Old Fashioned Yeast Rolls Recipe

Old Fashioned Yeast Rolls are one of those recipes I come back to again and again because nothing compares to warm homemade rolls fresh from the oven. This easy recipe uses instant yeast and can be made with a bread machine, giving you all the nostalgic flavor with a little less work.

These dinner rolls bake up beautifully golden on the outside with soft, fluffy centers that practically melt in your mouth. Brushed with melted butter, they're the perfect addition to holiday dinners, Sunday suppers, or any family meal.

The smell of fresh yeast rolls baking always reminds me of Grandma pulling a pan of warm rolls out of the oven just before everyone gathered around the table.

What You Need to Know

• These old fashioned dinner rolls are soft, fluffy, buttery, and perfect for any meal.
• The dough should feel soft and slightly tacky but not sticky after the dough cycle finishes.
• You can prepare the dough ahead of time and refrigerate it overnight before the final rise.
• For a richer flavor, brush the warm rolls with melted butter immediately after baking.

Ingredients Overview

• Warm milk: Whole milk creates the softest rolls, but 2% milk also works well. Make sure it's warm, not hot, to keep the yeast active.
• Egg: A room-temperature egg blends more easily into the dough.
• Butter: Unsalted or salted butter both work. Melt and cool it slightly before adding.
• Sugar: Regular granulated sugar feeds the yeast and gives the rolls a lightly sweet flavor.
• Salt: Fine table salt or kosher salt can be used. If using kosher salt, you may need a little more.
• All-purpose flour: Standard all-purpose flour creates soft, tender rolls. Bread flour can also be used for a slightly chewier texture.
• Instant yeast: Instant yeast can be added directly with the dry ingredients and doesn't need to be proofed first.
• Extra melted butter: Brushing the baked rolls with butter keeps the tops soft and adds classic homemade flavor.

How to Make Old Fashioned Yeast Rolls Recipe

Method 1: Stand Mixer or By Hand

Step 1: In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, egg, melted butter, sugar, salt, flour, and instant yeast. Mix on low speed until the dough comes together, then knead for 8 to 10 minutes until smooth and elastic. If making the dough by hand, stir the ingredients together with a wooden spoon, then knead on a lightly floured surface for about 10 minutes.

Step 2: Transfer the dough to a lightly greased bowl and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1 to 1½ hours, or until doubled in size.

Step 3: Punch down the dough and transfer it to a lightly floured surface. Divide it into 12 equal pieces. Shape each piece into a smooth ball by pulling the edges underneath and rolling gently under your palm. Arrange the rolls in a greased 9x13-inch baking dish so they are just touching. Cover and let rise for another 30 to 45 minutes, or until puffy.

Step 4: Preheat the oven to 350°F. Bake the rolls for 20 to 22 minutes, or until the tops are golden brown. Brush with melted butter while they're still warm and let them cool for about 10 minutes before serving.

Bread Machine Method

Step 1: Add the warm milk, egg, melted butter, sugar, salt, flour, and instant yeast to the bread machine in the order recommended by the manufacturer. Place the yeast on top of the flour so it doesn't touch the liquid. Select the Dough cycle and allow it to complete.

Step 2: Transfer the finished dough to a lightly floured surface and divide it into 12 equal portions. Shape each piece into a smooth ball by pulling the edges underneath and rolling gently under your palm.

Step 3: Arrange the dough balls in a greased 9x13-inch baking dish so they are just touching. Cover loosely with a clean kitchen towel and let them rise for 30 to 45 minutes, or until doubled and puffy.

Step 4: Preheat the oven to 350°F. Bake the rolls for 20 to 22 minutes, or until the tops are golden brown. Brush immediately with melted butter for soft, shiny rolls and let them cool slightly before serving.

Grandma's Tips

• Don't rush the rising time. Fully risen dough creates lighter, fluffier rolls.
• If your kitchen is cool, let the rolls rise inside an unheated oven with the light turned on.
• Brush the rolls with butter while they're still hot for soft, shiny tops.

Modern Updates

• Add garlic butter and chopped parsley after baking for homemade garlic dinner rolls.
• Mix in fresh herbs like rosemary or thyme for extra flavor.
• Substitute up to one cup of all-purpose flour with whole wheat flour for a heartier roll.

More Side Dish Recipes

• Grandma's Brown Sugar Glazed Carrots
• Old Fashioned Southern Baked Beans
• Old Fashioned Cornbread Recipe (in a Skillet)
• Baked Mac and Cheese With Milk

FAQs

Can I make old fashioned yeast rolls without a bread machine?

Yes. You can mix and knead the dough using a stand mixer with a dough hook or knead it by hand for about 8 to 10 minutes until smooth and elastic.

Can I use active dry yeast instead of instant yeast?

Yes. Substitute the same amount of active dry yeast, but dissolve it in the warm milk with the sugar for about 5 to 10 minutes before mixing the dough.

Why didn't my yeast rolls rise?

Yeast rolls may not rise if the yeast is expired, the milk was too hot or too cold, or the dough didn't have enough time in a warm place to rise.

Can I make yeast rolls ahead of time?

Yes. Shape the rolls, cover the pan, and refrigerate overnight. Let them sit at room temperature for about 30 to 45 minutes before baking so they can finish rising.