There’s nothing like fresh warm homemade rolls straight out of the oven! These rolls are easy to make and even easier to devour!

Pastry brush spreading butter over homemade rolls.

Can you believe it’s the middle of November?! I’m a bit shocked. October flew by. November is slipping through my fingers.

Balls of dough lined up on a baking sheet.

Recipes that will pair perfectly with this homemade rolls recipe:

Balls of dough on a baking sheet.

This homemade yeast roll recipe comes from my Aunt Amy. I remember 15 years ago attending one of these Sunday Baker family gatherings where my aunt made these rolls for “dessert.”

Rolls for dessert? YES! It’s genius.

Everyone loves bread!

My cousins, aunts, uncles, and I snacked on these warm fluffy rolls for dessert that night. Of course you can top these easy homemade dinner rolls with a spread of homemade raspberry jam, but I prefer mine with a simple spread of butter. ?

Making homemade rolls is easy to do. If you need a side of bread for a meal, make the rolls yourself and you’ll instantly impress your dinner guests.

Rolls are crucial to a Thanksgiving meal. You need homemade rolls to make those scrumptious leftover Thanksgiving turkey sandwiches.

Lightly browned, fluffy, homemade dinner rolls.

With Thanksgiving just around the corner, be sure to incorporate these rolls in your menu. They are sure to be a crowd pleaser!

Pastry brush spreading butter over homemade rolls.
5 from 1 vote

Homemade Rolls

There's nothing like fresh warm homemade dinner rolls straight out of the oven! These rolls are easy to make and even easier to devour!
prep time 15 mins
cook time 1 hr 25 mins
total time 1 hr 40 mins
servings: 20 rolls
calories: 203kcal
author: Salt & Baker


  • 2 T dry yeast
  • 2 cups warm water
  • 1/2 cup sugar
  • 2 tsp salt
  • 6 1/2 cups flour
  • 3 eggs
  • 1/4 cup shortening


  • In the bowl of your stand mixer add the dry yeast, warm water, sugar, salt, and 3 cups of flour. Using the paddle attachment, mix until combined. With mixing speed on low add the eggs one at a time. Add shortening. Switch to the dough hook and add the remaining 3 1/2 cups of flour. 
  • In a large bowl add about 1/2-1 tsp of oil. Spread the oil all over the bowl. Don't use too much oil! You just want a tiny amount. I usually grab a paper towel to dab down any areas that seem too moist. Place the dough in the bowl and then flip it over so that the top and bottom of the dough are lightly oiled. Cover and let rise for 1 hour. 
  • When dough has nearly doubled in size punch down, and shape into balls. Place the dough balls onto a lightly greased baking sheet. Preheat the oven to 400° F. Let the dough rise for 20-30 minutes. Bake at 400°F for 10-15 minutes, or until the dough is cooked all the way through. All ovens are different, so make sure the bottoms of the rolls aren't doughy when you pull them out. 
  • After pulling the roll out of the oven, brush melted butter over top. *


*I usually grab a stick of butter, pull the wrapper down to expose the top, and then rub that along the top of each roll. You can also use a pastry brush and brush melted butter, or softened to room temp butter over each roll. 
Calories: 203kcal | Carbohydrates: 36g | Protein: 5g | Fat: 3g | Cholesterol: 24mg | Sodium: 244mg | Potassium: 64mg | Fiber: 1g | Sugar: 5g | Vitamin A: 35IU | Calcium: 11mg | Iron: 2mg
Course: Side Dish
Cuisine: American
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