Soft Homemade Yeast Bread Rolls

These soft and fluffy yeast bread rolls are simple to make and absolutely irresistible fresh from the oven. With a golden crust brushed with egg wash and a pillowy center, they’re perfect for everyday meals, special dinners, or simply enjoyed with butter. Made with a few pantry staples like flour, yeast, and milk, this recipe is a must-have for every home baker.

Preparation Time: 20 minutes
Rise Time: 1.5–2 hours
Baking Time: 20–25 minutes
Total Time: 2 hours 30 minutes
Yield: Makes 10–12 rolls
Cuisine: Classic European-style bread

Ingredients

• 500 g all-purpose flour (about 4 cups)

• 7 g dry yeast (1 packet or 2 1/4 tsp)

• 1.5 tbsp sugar

• 1.5 tsp salt

• 70 ml lukewarm milk

• 190 ml lukewarm water

• 2 tbsp vegetable oil

• 1 egg yolk + 2 tbsp water (for egg wash)

Instructions

Step 1: Activate the Yeast
In a small bowl, combine lukewarm milk, lukewarm water, and sugar. Stir to dissolve. Sprinkle the dry yeast over the surface and stir gently. Let sit for 5–10 minutes until frothy—this confirms the yeast is active.

Step 2: Make the Dough
In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture and add the oil. Mix with a wooden spoon or your hands until a dough forms. Knead the dough on a floured surface for 8–10 minutes until smooth, elastic, and soft. If the dough is too sticky, add a tablespoon of flour at a time; if too dry, add a splash of warm water.

Step 3: First Rise
Form the dough into a ball and place it in a lightly greased bowl. Cover with a kitchen towel or plastic wrap. Let rise in a warm, draft-free place for 60–90 minutes or until doubled in size.

Step 4: Shape the Rolls
Punch down the risen dough to release air. Divide it into 10–12 equal portions and shape each into a ball. Place them onto a baking tray lined with parchment paper or lightly greased. Space them evenly for individual rolls or closer together for pull-apart rolls.

Step 5: Second Rise
Cover the shaped rolls with a clean towel and let rise again for 30–45 minutes until puffy and nearly doubled in size.

Step 6: Preheat the Oven
Preheat your oven to 190°C (374°F). Prepare the egg wash by whisking together 1 egg yolk with 2 tbsp water. Brush it gently over the tops of the rolls for a shiny, golden finish.

Step 7: Bake
Bake in the preheated oven for 20–25 minutes or until golden brown on top and baked through. The rolls should sound slightly hollow when tapped on the bottom.

Step 8: Cool and Serve
Remove from the oven and let cool slightly on a wire rack. Serve warm with butter, jam, or your favorite savory filling. These rolls are great with soups, stews, or as sandwich buns.

Nutritional Information (Per Roll)

• Calories: 180 kcal

• Protein: 5 g

• Fat: 4 g

• Carbohydrates: 30 g

• Fiber: 1 g

• Sugar: 2 g

• Sodium: Moderate

• Cholesterol: 15 mg

Origins and Popularity

Soft yeast bread rolls are a beloved staple in European and Middle Eastern households, often served fresh daily. With their soft, tender texture and golden crust, they are enjoyed across cultures—from German Brötchen to Turkish poğaça or dinner rolls in the West. This version focuses on simplicity and softness, making it a reliable go-to for both new and experienced bakers.

Reasons to Love This Recipe

• Easy to make with simple pantry ingredients

• Perfect texture—crispy on the outside, fluffy on the inside

• Great for meal prep or freezing

• Versatile base—pair with sweet or savory fillings

• Make-ahead friendly—prepare the dough the night before

Health Benefits

• Homemade means no preservatives or additives

• Lower sugar than most commercial rolls

• Customizable with whole wheat or seeds for more nutrition

• Enriched dough offers energy and satiety

• Great source of plant-based protein when paired with hummus or nut butters

Serving Suggestions

• Spread with butter and honey for a simple breakfast

• Use as sliders or mini sandwich buns

• Serve alongside soups like lentil, tomato, or chicken noodle

• Fill with grilled vegetables or meats for packed lunches

• Use day-old rolls for stuffing or bread pudding

Cooking Tips

• Ensure milk and water are lukewarm (not hot) to avoid killing the yeast

• Kneading well develops gluten and ensures soft, elastic dough

• Cover with a damp cloth to prevent drying during rising

• Don’t overbake—watch closely after 20 minutes

• Store in an airtight bag or container to keep rolls soft

Variations

• Add herbs or garlic to the dough for extra flavor

• Top with sesame, poppy seeds, or oats before baking

• Swap some flour for whole wheat for a rustic feel

• Add cheese cubes inside for gooey cheesy rolls

• Use dairy-free milk and skip egg wash for a vegan version

Conclusion

These Soft Homemade Yeast Bread Rolls are everything you want from a fresh-baked roll—tender, airy, golden, and delicious. Whether you’re serving them at a family dinner, using them for mini sandwiches, or enjoying them warm with a spread of butter, they never disappoint. With a straightforward method and reliable rise, they’re the kind of recipe you’ll reach for again and again—especially when you want to impress without stress.

FAQ

1. Can I make these rolls ahead of time?
Yes. Shape the rolls and refrigerate overnight before the second rise. Let come to room temperature before baking.

2. Can I freeze them?
Absolutely. Freeze baked rolls in a zip-top bag. Reheat in the oven at 160°C until warm.

3. How do I get an extra golden crust?
Use an egg wash and bake with steam (place a tray of water in the oven bottom).

4. Can I use instant yeast?
Yes, reduce rise time slightly. No need to activate in water first.

5. Can I use only milk instead of water and milk?
Yes, using all milk results in a slightly richer and softer roll.

6. What if I don’t have egg for the wash?
Use milk or cream as a glaze—it still gives a beautiful sheen.

7. How do I store leftovers?
Keep in an airtight bag for up to 3 days, or freeze immediately once cool.

8. Can I double the recipe?
Yes. Just be sure to use a large enough bowl and tray.

9. Can I add fillings like olives or cheese?
Definitely—press them into the dough during shaping.

10. What’s the best flour to use?
All-purpose flour works well. Bread flour will make them slightly chewier.