Go Back
Easy Muffin Tin Yeast Rolls Recipe for Soft, Fluffy Breakfast Rolls

Easy Muffin Tin Yeast Rolls

These soft, lightly sweet yeast rolls rise in a muffin tin for an easy breakfast or brunch bake. The recipe makes 12 fluffy rolls with golden tops and a tender, buttery crumb.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package (2 1/4 teaspoons or 1/4 ounce) Active dry yeast
  • 1/4 cup Warm water
  • 1 cup Warm milk, preferably 2%
  • 1/4 cup Butter, melted
  • 1/4 cup Granulated sugar
  • 1 egg Large egg, preferably room temperature
  • 1 teaspoon Salt
  • 3 to 3 1/2 cups All-purpose flour
For the Pan and Finish
  • As needed Butter for greasing the muffin tin and brushing baked rolls

Method
 

Step-by-Step
  1. Dissolve the active dry yeast in the warm water, about 110°F to 115°F. Let it stand for approximately 5 minutes, until the surface looks foamy.
  2. Add the warm milk, melted butter, sugar, egg, and salt to the yeast mixture. Stir until the ingredients are well combined.
  3. Mix in 3 cups of all-purpose flour and stir or beat until smooth. Add only enough of the remaining flour to create a soft, slightly sticky dough.
  4. Cover the bowl and place it in a warm, draft-free spot. Let the dough rise for about 30 minutes, or until it looks noticeably puffy and nearly doubled.
  5. Grease 12 muffin cups with butter. Stir the risen dough down, then spoon or portion it evenly into the prepared cups.
  6. Cover the muffin tin and let the rolls rise again for about 20 to 30 minutes. They should look puffy before they go into the oven.
  7. Bake at 400°F for 10 to 15 minutes, until the tops are lightly golden. Brush the hot rolls with melted butter, if desired, and serve warm.

Notes

Keep the water and milk warm rather than hot; temperatures above roughly 120°F can weaken or kill the yeast. The dough should remain soft and slightly sticky, so add flour gradually. Rising time can vary in a cool kitchen; use the dough's puffy appearance as the main guide.