The aroma of freshly baked bread, particularly large, fluffy yeast rolls, is incredibly comforting. As the name suggests, these Easy Yeast Big Fat Rolls are incredibly soft, golden brown, and incredibly buttery. Don’t worry if baking with yeast has scared you; this recipe is easy enough for beginners and will produce results that will rival those of your favorite bakery.

These rolls are ideal for a comfortable weeknight supper, Sunday dinners, or holiday feasts. They pull apart with that ideal stretch, bake up soft and light, and rise beautifully. You will be rewarded with homemade rolls that surpass store-bought ones with just a few pantry ingredients and a little rising time. They are an essential part of your baking routine, whether you use them to mop up gravy, slather in butter, or make sandwiches out of leftovers.

Why Do I Love This Recipe?

I love this recipe because it’s simple enough for everyday meals but impressive enough for company. The dough is easy to work with, and the rolls always turn out huge, soft, and fluffy—just like grandma used to make. They’re perfect fresh from the oven but hold up beautifully for leftovers. Plus, there’s nothing more satisfying than baking bread from scratch and nailing it.

Serving Suggestions

Serve these big fat rolls warm with softened butter, honey butter, or jam. They’re perfect alongside soups, stews, roast dinners, or even as slider buns. Add them to your holiday table for Thanksgiving or Christmas, or bring them to a potluck—everyone will ask for the recipe!

Storage & Freezing

Store leftover rolls in an airtight container at room temperature for up to 3 days. To reheat, wrap in foil and warm in the oven or microwave for a few seconds with a damp paper towel. To freeze, allow baked rolls to cool completely, then wrap tightly and freeze for up to 2 months. Thaw at room temp and reheat before serving.

Variations of the Recipe

Add garlic and herbs to the dough or brush the tops with melted garlic butter after baking for a savory twist. For sweeter rolls, mix in a little cinnamon and sugar or brush with honey butter. You can also shape them smaller for dinner rolls or bake them in a round pan for a pull-apart version.

These big, soft yeast rolls will quickly become a staple in your kitchen—simple, delicious, and always impressive.

Easy Yeast Big Fat Rolls

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Course: Baking, Breakfast, Side Dish

Cuisine: American

Ingredients Method

Ingredients

1 cup warm water about 110°F
1 packet 2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
1 teaspoon salt
3 tablespoons butter softened
1 large egg beaten
3 1/2 to 4 cups all-purpose flour

Method

Activate the Yeast:

In a large mixing bowl, combine the warm water and sugar. Stir in the yeast and let it sit for 5–10 minutes, until foamy.

Make the Dough:

Add the salt, softened butter, and beaten egg to the yeast mixture. Stir to combine. Gradually add the flour, one cup at a time, mixing until a soft dough forms.

Knead the Dough:

Turn the dough out onto a floured surface and knead for 6–8 minutes, until smooth and elastic. Add a little more flour as needed to keep it from sticking.

First Rise:

Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Shape the Rolls:

Punch down the dough and divide it into 12–15 equal portions. Shape each piece into a ball and place them in a greased baking dish or on a parchment-lined baking sheet.

Second Rise: