Warm, pillowy yeast rolls brushed with butter and served with a swirl of cinnamon honey butter are the kind of bread basket everyone reaches for first. These Soft Yeast Dinner Rolls use a simple enriched dough with milk, butter, and eggs, which bakes into rolls that are tender, slightly sweet, and golden on top. They need no special skills, only a little patience while they rise, and the dough comes together in one bowl. Make a batch for holiday dinners or Sunday supper, and serve them with the whipped cinnamon honey butter below. If you want a quicker classic, try my Soft Dinner Rolls.
Table of Contents
Why These Soft Yeast Rolls Work
- An enriched dough: milk, butter, sugar, and eggs make the crumb soft and tender and help the crust brown evenly.
- Two rises for structure and flavor: the first rise builds flavor and the second gives the rolls their fluffy texture.
- Whipped cinnamon honey butter: a spoonful melts into each warm roll for a sweet finish.
- Make-ahead friendly: the shaped rolls can rest in the refrigerator overnight before baking.
Yeast is a living organism that eats sugar and releases carbon dioxide, which is what makes bread rise. It works best in lukewarm liquid, around 110 to 115°F. Liquid that is too hot kills the yeast, and liquid that is too cool slows it down.
Ingredients for Soft Yeast Dinner Rolls
For the rolls:
- 1 cup whole milk, warmed to 110 to 115°F
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled slightly
- 2 large eggs, at room temperature
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour, plus more for dusting
- 2 tablespoons melted butter, for brushing
For the cinnamon honey butter:
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/2 teaspoon ground cinnamon
- Pinch of salt
How to Make Soft Yeast Dinner Rolls
Step 1: Activate the Yeast
Stir the warm milk, yeast, and a teaspoon of the sugar together in a large bowl. Let it sit for 5 to 10 minutes, until foamy. If it does not foam, the yeast is old, and you should start over with fresh yeast.
Step 2: Mix the Dough
Whisk in the remaining sugar, melted butter, eggs, and salt. Add 3 1/2 cups of the flour and stir until a shaggy dough forms. Measure the flour by spooning it into the cup and leveling it off. King Arthur Baking’s measuring tips are useful for accurate spoon measurements of yeast and salt.
Step 3: Knead
Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, adding flour a little at a time only if the dough is very sticky. It should be smooth, soft, and slightly tacky. A stand mixer with a dough hook takes about 5 minutes on medium-low speed.
Step 4: First Rise
Place the dough in a lightly greased bowl, turn it once to coat, cover, and let it rise in a warm spot for 1 to 1 1/2 hours, until doubled.
Step 5: Shape the Rolls
Punch down the dough, divide it into 12 equal pieces, and shape each into a smooth ball by tucking the edges underneath. Arrange them in a greased 9×13-inch baking dish.
Step 6: Second Rise
Cover the rolls and let them rise for 30 to 45 minutes, until puffy and touching. Preheat the oven to 350°F during the last 15 minutes.
Step 7: Bake
Bake for 15 to 18 minutes, until golden brown and hollow-sounding when tapped. If the tops brown too quickly, tent them with foil. Brush with melted butter as soon as they come out of the oven.
Step 8: Make the Cinnamon Honey Butter
While the rolls bake, whip the softened butter with the honey, cinnamon, and salt until fluffy. Serve alongside the warm rolls.
How to Serve Soft Yeast Dinner Rolls
Serve the rolls warm, with cinnamon honey butter or plain butter, alongside a comforting main like my Dutch Oven Pot Roast or a bowl of Creamy Tomato Bisque Soup. They also make excellent sliders for leftover roast or ham, and they are perfect for a holiday bread basket.
How to Store and Reheat Leftovers
Cool the rolls completely and store them in an airtight container or zip-top bag at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap them individually and freeze for up to 3 months. Reheat in a 300°F oven for 8 to 10 minutes wrapped in foil, or microwave for 15 to 20 seconds. Refrigerate the honey butter in a covered container for up to 1 week.
Tips and Variations
- Use a thermometer for the milk. Yeast dies above about 130°F.
- Do not add too much flour. A slightly tacky dough makes the softest rolls.
- Let the rolls rise until doubled. Underproofed rolls bake up dense.
- For extra-soft rolls, brush with melted butter twice, once before and once after baking.
- To make ahead, shape the rolls, cover, and refrigerate overnight. Let them sit at room temperature for 45 minutes before baking.
- Add 2 tablespoons of honey in place of half the sugar for a honey-flavored roll.
- Use instant yeast to skip the proofing step and reduce rising times by about 25 percent.
Frequently Asked Questions
Why are my rolls dense?
The dough may have had too much flour, or the yeast may have been old or the rise too short. Use fresh yeast and let the dough double.
Can I use bread flour?
Yes. Bread flour gives a chewier roll. All-purpose flour gives a softer, more tender crumb.
Can I freeze the dough?
Yes. Shape the rolls, freeze them on a tray, and store them in a bag for up to 1 month. Thaw and complete the second rise before baking.
What if I do not have a stand mixer?
Knead by hand for 6 to 8 minutes. It works just as well.
Can I make these without eggs?
You can use milk and a little extra butter, but the rolls will be less rich and slightly less golden.
Soft Yeast Dinner Rolls with Cinnamon Honey Butter
Ingredients
Main Ingredients
- 1 cup whole milk, warmed to 110 to 115°F
- 2 ¼ teaspoons active dry yeast 1 packet.
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted and cooled slightly
- 2 large eggs, at room temperature
- 1 teaspoon salt
- 3 ½ to 4 cups all-purpose flour Plus more for dusting.
- 2 tablespoons melted butter For brushing.
- ½ cup unsalted butter, softened For the cinnamon honey butter.
- ¼ cup honey For the cinnamon honey butter.
- ½ teaspoon ground cinnamon For the cinnamon honey butter.
- pinch of salt For the cinnamon honey butter.
Instructions
Cooking
- Stir the warm milk, yeast, and 1 teaspoon of the sugar and let sit 5 to 10 minutes until foamy.
- Whisk in the remaining sugar, melted butter, eggs, and salt. Add 3 1/2 cups flour and stir to a shaggy dough.
- Knead 6 to 8 minutes, adding flour only as needed, until smooth and slightly tacky.
- Place in a greased bowl, cover, and let rise 1 to 1 1/2 hours until doubled.
- Punch down, divide into 12 pieces, shape into balls, and arrange in a greased 9×13-inch dish.
- Cover and let rise 30 to 45 minutes until puffy. Preheat the oven to 350°F.
- Bake 15 to 18 minutes until golden. Brush with melted butter.
- Whip the softened butter, honey, cinnamon, and salt until fluffy and serve with the warm rolls.
