Farmhouse Yeast Rolls From Scratch
These farmhouse yeast rolls from scratch are baked in a cast iron skillet for a beautiful rustic presentation. Whether you’re serving them alongside a weeknight meal, a Sunday roast, or a bowl of homemade soup, these old-fashioned dinner rolls deliver homemade flavor that store-bought rolls simply can’t match.
Yeast rolls make the dinner table better
This is the recipe I used to make my very first batch of dinner rolls, and I still make it all the time. There is something so satisfying about pulling a hot skillet bursting with golden-topped rolls from the oven and setting it in the center of the table.
Their soft pull-apart texture and the rich aroma of butter and yeast make these rolls hard to resist. Best of all, the dough is straightforward to make, making this a reliable recipe for both experienced bakers and those new to working with yeast.
If you enjoy bringing homemade bread to the dinner table, give my easy homemade slider buns and soft buttermilk dinner rolls from scratch a try too. Or swap the rolls for a batch of flaky old-fashioned buttermilk biscuits instead.
Recipe ingredients
- Bread Flour: Bread flour provides the strength needed to support a good rise while still producing tender, pull-apart rolls. Its higher protein content develops more gluten than all-purpose flour, helping create the soft, airy texture that makes homemade yeast rolls so appealing.
- Butter: Butter adds richness, flavor, and tenderness to the dough while also helping create beautifully golden rolls. For the best flavor, use a good-quality butter. If you enjoy making dairy products from scratch, try making your own butter from fresh cream.
See the recipe card for full information on ingredients and quantities.
How to make farmhouse yeast rolls from scratch
Step 1: Pour the warm water into the bowl of a stand mixer fitted with the paddle attachment. The water should be between 100°F to 110°F (38°C to 43°C). Sprinkle the yeast over the water and let it sit for 5 to 10 minutes, or until foamy.
Step 2: Add the bread flour, sugar, 4 tablespoons of the butter, egg, and salt to the bowl. Mix on low speed, using the paddle attachment, until a soft dough forms and no dry flour remains.
Step 3: Cover the bowl and place it in a warm, draft-free location. Let the dough rise until doubled in size, about 1 hour.
Step 4: Punch the dough down to release the trapped air. Switch to the dough hook and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
Step 5: Turn the dough out onto a lightly floured work surface. Divide it into 12 equal pieces.
Step 6: Shape each piece into a ball by pulling the edges of the dough toward the center, pinching them together underneath, and gently rolling the dough against the work surface to create a smooth top.
Step 7: Arrange the rolls seam-side down in a well-greased 10-inch cast iron skillet, leaving a little space between them so they have room to expand as they rise.
Step 8: Cover the skillet and let the rolls rise in a warm place until doubled in size, about 30 minutes.
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Step 9: Bake on the center rack of a preheated 375°F (190°C) oven for 20 to 25 minutes, or until the tops are golden brown and the rolls are cooked through.
Step 10: Remove the skillet from the oven and immediately brush the tops of the hot rolls with the remaining butter.
Step 11: Serve the rolls warm directly from the skillet. Leftovers can be enjoyed at room temperature or reheated in the oven before serving.
Top tips
- Use Fresh Yeast: If your yeast has been sitting in the pantry for a long time, replace it before baking. Fresh yeast produces a stronger rise and lighter rolls.
- Divide the Dough Evenly: Keeping the dough portions as uniform as possible helps all of the rolls bake at the same rate, preventing some from overbaking while others remain underdone.
- Don’t Rush the Second Rise: If the rolls have not become noticeably puffy, give them a little more time. Properly risen rolls bake up lighter and more tender.
- Grease the Skillet Generously: A generously greased skillet helps prevent sticking and makes it easier to separate and serve the rolls after baking.
- Cool Briefly Before Serving: Giving the rolls 5 to 10 minutes to cool allows the crumb to set, making them easier to pull apart and serve.
Favorite ways to serve these rolls
I don’t think there is a bad time to bring a warm skillet of fresh pull-apart dinner rolls to the table. But some meals feel incomplete without them.
Hearty, stick-to-your-ribs dishes like homemade ground beef and gravy, an old-fashioned stuffed cabbage skillet, and from-scratch skillet meatloaf are perfect examples.
Pasta dishes such as country-style chicken and noodles, rustic skillet lasagna, and creamy mushroom pasta are even better when served with freshly baked rolls.
And few things pair better with a bowl of soup than a soft, fluffy dinner roll. Especially old-fashioned pork chop stew or traditional chili made from scratch.
Other recipes you’ll love
If you loved this dinner roll recipe, give these other great bread recipes a try too!
Rustic Dutch Oven Rye Bread Recipe With Caraway Seeds
Rustic Whole Wheat Bread Recipe
Pumpkin Bagel Recipe
No-Knead Rosemary Parmesan Bread
New York Style Bagels || An Easy At Home Recipe
No-Knead Shaggy Dough Bread
Farmhouse Yeast Rolls From Scratch
Ingredients
- 1 cup warm water 100°F–110°F (38°C–43°C)
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups bread flour
- 1/4 cup granulated sugar
- 6 tablespoons butter melted, separated
- 1 large egg
- 1 teaspoon salt
Instructions
- In the bowl of a stand mixer, combine warm water 100°F to 110°F (38°C to 43°C) and yeast. Let stand until foamy, 5 to 10 minutes.
- Add bread flour, sugar, 4 tablespoons butter, egg,and salt. Mix with the paddle attachment until a dough forms.
- Cover and let rise until doubled in size, about 1 hour.
- Punch down the dough. Switch to the dough hook and knead for 5 minutes.
- Turn the dough onto a lightly floured surface and divide into 12 equal pieces. Shape each piece into a ball.
- Arrange the dough balls in a well-greased 10-inch cast iron skillet. Cover and let rise until doubled in size, about 30 minutes.
- Bake at 375°F (190°C) for 20 to 25 minutes, or until golden brown.
- Brush the hot rolls with the remaining butter and serve warm.
Notes
- Use Fresh Yeast: Expired or old yeast may not provide enough lift for soft, fluffy rolls.
- Allow Extra Rise Time if Needed: Rise times can vary depending on the temperature of your kitchen. Focus on the dough doubling in size rather than strictly following the clock.
- Grease the Skillet Well: A well-greased cast iron skillet helps prevent sticking and makes the rolls easier to remove and serve.
- Store Properly: Store cooled rolls in an airtight container at room temperature for up to 3 days.
- Freeze for Longer Storage: Place completely cooled rolls in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
