Old Fashioned Yeast Rolls

Name: Old Fashioned Yeast Rolls
Prep time: 20 min
Cook time: PT-481805H33M44S
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1/2 cup warm water (110°F/43°C); 1 packet active dry yeast (about 2 1/4 teaspoons); 1/4 cup granulated sugar; 1/2 cup whole milk, warmed; 1/4 cup unsalted butter, softened; 1 large egg; 1 teaspoon salt; 3 1/2 to 4 cups all-purpose flour (start with 3 1/2 cups and add more as needed); 2 tablespoons melted butter (for brushing)

Isabella

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These soft, fluffy Old Fashioned Yeast Rolls are a timeless classic, perfect for holidays, family dinners, or as a comforting side dish. Made with simple ingredients, these rolls are light, airy, and carry a subtle sweetness that pairs perfectly with butter or your favorite jam.

Why You’ll Love This Recipe

I love these old-fashioned yeast rolls because they combine nostalgia and simplicity in every bite. They’re incredibly versatile—ideal for everything from family gatherings to weeknight dinners. The texture is pillowy and soft, with a golden, buttery finish that makes them irresistible. Plus, you can prepare the dough ahead of time for added convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup warm water (110°F/43°C)

1 packet active dry yeast (about 2 1/4 teaspoons)

1/4 cup granulated sugar

1/2 cup whole milk, warmed

1/4 cup unsalted butter, softened

1 large egg

1 teaspoon salt

3 1/2 to 4 cups all-purpose flour (start with 3 1/2 cups and add more as needed)

2 tablespoons melted butter (for brushing)

Directions

Activate the Yeast:

In a small bowl, I mix the warm water, yeast, and sugar. I let it sit for about 5-10 minutes until it becomes frothy, which tells me the yeast is activated and ready.

Make the Dough:

In a large bowl, I combine the warm milk, softened butter, egg, and salt. I add the activated yeast mixture and stir well. Gradually, I add 3 1/2 cups of flour, mixing until the dough begins to form.
On a lightly floured surface, I knead the dough for 5-7 minutes, adding more flour as needed until it becomes smooth and elastic.

Let the Dough Rise:

I lightly grease a large bowl, place the dough inside, and turn it once to coat with oil. Then I cover it with a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until it doubles in size.

Shape the Rolls:

After punching down the dough to release air, I transfer it to a lightly floured surface and divide it into 12-15 equal pieces. I roll each piece into a ball and arrange them closely in a greased 9×13-inch baking dish.

Second Rise:

I cover the rolls with a towel and allow them to rise for another 30-45 minutes until they puff up and fill the pan.

Bake the Rolls:

I preheat the oven to 350°F (175°C) and bake the rolls for 20-25 minutes, until they turn golden brown. I know they’re done when tapping on the tops produces a hollow sound.

Finish:

Straight out of the oven, I brush the rolls with melted butter for that perfect soft, golden finish. After cooling slightly, they’re ready to serve.

Servings and Timing

Servings: Makes 12-15 rolls

Prep Time: 20 minutes

Rise Time: 1 hour 30 minutes (first rise) + 30-45 minutes (second rise)

Cook Time: 20-25 minutes

Total Time: About 2 hours 30 minutes

Variations

Honey Butter Rolls: Add 1 tablespoon of honey to the dough for a subtle sweetness and brush the tops with honey butter after baking.

Garlic Herb Rolls: Mix a teaspoon of garlic powder and fresh herbs (like rosemary or thyme) into the melted butter before brushing.

Whole Wheat Rolls: Replace half of the all-purpose flour with whole wheat flour for a heartier texture.

Cheese Rolls: Add shredded cheddar or parmesan cheese to the dough for a cheesy twist.

Sweet Rolls: Sprinkle cinnamon and sugar on the dough before rolling into balls for a slightly sweet variation.

Storage/Reheating

Storage:
Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Reheating:
To reheat, I wrap the rolls in foil and place them in a preheated oven at 300°F (150°C) for 10-15 minutes. For a quicker option, I microwave them for 10-15 seconds.

Freezing:
To freeze, I let the rolls cool completely, then store them in a freezer-safe bag or container for up to 2 months. Thaw them overnight in the fridge and reheat before serving.

Related Recipes:

Cookies and Cream Cinnamon Rolls

FAQs

How do I know when the yeast is activated?

When the yeast is properly activated, the mixture will look foamy or frothy on the surface. If this doesn’t happen, the yeast might be expired, or the water may have been too hot or too cold.

Can I use instant yeast instead of active dry yeast?

Yes, I can substitute instant yeast for active dry yeast. However, I skip the proofing step and add the instant yeast directly to the dry ingredients.

Can I make these rolls ahead of time?

Absolutely. I prepare the dough through the first rise, cover it, and refrigerate overnight. Before baking, I bring the dough to room temperature, shape it into rolls, and allow the second rise.

Why are my rolls dense instead of fluffy?

Dense rolls typically result from too much flour or insufficient kneading. I add flour gradually and knead until the dough is soft, smooth, and elastic.

Can I make these rolls vegan?

Yes, I can substitute plant-based milk, vegan butter, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for the dairy and egg.

Conclusion

These old-fashioned yeast rolls bring homemade comfort to any meal. With their soft, fluffy texture and buttery finish, they’re a classic addition to the table for holidays, family dinners, or any occasion. I love how versatile and simple they are to make, with room for variations to suit any taste. Serve them warm with butter, jam, or alongside your favorite dish—you won’t regret it!

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