These soft butter rolls come straight from a time-honored family kitchen. Grandma Rita’s recipe creates the kind of pillowy, fluffy rolls that stay soft for days and bring back memories of warm gatherings and comforting meals. With a rich, buttery flavor and a light texture, they’re perfect for dinner tables, sandwich buns, or simply enjoyed fresh out of the oven with a pat of butter.

Why You’ll Love This Recipe

I love how effortlessly this recipe comes together while still delivering bakery-quality results. The rolls rise quickly thanks to the generous amount of yeast, and the simple ingredients are pantry staples. Whether I’m serving them at a holiday meal or using leftovers for sandwich buns, these rolls never disappoint. They’re tender, slightly sweet, and keep their soft texture even days after baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¾ cup milk
¼ cup butter
¼ cup white sugar
1 teaspoon salt
4 ½ teaspoons active dry yeast
1 teaspoon white sugar
½ cup warm water (110°F/45°C)
3 ½ cups bread flour, divided, or as needed
1 egg, lightly beaten
1 tablespoon all-purpose flour, or more as needed, for dusting

Directions

1. I start by heating the milk in a glass measuring cup in the microwave until it just begins to boil and rise up—this usually takes about 1 minute. Then I stir in the butter, ¼ cup sugar, and salt, letting it cool to below 110°F so it doesn’t kill the yeast.

2. While that cools, I dissolve the yeast and 1 teaspoon sugar in the warm water in a large bowl. I let it sit for about 10 minutes until it’s creamy and foamy—this tells me the yeast is alive and ready.

3. I pour the milk mixture into the bowl with the yeast, add 2 cups of bread flour and the lightly beaten egg, and stir it until smooth. Then, I mix in the remaining flour, ½ cup at a time, until the dough is smooth and slightly tacky.

4. I turn the dough out onto a lightly floured surface and knead it gently into a ball. After that, I transfer it to a large, lightly-oiled bowl, turning the dough to coat it. I cover the bowl with a towel and let it rise in a warm place for about 30 minutes.

5. Once risen, I divide the dough into thirds, and then each third into 6 equal balls. I arrange them on a parchment-lined baking sheet and cover them with a towel to rise again for 30 more minutes.

6. While they rise, I preheat my oven to 350°F (175°C).

7. Finally, I bake the rolls for about 15 minutes until they’re golden brown and perfectly soft.

Servings and timing

Servings: 18 large rolls
Prep time: 30 minutes
Rise time: 1 hour
Cook time: 15 minutes
Total time: 1 hour 55 minutes

Variations

• I sometimes brush the tops with honey butter (¼ cup butter + ¼ cup honey) right after baking for a sweet finish.

• For a savory twist, I swap in garlic butter or sprinkle sea salt on top before baking.

• When I want something sweeter, I add a little more sugar and fill the dough with chocolate or cinnamon sugar for soft, dessert-style rolls.

• If I’m short on bread flour, I’ve used all-purpose flour with great results too—just adjust the kneading slightly for texture.

Storage/Reheating

After they’ve cooled completely, I store the rolls in an airtight container or zip-top bag at room temperature for up to 3 days. They stay remarkably soft! For longer storage, I freeze them in a single layer, then transfer to a freezer bag. To reheat, I wrap them in foil and warm them in a 300°F oven for about 10 minutes, or microwave individually for 15–20 seconds.

FAQs

How do I know if the yeast is active?

I always look for a foamy, creamy texture after 10 minutes in warm water with sugar. If it doesn’t foam, the yeast may be expired or the water too hot.

Can I make the dough ahead of time?

Yes, I sometimes make the dough and let it rise in the fridge overnight. Just bring it to room temperature before shaping and allowing the second rise.

Can I use a bread machine?

Absolutely! I’ve had great results using the dough setting on a bread machine for mixing and the first rise, then shaping and baking as usual.

What flour works best?

Bread flour gives the best texture—light and fluffy—but I’ve used all-purpose in a pinch with good results. I just make sure to knead it until it’s smooth and elastic.

Can I use this dough for other bread recipes?

Yes, this dough is super versatile. I’ve used it for sandwich buns, sweet rolls, and even as a base for filled bread with cinnamon or chocolate.

Conclusion

Grandma Rita’s Soft Butter Rolls are more than just a side dish—they’re a family tradition. I keep coming back to this recipe because it never fails to deliver soft, fluffy, delicious rolls that feel like home. Whether served warm from the oven or used in sandwiches the next day, these rolls are always the star of the table.