There’s just something about homemade bread that makes a meal feel extra special—especially when it’s a tray of warm, soft, golden rolls fresh from the oven. These So Soft and Fluffy Homemade Rolls are the kind that make you want to skip the utensils, grab a pat of butter, and dig in while they’re still warm. They’re light, slightly sweet, and buttery enough to melt in your mouth. I’ve made these rolls more times than I can count. They’re my go-to for Sunday dinners, holiday spreads, or just because a good roll has the power to make even a simple meal feel comforting and complete. The best part? The ingredients are basic, the steps are easy, and the results are bakery-worthy every time. If you’ve never made yeast rolls from scratch before, don’t worry—this recipe walks you through every step. You’ll go from mixing a simple dough to pulling golden, pillowy rolls out of the oven in no time. Once you try them, you may never reach for the store-bought kind again. Let’s dive into the first few steps of making your new favorite dinner rolls.

INGREDIENTS YOU’LL NEED:

• 1 cup warm milk (about 110°F / 43°C)
• 2 ¼ tsp active dry yeast (1 packet)
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted (plus more for brushing)
• 1 large egg
• 3 ½ cups all-purpose flour (plus more if needed)
• 1 tsp salt

These simple ingredients come together to create a rich, tender dough that bakes up beautifully every time. The milk makes the rolls soft, the egg and butter add richness, and the sugar gives just a hint of sweetness that makes these rolls perfect for everything from soups to sandwiches. STEP 1: ACTIVATE THE YEAST In a large mixing bowl—or in the bowl of your stand mixer—combine the warm milk, sugar, and yeast. Stir gently, then let the mixture sit for 5 to 10 minutes until it becomes foamy. This step is important because it tells you your yeast is active and ready to help the dough rise. Make sure the milk is warm, not hot. Aim for about 110°F (you can test it with a kitchen thermometer or feel it with your wrist—it should be warm but comfortable).

  STEP 2: ADD MELTED BUTTER AND EGG Once your yeast mixture is nice and foamy, stir in the melted butter and egg. Mix well until everything is combined. This helps create a dough that’s rich, soft, and full of flavor. STEP 3: ADD FLOUR AND SALT, THEN KNEAD Next, add in the flour and salt. Start by adding most of the flour, mixing until a soft dough forms. Then knead the dough—either by hand or with a dough hook—for about 6 to 8 minutes. The dough should become smooth and elastic. If it’s too sticky, add more flour 1 tablespoon at a time, but be careful not to overdo it. You want the dough soft and slightly tacky, not dry. Kneading helps develop the gluten, which gives the rolls their structure and that perfect, chewy texture. STEP 4: FIRST RISE Once your dough is kneaded, place it in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour. A good warm spot can be inside your oven (turned off) with just the oven light on or near a sunny window. This is where the dough does its work, growing into that fluffy base you’ll shape into rolls later. SHAPE, RISE, AND BAKE YOUR SOFT AND FLUFFY HOMEMADE ROLLS If your dough has finished its first rise and doubled in size, congratulations—you’re halfway to a batch of warm, soft, buttery homemade rolls that are going to steal the show. This is where the transformation really happens. Once the dough is shaped and baked, you’ll see just how fluffy and golden these rolls can get. Whether you’re prepping them for a weeknight dinner or serving them with your favorite holiday meal, these next few steps will help you get perfect results every time. STEP 5: PUNCH DOWN THE DOUGH AND DIVIDE After the dough has risen and is nice and puffy, gently punch it down to release the built-up air. Then transfer it to a lightly floured surface. Use a knife or dough scraper to divide the dough into 12 equal pieces. If you want them to be really uniform (great for presentation), you can weigh the entire dough ball and divide by 12, but eyeballing it works just fine too. STEP 6: SHAPE INTO ROLLS AND ARRANGE IN THE PAN Take each piece of dough and roll it into a smooth ball by tucking the edges underneath and rolling gently between your hands. This helps create a smooth top and keeps the rolls tender on the inside. Place each roll in a greased 9×13-inch baking pan, spacing them evenly. They’ll have room to rise and expand, which is exactly what you want to get that soft, pull-apart texture once baked.

  STEP 7: LET THE ROLLS RISE AGAIN Cover the baking pan with a clean towel or plastic wrap and let the rolls rise a second time in a warm spot for 30 to 45 minutes, or until they’re puffy and nearly doubled in size. This step helps create that super fluffy interior and gives the rolls time to become soft and pillowy before heading into the oven. Pro tip: If your kitchen is on the cool side, turn your oven on for 1–2 minutes, then turn it off. Place the covered pan inside the warm oven (with the door closed) to create a cozy, draft-free spot for the second rise. STEP 8: BAKE UNTIL GOLDEN BROWN Preheat your oven to 375°F (190°C) while the rolls are finishing their second rise. Once they’re ready, bake the rolls for 15 to 18 minutes, or until the tops are a beautiful golden brown and the rolls are baked through. If you want to be extra sure, the internal temperature should be about 190°F when checked with a kitchen thermometer. Every oven is a little different, so check them around the 15-minute mark to avoid overbaking. STEP 9: BRUSH WITH MELTED BUTTER This step is what takes these rolls from great to absolutely irresistible. As soon as they come out of the oven, brush the tops generously with melted butter. It adds flavor, softness, and that perfect golden sheen that makes them look just as good as they taste. Let the rolls cool for 5 to 10 minutes in the pan before serving. They’re best enjoyed warm, but they’ll still be soft and tasty if made a few hours ahead.

 

TIPS FOR MAKING AHEAD OR FREEZING:

If you want to save time or have fresh rolls on hand anytime, here are a few easy make-ahead options: 1. Make the dough ahead: After kneading, cover the bowl tightly and refrigerate overnight. Let the dough come to room temperature the next day, then shape, rise, and bake as directed. 2. Freeze before baking: Shape the rolls, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag. When ready to use, let them thaw, rise, and bake. 3. Freeze after baking: Let the baked rolls cool completely, then wrap and freeze. To reheat, bake in a 300°F oven for 10–12 minutes or until warm.

 

FAQS & FINAL THOUGHTS ON SO SOFT AND FLUFFY HOMEMADE ROLLS YOU’LL LOVE:

Now that your kitchen smells amazing and your pan is full of warm, golden rolls, let’s take a moment to answer a few of the most common questions I get about this recipe. Whether you’re a first-time roll-maker or a seasoned bread baker, these tips and tricks will help make sure your rolls turn out just right every time. 1. WHAT IF MY DOUGH DOESN’T RISE? If your dough didn’t rise during the first or second rise, the most likely culprit is the yeast. Make sure your milk wasn’t too hot or too cold (about 110°F is best), and always check that your yeast is fresh and not expired. Cold kitchens can also slow the rise—try placing the dough in a slightly warmed oven or a warm corner of your kitchen. 2. CAN I USE INSTANT YEAST INSTEAD OF ACTIVE DRY YEAST? Yes, you can substitute instant yeast for active dry yeast in the same amount. You don’t need to proof instant yeast in warm liquid—just mix it directly into the dry ingredients. That said, proofing it still works if you prefer to stick with the original method. 3. HOW DO I KEEP THE ROLLS SOFT AFTER BAKING? Brush the tops with melted butter right after baking and allow the rolls to cool slightly before covering them with foil or placing in an airtight container. Storing them this way keeps them soft for days. 4. CAN I MAKE THESE ROLLS DAIRY-FREE? Yes. Substitute the milk with unsweetened almond milk or oat milk, and use a plant-based butter alternative. The flavor may be slightly different, but they’ll still be delicious and fluffy. 5. CAN I USE BREAD FLOUR INSTEAD OF ALL-PURPOSE FLOUR? You can. Bread flour has a higher protein content, which can give the rolls a chewier texture. If you prefer a more tender roll, stick with all-purpose flour. 6. HOW LONG DO THESE ROLLS STAY FRESH? Stored in an airtight container at room temperature, these rolls stay soft and fresh for up to 2–3 days. If you want to keep them longer, freeze them after they’ve cooled completely and reheat as needed. 7. CAN I DOUBLE THIS RECIPE? Absolutely. Just make sure to use two pans or a larger baking dish to avoid overcrowding the rolls. You’ll also want to give them a little extra rising room between batches.

FINAL THOUGHTS: WHY THESE ROLLS BELONG IN YOUR RECIPE ROTATION

These So Soft and Fluffy Homemade Rolls are more than just a side dish—they’re the kind of comfort food that brings people together. Whether you’re serving them with holiday dinners, soups, stews, or even just enjoying one with a pat of butter and jam, they’re guaranteed to be a favorite. They’re simple enough for weeknight meals but special enough for celebrations, and once you’ve made them a time or two, the process becomes second nature. Plus, nothing beats the satisfaction of baking fresh, homemade bread with your own hands. If you try this recipe, I’d love to hear how it turned out. Did you stick with the classic version, or put your own spin on it with herbs, garlic butter, or cheese? Leave a comment and share your favorite way to enjoy these rolls. Want a printable recipe card or a step-by-step photo version to follow along with next time? Just let me know—I’d be happy to help. Print