Butter Swim Yeast Rolls

Butter Swim Yeast Rolls

A glass pan of yeast rolls and a pastry brush brushing butter on top.

Everyone will go crazy for these Butter Swim Yeast Rolls! They're light, fluffy, and soooo buttery! The easiest homemade rolls you've ever made!

INSANELY EASY YEAST ROLLS

If you loved my Butter Dip Biscuits (a.k.a. Butter Swim Biscuits), then you are going to love this yeast version! I was the first to introduce that biscuit recipe on this site over 13 years ago, and ever since, I knew that I needed a yeast roll version. But I still wanted it to be just as easy as the biscuits! So I created these Butter Swim Yeast Rolls (or Butter Dip Yeast Rolls - whatever you prefer to call them.) After a lot of testing, I finally got it right! With just a handful of ingredients and simple instructions, these, light, fluffy and buttery rolls will make an impressive addition to any dinner table.

A pile of yeast rolls.

FREQUENTLY ASKED QUESTIONS:

What do I do if I don't have a warm place to let dough rise?

Not a problem friends! I've solved that problem for you. Simply run the microwave with nothing in it for 30 seconds. Then open the door, quickly place the dough in, close the door and, boom, a warm place to let your dough rise.

What if I wanted use less butter?

You can use ¼ cup of butter in place of the ½ cup in the bottom of the baking dish if you wanted the rolls a little on the lighter side, this technique will still work.

How do I get the glossy tops of the rolls?

Like that glossed over presentation? It's really easy to achieve. Just use a pastry brush to brush on some more melted butter. But this step is optional as there is already a lot of butter on them and they'll be fantastic just how you make them.

What kind of milk should I use?

I use 2% or higher. You need that to bring some richness to the dough. But, if you need to use something else, you can, your rolls may not taste as rich though. I haven't tried milk substitutes so really can't speak for how those might work.

How to store leftovers?

These rolls are best when you first make them. However, you can keep them in an airtight container at room temperature for up to 2 days. Keep them longer by freezing them for up to 3 months.

A pastry brush rubbing on yeast rolls in a baking pan.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • salted butter
  • granulated sugar
  • milk
  • active dry yeast
  • egg yolk
  • all-purpose flour
  • vegetable oil
Salted butter, granulated sugar, milk, active dry yeast, egg yolk, all purpose flour, and vegetable oil.

HOW TO MAKE BUTTER SWIM YEAST ROLLS 

Place the thinly sliced butter and sugar into the body of a stand mixer with the hook attachment.

Bowl of a stand mixer butter slices and sugar.

Warm the milk in the microwave in 15-second intervals until it reaches 105-110°F. Pour half of the milk into the stand mixer. Stir for a few seconds to combine, the butter will not fully melt, but that’s okay.

Mixing bowl with butter, sugar, and warmed milk.

Add the yeast to the remaining warm milk, stir and let it sit for 5 minutes or until foamy. Pour into the mixer along with the egg yolk, and stir to combine.

Bowl with butter, sugar, warmed milk, yeast, and egg.

Add 1 & ¾ cups of the flour to the mixer. Turn the mixer on medium-low, and scrape the sides as needed until a dough starts to form.

A bowl of a stand mixer with sticky bread dough starting to form.

Turn the mixer onto medium-high speed, if the dough doesn’t start to clean the sides of the bowl, start adding more flour, about a teaspoon at a time, until the sides of the bowl are cleaned. Knead the dough for 3 minutes, if the dough is still sticking slightly to the very bottom of the bowl, that’s okay.

A bowl of a stand mixer with yeast bread roll dough.

In a large bowl, add the vegetable oil. Take the dough and turn it around in the bowl, so it gets coated in the oil. Cover with plastic wrap and place in a warm place until doubled, about 1 hour.

Dough that is rising in a glass bowl.

Punch down the dough to release the air bubbles.

A mixing bowl with punched down yeast roll dough.

Pour the melted butter into an 8x8 baking dish. Lay the dough into the baking dish with the oil and gently spread it out to the sides and corners, if it won’t stretch all the way, that’s okay. Some of the butter will pool on top.

A glass dish with bread dough and melted butter.

Take a sharp knife and cut the dough into 9ths while in the pan.

A glass dish with bread dough cut into nine rolls.

Cover and place the dough in a warm place again and allow it to double. About 1 more hour.

A glass dish with bread roll dough that just doubled in size.

Preheat the oven to 350°F. Bake for 18-20 minutes until golden brown on top and when tapped on top they sound hollow. Immediately brush with more melted butter if desired and serve. 

A baking dish with fresh, hot butter dip yeast rolls with a brush brushing more butter.

Serve and enjoy.

A serving spatula holding a yeast roll.

A little more butter never hurt...

A few yeast rolls in a pile with one half opened and a bite taken out.

I HAVE CREATED A LOT OF BUTTER DIP INSPIRED BISCUITS OVER THE YEARS - CHECK THEM OUT!

A glass pan of yeast rolls and a pastry brush brushing butter on top.
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Butter Swim Yeast Rolls

Everyone will go crazy for these Butter Swim Yeast Rolls! They're light, fluffy, and soooo buttery! The easiest homemade rolls you've ever made!
Course Breads
Cuisine American
Keyword Butter Swim Yeast Rolls
Prep Time 10 minutes
Cook Time 20 minutes
Rise Time 2 hours
Total Time 2 hours 30 minutes
Servings 9 servings
Calories 338kcal

Ingredients

For the dough:

  • 2 tablespoons salted butter, thinly sliced
  • 2 tablespoons granulated sugar
  • ½ cup + 2 tablespoons milk, divided use
  • 1 ½ teaspoons active dry yeast
  • 1 large egg yolk
  • 1 ¾ - 2 cups all-purpose flour
  • 1 teaspoon vegetable oil

For assembly:

  • ½ cup salted butter, melted

Instructions

  • Place the thinly sliced butter and sugar into the body of a stand mixer with the hook attachment.
  • Warm the milk in the microwave in 15-second intervals until it reaches 105-110°F. Pour half of the milk into the stand mixer. Stir for a few seconds to combine, the butter will not fully melt, but that’s okay.
  • Add the yeast to the remaining warm milk, stir and let it sit for 5 minutes or until foamy. Pour into the mixer along with the egg yolk, and stir to combine.
  • Add 1 & ¾ cups of the flour to the mixer. Turn the mixer on medium-low, and scrape the sides as needed until a dough starts to form.
  • Turn the mixer onto medium-high speed, if the dough doesn’t start to clean the sides of the bowl, start adding more flour, about a teaspoon at a time, until the sides of the bowl are cleaned. Knead the dough for 3 minutes, if the dough is still sticking slightly to the very bottom of the bowl, that’s okay.
  • In a large bowl, add the vegetable oil. Take the dough and turn it around in the bowl, so it gets coated in the oil. Cover with plastic wrap and place in a warm place until doubled, about 1 hour.
  • Punch down the dough to release the air bubbles.
  • Pour the melted butter into an 8x8-inch baking dish. Lay the dough into the baking dish with the oil and gently spread it out to the sides and corners, if it won’t stretch all the way, that’s okay. Some of the butter will pool on top.
  • Take a sharp knife and cut the dough into 9ths while in the pan.
  • Cover and place the dough in a warm place again and allow it to double. About 1 more hour.
  • Preheat the oven to 350°F. Bake for 18-20 minutes until golden brown on top and when tapped on top they sound hollow. Immediately brush with more melted butter if desired and serve.

Notes

  • No warm place? No problem! If you don’t have a warm place to put the dough to rise, you can run the microwave with nothing in it for 30 seconds, then open it, close the door and allow the dough to rise in the microwave.
  • You can use ¼ cup of butter in place of the ½ cup in the bottom of the baking dish if you wanted the rolls a little on the lighter side, this technique will still work.
  • Freeze any leftovers for up to 3 months. Keep leftovers in an airtight container at room temp for up to 2 days, they are best eaten right away if possible.
 

Nutrition

Calories: 338kcal | Carbohydrates: 44g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 109mg | Potassium: 101mg | Fiber: 2g | Sugar: 3g | Vitamin A: 444IU | Vitamin C: 0.01mg | Calcium: 31mg | Iron: 3mg
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