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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  • 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


  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.



1871 cal


5 g


382 g


62 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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


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37 Responses to “Easy Homemade Rolls Recipe”

  1. 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?
  2. Jeannine Meador
    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.
  3. 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....
  4. 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!
    • 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!
  5. 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.

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