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Buttery Soft Rolls

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Buttery Soft Rolls are the best and simplest homemade rolls ever. They’re super soft and perfect with any soup, salad or main dish.

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Buttery Soft Rolls are the best and simplest homemade rolls ever. They're super soft and perfect with any soup, salad or main dish.

Buttery Soft Rolls Recipe

I don’t know about you, but I’m a sucker for buttery, sweet, soft delicious rolls. I go to restaurants that serve fresh bread and I just want to eat and eat and eat the rolls. I fill myself before the meal even comes!

I’m sure I’m not the only one like this, right?

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I had shared with you our comforting chicken and noodles, and I thought to myself, I need to post our famous rolls! These Buttery Soft Rolls aren’t really famous as “worldwide” famous, but they are definitely famous in our family. These rolls get requested at holiday meals, but we like to make them as much as we possibly can.  The soft, slightly sweet, rolls are the perfect final touch to your meal at home.

Buttery Soft Rolls are the best and simplest homemade rolls ever. They're super soft and perfect with any soup, salad or main dish.

Now if you have a breadmaker, this recipe can be easily made  in it.  In fact, this recipe was originally a bread machine recipe.  Just add the ingredients in the order suggested by the manufacturer and use the dough setting.

We don’t have a breadmaker, so I’ll show you how we get the same results without one!

Buttery Soft Rolls are the best and simplest homemade rolls ever. They're super soft and perfect with any soup, salad or main dish.

How to Make Homemade Rolls

First, put the softened butter, warm milk, and yeast in a mixing bowl.  Here’s our little secret about the warm milk and softened butter. Take a 2 cup measuring cup, add 1 cup of milk and 1 stick of butter. Warm this up in the microwave for about 50 seconds.  You end up with….warm milk and softened butter.  Brilliant, I know. 🙂 Make sure the milk isn’t too hot or it will kill the yeast. If you have a cooking thermometer, you can test it. The temperature should be somewhere between 95°F and 115°F.

Sprinkle the yeast over the warm milk. There’s two key things here. Make sure your yeast is fresh. If you find a packet in your cupboard and aren’t sure when you bought it, throw it out and get a new yeast packet. Your homemade bread will thank you.

Also, we like to use instant yeast. That means there is no “letting the yeast activate”. If you don’t have instant yeast, use your active dry yeast and let it sit in the warm milk for about 5 minutes until the yeast activates. Either way works!

Add the salt, sugar, eggs and flour.

In your stand mixer, mix these ingredients with the paddle attachment just a few seconds until combined.  Then let this mixture sit for 5 minutes. This just helps the dry ingredients to absorb the wet ingredients thoroughly.

Replace the paddle attachment with the dough hook and mix on medium speed for 10 minutes. It’s important to note that the dough will be a little sticky. Please do not be tempted to add more flour. Trust me on this. The dough should not be “wet”, but it will be slightly sticky. It still won’t be hard to handle.

Next, move the dough to a large greased bowl, cover the bowl and let the dough rise for about 30 minutes or until doubled.

Divide the dough into 15 balls. You’ll end up with a few more or a few less depending on the size you want your rolls.  Place in a greased 9×13 pan.  Cover and let rise for 15 minutes in a warm place.

Bake at 375 degrees for 13 to 16 minutes. Do not overcook…take them out when they are just barely golden brown.  I can smell them baking now, just thinking about them.

They are easy to rip apart and taste good with butter and honey. Delicious! Just beware…you may not be able to stop eating these Buttery Soft Rolls once you start!

4.94 from 15 votes
buttery-soft-rolls-recipe
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Buttery Soft Rolls
Prep Time
1 hr 15 mins
Cook Time
13 mins
Total Time
1 hr 28 mins
 

Buttery Soft Rolls are the best and simplest homemade rolls ever. They're super soft and perfect with any soup, salad or main dish.

Course: Bread
Cuisine: American
Servings: 15 people
Calories: 208 kcal
Author: Lizzy T
Ingredients
  • 1 cup warm milk 2%
  • 1/2 cup butter softened
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 teaspoon salt
  • 4 cups all-purpose flour
  • 2 1/4 teaspoons instant dry yeast 1 package
Instructions

  1. Put the milk (95-115 degrees Fahrenheit) and the butter in the bowl of a stand mixer. Sprinkle the yeast over the milk. (If the yeast is not instant yeast, let it sit for 5 minutes to activate.)

  2. Add the sugar, eggs, salt, and flour. With a paddle attachment for your stand mixer, mix for a few seconds until just combined. Let this mixture sit for about 5 minutes.

  3. Switch the attachment to the dough hook and knead on medium speed for 10 minutes. 

  4. Cover the dough and let it rise in a warm place for 30 minutes or until doubled.

  5. Divide and roll dough into 15 balls. You may have more or less depending on the size you make the rolls.

  6. Place in a greased 9x13 pan. Cover and rise for 15-20 minutes. 

  7. Bake at 375 for 13 to 16 minutes or until lightly browned.

  8. Serve warm.

Recipe Notes

*You can make this bread without a stand mixer. Simply mix and knead by hand. Be sure not to add extra flour when kneading by hand. The dough should be sticky.
*You can also use a breadmaker. Simply add the ingredients to the bread machine according to manufacturer's instructions. Use the dough setting, then prepare the dough as indicated above.

Nutrition Facts
Buttery Soft Rolls
Amount Per Serving
Calories 208
* Percent Daily Values are based on a 2000 calorie diet.

Recipe From Taste of Home

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Comments

    • Does anyone know if I can go through all the steps, but on the final rise, let them rise for an hour or so? Didn’t know if it would hurt to rise them longer. Thanks

      Reply

      • Sometimes they do rise too much…it depends on the temperature in the house…how active your yeast is. I personally don’t like them as much when they over-rise, because they are airier. They definitely still taste good though!

        Reply

  2. oh man, these look so good, when I eat rolls, I don’t eat anything else! Lol. Pinned to my SD board. Thanks for joining Saturday Dishes. ~ Paula

    Reply

  4. .I have always been real timid about making bread or rolls. This recipe seems very easy, however, I do not have a stand mixer. Any suggestions on my next step? Thanks for your time and help.

    Reply

    • These rolls are easy and can be made without a stand mixer…you’ll just have to take the time to knead the dough! Follow the steps as shown above until you get the flour added in. When it says to have the mixer mix the dough for 10 minutes, knead the dough on a floured surface for 7-10 minutes. Then you can do the rest of the instructions the same. I hope you can try these and that they turn out delicious for you! 🙂

      Reply

      • I just made the dough by hand mixing with a spoon, and kneaded in the same bowl. I mixed as much as possible with a small spoon to avoid a large loss of dough on the utensil. Then once it was all moist I kneaded for about 30 or 40 times folding over each time. It didn’t stick to my hands or the glass bowl once it was well kneaded. Pinched off and rolled little balls, placed in fridge in 2-inch or so deep baking pan with plastic wrap pulled on tightly but not touching the dough. Going for the cool rise then a warm rise tomorrow before baking.

        Reply

  5. I was looking for a good roll recipe for the holiday and this is it. Tried it today and came out great bonus that it is easy.

    Reply

  6. These look delicious!! I was wondering, after they rise after the shaping, can I put them in the fridge for a while? Then perhaps bake them a bit longer? I’m trying to get my timing down for Thanksgiving thanks 🙂

    Reply

    • Hi! I have never tried to refrigerate the rolls before baking them, so I cannot say 100% for sure. If I were going to try to refrigerate the rolls, I would let the dough rise the first time, shape the rolls, then pop them in the fridge. Then I’d pull them from the fridge about an hour before baking and let them rise. I can’t say for sure that would work, but that is what I would try:) Enjoy your Thanksgiving meal! These will be on our table, too:)

      Reply

  7. Question? In this Buttery Soft Rolls recipe–is it best to use all-purpose flour or self-rising flour? Thank you very much for your help.

    Reply

    • Three growing kids help put them all down quickly! 🙂 I hope you enjoy them as much as our family has, Theresa!

      Reply

    • We have cooked these, then frozen them with success. I’ve never tried to freeze the dough, then bake the rolls, but I would love to try it some time. Let me know if you try it!

      Reply

  12. Making these, along with a big pot of chicken noodle soup. Smells great….will be delivered to my daughter’s home, where everyone is down for the count with “the yuckies.”

    Reply

    • You will have so much fun with your stand mixer! And I hope you love these rolls as much as our family does. 🙂

      Reply

        • I’ve never tried using anything but the dough hook for kneading, but I’ve read that the paddle works just fine. You may have to scrape down the dough if it “climbs” the paddle attachment, but just keep checking to make sure all of the dough is getting kneaded.

          Reply

    • Yes! You can just mix the ingredients together with a spoon, then let the mixture sit for the 10 minutes. Then knead the dough with your hands for 7-10 minutes, or until the dough feels smooth. One test to know that you have kneaded it enough is that if you poke a hole with your finger into the ball of dough, the indentation will fill quickly in. Enjoy these rolls. They’re our favorites!

      Reply

      • Hi Lizzy!
        Just a couple of things. I used my bread machine for this recipe. Just used the dough cycle and, AMAZING! And, have used this recipe at least a dozen times and it has never failed! I get asked to make these rolls any time we have friend and family get togethers! Thank you!

        Reply

  17. What a great recipe! I made these for Thanksgiving today and everyone loved them, especially my roll loving hubby. I didn’t change a thing and they came out perfectly. Thank you!

    Reply

  18. What type of yeast are you using, instant or regular, because when I made them they smell just a little yeasty, I’m not sure if that’s the issue or not. I also made 12 rolls as apposed to 15 would that make a difference and cooked for 16 minutes.
    Reply please

    Reply

    • I’ve used both instant and regular yeast, but probably instant more often. If you only made 12 rolls, you’d just have to bake them a bit longer so they are cooked thoroughly. I hope that helps!

      Reply

  19. This recipe is awesome! This is the first thing I’ve ever made with yeast and I was nervous but they turned out great. My dad can’t stop raving about them. Thanks!

    Reply

  21. These looked so tasty on Pinterest so I tried them tonight. WOW! Amazing! Thank you SO much for posting them! YUM!

    Reply

  24. I made these today and they were wonderful!!! My question is about the shaping. The dough was sticky so it was hard to roll. Should I have used a little flour or oiled my hands before? I put them in a muffin pan and they were beautiful, just a tad lumpy. Thank you for the recipe!

    Reply

    • Cindy,
      Yes, if the flour is too sticky, you can add just a bit of flour to your hands. I’m glad you liked them!

      Reply

  25. I am making them right now! Can I put an egg wash on them before baking? I am going to try on half and I will let you know how it works out. I can’t wait to eat them.

    Reply

  26. I’d been searching for a nice recipe for buttery rolls. After trying a few out that didn’t appeal to me, I found this little gem. They are the best rolls I’ve ever made….I made two batches in three days! This recipe will be a permanent part of my special collection. Thank you for sharing this! Yummy!!!!

    Reply

  27. I just made these delicious looking dinner rolls. They were delicious, however, mine seemed a bit denser then the ones in your picture. Any ideas what I did wrong?

    Reply

    • Hmmm….I’m really not sure what may have happened. Maybe they didn’t rise enough? Old yeast? Did you use all-purpose flour or bread flour? There could be many factors. Sometimes even humidity and weather can affect my bread making.

      Reply

  28. Hey! These sound and look delicious! My question is, can these be made ahead of time, and placed in the fridge until I’m ready to bake them? Thank you!

    Reply

  31. Have you ever tried making these ‘low carb’? Using any flours other than wheat flour……almond, coconut, etc? Also have you tried swapping out the sugar for an artificial sweetener? Would the artificial sweetener ‘activate’ the yeast or not? Sorry for all the questions, but trying desperately to stay ‘low carb’. Thanks

    Reply

    • I haven’t tried any other adjustments. I’d love to know if a coconut or almond flour works, but I’m still learning how to use those flours. I’ll keep you posted if I do try them!

      Reply

  32. These rolls were fantastic made them today. They were so easy and delicious! I have this recipe saved thank you for sharing.

    Reply

  33. These rolls are a family favorite at my house! Anytime there is get together, like for Mother’s Day today I get a request for these rolls! Thank you so much for sharing your recipe! Happy Mother’s Day 💕

    Reply

    • I did double it for Thanksgiving. If you are new at making bread, I’d recommend doing 2 separate batches, just because it is a lot of dough to handle, but yes, I’ve doubled it!

      Reply

  42. I have a hand mixer with dough hook attachments and made these but my dough did not rise as well as I thought it should. Do you need to add more needing time because of it not being a mixer????

    Reply

  43. My wonderful, talented niece Leeann made these rolls for our Christmas lunch today. She used a hand mixer to blend and a food processor to knead. They still came out great! Her first time baking bread or rolls from scratch (she’s 18). Thanks for the recipe.

    Reply

  44. I’ve been looking for a very yeastyflavored roll for years, could this be it? If not would you or someone be willing to share one with me? Thank you!

    Reply

  47. hi
    looks awesome but i want to know does it taste sweet with so much of sugar? can we decrease the amount of sugar?

    awaiting

    Reply

  48. I made these with my bread machine with the dough setting. I added 1/2 teaspoon onion powder, 3/4 tsp of garlic powder, 1/3 tsp of oregano, basil, parsley.. let the machine do its job, then cut the dough into 16 equal portions, and rolled and pulled each section into long pieces and twisted two pieces into long spirals. I then melted butter, added fresh minced garlic, parmesan, and parsley and brushed the spiraled breadsticks and baked at 375 for about 17 min. AMAZZZIINNNNGGGG garlic breadsticks!

    Reply

  49. I have had limited success with yeast breads and buns-and these turned out brilliantly! (I even used my yeast from the fridge that had a best before date that passed 8 months ago). It’s a keeper! Thank you!

    Reply

  50. I made these and they were absolutely wonderful!
    I used almond milk instead, but the results were still great.

    Thank you for one of the best bread recipes I’ve ever came across!

    Reply

  51. Just made these today. It was my first time making rolls without a bread maker and they were absolutely delicious and fluffy! Will be using this recipe again!

    Reply

  52. I made these last week and gave them away. Have been thinking about them since but was out of yeast. Finally made it to the store and have a double batch rising now. They are AMAZING! Best recipe I’ve made for rolls. Delicious.

    Reply

  53. Made the rolls for dinner tonight. They were fabulous! Soft, buttery, and delicious describes them perfectly. They are so good, I am making them again for Thanksgiving! Thank you!

    Reply

  54. These are wonderful, can I make them and put them in the refrigerator until I bake the money them for breakfast the next day.

    Reply

  55. Hi, mine came out kind of doughy and I’m not sure what I did wrong? Your recipe says all purpose flour, did you mean bread flour maybe? My dough wasn’t sticky either? I’m new to making bread so I’m still trying to figure this out! Thanks!

    Reply

    • I have used bread flour in this recipe, but really prefer all-purpose flour so that they are soft. If you want them chewier, definitely use bread flour. Maybe try just a little less flour next time. It could be a difference in altitude or in the liquids.

      Reply

  56. I was looking for a simple bread recipe using all-purpose flour and that’s exactly what I found here. I
    just made them. They are so good. They even look exactly like those in the photo. Thank you.

    Reply

  57. Delicious ! I made them into sausage buns. I used half whole wheat flour and white flour . Best bun recipe I Have used

    Reply

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Tastes of Lizzy T is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Any highlighted, clickable Amazon link you see is an affiliate link.

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