Sweet Rolls
Soft, fluffy golden-brown rolls with a hint of sweetness that practically melt in your mouth. These pillowy yeast rolls are perfect for pulling apart at the dinner table and have just enough sugar to balance a savory meal or stand alone with a pat of butter.
For 8 servings
- prep · ~10 min
Activate the yeast.
1.Combine warm water, 1 tablespoon of sugar, and yeast in a small bowl.2.Let the mixture sit for 5 to 10 minutes until it becomes frothy and foamy. - mix · ~2 min
Combine the wet ingredients.
1.In a large mixing bowl or stand mixer, whisk together the warm milk, melted butter, remaining sugar, and salt.2.Whisk in the egg until fully incorporated.3.Pour in the activated yeast mixture and stir to combine.TIPMake sure the milk is warm, not hot, or it will kill the yeast. - knead · ~8 min
Knead the dough.
Gradually add the flour, one cup at a time, mixing until a shaggy dough forms. Using a dough hook or on a floured surface, knead for 6 to 8 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
TIPThe dough should bounce back when poked. If it's too sticky, add flour one tablespoon at a time. - rest · ~90 min
Let the dough rise.
Shape the dough into a ball and place it in a lightly greased large bowl, turning once to coat the surface. Cover with a clean kitchen towel and let it rise in a warm spot for 60 to 90 minutes, or until doubled in size.
- prep · ~5 min
Shape the rolls.
1.Gently punch down the risen dough to release the air.2.Transfer the dough to a lightly floured surface and divide it into 16 equal portions.3.Roll each portion into a tight, smooth ball by pulling the edges under.4.Arrange the balls in the greased baking pan, leaving a little space between each for expansion.TIPLightly oil your hands to prevent the dough from sticking while shaping. - rest · ~30 min
Proof the rolls.
Cover the baking pan loosely with the kitchen towel and let the rolls rise in a warm place for 30 minutes. They should puff up and touch each other slightly.
- bake · ~20 min
Bake until golden brown.
Preheat the oven to 375°F. Place the pan in the center rack and bake for 18 to 20 minutes, or until the tops are a deep golden brown and the internal temperature reads 190°F.
TIPIf the tops brown too quickly, tent loosely with foil for the last 5 minutes. - garnish · ~5 min
Brush with butter and serve warm.
Remove the pan from the oven and immediately brush the tops of the rolls with the reserved melted butter. Let them cool in the pan for 5 minutes, then pull apart and serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Warm the milk to exactly 110°F; hotter will kill the yeast and cooler will slow activation.
- 2Knead until the dough passes the windowpane test — it should stretch thin without tearing.
- 3Use a digital thermometer to check the rolls hit 190°F internally for perfect doneness.
- 4Brush with melted butter immediately after baking for a soft, glossy crust.
- 5For make-ahead, refrigerate the shaped rolls overnight and let them proof at room temp before baking.
- 6Let the rolls cool in the pan for 5 minutes before serving to set the structure without drying.
Adapt it for your goals.
Herb-and-garlic
Add 1 teaspoon garlic powder and 2 tablespoons chopped fresh rosemary or thyme to the dry ingredients for a savory twist perfect alongside pasta or roasted meats.
whole wheatWhole-wheat
Replace 2 cups of all-purpose flour with whole-wheat flour and add an extra 2 tablespoons milk to keep the rolls tender and more nutritious.
cinnamon sugarCinnamon-sugar
After shaping the rolls, brush with melted butter and sprinkle with a mix of 2 tablespoons sugar and 1 teaspoon cinnamon before the final proof for a sweet breakfast version.
Why this is on our healthy list.
Good Source of Energy
The all-purpose flour and sugar provide quick-digesting carbohydrates to fuel your body.
Calcium from Milk
Each roll contributes a small amount of calcium from the milk, supporting bone health.
Modest Fat from Butter
Butter adds a small amount of saturated fat and fat-soluble vitamins, but these rolls are not deep-fried, keeping the fat content moderate.
Frequently asked questions
The water or milk may have been too hot (over 130°F) or too cold (under 105°F). Use a thermometer to ensure 110°F liquid for the yeast to activate properly.
