Soft Yeast Rolls

This post may contain affiliate links.

Here’s a recipe for some very soft and fluffy homemade dinner rolls:  Soft Yeast Rolls

Yeast Rolls Recipe

Was it just a couple of weeks ago that I declared my fear of yeast?  I was kind of just kidding, of course.  I actually work with yeast fairly often, but it’s definitely not an ingredient that is in my comfort zone.  When it works the way it’s supposed to… properly bubbling when mixed with warm water, and giving rise to dough, then I’m completely okay with it!  This recipe for soft yeast rolls is one of the easiest I’ve ever tried.  The rolls truly do come out of the oven so pull-apart tender and soft.

Yeast Rolls Recipe - RecipeGirl

They’re made in three round cake pans (you’ll end up with 27 rolls in the end).  And they’re perfectly okay to make early in the day (or the day prior to serving).  Just wrap the whole bunch in foil and warm them in the oven before serving.  I wrapped one of these and froze it for later- I just kept it in one big round chunk, and I’ll pull it apart when I decide to defrost it.  My guests had a tough time keeping their hands off of these rolls.  Their pillowy soft texture is addicting!

Soft Yeast Rolls

Yield: 27 rolls

Prep Time: 35 minutes + rising times

Cook Time: 20 minutes

  • Two .25-ounce packages active dry yeast
  • 1 teaspoon + 2/3 cup granulated white sugar, divided
  • 1 cup warm water (110°to 115°F)
  • 1/2 cup salted butter, softened
  • 1/2 cup shortening
  • 1 teaspoon salt
  • 1 cup boiling water
  • 2 large eggs
  • 7 to 7 1/2 cups all-purpose flour
  1. In a small bowl, dissolve the yeast and 1 teaspoon sugar in warm water; let stand for 5 minutes. The yeast will begin to bubble.
  2. In a large bowl, use a rubber spatula to cream together the butter, shortening, salt and remaining 2/3 cup sugar. Stir in the boiling water; let cool to 110° to 115°F. Add the yeast mixture and eggs; mix well. Stir in enough flour to form a soft dough (you might not use all 7+ cups). Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top of the dough. Cover loosely with a clean dishtowel and let rise in a warm place until doubled, about 1 hour.
  3. Punch the dough down. Turn onto a lightly floured surface; divide into thirds. Divide each portion into nine pieces; shape into balls. Place in three greased 9-inch round baking pans. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 350°F. for 20 to 25 minutes or until golden brown. Cool in pans on wire racks.
SOURCE: (via Taste of Home)

More homemade rolls recipes you might enjoy:
Sour Cream Yeast Rolls by Real Mom Kitchen
Olive Oil and Rosemary Rolls by RecipeGirl
One Hour Rolls by Parade
Potato Dinner Rolls by Completely Delicious
Gluten-Free Dinner Rolls by Gluten Free Goddess

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • Jill Roberts @ WellnessGeeky wrote:

    Love your soft yeast rolls recipe. I’ll definitely try it, but instead of 2/3 cup granulated white sugar i’ll use honey! Thx for sharing Lori!

  • Lupi Monge wrote:

    Hi, can tell me if I can leave the 3/4 cup of sugar out of the recipe? I am not to fond of sweet rolls, but this recipe looks simple enough to make. Thank you

    • Lori Lange wrote:

      Can you cut it in half, maybe?

  • Meikda wrote:

    Has any one tried these rolls? How did they come out? I have seen several recipes that similar to this recipe but they only required 3 cups of flour. Why does this recipe need so much flour? is it because of the shortening and butter?

  • Matea wrote:

    I have a weak soft for these kind of rolls! Soo delicious 🙂

  • Thalia @ butter and brioche wrote:

    Wow these rolls look so soft and fluffy! I don’t buy bread from the store anymore.. I much prefer to bake it myself so this is definitely a recipe I will be making.

  • Becky crocket wrote:

    Looks delish. Would like to bake tomorrow but don’t have any shortening. Would it work with all butter? Thanks

    • Lori Lange wrote:

      I haven’t tried it with all butter.

  • Annamaria @ Bakewell Junction wrote:

    I don’t work with yeast very often either but I’ve had some luck with it. The rolls look delicious.
    Have a very Merry Christmas.

  • Sammi @Sunshine Recipes wrote:

    Look incredible! I swear I can smell them from here.

  • Danielle Royalegacy wrote:

    Since I am a bread baker for over 30 years, I am always scouting out different recipes. I have never used a whole cup of a fat (butter+shortening) before. It is an interesting recipe. I do need to bake a fresh batch of bread today. I’ll try your recipe.

  • Averie @ Averie Cooks wrote:

    You make the best bread!! These look so fluffy, soft, and perfect! Pinned 🙂

  • Ali | Gimme Some Oven wrote:

    These look perfect, Lori!! I always indulge in extra yeast rolls around the holiday — they’re the best! 🙂

  • Karen @ On the Banks of Salt Creek wrote:

    I don’t mind making breads. It is just the time involved. With homeschooling and the farm and animals to tend to there just isn’t enough time in the day. I might have to drive into town but our closest grocery store has a great bakery.
    Hey, I should teach my boys to make bread, then they can do it.

  • Taylor @ Food Faith Fitness wrote:

    I’m just slowly coming out of my yeast-o-phobia, and haven’t gotten around to trying my hand at rolls. BUT, these look SUPAH soft and perfect, so methinks I found the place to start. Pinned!