If you’re craving soft, cloud-like bread that melts in your mouth, then this Big, Fluffy Yeast Rolls Recipe is your new best friend in the kitchen. These rolls are wonderfully tender with a golden crust and a subtle buttery flavor that’s perfect for any meal. Whether you’re slathering them with butter on a chilly evening or serving them alongside your favorite soup, these rolls offer a deliciously warm, homemade touch that’s both comforting and impressive. Trust me, once you try this Big, Fluffy Yeast Rolls Recipe, you’ll want to make them again and again.
Ingredients You’ll Need
This recipe relies on a handful of simple ingredients, each chosen to create that perfect texture and flavor in your rolls. From the warm milk that activates the yeast to the melted butter that gives richness, every component plays an essential role.
- Whole milk, warmed to 110°F: This creates the perfect environment to wake up the yeast and start the dough rising beautifully.
- Active dry yeast (2 1/4 teaspoons): The magic ingredient that makes these rolls puff up soft and fluffy.
- Granulated sugar (1/4 cup): Feeds the yeast and adds just a touch of sweetness to balance the buttery richness.
- Unsalted butter, melted and slightly cooled (1/4 cup): Adds tenderness and a rich flavor to the dough.
- Large egg: Binds the dough and contributes to a lovely golden color.
- Salt (1 teaspoon): Enhances all the flavors and keeps the sweetness in check.
- All-purpose flour (3 1/2 to 4 cups): The structure-builder for the rolls, adjusted for dough consistency.
- Melted butter (2 tablespoons for brushing): Brushed on warm rolls for a shiny, irresistible finish.
How to Make Big, Fluffy Yeast Rolls Recipe
Step 1: Activate the Yeast
Start by combining the warm whole milk, yeast, and a pinch of sugar in a large mixing bowl. Let this mixture sit for 5 to 10 minutes until it’s foamy on top. This foamy layer means your yeast is alive and ready to give your rolls that fantastic rise.
Step 2: Combine the Wet Ingredients
Once the yeast is bubbly, stir in the remaining sugar, melted butter, egg, and salt. Mixing these ingredients well will ensure your dough has the perfect balance of sweetness, richness, and flavor.
Step 3: Mix in the Flour
Gradually add the all-purpose flour, a cup at a time, mixing as you go. When the dough comes together into a soft, slightly sticky ball, stop adding flour. This gradual addition helps you get the perfect dough consistency that’s soft yet kneadable.
Step 4: Knead the Dough
Transfer your dough to a floured surface and knead it for 6 to 8 minutes. You’ll know you’re done when the dough feels smooth and elastic to the touch, which sets the foundation for those airy, fluffy rolls.
Step 5: First Rise
Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot for about an hour. During this time, the dough will double in size, showing the yeast’s hard work.
Step 6: Shape the Rolls
After the dough has risen, gently punch it down to release any air bubbles. Then divide it into 12 equal pieces, rolling each one into a smooth ball. Arrange them evenly in a greased 9×13-inch baking dish for the next rise.
Step 7: Second Rise
Let your rolls rise again, covered, for 30 to 40 minutes until they are noticeably puffy. This second rise gives you that big, fluffy texture that makes these rolls so special.
Step 8: Bake and Brush with Butter
Preheat your oven to 375°F and bake the rolls for 18 to 20 minutes until they turn a dreamy golden brown. Once out of the oven, brush them immediately with melted butter for that picture-perfect shiny finish and extra moisture.
How to Serve Big, Fluffy Yeast Rolls Recipe
Garnishes
While these rolls taste amazing just brushed with butter, you can kick things up with a sprinkle of flaky sea salt or fresh herbs like rosemary or thyme for an herby touch that complements savory dishes beautifully.
Side Dishes
Pair these rolls with creamy soups, roasted vegetables, or hearty stews. They soak up gravy and sauces like a dream, making every bite a delicious combo of flavor and texture.
Creative Ways to Present
Serve these rolls in a rustic basket lined with a soft linen napkin or pull them apart family-style on a wooden board. You can even stuff them with cheese or herbs before baking for a fun twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, pop them into an airtight container or resealable bag at room temperature. They’ll stay soft for up to two days — perfect for next-day sandwiches or snacks.
Freezing
These delicious rolls freeze wonderfully. Freeze them in a single layer on a baking sheet first, then transfer to a freezer bag to store. They can keep up to three months and thaw beautifully when you’re ready.
Reheating
To bring frozen or leftover rolls back to life, warm them in the oven wrapped loosely with foil at 300°F for about 10 minutes. For a quick fix, microwave with a damp paper towel for 15–20 seconds to keep them soft and fluffy.
FAQs
Can I use a different type of flour for this recipe?
All-purpose flour is ideal because it strikes the right balance of protein for a tender crumb and enough structure to hold the roll’s shape. You can experiment with bread flour for a chewier texture, but you might need to adjust the flour amount slightly.
What if I don’t have active dry yeast? Can I use instant yeast?
Yes, you can substitute instant yeast. Since it doesn’t need proofing, you can mix it directly with the flour and other dry ingredients, but you might want to reduce the rising times a bit to avoid over-proofing.
Why are my rolls not fluffy and dense instead?
Dense rolls often result from using water that’s too hot or too cold to activate the yeast properly, or not kneading the dough enough. Make sure the milk is warm (about 110°F) and knead until smooth and elastic to get that perfect fluffiness.
Can I make these rolls vegan?
To make this recipe vegan, you can replace the milk with a plant-based milk like almond or oat milk and swap the butter and egg with vegan alternatives. Keep in mind the texture might be slightly different but still delicious.
How long can I let the dough rise?
Ideally, the first rise should be about an hour until doubled in size. If you need more time, you can let it rise longer in a cooler spot for a slower fermentation that develops even deeper flavor.
Final Thoughts
There’s something truly magical about pulling warm, golden rolls fresh from the oven, and this Big, Fluffy Yeast Rolls Recipe delivers just that. Every step is straightforward, and the result is a batch of rolls that feel like a hug in bread form. Whether you’re cooking for a holiday feast or a regular family dinner, these rolls add a special touch that everyone will love. Give them a try and watch how quickly they become a staple on your table!
Print
Big, Fluffy Yeast Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 12 rolls
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Big, Fluffy Yeast Rolls are the perfect soft and airy homemade bread, ideal for dinner sides or holiday meals. Made with warm milk, active dry yeast, and a touch of butter, these rolls develop a golden crust with a tender, buttery interior. Easy to prepare and bake, they’re a classic American favorite that will elevate any meal.
Ingredients
Dough Ingredients
- 1 cup whole milk, warmed to 110°F
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour, plus more for kneading
Finishing
- 2 tablespoons melted butter (for brushing)
Instructions
- Activate Yeast: In a large mixing bowl, combine the warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: Add the remaining sugar, melted butter, egg, and salt to the yeast mixture and stir well to combine all ingredients evenly.
- Add Flour: Gradually mix in the flour, one cup at a time, stirring until a soft dough forms that starts to pull away from the sides of the bowl.
- Knead Dough: Transfer the dough onto a floured surface and knead by hand for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Shape Rolls: Punch down the risen dough to release air, then divide it into 12 equal pieces. Shape each piece into a tight ball and arrange them in a greased 9×13-inch baking dish, spacing them evenly.
- Second Rise: Cover the shaped rolls and let them rise again for 30–40 minutes until puffed and slightly risen.
- Preheat Oven: While the rolls undergo the second rise, preheat your oven to 375°F (190°C).
- Bake: Bake the rolls in the preheated oven for 18–20 minutes or until the tops are golden brown and the rolls sound hollow when tapped.
- Brush with Butter: Immediately after removing the rolls from the oven, brush them generously with melted butter to add shine and flavor. Serve warm.
Notes
- For extra richness, substitute half-and-half for whole milk in the dough.
- You can prepare the rolls ahead by shaping them, refrigerating overnight, and baking after letting them come to room temperature the next day.
- Ensure the milk is not too hot when activating yeast to avoid killing the yeast.
- Use a warm, draft-free spot for rising to get the best yeast activity.
