Perfectly Soft Buttery Rolls

If you want a really big, soft, buttery roll, then this is the recipe for you. Homemade rolls are the best part of any meal! Need more delicious roll recipes? Try my amazing 1-Hour Rolls, these Copycat Texas Roadhouse Rolls, or Parker House Rolls for your next dinner.

Perfectly Soft Buttery Rolls

These perfectly soft buttery rolls are truly the most amazing homemade rolls you will ever make! What makes them perfectly soft and buttery? The addition of the fats from the milk, butter, and eggs makes them extra tender, fluffy, and melt-in-your-mouth delicious. These rolls are a labor of love, but definitely worth it when you bite into the pillowy roll! If you’re new to working with yeast, don’t be intimidated because this is a great recipe and I walk you through all the steps. They turn out beautifully no matter what! You will be known for these perfectly soft buttery rolls when you share them with family and friends! Make them for holiday meals, special occasions, or whenever you want a comforting warm homemade roll. Slather your rolls with honey butter, jam, or this cinnamon honey butter.

What You Need to Make Perfect Rolls

Don’t let working with yeast scare you. It’s super simple and these rolls can’t get any easier. You’ll have perfectly soft buttery rolls in no time. Most of these ingredients are probably already in your pantry ready to go.

Whole Milk: Warmed but not hot! Warm it between 80 and 110 degrees Fahrenheit. Sugar: This is necessary for the yeast to activate. Active Dry Yeast: Use 2 ¼ teaspoons or 1 packet for this recipe. All-Purpose Flour: All-purpose flour is best to achieve fluffy soft rolls. Salt: Salt is essential for bread to have flavor. Unsalted Butter: melted but not hot Large Eggs: It helps to beat the eggs before adding them to the dough ingredients. Butter: To brush on the tops of the rolls!

Let’s Make Perfectly Soft Buttery Rolls

The best roll recipes take time, especially when it needs time to rise, so don’t rush it. This will ensure a nice light fluffy interior when you allow the air pockets to form during rising. I promise it will be worth the wait! I can’t wait for you to make these perfectly soft buttery rolls!

Prepare and Raise the Dough

Shape and Raise the Rolls

Bake the Rolls

Activate: Make sure the yeast gets activated. If the yeast does not activate, your rolls will not rise. If the yeast does not get bubbly and frothy, then I recommend starting over. Flour: Do NOT add too much flour. Adding too much flour will turn an amazing soft roll into a heavy dry roll. Add the flour 1/4 cup at a time until it pulls away from the bowl. The dough will still be slightly tacky, you may not use all of the flour. Knowing how much flour to add can be tricky, but the more rolls you make, the easier it will be to tell when there is enough. Tip For Shaping the Rolls: You can always spray your hands with cooking spray to help shape the rolls and keep the dough from sticking to your hands. Do NOT Overbake: If you overbake your rolls, they will be dry and no one wants a dry roll. If you really want to get technical, use a thermometer to check the internal temperature of the rolls when they come out. They should be 190 degrees Fahrenheit.

At Room Temperature: Store completely cooled rolls in an airtight container at room temperature for up to 4 days. Freeze the Dough: Keep the dough frozen in an airtight container for up to a month. I recommend spacing the rolls on a sheet pan and freezing them into balls first, then place in an airtight container. Thaw and Bake: To thaw, remove the frozen rolls from the freezer and place them in a greased baking dish. Cover with a tea towel then let them rest and rise at room temperature until they have thawed and doubled in size. Bake using the instructions on the recipe card!