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+ servings
brush spreading warm butter over dinner rolls in a muffin tin

Homemade Yeast Rolls

The perfect recipe for a dozen delicious yeast rolls.
Course Side Dish
Cuisine American
Prep Time 2 hours 30 minutes
Cook Time 12 minutes
Total Time 2 hours 42 minutes
Servings 12 people
Calories 171kcal
Author Rachel Ballard


  • 1 cup water about 110 degrees or just slightly warmer than lukewarm
  • 1 package active dry yeast *see note 1 for using instant yeast instead
  • 3 tablespoons granulated sugar
  • 2 tablespoons flavorless oil I prefer avocado but vegetable or canola also works
  • 1 egg at room temperature
  • 3/4 teaspoons salt
  • 3-3 1/2 cups all purpose flour


  • In a large bowl, dissolve the yeast in the warm water.
  • Add the sugar, oil, egg, salt, and half of the flour and mix until just combined.
  • Add one more cup of flour and mix until the flour is combined again.
  • Add between 1/2 of a cup to 1 whole cup of the remaining flour as needed until the dough comes together and is soft but not gooey. (Usually takes about 3/4 of a cup for me, but will depend on weather and humidity)
  • Spray the top with cooking spray and cover with plastic wrap.
  • Allow to rise in a warm place for one hour or until doubled.
  • Turn dough out onto a floured surface and knead 4 or 5 times until the dough is slightly smooth.
  • Spray muffin tin with cooking spray.
  • Pinch off balls of dough about 1 1/2 inches in diameter and place two in each muffin tin side by side.
  • Allow to rise about one hour more until doubled again.
  • Bake at 400 for 12-15 minutes and brush melted butter over the tops when you take them out of the oven.


Note 1: If using instant yeast, add the warm water called for to activate the yeast to the bowl with the sugar, oil, egg and salt. Add the packet of yeast in to the bowl when you add  the first half of the flour and continue with the recipe as written. 


Calories: 171kcal