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Soft & Buttery Yeast Dinner Rolls

ByMary Katherine
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This classic recipe yields about 32 irresistibly soft, golden, and melt-in-your-mouth crescent rolls—guaranteed to be the star of your holiday table! Using simple ingredients and instant yeast, this forgiving, beginner-friendly method walks you through making perfect dough and achieving that signature fluffy texture. They are perfectly designed for make-ahead convenience; bake them, freeze them, and reheat to serve “fresh-baked” rolls anytime. Get ready for the best dinner rolls you’ve ever tasted!

Soft, golden dinner rolls are a staple at any celebratory table—and there’s nothing like the smell of fresh, homemade bread wafting from the oven. Today, you’ll learn how to bring that magic right into your own kitchen with Mary Katherine’s beloved, no-fuss yeast rolls.

Whether you’re hosting Thanksgiving, planning a Sunday family dinner, or just wanting something warm and comforting for your bread basket, these rolls are the reliable recipe you’ll reach for time and again. The best part? You can make them ahead, freeze them, and have “just-baked” rolls at a moment’s notice.

Let’s roll up our sleeves and bake—with simple steps, helpful hints, and answers to your most common questions!

There’s something special about sharing homemade rolls, still warm, gently pulled apart at the dinner table. This recipe walks you through every detail with friendly, beginner-friendly guidance—so you get perfect results even if it’s your first time baking with yeast.

Can I use active dry yeast instead of instant yeast?

Yes, but proof it first in the warm milk with a bit of sugar until bubbly, then proceed as directed for instant yeast.

My dough feels sticky—did I do something wrong?

Not at all! You want a slightly tacky dough. Add flour just until the dough cleans the sides of the bowl and doesn’t cling to your fingers.

How far in advance can I make these rolls?

You can bake and freeze the rolls up to two weeks ahead. Finish baking from frozen right before serving—no one will know you made them early!.

Can I make these rolls without a stand mixer?

Absolutely! Just mix and knead by hand. It may take a few extra minutes of elbow grease, but it works beautifully.

How do I keep my rolls soft?

Coat the dough in oil before rising, don’t skimp on rise time, and brush with melted butter after baking. Store leftovers in airtight bags.

How many rolls does this recipe make?

You’ll get about 32 crescent-shaped rolls—perfect for a big gathering or plenty of leftovers to freeze.

My rolls didn’t rise much. What happened?

Check that your yeast is fresh, and be sure the milk isn’t too hot (which can kill the yeast). Rising may take longer in a cooler kitchen—just be patient and wait for them to double in size.

Soft & Buttery Yeast Dinner Rolls

Ingredients

  • 2 cups warm milk
  • 1 stick unsalted butter (room temperature or cold) ½ cup unsalted butter (room temperature or cold)
  • 2 packets rapid rise/instant yeast
  • ¼ cup granulated sugar a little less is fine
  • 1 large egg
  • 2 teaspoons salt
  • 4½ to 5 cups all-purpose flour plus extra for kneading/rolling out
  • 1-2 tablespoons oil for coating dough
  • Extra melted butter for brushing tops after baking

Instructions

Warm the Milk and Butter

  • Start with 2 cups of milk and warm it in the microwave until it’s warm to the touch, not hot.
  • Add 1 stick of butter to the milk and melt it. If the butter is room temperature, it will melt faster; if cold, it may take about 1½ minutes in the microwave (adjust by microwave strength).
  • Once warm, pour into your mixing bowl.

Activate the Yeast and Mix

  • Sprinkle 2 packets (2 tablespoons) of instant yeast onto the warm milk/butter mixture.
  • Add about ¼ cup of granulated sugar. This helps activate the yeast and gives a tender crumb; don’t worry, it won’t make them sweet.
  • Add 1 large egg.
  • Add 2 teaspoons salt.

Add Flour and Knead

  • Begin adding flour—start with about 2 cups, mix, then add 2 more cups.
  • Mix between each addition for about 1½–2 minutes.
  • Add the remaining ½ to 1 cup gradually. The dough should start to pull together, be mostly smooth but still just a little sticky. Total will be about 5 cups.
  • Once the dough is pulling away from the bowl and just a bit tacky, stop adding flour.

First Rise

  • Use your hand to pull the dough into a ball and coat lightly with 1–2 tablespoons oil so it doesn’t stick to the bowl.
  • Cover bowl loosely with a clean towel or plastic wrap.
  • Let rise for 1½–2 hours, or until dough is doubled in size.

Shape the Rolls

  • Generously flour your counter.
  • Punch down dough, divide in half.
  • Knead each half just a little, shape into a ball, then roll each into a 12–14 inch circle about ⅓–½ inch thick.
  • Use a pizza cutter to cut into 16 wedges per circle (32 total).
  • For each wedge, start at the wide end and roll toward the narrow end to shape crescents.
  • Place on baking sheets lined with parchment paper.

Second Rise

  • Cover the trays lightly with towels.
  • Let rise about 1–1½ hours, until puffy and nearly doubled.

Bake

  • Preheat oven to 375°F (190°C).
  • Bake for 12–15 minutes, until just turning lightly golden on top. If you’re planning to freeze, bake closer to 12 minutes, so they’re slightly underdone. If serving fresh, bake until fully golden.
  • Remove and cool or proceed to freezing.

For Make-Ahead/Freezing

  • Let rolls cool after baking.
  • Separate rolls and layer in freezer bags (squeeze all the air out).
  • Freeze until ready to serve.
  • To serve: Place frozen rolls on baking sheet, bake at 375°F for 7–8 minutes. If thawed, bake for just 5–6 minutes.
  • Brush with melted butter while hot.

Serve

  • Serve warm, fluffy, and with plenty of fresh butter.

Video

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34 Comments

  2. 5 stars
    Tried this recipe. Thought it was easy to do. Put 16 (12min) rolls in freezer. And baked the rest 15 min. And they were delicious. Hope the freezer ones taste and look just as good. Will try them in 4 days.

    Reply

  6. 5 stars
    Can you partially bake them, cool, put them in a bag, not freeze them and bake the next day so they are fresh and hot?

    Reply

    1. Yes, I think that would work if you’re only baking them a day ahead! Since they aren’t frozen, they might need a little less time in the oven prior to brushing with butter and serving!

      Reply

  8. fabulous recipes, easy to follow directions. such a calm and pleasant demeanor. truly delicious recipes. thanks!

    Reply

  9. Hello Mary Katherine,

    Just saw your homemade yeast rolls video on Youtube and was extremely happy to see your video. My late mother always folded her rolls just as you do and your technic was great because now, I can follow your video and look forward to viewing some of your delicious recipes.

    Reply

  10. 5 stars
    You know you are onto a winner recipe when the dough mixes up just like yours, rolls out the same then the rolls roll up the same as yours. Mine a just rising again before going into the oven. I’m going to have a very happy husband when they’re done!
    I made mine into 24 slightly larger rolls.

    Cheers – Joolz

    Reply

  11. 5 stars
    I absolutely love your videos and your step-by-step instruction! You’re truly amazing! I made your rolls and I couldn’t believe they came out looking as good as yours!!!!! I’m freezing them and having them for Christmas when my family comes:)! I think my second rising time was shorter than yours, but they had already doubled in size so I put them in the oven.
    Thank you for all you do! I always look forward to trying your recipes!
    Wishing you a very merry and blessed Christmas!

    Reply

      1. Omg, I am in tears. Happy tears! These are the first crescent rolls I’ve made that have turned out beautifully since the last time I baked them with my mom, just last yr. Her dementia is bad now but last yr we baked for Christmas 😢thanking you for a perfect recipe; it’s a keeper!!

        Reply

  16. 5 stars
    Love this recipe, even if I do knead it by hand. It’s the 3rd time I’ve made it and has turned out every time. So helpful to have the video to go back and watch when I don’t remember something. The freezing part is also helpful when I want to make them ahead of time… thank you so much for sharing😊

    Reply

  17. I found this recipe just last week. My husband made the dinner rolls Sunday. Oh my stars they were delicious! My son and I have found our perfect dinner roll for Thanksgiving!

    Reply

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