Soft and buttery homemade rolls are the kind of warm bread that disappears from the table in minutes, with golden tops, tender centers, and a brush of melted butter right out of the oven.
The yeast dough is simple to mix and knead, and the recipe makes 24 rolls, enough for a big family dinner with a few left for sandwiches the next day. Plan on a couple of hours of mostly hands off rising time.
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Why This Soft and Buttery Homemade Rolls Recipe Works
A small amount of oil and two eggs enrich the dough, which gives the rolls a tender crumb that stays soft for days. Warm milk feeds the yeast and adds a gentle sweetness to the finished bread.
Two rises, one in the bowl and one in the pan, develop flavor and give the rolls a light, airy texture. Letting the shaped dough rest before baking helps the rolls puff evenly instead of baking dense.
An egg white wash gives the tops a deep golden color, and a final brush of melted butter adds shine and flavor. The combination makes the rolls look and taste like they came from a bakery.
Ingredients for Soft and Buttery Homemade Rolls
- 4 cups all purpose flour, plus extra for dusting
- 2 1/4 tsp active dry yeast, about 1 packet
- 3 tbsp granulated sugar
- 1 1/4 cups warm milk, 105 to 110 degrees F
- 1/4 cup olive oil or avocado oil
- 2 large eggs
- 1 1/2 tsp kosher salt
- 1 large egg white plus 2 tbsp water for the egg wash
- 2 tbsp melted unsalted butter for brushing
Flour. All purpose flour has enough protein to build a soft, stretchy dough. Add it a cup at a time and stop when the dough is slightly tacky but no longer sticks to the bowl.
Yeast and sugar. Sugar feeds the yeast and helps the rolls brown. Stir them into warm milk and wait about 5 minutes until the surface turns foamy and smells yeasty.
Warm milk. Milk should feel comfortably warm, between 105 and 110 degrees F. Hotter milk can kill the yeast, while cold milk slows the rise.
Oil and eggs. Oil keeps the crumb tender and eggs add richness and structure. Bring the eggs to room temperature so they blend smoothly into the dough.
Butter wash. Brushing the rolls with melted butter as soon as they leave the oven softens the crust and adds flavor. Use unsalted butter so you control the salt.
How to Make Soft and Buttery Homemade Rolls
1. Activate the yeast Combine the yeast and sugar in a large bowl, pour in the warm milk, and wait 5 minutes. The mixture should look foamy before you move on.
2. Mix the wet ingredients Stir in the oil, salt, and eggs until smooth. The mixture will look loose at this stage, which is exactly right.
3. Add the flour Add the flour 1 cup at a time, mixing until a shaggy dough forms. Turn it onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
4. Let it rise Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Shape the rolls Divide the dough into 24 equal pieces and roll each into a smooth ball. Arrange 12 rolls in each of two lightly greased 9×13 pans.
6. Rise again Cover the pans and rest the rolls for 30 minutes until puffy. Meanwhile, set the oven to 350 degrees F.
7. Add the egg wash Whisk the egg white with the water and brush it lightly over the tops of the risen rolls for a golden finish.
8. Bake and brush Bake for 20 to 25 minutes until deep golden brown, then brush the hot rolls with the melted butter and serve warm.
How to Serve Soft and Buttery Homemade Rolls
Serve the rolls warm from the pan with softened butter, honey, or jam. They are made for dunking into creamy pumpkin soup and for mopping up the juices from Dutch oven pot roast. Alongside mashed potatoes and gravy and parmesan garlic roasted Brussels sprouts, they round out a full Sunday dinner.
How to Store and Reheat Soft and Buttery Homemade Rolls
Keep cooled rolls in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually and freeze for up to 3 months, then thaw at room temperature. Warm thawed rolls in an oven set to 300 degrees F for 8 to 10 minutes, loosely covered with foil, to bring back their softness.
Tips and Variations for Soft and Buttery Homemade Rolls
Check the yeast. If the yeast mixture does not foam after 5 minutes, start over with fresh yeast. Expired yeast is the most common reason rolls stay dense.
Do not rush the rise. A warm, draft free spot helps, such as an oven that is off with the light on. The dough is ready when a finger pressed into it leaves a dent that slowly fills back in.
Weigh the dough. A kitchen scale makes dividing easy. Each piece should weigh about 1 1/2 ounces so the rolls bake evenly.
Flour carefully. Too much flour makes dense rolls. Measure by spooning flour into the cup and leveling it, and keep the dough slightly tacky.
Prepare ahead. After shaping, cover the pans and refrigerate overnight. Let them sit at room temperature for 45 minutes before baking.
Check doneness. The rolls are done when the tops are golden and an instant read thermometer reads about 190 degrees F in the center. Tent with foil if they brown too fast.
Skip the raw dough. The dough contains raw flour and eggs, so do not taste it before baking. Bake the rolls fully and wash your hands after handling the dough.
Practice safe storage. Cool the rolls fully before sealing them so moisture does not make the crust soggy. For tips on keeping baked goods and leftovers safe, the University of Wisconsin Extension leftovers guidance is a helpful resource.
Frequently Asked Questions About Soft and Buttery Homemade Rolls
How do I make soft and buttery homemade rolls?
Mix warm milk, yeast, and sugar, then add oil, eggs, salt, and flour to form a dough. Let it rise twice, brush with egg wash, bake, and finish with melted butter.
Can I make soft and buttery homemade rolls ahead of time?
Yes, shape the rolls, cover the pans, and refrigerate them overnight. Bring them to room temperature for 45 minutes and bake as directed.
How do I store soft and buttery homemade rolls?
Keep them in an airtight container at room temperature for up to 3 days. Freeze them for up to 3 months and warm them gently before serving.
Why are my rolls dense?
Old yeast, milk that was too hot, or too much flour are the usual causes. Check the yeast first and add flour gradually until the dough is soft and slightly tacky.
Can I use bread flour?
Yes, bread flour gives a slightly chewier roll. You may need a few extra tablespoons of milk because it absorbs more liquid.
Soft and Buttery Homemade Rolls
Equipment
- Large mixing bowl
- Two 9×13 baking pans
- Pastry brush
- Kitchen scale
Ingredients
Main Ingredients
- 4 cup all purpose flour plus extra for dusting
- 2 ¼ tsp active dry yeast about 1 packet
- 3 tbsp granulated sugar
- 1 ¼ cup warm milk 105 to 110 degrees F
- ¼ cup olive oil or avocado oil
- 2 large eggs
- 1 ½ tsp kosher salt
- 1 large egg white for the egg wash
- 2 tbsp water for the egg wash
- 2 tbsp unsalted butter melted, for brushing
Instructions
Cooking
- Proof the yeast. Stir the yeast and sugar into the warm milk and wait 5 minutes until foamy.
- Make the dough. Add the oil, salt, eggs, and flour gradually, then knead for 5 to 7 minutes until smooth.
- Rise and shape. Let the dough double in about 1 hour, then divide into 24 balls and place 12 in each pan.
- Rest and wash. Rest 30 minutes, then brush with the egg white and water mixture.
- Bake and finish. Bake in an oven set to 350 degrees F for 20 to 25 minutes until golden, then brush with the melted butter.
