Super Easy NO FAIL Homemade Rolls are the perfect soft roll for any meal! They are pillow soft, easy to make and so delicious!
These Super Easy-Super Soft- NO FAIL Homemade Rolls are perfect for any meal and you will not be able to stop eating them! They are so easy to make, and are so delicious! They are by far the BEST roll I have ever eaten, anywhere!
So Easy, You Can’t Mess Them Up!!
When I say these rolls are so easy you can’t mess them up…I mean it! I have never had a batch not turn out, my sister has never not had them turn out and they are so easy and good!
So what makes them so easy? You just throw everything in a bowl, and stir it with a spoon! Then wait for them to rise! THAT IS IT!
No mixing, kneading, or anything like that! No worrying about how much flour you are adding! Just a good stir to mix all of the ingredients and then you will tightly cover your bowl with plastic wrap and walk away! So simple but the results are out-of-this-world!
Making and baking the Super Easy NO FAIL -Super Soft Homemade Rolls
The ingredients will be everything you have already in your kitchen! You will need sugar, yeast, warm water, melted butter, 2 eggs (beaten), salt, and flour.
You will activate/proof your yeast, then throw the other ingredients in the bowl and give it a good stir.
The dough mixture, after it is stirred, will be a yellow color, pretty lumpy and just downright weird looking compared to your carefully light kneaded yeast doughs. Trust me…they turn out! Don’t over-stir trying to get the lumps out! Just stir until the dough ingredients are mixed well.
The dough will also seem really sticky and you will for sure doubt me, but doubt not…they will rise, and be so melt-in-your-mouth soft and delicious!!
Let the Dough Rise
You will tightly cover your bowl with plastic wrap and set them aside to rise. The rising time depends on so many factors. So just watch the dough and it needs to at least double in size. My dough usually take anywhere from 1 1/2 to 2 hours to raise enough!
After the dough has doubled in size, lightly sprinkle your counter with some flour and sprinkle the top of the dough with a dusting of flour. Take the dough out of the bowl (use your hands) and put it on the floured surface. You will need to roll it in some light flour, just enough so it is not too sticky to work with.
Making the Dough into the BEST Rolls
Using a rolling pin, roll the dough out to a large rectangle that is roughly 1/4 inch thick. Then, using a pizza cutter or knife cut the dough into fourths.
Next, you will cut 8-9 strips, width wise (the shorter, fatter way).
You should have 16-18 strips of dough. Roll the strip of dough up. Repeat with all of the strips of dough.
Place the rolled rolls on a baking sheet that is lined with parchment paper or on a greased baking sheet. Cover the rolls with a clean kitchen towel, and let them rise again for another hour or until doubled in size.
Preheat your oven to 375 degrees.
Once the rolls have doubled in size, bake them in the oven for 8-10 minutes, watching them closely until they are browned on the tops. Remove them from the oven and spread them with some warm butter on top and enjoy!
Super Easy-Super Soft Homemade Rolls are the perfect roll for any meal! They are pillow soft, easy to make and so delicious!
These Super Easy-Super Soft Homemade Rolls are the perfect side for my Super Easy Prime Rib. Paired together with my Creamy Cheesy Scalloped Potatoes you have the BEST Holiday meal!
For some more easy recipes with yeast dough, try my Easy Homemade Breadsticks, my Garlic Knots or my Easy French Bread!
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Super Easy NO FAIL Homemade Rolls
Ingredients
- 1/2 cup warm water
- 1/4 cup white sugar
- 1/2 tbsp rapid rise yeast
- 1/4 cup butter, melted
- 2 eggs, beaten
- 1/2 tsp salt
- 2 cups flour
Instructions
- In a large mixing bowl, add your sugar, warm water and yeast. Gently stir. Let it sit for 5 minutes or until it bubbles and gets foamy.
- Add in your melted butter and stir it in well. Add in your beaten eggs, stirring them in as you add them.
- Add your salt and flour to the bowl and stir it with a spoon just until the everthing is mixed in and there are no dry ingredients not mixed in.*The dough will be more yellow than most yeast dough and will look lumpy and pretty weird. Don't worry-it's supposed to look like that !
- Tightly cover your bowl with plastic wrap and set bowl aside. Let the dough rise for about 1 1/2-2 hours or until doubled in size.
- While your dough is rising, cover a baking sheet with parchment paper, or grease your baking sheet. Preheat your oven to 375°
- When the dough has doubled in size, lightly flour your counter. Lightly flour (a dusting of flour) the top of the dough in the bowl. Remove the dough and place it on your floured surface. The dough will be sticky. Roll the dough around in the flour so it is easier to work.
- Using a rolling pin, roll the dough out into a large rectangle about 1/4 inch thick.
- To cut the rolls, I use a pizza cutter, but a knife works great too. You will cut 8-9 strips, width wise (the shorter, fatter way). Then you will make a long cut lengthwise/horizontal, cutting the strips in half, leaving you with 16-18 strips of dough.
- Take each smaller strip of dough and roll it up. Place on your baking sheet. Repeat until all of the rolls are rolled up and on the baking sheet. Cover the rolls with a clean kitchen towel and let them raise a second time until doubled in size.
- After the rolls have doubled in size, bake the rolls for abour 8-10 minutes until they are golden brown on top.
- Serve with butter and enjoy!
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
Currently waiting for mine to rise a second time. Crossing my fingers. I used gluten free flour. I was wondering if it would work to make dinner rolls? 🤔
Yes these work perfectly for dinner rolls… just make them into rolls instead! Let me know how the gluten free flour works! Thanks for trying the recipe and stopping by the blog!
Could you make on Sunday for a dinner on Monday and reheat? Or proof then refrigerate? We are having a supper after school one evening and I won’t have 2 1/2 hours to make but would love to have these as part of the dinner.
Hi LaDonna! I have never tried it with these rolls but have done that with cinnamon rolls! I would make them and then place the rolls on a pan then cover them with plastic wrap sprayed with cooking spray (so the rolls won’t stick to the plastic wrap)… they should raise a bit in the fridge. Then take them out at least 45 minutes to let them finish raising (if needed) and bake them! I hope this works…. Let me know if you try it!
Somehow this no fail recipe failed! I’m not sure why. I followed directions exactly! It never rose, not even a tiny bit. My yeast poofed and foamed just right. I’m not sure what happened. Sounds like a wonderful roll though!!
Hi Ashley! I’m sorry these failed for you!!!! If the yeast proofed and got foamy they should have worked! Did you let the dough raise and double in size before rolling them out?
Could it work with oil instead of butter?
OMG! I make homemade dinner rolls often but these are out of this world. It’s such a unique recipe and so easy. My husband said they are the best I have ever made. lol He had three with dinner. Thanks for the recipe. I wouldn’t change a thing about it.
Yay!!! This made my day reading this! They are so easy and so yummy and I’m so happy you enjoyed them! Thank for trying them and for taking the time to leave a comment!😘❤️
been married for 44 years and for the first time made perfect yeast rolls. My husband loves them. No fail means no fail. thank you so much.
Penny I am so happy to hear that your husband loves them and even more happy to hear they were no fail for you! They are easy and yummy! Thank you for trying them and thank you for taking the time to comment!❤️
Why the rapid yeast does not bubble in the never fail homemade roll recipe
Hi Laura! You do not need to “activate” or proof instant/rapid rise yeast so it does not need to bubble up like active dry yeast or fresh yeast. Instant yeast (also known as rapid rise or quick rise) is processed in a way that it remains alive. This means that you don’t need to activate instant or rapid rise in warm water before using. Just throw it in the mix and it will rise! It’s such an easy yeast to use and you really can’t screw it up! (So they are called No-fail)! Just make sure your instant hasn’t expired and has been kept in a dry cool place according to the packaging directions or it may be “dead” yeast and won’t rise like it should. I keep mine in my fridge. Hope this answers your questions!