Real Recipes From Real Home Cooks ®

old-fashioned soft and buttery yeast rolls

(16 ratings)
Blue Ribbon Recipe by
Cindy Smith Bryson
The beautiful Gulf Coast of, FL

These rolls are relatively easy to make with no bread machine required. They are the manual method of the "Just THAT Good" Soft and Buttery Yeast Rolls. They never fail to make huge, tall, soft, fluffy, and buttery rolls. Prep time includes kneading and rising time. They adapt well to any shaping method you like or you may bake in muffin cups. They smell deliciously yeasty while baking and always send me on a trip to yeast roll heaven! FOR LEFTOVER ROLLS: 10 seconds in the microwave will recreate that "just out of the oven" hot roll magic!

Blue Ribbon Recipe

Member's Choice! There's nothing better than the aroma of fresh bread, and these buttery rolls will have your mouth watering while they bake. Hot out of the oven, they're super soft and just melt in your mouth. They'll be delicious with a holiday meal but are simple enough to prepare you'll find excuses to make the rolls.

— The Test Kitchen @kitchencrew
(16 ratings)
yield 16 large rolls
prep time 3 Hr
cook time 20 Min
method Bake

Ingredients For old-fashioned soft and buttery yeast rolls

  • 1 pkg
    active dry yeast (equals 2 1/4 tsp)
  • 1/4 c
    warm water
  • 1/3 c
    granulated sugar
  • `1/4 c
    butter, softened
  • 1 tsp
  • 1 c
    hot milk
  • 1
    egg, lightly beaten
  • 4 c
    sifted all-purpose flour, plus more for kneading
  • 2 Tbsp
    butter, melted, for brushing

How To Make old-fashioned soft and buttery yeast rolls

  • Letting yeast bloom in a bowl.
    Sprinkle the yeast over the very warm water in a large bowl. Stir until the yeast dissolves. Leave to foam about 10 minutes.
  • Combining sugar, butter, and hot milk in a bowl.
    Add the sugar, butter, and salt to the hot milk and stir until the sugar dissolves and butter is melted. Cool the mixture to 105-115 degrees F.
  • Adding flour to the egg and yeast mixture.
    Add the milk mixture to the yeast and then mix in the egg. Beat in the flour, 1 cup at a time, to form a soft dough. Dust a pastry cloth with more flour.
  • Kneading the dough together.
    Knead the dough lightly for 5 minutes. Continue flouring the pastry cloth and your hands.
  • Dough risen in a bowl double in size.
    Place the dough in a warm, buttered bowl; turn greased side up. Cover and let rise in warm place until doubled in bulk, about 1 1/4 - 1 1/2 hours.
  • Punching down dough on a lightly floured surface.
    Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring hands, otherwise rolls will not be as feathery light as they should be.
  • Cutting the dough into smaller pieces.
    With a large knife, cut the dough ball into 4 pieces. Cut each piece into 4 more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 3/4 inches in diameter. As you roll into balls, pull the sides down and under to shape the roll. Place bottom side down in neat rows, not quite touching, in a well-buttered 9X13-inch pan.
  • Rolls baking in the oven.
    Cover rolls and allow to rise in warm place until doubled in bulk, about 30 - 45 minutes. When doubled in bulk, preheat the oven to 375 degrees F. Brush the tops of the rolls with melted butter and bake for 18 - 20 minutes, or until nicely browned. My oven runs hot so I usually bake at 325 so the tops do not brown before the rolls are done inside. Adjust your oven temp accordingly.
  • Brushing baked rolls with butter.
    If desired, brush (or bathe!) rolls in more melted butter when they are hot. The butter will sizzle down sides and bottom of rolls for a buttery soft crust.