Easy Yeast Rolls For Beginners (Small Batch) Recipe

I made these Mini Yeast Rolls and they vanished from the table faster than I thought possible, trust me you’ll want the recipe.

I’m obsessed with these Yeast Dinner Rolls Easy because they actually taste like something worth the fuss. I adore the pillowy crumb, the shiny tops after a quick brush of unsalted butter, and how they disappear fast.

They’re the kind of rolls that make dinner feel like an event without any drama. I love that they work whether I’m feeding a crowd or making Dinner Rolls For Two on a weeknight.

Soft, slightly sweet, and just buttery enough. But the best part is biting into one while it’s still steaming.

Worth every really messy bite. I grab seconds without shame.

Ingredients

• Warm milk wakes the yeast and makes rolls soft and tender.
• Active dry yeast gives rise and airy texture, it’s alive and predictable.
• Sugar feeds yeast, adds light sweetness and helps that golden brown crust.
• Salt balances sweetness and tightens gluten a bit, boosting basic flavor.
• Melted butter adds richness and soft crumb, plus that cozy buttery taste.
• Basically, the egg gives structure, tenderness, and helps rolls brown and shine.
• Flour builds the dough, gives chew and structure, the backbone of the roll.
• Plus brushed melted butter keeps tops soft and gives a glossy, tasty finish.

Ingredient Quantities

• 1 cup whole milk, warmed to about 105 to 115°F
• 2 1/4 teaspoons active dry yeast (one 7g packet)
• 2 tablespoons granulated sugar
• 1 teaspoon fine salt
• 2 tablespoons unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 2 1/2 to 3 cups all purpose flour, plus more for dusting
• Extra melted butter for brushing (about 1 to 2 tablespoons)

How to Make this

1. Warm 1 cup whole milk to about 105 to 115°F, pour into a large bowl and sprinkle 2 1/4 teaspoons active dry yeast (one 7g packet) and 2 tablespoons sugar over it, stir a bit and let sit 5 to 10 minutes until foamy.

2. Stir in 2 tablespoons melted and slightly cooled unsalted butter, 1 large room temperature egg, and 1 teaspoon fine salt; mix until combined.

3. Add 2 1/2 cups all purpose flour and stir with a wooden spoon or dough hook, adding up to 1/2 cup more flour a little at a time if the dough is too sticky to handle. You want a soft, slightly tacky dough, not rock hard.

4. Turn dough onto a lightly floured surface and knead 5 to 7 minutes until smooth and slightly elastic. If using a stand mixer, knead on medium for 4 to 5 minutes.

5. Lightly oil a bowl, put the dough in, cover with plastic wrap or a clean kitchen towel, and let rise in a warm spot until doubled, about 45 to 60 minutes. If your kitchen is cold, preheat the oven to 200°F for 2 minutes then turn it off and set the covered bowl inside.

6. Punch the dough down gently, turn it out and divide into 8 to 10 equal pieces (8 makes bigger dinner rolls). Shape each piece into a tight ball by tucking edges under and rolling on the counter.

7. Place the rolls seam side down in a greased 8 or 9 inch round baking pan or an 9×9 square, leaving small gaps so they can expand. Cover loosely and let rise until puffy and almost doubled, about 30 to 40 minutes.

8. Preheat oven to 375°F while the rolls finish their second rise. Brush the tops lightly with about 1 to 2 tablespoons of extra melted butter just before baking for a golden top.

9. Bake at 375°F for 15 to 18 minutes, until the tops are deep golden and an instant read thermometer in the center reads about 190 to 195°F. If the tops are browning too fast tent lightly with foil.

10. Remove from oven, brush once more with melted butter, let cool 5 minutes in the pan then transfer to a wire rack or serve warm. Tip: these are best day of baking but you can freeze cooled rolls and reheat wrapped in foil at 300°F for 10 to 12 minutes.

Equipment Needed

1. Measuring cups and spoons (for milk, flour, sugar, yeast, salt, butter, egg)
2. Instant read thermometer
3. Large mixing bowl
4. Wooden spoon or stand mixer with dough hook
5. Small saucepan or microwave-safe cup to melt butter and warm milk
6. Bench scraper or knife (to divide dough)
7. 8 or 9 inch round baking pan or 9×9 square pan, greased
8. Pastry brush for melted butter
9. Clean kitchen towel or plastic wrap and a wire cooling rack

FAQ

Easy Yeast Rolls For Beginners (Small Batch) Recipe Substitutions and Variations

• Milk: swap with 1 cup buttermilk or 1 cup unsweetened plant milk (soy or oat). Buttermilk gives tang and makes rolls a bit taller; if using plant milk, warm to 105 to 115°F like regular milk.
• Active dry yeast: you can use 1 3/4 teaspoons instant yeast instead. If using instant, stir it straight into the dry flour, cut the rise time a little, and no need to proof in warm milk first.
• Unsalted butter: replace with 2 tablespoons neutral oil (canola or vegetable) plus 1 teaspoon melted butter flavoring or a pinch of salt if you miss the buttery taste. Oil keeps rolls soft and is easier for beginners.
• Large egg: use a “flax egg” for 1 egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes, or use 3 tablespoons extra milk for a slightly denser but still soft roll.

Pro Tips

– Let the milk and egg come fully to room temp before you start. Cold ingredients slow the yeast a lot, and you’ll end up waiting ages for the dough to rise. If you forget, warm the milk to the right temp and let the egg sit in warm water for few minutes.

– Don’t overdo the flour. Stop adding more when the dough is soft and just slightly tacky. Too much flour = dense, dry rolls. If the dough is sticky but holds shape, it’s fine. Use lightly floured hands and a bench scraper to handle it.

– Watch your proofing spot, not the clock. If your kitchen is cool, use the oven trick but turn the oven off before putting dough in. If the dough puffs up and springs back slowly when poked, it’s ready. Over-proofed dough will collapse in the oven and give flat, pale rolls.

– For extra soft tops and a pretty shine, brush with melted butter right after the oven and again 5 minutes later. If the tops brown too fast while baking, tent with foil loosely so the centers can finish without burning the crust.