If you’ve ever felt personally victimized by working with yeast, this roll recipe is the one you need to try. With an overnight rise in the fridge, no kneading, and no stand mixer needed, they can be made by even the most novice home cooks.
We’ve made these for decades, and they’re a regular at Sunday dinners, Thanksgiving, Christmas, AND Easter. All you need is a little time, a bowl, a spoon, and a rolling pin.
Reader review: “I simply could not believe that these rolls could actually be this easy and taste this great so yesterday I “practiced” as I didn’t want to face Thanksgiving with inedible rolls just in case… Well let me tell you…these are simply the best and easiest yeast rolls I have ever made. I’ll never use my old knead and rise and knead and rise recipes again.” – Jeannine M.
Ingredient Notes
- Active Dry Yeast: we use this because it’s a long, slow rise in the fridge.
- Sugar: this helps activate the yeast, and generally we don’t recommend substituting this for anything else.
- Eggs: beat these together beforehand to make mixing them into the dough easier.
- Water: this needs to be warm enough to activate the yeast (around 100-110 degrees F). It should be warm enough that you’d want to wash your face with it, but not hot enough to burn your skin.
- Butter: use melted butter, but make sure it’s not still hot when you add it to the yeast.
- Salt: we prefer to use unsalted butter and add our own salt. We prefer kosher salt (not table salt) because it’s a little coarser but still dissolves quickly into the dough.
- Flour: we use an all-purpose flour.
Substitutions and Variations
- Add a lemon glaze to make these more of a sweet roll. Mix together 1 cup powdered sugar, 1 ½ tablespoons of lemon juice and a little lemon zest, and drizzle it over the finished rolls.
- Use this base to make cinnamon rolls. See this Cinnamon Roll recipe for specific ingredients and step-by-step instructions.
- Make these into garlic rolls by substituting garlic salt and garlic butter during step 3.
- We haven’t tried making this recipe with whole wheat, but this whole wheat roll recipe is a tried and true one.
- Use honey butter for serving to take these rolls to give them a restaurant-worthy vibe.
Equipment Needed
- Mixing Bowl (Large)
- Plastic Wrap or tea towel
- Rolling Pin
- Sheet Pan (Half Sheet)
How to Make These Easy Homemade Rolls
- Check out the recipe card below to watch Lauren make this recipe step by step.
- Make the dough: Mix together yeast, sugar, eggs, water, butter, and salt all at once. A wooden spoon works great for this, but you can use a dough hook, too, if you have one. Stir in the flour. It should still be slightly sticky, so it’s not too dense to rise.
- Let it rise: Cover the bowl with plastic wrap or a tea towel and let it rise. Rise for 4-6 hours on the counter, or overnight in the refrigerator. Do not knead the dough. It should rise to about double the size.
- Shape the rolls: Dump the dough on a lightly floured surface and divide in the dough in half. Roll each half of dough into ⅛” thick circle. Brush with additional melted butter. Cut each half of dough into 16 pieces, like a pizza. Roll each piece from the large end to the point (like a crescent).
- Rise again: Place rolls on a baking sheet. We usually fit 16 rolls on each half sheet. Let it rise another 30-60 minutes. Preheat oven to 375°F.
- Bake: Place in preheated oven and bake for 8-10 minutes.
Pro-tip:
Yeast temperature. Water should be about 100-110°F to activate the yeast. This is about the temperature you’d use to wash your face. If it’s not hot enough, it won’t activate, but if it’s too hot, it will kill the yeast.
Storage and Reheating Suggestions
- Counter: Place rolls in an airtight container or Ziploc bag. Store on the counter for 2-3 days.
- Freezer: Place cooled, cooked rolls in an airtight freezer bag. Alternatively, you can flash freeze the rolls on a cookie sheet, following instructions through step 7. Once they’re frozen transfer them to an airtight freezer bag or container. Store in the freezer for up to a month.
- Reheating:
- Fully cooked: Preheat the oven to 300°F. Reheat for 5-8 minutes, until warm for best results. You can also microwave them in 30 second increments for 1-2 minutes.
- Frozen dough: Remove the rolls and place on a baking sheet. Let them come to room temperature, then follow instructions starting with step 8.
Frequently Asked Questions and Troubleshooting
You could proof the dough in the oven. Turn on your oven light, place the dough inside (covered with plastic wrap or a damp towel) and close the door. According to one reader, Denise, this cut her rise time down to 1 ½ hours.
Yes! You can freeze them already made and then reheat them in the oven for a few minutes. You can also freeze the dough after step 7. Remove them from the freezer and let them thaw on the counter until they come to room temperature, then follow instructions through step 8.
We usually try to leave them for about 8 hours. You want the dough to almost double in size, but not much more than that.
Instant yeast works better for rapid rise bread, but it can be substituted 1:1 with active dry yeast. We would only use Instant Yeast if we were letting the dough rise on the counter. Watch it closely to make sure it doesn’t rise too much.
Yes. You can substitute milk 1:1 for water, just make sure that it’s warm so the yeast can activate.
Easy Homemade Rolls Recipe
Ingredients
- 1 Tablespoon Active dry yeast
- ½ cup sugar
- 3 eggs, beaten
- 1 cup water, warm
- ½ cup butter, melted
- ½ teaspoon salt
- 4 cups all-purpose flour
Instructions
- Mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once with a spoon or dough hook (not a mixer)
- Add 4 cups of all-purpose flour.
- Cover bowl with plastic wrap or tea towel and allow dough to rise 4-6 hours on the counter or overnight in the refrigerator. Do not knead the dough.
- Turn out dough on a lightly floured surface and divide in half.
- Roll each half of dough into a circle about ⅛ inch thick.
- Brush with additional melted butter and cut into 16 pieces, like a pizza.
- Roll up each piece from the large end to the point.
- Place rolls on a baking sheet and let rise 30-60 minutes.
- Bake at 375℉ for 8-10 minutes.
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
YUM! I’m excited to try these out!
Love them! I wondering if they could be frozen?
Thanks,
Sharon
Sharon- I definitely think that these would be just fine frozen! I have not tried it yet, but I think that it is a great idea!!
Have you ever doubled this recipe? I know some recipes just don’t work doubled.
I have never made rolls before but I think I will try this one.
I have been looking for a lemon crescent role recipe….use to have ths lady who made these for a restaurant i use to work for and they were DELISH…..cud I add some lemon to these? If so, wud that be extract? lemon juice? or what?
I would think that some sort of lemon glaze would be delicious. I’m going to try this recipe with King Arthur’s white-whole wheat flour!
could you use self rising flour and leave out the salt?
Hi Christy!
I have never tried that, so I am not sure how it would work. Let us know how it goes!
Is there any way to speed up the rising time on these? I looooove this recipe. I’ve been experimenting with several different ones and these taste the best HANDS DOWN! But if I forget to start them in enough time (which is always) then I end up having to eat them for dessert (which is ok too!). But if I don’t mind kneading or mixing or doing any other tips – is there a way to speed it up?
We are not aware of a way to speed this up. But if you figure it out…..be sure to let us know! 🙂 Thanks for your nice comment. -The Six Sisters
I totally read the last bit of the recipe incorrectly, but boy, were these the biggest, yummiest rolls ever. My hubby is usually the family bread baker, but these got rave reviews! Thank you.
Instead of spoon can you use bread hook on a standing mixer?
I guess you could, just be sure you do not knead the dough.
Okay, I just need to clarify so I don’t screw them up :). Is it 4-6 hours on the counter or are both options in the fridge?
4 to 6 hours on the counter or overnight in the fridge.
What’s the yield on this recipe?
What’s the yield on this recipe? 12?
Makes about 32 rolls.
Okay, so I don’t bake much but want to try these. Roll out the dough to how big a circle?!
I simply could not believe that these rolls could actually be this easy and taste this great so yesterday I “practiced” as I didn’t want to face Thanksgiving with inedible rolls just in case… Well let me tell you…these are simply the best and easiest yeast rolls I have ever made. I’ll never use my old knead and rise and knead and rise recipes again. Looking forward to pleasing everyone at the Thanksgiving table with these hot from the oven rolls. Thank you so much for sharing this recipe with all of us.
WOW WEE…..is all I can say…today was roll making day…..made 3 recipes and seeing it was the first time for all 3 followed directions….lol…..these are so easy and BIG….also made a King Arthur potato roll recipe then a easy honey whole wheat recipe from another person…all 3 made HUGE BIG fluffy rolls….so next time I will portion your recipe into thirds and just make more….
well you will be cutting the circle into 8ths….so I would say I rolled them about 12 inches each…they are nice and big
16, 8 per circle
I pinned in Dec And today it Says no paGe found, It is still heRe. I Re pinned and Same happened…..
We just tried pinning these rolls and we had no problem. Hopefully it will work for you now!
this is the best ! can you use this recipe for cinnamon rolls ?
Yes, this would work for cinnamon rolls too!
When you say “mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once.” – do you mean mix with a spoon? or a mixer? thanks.
Im trying these today so I want to make sure I undertand – Does each circle get cut into 8 sections or 16? I see conflicting answers above so I thought I would check!
Thanks
Ashlee
You divide the dough in half and roll out into 2 circles. Cut each circle into 16 slices. That will give you a total of 32 rolls.
Hi! I am new to yeast breads. I mixed a 1/2 recipe to test it before Christmas, last night, and refrigerated it. This morning the blob looks exactly the same size as it did last night. Is it supposed to have raised or now do I raise it for six hours on the counter, or do I roll it out and cut it and then it raises? I’m not even sure if the yeast is activated. Please help! Thank you!
Hi Shannon!
It definitely should have raised by then. Your yeast must not have activated. Either your water was too hot and killed the yeast when you mixed everything together or your yeast could have been old? I know I’ve had that happen before when I’ve had bad yeast. I’m sorry I’m not more help!
These are great. I think 16 rolls are too small, but since I always cut a little ‘off’ it is easy to make a larger wedge into 2, so I got 10. 8 would make wonderfully large and fluffy rolls. I’m glad I stumbled upon you and decided to give it a try. I will definitely make these again and again.
BTW: I put my dough into the oven to ‘proof’ and it only took 1 1/2 hours–and I was planning on 4 ! It worked out great though, since I am having the missionaries and wondered when I was going to do dessert between making these rolls. So, for those of you looking to shave off some time, many ovens come with a read proofing button–or just crank up the heat in your house for a few hours–or put bowl of dough on top of a small heating pad….THAT works wonderfully .
sorry….a ‘bread proof’ button !!
If the ingredients are the same, the end results should be the same.
I have a crescent roll recipe very similar to these from The Food Nanny and yes they freeze great! I just put them in a gallon freezer bag and then thaw them out on my counter when we want rolls with dinner. I usually have to freeze them cause it makes a lot. Plus, it saves you time in the kitchen and rolls are already made! I’ve never had them in the freezer more than a month. I love meal prepping and freezer meals, makes dinner time easier. Think it’s 24 rolls and fits in my large sheet pan maybe 10×18 size not sure exactly on the size. I’ve never doubled it cause my bowls aren’t large enough. Hope that helps
Do you use salted or unsalted butter in this recipe?
We use whatever we have on hand. Some of the sisters love salted butter and some love unsalted. Whatever you prefer.
First time making these rolls and all I can say is wow!!! I am not much of a baker especially using yeast but these rolls turned out fabulous. I went straight by the recipe and even though they were a little wonky when I cut them out they turned out beautifully. Definitely baking for Thanksgiving. Thank you so much for giving me the courage to try again . PS is there a secret to printing this recipe? I can’t get it to print and I don’t want to lose it.
How long can they be left in the fridge to rise? Only 8 hours ? Or would 12-16 be okay?
I am so happy that it went so well! Thank you so much for sharing! If you click on this link, it should take you to a printer-friendly page so that you can easily print it! Have a wonderful Thanksgiving.
Here is the printable recipe page: https://www.sixsistersstuff.com/wprm_print/91390
You’ll just have to watch them closely. If they get too big, you’ll have to cook them. You could always reheat right before eating.
Hi Shirley. In the recipe card you will see “Print Recipe”. That will do it for you!
Could I use instant yeast instead of active dry yeast?
I loved this crescent roll recipe. The rolls turned out great. Quick question. If you put the dough in the refrigerator over night how long do you need to bring them out of the refrigerator before you roll them out?
You’ll want them to set out for about 30 minutes. You’ll need to roll up each roll and let them rise before baking.
Yes, Instant yeast is great too.
Delicious dinner rolls…made a change in the flours. I used 2 c. all purpose flour and 2. c. whole wheat flour and they turned out delicious. We just like whole wheat mixed in with the white flour. So easy to make. I cut mine in squares to resemble Sister Schulers frozen rolls as we like to put chicken salad or other cheese inside ours for a quick lunch. They do freeze well…take out and let sit on counter until unthawed and then put in pre-heated over to warm up. Just warm up (maybe 300 degrees for 5-8 minutes) and they are ready. So easy to make!
I have never made bread before but my daughter gave me this recipe. It’s almost a miracle I could make rolls. They were so easy, even I could make them and they turned out perfect twice!! If I could give this recipe 10 stars I would!
Yeah Jill!! We love to hear this! These rolls are easy and delicious. We are so happy they worked out for you!
It raises 4-6 hours? My dough is already rising over the sides of the bowl. If I let it raise more it’ll take over my kitchen! Help! Did I mix it too much before adding the flour? Mix the dough too long?
Maybe you have a warm kitchen. I think you are fine when it doubles in size. So go ahead and move to the next step in the recipe.
I have made these rolls too many times to count and they come out wonderful every time! so easy and my family loves them. Thank you for sharing!!!
The recipe doesn’t say to activate the yeast. Do I need to do this step before mixing everything together?
No, just follow the directions in the recipe as printed. Just add the yeast as it says in step #1.
They are so easy and delicious! We are so happy that you like them. We are making them for our Thanksgiving dinner. Enjoy your Thanksgiving with your family!
Do you fully cook these prior to freezing? And then thaw and serve without reheating?
Thanks!
I just made these for Thanksgiving and they were a huge hit! Everyone loved them! I will definitely make them again. They are so easy and they taste so good!
We are so glad everyone liked them! They really are so easy and delicious. One of our favorites!! Happy Thanksgiving!
Do you think it would be okay to refrigerate for up to 18 hrs, not just overnight?
I have read a lot of the comments and the instructions. Can you explain if the rolls can be frozen already prepared to bake or freeze cooked rolls, or dough balls only and then get out and thaw?
This looks like a great recipe! I’m wondering if the dough can be frozen, thawed and used at a later date? My apologies if someone has already asked this question.
Do you have to do only crescent rolls or can you make regular round rolls?
Can you freeze the rolls without baking them first
Yes! The dough can be made in advance/frozen. Just prepare the rolls up to step #7 (rolling them up) and then refrigerate or freeze. When you’re ready to bake the rolls, let them finish rising at room temperature (step #8). If frozen, thaw them in the fridge first before they finish rising. Just remember that the rolls may take longer to rise because they are starting out cold.
Yes! The dough can be made in advance. Just prepare the rolls up to step #7 (rolling them up) and then refrigerate or freeze. When you’re ready to bake the rolls, let them finish rising at room temperature (step #8). If frozen, thaw them in the fridge first before they finish rising. Just remember that the rolls may take longer to rise because they are starting out cold.
You can make them as regular round rolls
Yes! The dough can be made in advance. Just prepare the rolls up to step #7 (rolling them up) and then refrigerate or freeze. When you’re ready to bake the rolls, let them finish rising at room temperature (step #8). If frozen, thaw them in the fridge first before they finish rising. Just remember that the rolls may take longer to rise because they are starting out cold.
Can milk be used in stead of the water?
Does the water need to be in a certain range? Im worried about either not activating the yeast or killing it.
Would this work with gluten free flour?
I made this recipe doubling the yeast. (Emeril Lagasse’s advice) I always use a seedling starting mat for raising the dough faster, works like a charm. I baked them in a covered greased dutch oven and they tripled in size and were flaky and moist. Thank you for the inspiration!
Two questions, does the water need to be warm for the yeast? Also , If you let the dough rise overnight in the fridge, does the final rise phase take longer than the 30-60 minutes you have listed?
That’s a great question. 100°–110°F is the ideal temperature for Active Dry Yeast. 120°–130°F is the ideal temperature for RapidRise
You can substitute milk for the water if you’d like. It will still be yummy!
We haven’t tried making these with GF flour, so I don’t know what the texture will end up like. But you are welcome to try using gluten-free flour. Let us know how they turn out!
We recommend warm water to help activate the yeast (around 100F – 115F) and the final rise should take about the same time, but keep an eye on it
So easy and good, just as described! Finally found my go to dinner roll recipe for holidays
Can bread flour be used instead of all purpose flour?
Quick, easy, delicious…. I added an egg wash at the end and also made round rolls instead of crescent rolls! Tastes great – light and fluffy texture.
Bread flour would work great with these
New Favorite roll recipe. Have made them 5 times in the last few weeks and they’re perfect every time!
Does it matter if you use a glass or stainless steel bowl?
We have had success using either one!
This recipe was so yummy!! Thank you so much for sharing! I absolutely love all of your recipes!!
Does the water not have to be a certain temperature when mixed with the yeast?
The water should be slightly warm. Since we’re using active dry yeast, the water should be about 105-115°F. If it’s cooler it will just slow the activity
My dough was sticky and difficult to work with, they still tasted good, any advice on what I could do differently
I love the ease of this recipe but my dough was very wet- used a lot of bench flour to roll it out. It was very soft and smelled yeasty. Is this right? I wish you had a video so I could compare. I’m doing these as a make ahead so they’re in the freezer until thanksgiving when I’ll thaw them overnight and let rise before baking.
If I refrigerate the dough over night in the fridge, do I need to let it get to room temperature before rolling it out? Or is it the same process as putting it on the counter for 4-6 hours?
After I cut out the 32 rolls can I put them back into refrigerator until ready to bake the take them out and let them rise and the bake..
Can you just roll these into balls instead of making them like crescent rolls?
Yes, it is best to let dinner roll dough come to room temperature before rolling, as this makes it more pliable and easier to work with. However, some bakers find it easier to shape the dough while it’s still cold. It’s your call
I made these for Thanksgiving and now my family requests them regularly. They’re easy and taste great. I use my stand mixer with a dough hook to make mixing easy.
It’s concerning to me that the dough, containing raw eggs, would sit out on the counter for 4-6 hours. Isn’t this a health risk?
I have never been able to make any decent roles and I can do these. They look beautiful. They taste awesome. I’m so happy.!
Do you reheat them singly Steel wrapped in foil?
These are incredible, the dough comes together quickly and they are delicious!
Made these for our family’s Easter Dinner! Mixed them up the night before and let them rise in the fridge overnight and then on the counter for a little while before I was ready to roll them out. They were so easy and everyone loved them!