Easy Homemade Rolls Recipe

Published: November 18, 2019Updated: June 30, 2020Author: Elyse Ellis
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Easy Homemade Rolls Recipe

These are the easiest homemade rolls I have ever made! I can’t even count the number of times I have tried to make rolls and they turn out horribly. Many of the recipes I have tried consist of long periods of letting the dough rise, kneading, and complicated instructions but these don’t need any of that!  All you need is a little time, a bowl, mixing spoon and a rolling pin!

Serves: 32

Easy Homemade Rolls Recipe

These rolls turn out perfect every time! No kneading or stand mixer required!

4 hr, 10 Prep Time

10 minCook Time

4 hr, 20 Total Time

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Ingredients

  • 1 Tablespoon active dry yeast
  • 1/2 cup sugar
  • 3 eggs (beaten)
  • 1 cup lukewarm water
  • 1/2 cup butter (melted)
  • 1/2 teaspoon salt
  • 4 cups all-purpose flour

Instructions

  1. Mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once.
  2. Add 4 cups of all-purpose flour.
  3. Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours or overnight in the refrigerator. Do not knead the dough.
  4. Turn out dough on a lightly floured surface and divide in half.
  5. Roll each half of dough into a circle about 1/8' thick.
  6. Brush with additional melted butter and cut into 16 pieces, like a pizza.
  7. Roll up each piece from the large end to the point.
  8. Place rolls on a baking sheet and let rise 30-60 minutes.
  9. Bake at 375 degrees F for 8-10 minutes.

Nutrition

Calories

1871 cal

Fat

5 g

Carbs

382 g

Protein

62 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
1178
https://www.sixsistersstuff.com/recipe/easy-homemade-rolls-recipe/

Related Recipe: This Copycat Great Harvest Honey Whole Wheat Bread only requires 5 ingredients and is absolutely delicious!

 

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  1. Lisa Lou says:
    May 19, 2011
    YUM! I'm excited to try these out!
    Reply
  2. Anonymous says:
    October 2, 2011
    Love them! I wondering if they could be frozen?

    Thanks,
    Sharon
    Reply
  3. Camille says:
    October 2, 2011
    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!!
    Reply
  4. Cami says:
    November 18, 2011
    Have you ever doubled this recipe? I know some recipes just don't work doubled.
    Reply
    • Nick says:
      April 24, 2018
      If the ingredients are the same, the end results should be the same.
      Reply
  5. Faithful Christian Soldier says:
    May 18, 2012
    I have never made rolls before but I think I will try this one.
    Reply
  6. Terri Kivett Walker says:
    July 23, 2012
    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?
    Reply
    • Jacki says:
      July 28, 2012
      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!
      Reply
  7. CHRISTY says:
    November 21, 2012
    could you use self rising flour and leave out the salt?
    Reply
    • Six Sisters says:
      November 21, 2012
      Hi Christy!

      I have never tried that, so I am not sure how it would work. Let us know how it goes!
      Reply
  8. Sarah says:
    June 19, 2013
    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?
    Reply
    • Cyd says:
      June 20, 2013
      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
      Reply
  9. Mona says:
    October 19, 2013
    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.
    Reply
  10. michelle says:
    November 27, 2013
    Instead of spoon can you use bread hook on a standing mixer?
    Reply
    • Cyd says:
      December 2, 2013
      I guess you could, just be sure you do not knead the dough.
      Reply
  11. Jessica says:
    April 20, 2014
    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?
    Reply
    • Cyd says:
      April 21, 2014
      4 to 6 hours on the counter or overnight in the fridge.
      Reply
  12. Ashley says:
    September 23, 2014
    What's the yield on this recipe?
    Reply
    • Cyd says:
      September 24, 2014
      Makes about 32 rolls.
      Reply
  13. Ashley says:
    September 23, 2014
    What's the yield on this recipe? 12?
    Reply
    • Shelley says:
      November 25, 2014
      16, 8 per circle
      Reply
  14. Cathryn says:
    November 24, 2014
    Okay, so I don't bake much but want to try these. Roll out the dough to how big a circle?!
    Reply
    • Shelley says:
      November 25, 2014
      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
      Reply
  15. Jeannine Meador says:
    November 25, 2014
    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.
    Reply
  16. Shelley says:
    November 25, 2014
    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....
    Reply
  17. Martha says:
    January 18, 2015
    I pinned in Dec And today it Says no paGe found, It is still heRe. I Re pinned and Same happened.....
    Reply
    • Cyd says:
      January 19, 2015
      We just tried pinning these rolls and we had no problem. Hopefully it will work for you now!
      Reply
  18. Tamara Friesen says:
    July 20, 2015
    this is the best ! can you use this recipe for cinnamon rolls ?
    Reply
    • Cyd says:
      July 23, 2015
      Yes, this would work for cinnamon rolls too!
      Reply
  19. Melisa says:
    December 24, 2015
    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.
    Reply
  20. Ashlee says:
    September 26, 2016
    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
    Reply
    • Cyd says:
      September 28, 2016
      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.
      Reply
  21. Shannon says:
    December 22, 2016
    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!
    Reply
    • Elyse says:
      December 27, 2016
      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!
      Reply
  22. denise says:
    November 17, 2017
    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.
    Reply
    • denise says:
      November 17, 2017
      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 .
      Reply
      • denise says:
        November 17, 2017
        sorry....a 'bread proof' button !!
        Reply
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