“Pillowy-soft homemade yeast rolls that are so easy to make! Buttery with only a hint of sweetness makes these the perfect dinner rolls for any occasion”
Visual learner? Watch me make these homemade dinner yeast rolls from start to finish!
My grandma Barb has been making the same yeast rolls for Thanksgiving for as long as I can remember. Sometimes she’ll change them up from honey butter to a more savory garlic and herb but the base recipe stays the same.
They are heavenly and delicious! Not to mention fool-proof for the yeast challenge folks.
I’m a former yeast challenge person. This blog forced me to stop being afraid of yeast. For the longest, I didn’t fool with yeast rolls, homemade bread, cinnamon rolls none of that. So thanks for helping me overcome my fear of yeast guys!
Today I’m going to be making a recipe I adapted from Grandma Barb’s yeast rolls. We call these, “Those Big Ol Rolls” in my family.
They are starting to become my go-to because the boys can play with the dough and somehow they still come out good. I guess that’s why my grandma Barb used this recipe for Thanksgiving. Us kids would help shape and butter them (and I’m pretty sure overworked the dough) and they were always so pillowy-soft and tender.
These homemade yeast rolls are so soft, chewy and squishy yall! The recipe can be adapted in so many ways. I’ve thrown in mashed potatoes to make buttery potato rolls and even pineapple juice and more sugar to create Hawaiian rolls.
The flavor of these dinner yeast rolls is so perfectly mild. Like a really, really good white bread, which makes them perfect for making leftover Thanksgiving turkey sliders.
Homemade Dinner Yeast Rolls
- 1 cup whole milk
- 1/4 cup buttermilk
- 1/4 cup honey
- 1/4 cup light brown sugar packed
- 1/2 cup butter-flavored shortening
- 3 ¼ cups all-purpose flour divided
- 2 ¼ teaspoons active dry yeast
- 1 egg room temperature
- 1 teaspoon salt
- 1/2 cup butter melted
- In a large saucepan, over medium-low heat, combine milk, buttermilk, honey, brown sugar, and shortening.
- Stir until shortening has melted, do not boil.
- Remove from heat and allow mixture to cool to 115 degrees F.
- Meanwhile, whisk together 1 1/4 cups flour and yeast in a large bowl.
- Once the liquid mixture reaches the appropriate temperature, add it into the flour-yeast mixture, stirring to incorporate.
- Mix in the egg and salt.
- Gradually add the remaining flour, using a rubber spatula to incorporate.
- Turn the dough onto a lightly floured surface and knead just until the dough is smooth (may need to add a tad bit more flour to keep the dough from sticking to your hands but be sure not to add too much. After kneading the dough should be soft and smooth, not dry and crumbly)
- Place dough into a large greased bowl, and turn the dough so that it is coated in oil.
- Cover bowl with plastic wrap and place into the oven with the pilot light on or in a very warm location to rise.
- Let dough sit until it is doubled in size (about 1 1/2 to 2 hours)
- Remove plastic wrap and punch dough to remove air.
- To create the rolls, remove about 2 tablespoons of dough and flatten on the palm of your hand.
- Brush with melted butter and fold both sides onto each other.
- Place seam side down into a greased 9 x13 casserole dish.
- Repeat until all rolls have been created.
- Brush with butter.
- Cover with plastic wrap and return to oven with pilot light on or to a warm location.
- Let rolls sit for about 60 minutes or until they have filled out in the pan. (Can let them hang out until you are ready to bake and serve if desired)
- Remove from oven and preheat the oven to 400 F.
- Remove plastic wrap and bake rolls for 12-14 minutes. *
- When done, brush the hot rolls with remaining butter.
- Serve hot.