HOW TO MAKE YEAST ROLLS | dinner rolls

Hey guys it’s Bettie from Baker and welcome back to another video. Now today we are learning how to make
classic dinner rolls. Now this is a recipe that uses yeast which I hear all
the time is really intimidating for people. But I’m going to show you just
how easy it really can be. We’re going to walk through the process step-by-step
and these rolls turn out so soft and tender and they’re just a little bit
sweet and they are perfect for a Thanksgiving dinner or a Christmas
dinner or really just any occasion that you want some really delicious yeast
rolls for. Now if you are interested in learning more about working with yeast I
actually have a whole yeast bread fundamentals course on my website which
I will link in the description box for this video. I highly recommend taking the
course it is packed with all kinds of information about working with yeast. But
today let’s walk step-by-step through making some classic yeast rolls and
let’s go ahead and dive in. Now to make our soft dinner rolls we are going to be
making what is called an enriched yeast dough. Now this just means that the yeast
dough includes some fat as well as eggs and sugar and these things are going to
make our dinner rolls really soft and tender. So I’m starting with 6
tablespoons of unsalted butter and this butter is at room temperature. It is very
soft and it’s soft enough that I’m going to be able to easily stir it together
with my other ingredients. Now the butter in this recipe is going to really help
tenderize our yeast rolls. Fat in general works to inhibit gluten formation which
is going to help keep our rolls really soft and tender. Now I’m adding to my
butter 1/4 cup of granulated sugar which is just going to give our rolls a slight
sweetness and I’m also adding 1 teaspoon of kosher salt. Now that salt is not only going to help flavor our yeast dough but it is also
going to help control our yeast activity. If we were to make a yeast dough without
any salt at all our yeast would be far too active so it’s a really important
ingredient in any yeast dough, So now I’m just going to take a spoon
and mix all of this together until it is well combined before we add our next
ingredients. We are going to add two eggs that are at
room temperature and these eggs are going to add a lot of tenderness and a
little bit of chew into our dinner rolls. So I’m going to add those in and mix
those with the rest of the ingredients. Our next ingredient is one cup of whole
milk and I have slightly warmed this milk just by heating it in the microwave
for about thirty seconds. Now you want to be really careful about the temperature
of your liquid when you are making yeast dough. Yeast really likes warm
temperatures somewhere about a hundred and ten degrees Fahrenheit is a perfect
temperature for yeast to wake up and become active. But if you go a little too
hot with your liquid you can easily kill your yeast. So you want to be really
careful, yeast will wake up with cold temperatures it’s just gonna be a little
slower moving so I always suggest to err on the side of your liquid being a
little too cool if you are unsure. So now I’m just going to go ahead and mix that
into our mixture. The last ingredients for our yeast rolls
are our flour and our yeast. Now almost every yeast recipe you will
find is going to list a range in the flour that you want to put into your
bread dough. Flour is very temperamental and depending on where you live and what
type of flour you’re using you might need more or less in your bread dough. So
you want to start with the lowest quantity listed and then you will add
more in as needed when you are kneading your bread dough. So I’m going to start
with four cups of all-purpose unbleached flour here and then we will add some
more into our dough as needed and our last ingredient is the dried yeast. Now
you need 1 of 7 gram package or two and 1/4 teaspoon of dried yeast and I have two
different kinds of yeast. Here the first is active dry yeast and the second is
rapid rise which is also known as quick rise or instant yeast. Now you can use
either of these for this recipe but I am going to be telling you how you could
let these rise overnight in your refrigerator if you do want to prep them
the day before and if you are going to choose that option you really do want to
use the active dry yeast instead of the rapid rise yeast so that you don’t over
proof your rolls. Now if you are going to be making these and baking them same day
you can use either active dry or rapid rise so since I am baking these today
I’m going to go ahead and use my quick rise yeast so that my dough gets going a
little bit faster. So we’re just going to add the whole package of yeast into our
dough and if you are using the active dry you can do this the same way just
add it right in at this point. You don’t need to hydrate the yeast like some
recipes call for. And now we’re just going to stir all of this together. Now you can see that my dough is pretty
wet and sticky at this point so I’m going to add just a little bit more
flour. I’m not going to add too much because I can always add more later but
just a little bit more so that when I go to knead it it’s a little bit easier to
handle. Now that all of our ingredients are
mixed into our dough we are going to knead it by hand. Now if you do have a
stand mixer with a dough hook you can definitely use that but I want to show
you that you can definitely make this without any special equipment and
kneading by hand is actually such a nice way to get a feel for the dough and I
find it quite therapeutic so I encourage you to do it if you’ve never tried it. So
now what we are going to do is we are going to lightly flour our work surface
here and we’re going to turn our dough out onto the work surface. And now we’re going to start kneading
our dough by hand so what you want to do is lightly flour the top of it as well
as flour your hands and to start kneading your dough you’re going to take
the end that is the farthest away from you and fold it in half and then use the
heels of your hands to rock it away from you.
Now give it a 90-degree turn and continue that process of folding it in
half and rocking it away from you. Now as you do this you’re likely going to need
to add a little more flour as it starts sticking to the counter and if you have
a bench scraper you can kind of scrape the dough as it sticks to the counter up
add a little more flour and continue kneading. Now this is a very soft dough
so I encourage you to refrain from adding too much flour at the beginning
of the kneading process because as you need it it will become a little more
elastic and less sticky. So you can always add more flour but it’s hard to
go back the other way if you do add too much. Now you want to continue this
kneading process for about ten minutes until you get a really soft and elastic
dough, You are done kneading your dough when it
is really smooth and elastic. It still has a slightly sticky texture when you
touch it and if you press down on it with your fingers it immediately springs
a back up. So that’s how you know you’ve developed a really nice gluten structure
and now we are going to let this dough rest and rise. So what has happened is
the yeast has been hydrated which woke it up and we gave it a food source with
the flour and the sugar in our dough and now it needs some time to start feeding.
Yeast is a living organism it’s actually a fungus and it was asleep in its dry
State but now it is awake and as it starts feeding it is going to produce
carbon dioxide gas as well as alcohol. Now these two things are going to help
flavor our yeast dough and the carbon dioxide gas is what is going to make our
bread rise so it needs some time to do that. So I am going to transfer my dough
just right back into the mixing bowl that I mixed it in and I’m going to
cover it with some plastic wrap and let it rise. So we want to let this rise
until it is about double in size. Now if you did use the rapid rise yeast this
should take about 45 minutes to an hour and if you used the active dry yeast
this will take about 90 minutes to two hours. Now that’s really depending on how
warm your kitchen is and how warm the liquid was when you added it to your
dough. So if you do have a really warm kitchen, your dough is going to rise much
quicker then if you have a really cold kitchen. So you just need to watch it and
when it’s about double in size we will come back and shape the dough.
I made this dough earlier and it has had about an hour to rise and you can see it
is really puffy and there’s a lot of air bubbles in it and that is from the
carbon dioxide gas that has been produced from the yeast feeding on the
starches and the flour and the sugar so we can go ahead and shape this dough now.
Now we are going to lightly deflate it by just pressing down on
in the center and bringing the sides in. And now we can go ahead and shape our
dinner rolls. So give your countertop just a very light dusting of flour you
shouldn’t need too much and scrape that dough out. And now we are going to divide
it into our roll portions. Now I like to make 16 for something like a
Thanksgiving dinner because you don’t want a really huge roll when you’re
going to have all this other food so I’m just going to eyeball it here and I’m
going to divide my dough in half and then each half in half and then each
quarter into four pieces so we get 16 rolls. So I have 16 pieces of dough that are
all about the same size and now we are going to shape them into rolls. Now I’m
placing a piece of plastic wrap over the pieces that I’m not working with just so
they don’t dry out while we’re shaping. And we’re gonna start with 1 piece of
dough and what you want to do is just sort of pull down on the sides of the
dough and to bring it down underneath to create a little bit of a seam on the
bottom almost like a little purse. Now once you have that shaped you want to
put that down on your countertop on a part of the counter top that doesn’t
have any flour and you’re going to create a C with your hand and cup it
around the roll and just work it back and forth until you get a smooth surface
like that. Now this is creating some tension on the outside of the dough to
create a little bit of a skin and this is really going to help hold those gases
in so that they get a really nice rise to them. So I’ll show you that one more
time take a piece of dough go ahead and pull down all around on the sides bring
that down to the middle underneath to create a bit of a purse seam and set
that seam side down on the countertop and use your hand in the shape of a C
to roll it until you get a really nice smooth surface. Just like that. Now I’m
going to position these four across and four down and giving them a little bit
of space in between so they can rise and I’m going to shape all of these rolls.
Once your rolls are shaped you want to cover them with plastic wrap and then
they need to rise a second time. Now you have two options for this step of the
process you could let them rise at room temperature and then bake them as soon
as they have risen or you could put them in your refrigerator and let them slowly
rise overnight. Now cold temperatures really slow down yeast and if you do put
them in the refrigerator you can let them rise anywhere
about 12 to 18 hours. So if you are making these for something like
Thanksgiving or Christmas it’s really nice to prep them the night before and
then you can bake them the next day. Now I’m going to bake mine same day so I’m
going to let these rise at room temperature and because I used the quick
rise yeast this should take about 45 minutes to 1 hour for them to rise and
get about double in size again or if you did use the active dry yeast it that
might take 90 minutes before they are ready to go in the oven. So I’m going to
let these rise and then we will prep them for baking. So my rolls are finished
rising they are nice and puffy and doubled in size and now they are ready
to go into the oven so I am going to brush them with an egg wash which is
just one egg whisked with 1 tablespoon of water and this is optional but it’s
going to give your rolls that really nice shiny glistening top when they come
out of the oven. It looks really nice and pretty but you can just leave them as is. My oven is preheated to 375 degrees Fahrenheit and we’re just going to bake
these until they are golden brown. So I just pulled my yeast rolls out of the
oven they are golden brown, they look perfect and they are soft and tender and
just a little bit chewy, just a little bit sweet and they are going to go
perfectly with your Thanksgiving or Christmas dinner or really just any meal
that you want a really nice dinner roll with. Now I hope this tutorial really
helped make yeast rolls seem really approachable for you and if you enjoyed
this video make sure you give it a thumbs up I’m always happy to answer any
of your questions so make sure you leave those in the comments section. And if you
aren’t already subscribed you can hit that subscription button and ring the
notification bell so you never miss a video. You can also follow me @BakerBettie on Instagram and on Facebook and next week is Thanksgiving so I won’t
have a new video for you then but I’ll be back the week after with a new recipe
tutorial. I’ll see you guys then and have a
wonderful Thanksgiving. Bye!

About the author


  1. Hi everyone! I hope this detailed tutorial was helpful! One thing I should mention is that parchment paper is definitely helpful when you make these on a sheet pan! It slipped my mind when making this video, but they did stick a tiny bit without the parchment. Nothing major, but definitely recommend using parchment if you have it! Enjoy the rolls and let me know if you make them! <3

  2. My 9 year old granddaughter introduced you to me on her tablet. You inspire future bakers! She makes the best chocolate chip cookies(your recipe) Thank you baker Bettie! xo

  3. If I refrigerate them overnight do I get them to room temperature before I bake them or do they go directly from fridge to oven? Thanks!

  4. Hi Baker Bettie
    Your instructions are so exact, easy to understand and follow.. I always learn something new from your tutorials.
    Thank you and a very Happy Thanksgiving to you and yours.
    Peter C

  5. Thanks for the detailed instructions. I bought a big bag of Bread flour thought its better for making bread. Is it ok to use that flour instead of the all purpose flour?

  6. Really nice tutorial. one question though! when using a quick rist yeast, can you leave it overnight in the refrigerator? perhaps you already mentioned but I missed that part. thank you

  7. BLESSINGS to you Bettie. Thank you very much for your kind assistance. HOW LONG DO I KEEP THEM IN THE OVEN? THANK YOU.

  8. Excellent..thanks for sharing..plz tell me how many teaspoon active dry yeast or rapid rising yeast is need to one cup of flour

  9. Thank You photos beautiful rose I love how you make it you broke it down so nice thank you so much I will be trying it thank you you are amazing

  10. Hi Baker Betty, I love Malt bread. In Ireland it was a special treat with a cupcake of tea and some Irish butter (Kerry Gold) I managed to get the butter sent to our Supermarkets in Australia. Sadly no one knows how to malt bread called (Veda) Do you think you might take up the challenge, I would be ever so great-full.
    Kath from down under. 🇦🇺

  11. I was just wondering, can this dough be used to make yeast clover rolls? If not, would you make a video on how to make them? Thank you so much.

  12. I love your video!! You explain the process clearly making our attempt at these rolls successful. I will be looking for more of your wonderful videos! Thank you Bettie!

  13. I just found out about your show. I bought all the ingredients. I will come back and tell you how I did when I'm done. Wish me good luck.

  14. Thank you Bettie, made the rolls following your video, they were awesome, I have never made any kind of bread before, it was a success, my family loved them, thanks again!

  15. I find you are a patient lady, you explain it so well in detail that one can fully understand.
    Thanks so much for beautiful explanation as you are !!

  16. Wow. I love Baker Bettie's (a) crystal-clear instructions, (b) science of yeast and baking in simple terms, and (c) absence of all unnecessary chattiness. The aesthetics of the kitchen and baker are also pleasant to look at without being distracting. Kudos. This is perfect.

  17. I DID enjoy this video. I learned a lot about yeast in action, and….my dough is proofing as I type. Thanks so much!

  18. Very nice tutorial and easy to follow. Thank you very much for this recipe. I'm gonna try to make the rolls and your recipe is what I want to do. I'll let you know how it turn out;)

  19. Thank you Bettie for sharing your wonderful dinner roll recipe with me if you have any other like banana bread please share

  20. Can I use skim milk instead of whole milk? That is what I have right now , so I wonder if that is okay or not. Thanks

  21. Hi…I have White Lilly apf unbleached on hand….could this same recipe be good for a loaf bread??and could almond milk be used instead of reg milk??

  22. Could you add sesame seeds after the egg wash without compromising the final product? We have an Easter dinner coming up and I thought I would try these. Thanks

  23. Can you freeze the rolls before baking? For example two weeks ahead of time!
    I’m going to try this recipe. Thanks for sharing.👍👍👍👍👍

  24. Thanks Miss Baker I love you, you are very good teacher slowly with a brilliant explanation.. Thanks again. Wonderful. XXXX

  25. Wonderful video. I have been searching for a very long time for soft yeast rolls like my Mother made. We have lost the recipe so I am hoping this recipe will come close.
    Can you tell me how warm your kitchen is when this dough is resting and rising?

    Thank you. Nancy

  26. Thanks for the tutorial! While these rolls would be good for holidays, I'm going to make some mini hamburger sliders tonight using these homemade rolls. =) Thanks!

  27. beautiful rolls and your instructions were so simple to follow …. thank you! can't wait to make these 😀

  28. this is a great video! love how you teach while you cook. subscribed… keep up the good work young lady!

  29. One of the the best videos on bread making I have seen. I watched a dozen videos this morning on yeast rolls and bread rolls in general, Baker Bettie is the best. Clear, concise instructions. Absolutely excellent.

  30. I'm a newer 16 year old Baker and I'm impressed on your knowledge of yeast. I am also planning on making these rolls. Very professional video. I am going to subscribe

  31. Bettie I like your style of demonstration,Soft,sweet and clear. Specially for non English person like me.THANK YOU AND GOD BLESS YOU!

  32. Thanks for your instructions. My dough has developed & has a nice rise when proofing but the rolls turn out dense & heavy after baking. Would you please tell me why?

  33. I love this video! You made it look so easy, I’m going to try today to make some. I bought rapid rise yeast. Thanks!

  34. This was an amazing video. I've never made yeast rolls before, but Bettie made it look so easy. She is a phenomenal teacher. She really helped me understand what I was doing and WHY I was doing it ( example: folding the dough under and making a seam). I really enjoyed this video and I will be looking for more of her videos. Thanks again, Bettie

  35. Very well done! I like to cook and have been cooking for years. I was surprised that you mentioned why you tuck and roll your rolls. I never thought of why? You taught me something, Thanks!

  36. Am i able to add honey to this dough? If so, at what step do you recommend. Also, if i make my dough today, how do i store it to bake tomorrow? I have RapidRise Yeast

  37. Great video. I was always intimidated by baking these. Not anymore! I will make them next Saturday and then again for this coming Thanksgiving!! Thank you!!

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