The Best Yeast Rolls Recipe is such a versatile roll recipe. You can shape the dough any way you want and use them as a side dish, or as buns for sliders. The dough for these great tasting buttery yeast rolls will be soft and slightly sticky, so a stand mixer with a dough hook is recommended.

A heavy duty portable hand mixer with dough hook would work as well. The ingredients in this recipe are as simple as possible, all you will need for light and fluffy homemade dinner rolls is all-purpose flour, milk, butter, eggs, salt, and of course, yeast.

Proof the yeast before starting the process by dissolving it in warm water. The temperature of the water matters, as the yeast will proof best in a warm.

To perform the test, pinch off a portion of the dough. Hold it up against a light source, and gently pull on it to see if it forms a translucent window. If the dough remains intact as you pull and you can see a small amount of light pass through it, the dough is ready.


  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup butter, melted
  • 1 1/2 teaspoons salt
  • 1/2 cup water (105 to 155 degrees)
  • 2 packages active dry yeast
  • 2 large eggs, lightly beaten
  • 4 1/2 cups all-purpose flour, may need a little more


  1. Place milk in a small saucepan and bring it just to a boil. Immediately remove from heat and stir in sugar, butter, and salt. Let cool to lukewarm.
  2. Mix together warm water and yeast. I do this right in the glass measuring cup that I measure the water in. Let sit a few minutes.
  3. Pour yeast mixture into the mixing bowl for your electric mixer. Add milk mixture, eggs, and 2 cups of flour. Beat with paddle attachment until mixed.
  4. Beat in remaining 2 1/2 cups flour gradually. There is a chance you will need a little less than 4 1/2 cups of flour.
  5. Knead the dough. You can use the dough hook and the electric mixer. Beat with speed set to 2 for about 7 minutes or you can knead the dough on a lightly floured surface for about 8 to 10 minutes.
  6. Place dough in a buttered bowl. Turn the dough ball so it gets greased with butter on all sides. Cover bowl with a kitchen towel or plastic wrap and set in a warm place to rise for 1 hour.
  7. Punch dough down. Divide dough into balls of about 2 to 3 tablespoons each. Place in a greased 9×13-inch pan. I do 5 rows with 4 in each roll. Cover and let rise 1 hour.
  8. About 10 minutes before rolls are ready to bake, preheat oven to 375 degrees.
  9. Bake for 20 to 25 minutes, or until golden brown on top. Brush tops of rolls with butter and serve.