Easy Yeast Rolls Recipe

3.73 from 43 votes

An easy recipe for the best, fluffy, homemade yeast rolls, with simple ingredients like all-purpose flour and sweetened with honey!

Prep Time2 30

Cook Time18

Total Time2 48

Course: Appetizer

Cuisine: American

Keyword: Easy Yeast Rolls

Servings: Rolls

Calories: 254kcal

Author: Kelly Anthony

Ingredients

Materials:

two 9” cake pans
pastry brush

Ingredients:

2 ½ teaspoons (or 1 package) active dry yeast
3 large eggs room temperature, separated
1 cup whole milk, room temperature
½ cup unsalted butter, room temperature - cut into tablespoons
⅓ cup + 1 tablespoon honey
5 ½ cups all-purpose flour separated
2 teaspoons fine sea salt

Instructions

Add a ¼ cup warm water to a large bowl or the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle in yeast, gently stir and allow to sit for 5 minutes or until foamy.
In a small bowl, beat 2 large eggs and set aside. Also, have 1 cup of flour set aside in a small bowl.
Once the yeast is ready, add the room-temperature milk, butter, and honey, 4 ½ cups of flour, salt, and the beaten eggs to the bowl. Mix on low speed until the dough comes together.
Increase the speed to medium-low/medium (speed 3 or 4 on a Kitchen Aid stand mixer), and knead for 5-7 minutes. Add the extra flour as needed, a tablespoon at a time to prevent the dough from sticking to the sides of the bowl. Otherwise, knead by hand adding flour as needed. Note, you may not need all of the extra flour. The dough is ready once it is soft to the touch and no longer super sticky.
Have ready a large, greased bowl. Form the dough into a ball and place it in the greased bowl. Loosely cover with plastic wrap and allow to rise in a warm area for 1 ½-2 hours, until doubled in size.
Have ready a large floured work surface and two greased 9” cake pans. Punch down the dough and transfer to work surface. Using a knife or a bench scraper, cut the dough in half. Divide each half into 8 equal pieces and roll into a ball.
Place dough balls in pans, spacing evenly apart. Cover loosely with plastic wrap and allow to proof in a warm area once more, for another 45 minutes.
Preheat the oven to 375°.
To make the egg wash, whisk together the remaining egg and 1 tablespoon of water in a small bowl. Lightly brush the top of the rolls with the egg wash, and sprinkle with salt (preferably Kosher, if you have it).
Bake for 22 minutes, or until the rolls are cooked through and golden in color. Do not over bake. Place on a cooling rack for 10 minutes. Serve and enjoy.

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