Easy Yeast Rolls for Beginners (Small Batch)

4.41 from 5 votes

Make the softest yeast rolls with this easy recipe. It's simple and versatile, the dough can be refrigerated or frozen for up to one week!

Prep Time20

Cook Time20

Proofing Time2

Total Time2 40

Course: Side Dish

Cuisine: American

Servings: rolls

Calories: 256.2kcal

Prepare a rectangle baking tray. Grease it well and set aside.
Add yeast to a large mixing bowl. Add the milk and mix with a spoon until the yeast is dissolved.
Add the egg, sugar, flour and salt. Knead on medium speed for 2 minutes (with a hook attachment). The dough should come together into a ball.
Cut the butter and add to the dough. Continue to knead until the butter gets fully incorporated and the dough turns stretchy. This should take approximately 7 to 8 minutes at medium-high speed.
Turn the dough onto a working space. The dough will be sligthly sticky at this stage. For easier handling, dust your workspace with some flour. Form the dough into a ball and place it in a large bowl.
Cover the bowl with a kitchen towel or cling wrap and place it is a warm place to proof. This should take approximately 1 hour depending on the surrounding temperature. The dough should almost triple in size.
Press the proofed dough to release air bubbles.
Turn it onto a lightly floured surface. Divide it into 6 equal sections.
Shape each piece into a round ball. Place the rolls on the prepared baking tray. Place them well apart to allow space for rising.
Cover the shaped rolls with a kitchen towel and let them proof until slightly more than double in size.
Bake the yeast rolls at 165°Celcius for 20 minutes until the top of the buns have turned brown.
Once baked, remove the rolls from the oven and brush the top of each roll with melted butter.

Kneading is crucial for developing gluten in the dough, which gives the rolls structure and a light texture. When kneading with a machine, keep to the time indicated in the recipe. If kneading by hand, you will need a longer time depending on how well the kneading goes.

To check if the dough is well kneaded, you can do the windowpane test. Take some dough and try to gently stretch it as much as possible to a thin film without breaking. If it breaks or tears, the dough needs further kneading.

Allow sufficient time for the dough to rise in a warm spot until it at least doubles in size. This usually takes about 1-2 hours, depending on the temperature and the yeast you're using. Patience is key here, as a proper rise contributes to fluffy rolls.

Preheat your oven to the recommended temperature (usually around 375°F or 190°C) and bake the rolls until they are golden brown on top. The exact baking time can vary depending on the size of the rolls, so keep a close eye on them.

As soon as the rolls come out of the oven, brush them with melted butter. This adds a beautiful shine and enhances the flavor.