! I’d love one with a big pat of butter right now. YUM!

  9. Going to make these for Christmas Dinner to go along side duck… super excited. I might add a bit of rosemary to the rolls but other than that they look perfect! Thanks for posting a great recipe and good pictures. I love your blog.

  10. Made these, halved the recipe. Turned out amazing! I love this recipe. They are easy to make if you have the time to let them rise. I used them two ways. First as a breakfast biscuit to go with make ahead sausage egg cheese sandwiches that I made a froze for my hubby who works nights and gets home starving at 6am when I am no where near ready to cook anything. Second way I blogged about it and gave you the credit for a wonderful hamburger bun these made. By making them larger and less of them they were perfect buns for burgers. The buns tasted so good next to the fresh spring herbs in the burger.
    Stephanie recently posted..Chipotle Herbed Burgers. Welcome Spring!My Profile