Soft, slightly sweet yeast rolls that you can shape however you like.
Ingredients
Each cost is for the amount this recipe uses, not the whole package. Pantry staples like flour, sugar, vanilla and spices cost more on your first trip, then last for many batches.
| Ingredient | Price used | Cost |
|---|---|---|
| 2 tablespoons yeast | $0.45/tbspEstimate · priced from a 4-oz jar | $0.90 |
| ½ cup warm water | Not priced | — |
| 2 cups scalded milk | $4.11/galBLS, Sep 2026 | $0.51 |
| ¾ cup sugar | $1.02/lbBLS, Sep 2026 | $0.34 |
| ½ cup oil | $0.05/tbspEstimate | $0.40 |
| 1 tablespoon salt | $0.01/tspEstimate | $0.03 |
| 2 eggs | $2.27/dozenBLS, Sep 2026 | $0.38 |
| 6–7 cups flour | $0.55/lbBLS, Sep 2026 · priced as 6½ cups | $0.94 |
| Butter, for brushing | $3.96/lbBLS, Sep 2026 · priced as 2 tablespoons | $0.25 |
| Total | $3.75 | |
| Per roll (makes about 3 dozen rolls) | $0.10 |
- 2 tablespoons yeast
- ½ cup warm water
- 2 cups scalded milk
- ¾ cup sugar
- ½ cup oil
- 1 tablespoon salt
- 2 eggs
- 6–7 cups flour
- Butter, for brushing
Directions
- Proof the yeast. Dissolve the yeast in the warm water and let it work until foamy.
- Scald the milk. While the yeast is working, heat the milk until small bubbles form around the edge, then let it cool slightly.
- Mix the wet ingredients. In a large bowl, whisk together the sugar, oil, salt, and eggs. Stir in the milk, then the yeast mixture.
- Add flour and knead. Add flour until the dough is firm enough to knead. Knead until it forms a soft dough that isn't too dry with flour.
- First rise. Let the dough rise until doubled.
- Shape. Roll out or cut the dough into whatever kind of rolls you want and place them on a baking pan.
- Second rise. Let the rolls rise again.
- Bake. Bake at 375°F for 13–15 minutes. Brush the tops with butter as soon as they come out of the oven to keep them soft.
Notes
- Small batch (¼ recipe, for two people): 1½ teaspoons yeast, 2 tablespoons warm water, ½ cup scalded milk, 3 tablespoons sugar, 2 tablespoons oil, ¾ teaspoon salt, ½ egg (beat 1 egg and use about half, or 1½ tablespoons) and 1½–1¾ cups flour.
- Let the milk cool to warm, not hot, before adding the yeast mixture. Milk that's too hot can kill the yeast.
- Start with 6 cups of flour and add more only as needed. A softer dough makes lighter rolls.
How we priced this recipe
- BLS, Sep 2026: U.S. Bureau of Labor Statistics, Average Price Data, U.S. city average, September 2026.
- Estimate: Food Butler estimate of a typical U.S. store-brand shelf price, October 2026. Neither BLS nor USDA publishes an average price for these items.
Your store's prices will differ. See all recipes.