Why are my yeast rolls not fluffy?

Be sure to let your dough double in size before baking for the fluffiest results. Under-proofed dough will often come out dense and heavy.

Should you cover yeast rolls while rising?

You should always cover your dough while rising, whether with plastic wrap or a tea towel. This will prevent a skin from forming on the dough.

What are yeast rolls brushed with before baking?

These rolls are brushed with butter after baking, but can also be brushed with an egg wash before baking for deeper browning and sheen, if desired.

Can you let yeast rolls rise too long?

If your buns are more than doubled in size, punch down and reshape to let them rise again. If baked as-is, over-proofed dough has little expansion left in it for the baking process, and can quickly deflate in the oven.

Make-Ahead Yeast Rolls Recipe

Southern Living Make Ahead Freezer Friendly Yeast Rolls in a basket to serve — Photo:
Greg DuPree, Food Stylist: Micah Morton, Prop Stylist: Kathleen Varner

Yield:

32 rolls

This yeast rolls recipe, from reader Carole Miller Radford, originally appeared in Southern Living's November 1995 issue. Radford shared her family's favorite Thanksgiving menu, which included these wonderfully easy and delicious make-ahead yeast rolls. Our Test Kitchen described the dough as "excellent" and "supple," saying that it can be formed into a variety of shapes.

In November 2023, we retested this tried-and-true recipe and updated it with a freeze-ahead option to make the Thanksgiving cooking marathon a little easier.

Nearly three decades later this recipe still holds up, yielding delightfully tender and buttery rolls that have the store-bought stuff beat by miles. Radford once said of this recipe, "It turns out the same way, no matter what mood you're in or what the weather is," and after revisiting the formula, we’ve found this to be as true as ever.

Learn how to make yeast rolls, and enjoy them tonight or put them up for a future meal.

Ingredients for Make-Ahead Yeast Rolls

To make these buttery yeast rolls, you'll need:

Active dry yeast: A slow-acting yeast that needs proofing to activate. Can use instant yeast in an equal quantity.
Warm water: Helps activate the yeast.
Large eggs: Binds the dough and adds fluffiness to the crumb.
Vegetable shortening: Helps create a tender, feathery result.
Granulated sugar: Adds a hint of sweetness.
Kosher salt: Enhances the flavor of the rolls.
All-purpose flour: The base of the dough. All-purpose flour has a medium protein content, yielding fluffy, tender rolls.
Butter: Brushed over the warm rolls for additional richness.
Flaky sea salt: For a crunchy, salty bite.

How To Make Yeast Rolls

If you're new to bread-baking, don't let the term "yeast" rolls scare you. This recipe is tried-and-true, and very forgiving. Full instructions are below, but here's a brief recap before you get started:

Step 1. Activate yeast: Stir together yeast and 1/4 cup warm water; let stand until foamy.
Step 2. Make dough: Mix in eggs, shortening, sugar, salt, 2 cups of flour, and remaining 1 cup warm water with a wooden spoon until combined. Gradually stir in 3 cups of flour, adding up to 1/4 cup if needed to create a smooth dough.
Step 3. Complete first rise: Cover bowl and let rise until doubled in size, about 1 hour.
Step 4. Divide dough into rolls: Punch down dough. Knead lightly on a floured surface. Divide in half, then shape each half into 16 balls.
Step 5. Freeze dough balls if making ahead: To freeze, space dough balls 1 inch apart on a parchment-lined baking sheet. Cover with plastic and freeze until solid. Transfer to a freezer-safe zip-top freezer bag for up to 3 months. Thaw dough in refrigerator at least 8 hours before using.
Step 6. Complete second rise: Arrange balls in 2 lightly greased 9-inch square baking pans. Cover with plastic wrap and let rise until more than doubled in size (chilled dough will need additional time). You can also let the dough rise in the refrigerator overnight. Let sit at room temperature while the oven preheats before baking.

Step 7. Bake rolls: Preheat oven to 375°F. Bake rolls until golden brown, 15 to 18 minutes. Brush with butter, and sprinkle with flaky sea salt. Serve warm.

Tips for the Best Yeast Rolls

When working with a yeasted dough, keep these tips in mind for successful results every time:

Use warm water: Warm water (around 105-115°F) will help the yeast activate, and foam up within the recommended time. Too hot or cold water will both negatively affect yeast movement.
Smooth dough: Knead the dough until smooth to help develop gluten for best results.
Be patient: Give the dough time to double in size. If in doubt, take a before and after photo for comparison. Note that yeasted dough will rise more slowly in cold weather.
Divide evenly: Weigh your dough pieces or roll into a log before portioning into balls for consistent sizing.
Make the timing work for you: Note that there are options when it comes to how far in advance you'd like to prepare these rolls. See below for tips.

Make-Ahead Options for Yeast Rolls

After shaping the dough into balls in Step 4, you have some options in terms of timing:

Bake fresh: Arrange the balls in baking pans, let rise, and bake as directed.
Refrigerate dough: Arrange the balls in baking pans, cover, and let rise in the refrigerator overnight. Check the rise the next day—if they don't seem to have doubled in size, let them sit covered at room temperature to finish rising before baking.
Freeze dough: Space dough balls 1 inch apart on a parchment-lined baking sheet. Cover with plastic wrap and freeze until solid. Transfer to a freezer-safe zip-top freezer bag for up to 3 months. Thaw dough in refrigerator at least 8 hours before arranging in greased baking pans and letting them rise as directed.

If you do choose to refrigerate your dough overnight, note that refrigerating yeasted dough causes a slower fermentation (rise) that can take the flavor of your rolls to the next level.

Variations for Make-Ahead Yeast Rolls

Once you have this recipe down, there's no end to the variations you can create:

Herbs: Dried or fresh herbs can add brightness and flecks of color within the rolls.
Shredded cheese: If there's anything better than yeast rolls, it's cheesy rolls. Add shredded cheese to the dough before shaping.
Seasonings: For a little flair, add garlic powder, onion powder, or any other desired seasonings to the dough.
Toppings: Sprinkle with everything seasoning, brush with honey butter, or sprinkle with Parmesan before serving.
Change the shape: Portion larger or smaller rolls, tie into knots, twist for ropes, bake in muffin trays for cloverleaf rolls, or separate on baking sheets for individual buns.

How To Store Leftover Yeast Rolls

Store leftover baked rolls in an airtight container or zip-top bag at room temperature for up to two days, the refrigerator for up to one week, or frozen for up to three months. Bring to room temperature or warm before serving.

More Yeasted Roll Recipes You'll Love

If you're just getting into bread-baking, these yeasted rolls will continue to give you the practice you need, while also making your family very, very happy:

Editorial contributions by Katie Rosenhouse.

Ingredients

2 (1/4-oz.) envelopes active dry yeast (4 1/2 tsp.)
1 1/4 cups warm water (105° to 115°F), divided
3 large eggs, lightly beaten
1/2 cup vegetable shortening, melted
1/2 cup granulated sugar
2 tsp. kosher salt
5 to 5 1/4 cups all-purpose flour, as needed, divided, plus more for work surface
1/4 cup butter, melted
2 tsp. flaky sea salt

Directions

Activate yeast:

Stir together yeast and 1/4 cup of the warm water in a large bowl; let stand until mixture is foamy, about 5 minutes.
Make dough:

Add eggs, shortening, sugar, salt, 2 cups of the flour, and remaining 1 cup warm water to yeast mixture. Beat with a wooden spoon until well combined and smooth, about 2 minutes. Gradually stir in 3 cups of the flour until a soft dough forms, adding up to 1/4 cup remaining flour if dough is too sticky.
Complete first rise:

Cover bowl with plastic wrap or a clean dish towel; let rise in a warm place (about 80°F) until doubled in size, about 1 hour.
Divide dough into rolls:

Punch down dough in bowl. Turn out onto a floured work surface, and knead until slightly smoother, 3 to 4 times. Divide in half. Working with 1 portion at a time and keeping remaining dough covered, shape each portion evenly into 16 balls (about 2 heaping tablespoons each). If baking right away, skip to Step 6.
Freeze dough balls if making ahead:

To freeze, arrange dough balls about 1 inch apart on a baking sheet lined with parchment paper. Cover with plastic wrap. Freeze until solid, about 4 hours. Transfer to a freezer-safe zip-top bag. Seal bag, and freeze up to 3 months. Thaw at least 8 hours in the refrigerator, covered, before using.
Complete second rise:

Arrange fresh or frozen dough balls in 2 lightly greased (with cooking spray) 9-inch square metal baking pans. Cover each pan with plastic wrap. Let rise in a warm place (about 80°F) until slightly more than doubled in size, about 1 hour. If dough balls were frozen, let rise about 1 hour, 30 minutes. You can also let the dough rise in the refrigerator overnight. Let sit at room temperature while the oven preheats before baking.
Bake rolls:

Preheat oven to 375*F. Remove plastic wrap from baking pan. Bake until golden brown, 15 to 18 minutes. Remove from oven, brush evenly with butter, and sprinkle with flaky sea salt. Serve warm.

Frequently Asked Questions

Why are my yeast rolls not fluffy?

Be sure to let your dough double in size before baking for the fluffiest results. Under-proofed dough will often come out dense and heavy.
Should you cover yeast rolls while rising?

You should always cover your dough while rising, whether with plastic wrap or a tea towel. This will prevent a skin from forming on the dough.
What are yeast rolls brushed with before baking?

These rolls are brushed with butter after baking, but can also be brushed with an egg wash before baking for deeper browning and sheen, if desired.
Can you let yeast rolls rise too long?

If your buns are more than doubled in size, punch down and reshape to let them rise again. If baked as-is, over-proofed dough has little expansion left in it for the baking process, and can quickly deflate in the oven.