Homemade Soft Dinner Rolls
Buttery, fluffy, and soft dinner rolls are the best to have with any main course. This bread recipe needs only 6 ingredients, 10 minutes to prep, and 20 minutes to bake with some proofing time in between.
Homemade bread is an addiction and I say that because once you get used to eating homemade, bakery bread will never be the same again. And that smell! Have you ever walked into a home that’s baking fresh bread? You must walk into mine, you will be begging to stay for dinner. The smell of fresh bread is like nothing else.
These rolls are my all-purpose bread, used for anything and everything. Kids will snack on them with butter and jam, and sometimes they make sandwiches with cold cuts and cheese. Often, I will make sliders with some chicken and cheese for dinner.
We rarely have these go stale. But if I do have stale bread, then I cut them into cubes and toast them like croutons with a sprinkle of milk, butter, and parmesan. The kids feast over those croutons.
Why make these dinner rolls?
- This a wonderfully buttery dinner roll that has a soft, chewy and fluffy texture.
- Most of the ingredients are simple pantry staples and made without any eggs.
- Even if you are new to making homemade bread, don’t worry you’ve come to the right place and the right recipe. While I have plenty of bread recipes on this blog, I highly recommend beginners start with this recipe.
- It’s also a very forgiving dough, so no matter what you do, the bread always turns out delicious. You really can’t mess this one up, watch the video.
Timeline and process
- Knead dough – 20 mins
- Let dough rise once – 45 to 60 mins
- Shape the rolls – 10 mins
- Proof the rolls – 30 to 45 mins
- Bake the rolls – 20 to 22 mins
Ingredients and substitutes
- Flour – Often bread flour is recommended for making homemade dinner rolls but these would work with either bread or all-purpose flour.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast you will need 2 1/4 tsp or one packet. And if you use fresh yeast you will need about 21 grams.
- Sugar – the sugar is not much so it won’t make the dough sweet but it will help feed the yeast and help it ferment quicker. If you prefer you can substitute sugar with 2 tbsp of honey.
- Butter – will add richness as well as feed the yeast to help it ferment quicker. You can substitute the butter for 2 tbsp of oil in this recipe.
Best dinner rolls recipe
- Yeast – In a large bowl of the stand mixer with the dough hook attachment. Combine the warm milk (110 F), yeast, and sugar.
- Combine -Add the flour and salt. Combine well on medium-high speed for 2 to 3 minutes until all the flour is well incorporated.
Pro-tip – if you do not like kneading by hand I highly recommend using a stand mixer
- Knead – Continue to knead on medium speed for 8 to 10 minutes. Then, add the butter and continue to knead for 5 to 8 minutes more until you have a soft, smooth, and elastic dough.
Pro-tip – avoid the temptation to add more flour. We want soft, light, and fluffy rolls, and this is only possible when the dough is soft, elastic, yet slightly sticky - Bowl – When the dough is soft, and shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with cooking spray to prevent drying. Cover with a clean kitchen towel or plastic wrap.
- Rise – Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.
Pro-tip – in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can’t attend to it at that moment. De-gas, reshape, and let double in volume again.
- Punch – When the dough is double in volume transfer it to a well-dusted floured work surface. Punch down and reshape into a ball. Then roll it into a small log.
Pro-tip – at this point there is no need for additional flour. So use a light dusting of flour. - Divide – Using a dough scraper divide this log into three portions and then each of those portions into 3 again. This should give you 9 dinner rolls.
Pro-tip – the odd number 9 is because we are using a square baking pan. you can also divide into 8 medium or 12 small rolls, using an 8-inch round or quarter sheet pan.
Shape and bake
- Shape – Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom then place the ball on a non-floured surface while still holding it in your hand.
Loosen the grip on the dough and roll it back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.
Pro-tip – the goal is to create a tight, smooth ball. If you overdo the rolling you will rip the top surface which will give a rough, not smooth roll. - Proof – Grease or spray a 9 x 9 square baking pan. Place the rolls in the pan. Seam side down. Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.
Pro-tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls. - Oven – When the rolls are almost double in volume at about 30 minutes, preheat the oven to 375°F /190°C / Gas Mark 5
- Egg wash – Brush the rolls with milk, cream, or egg wash.
Pro-tip– Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden brown color. - Bake for about 20 to 22 minutes until lightly golden on top. When baked brush with melted butter
Pro-tip – this is optional but adds a nice flavor and keeps the top crust soft. - Cool – Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them soft
Pro-tip – do not leave the rolls in the pan for too long as the steam will make the bread soggy on the bottom
Tips for Success
- Measure all ingredients ahead of time so you don’t forget anything at the last minute.
- For accuracy use a weight measure for the ingredients
- The milk must be warm (not hot) about 110F. If the milk is too hot it will kill the yeast, similarly, if the milk is too cold it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry of the yeast. If unsure, combine the wet ingredients from the recipe and let stand for 5 minutes. If it gets foamy the yeast is good to go if not best to buy fresh yeast or check the temperature of the milk
- Keep salt away from yeast as it can kill the yeast. I like to combine it with the flour and then add it to the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you soft fluffy bread so don’t be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic using a stand mixer is easier and quicker
- Leave the dough at room temperature to rise until doubles in volume. While not recommended when in haste you can place it in a warm 100F (not hot) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place the bread in or the low temperature will spread the dough too much.
Variations
- Herbed dinner rolls – Add a few fresh or dried herbs to the flour such as chopped rosemary, parsley, basil, or thyme
- Cheese – add grated cheese such as cheddar cheese, emantle, or parmesan to the dough after the first rise.
- Garlic butter rolls – I love roasted garlic but a few crushed fresh garlic cloves added to the dough make wonderful garlic rolls. Try my garlic rolls or Parmesan garlic rolls
- Sun-dried tomato rolls – made with a few chopped sun-dried tomatoes and olives.
- Knots dinner rolls – the same dough can be rolled into knots for an impressive presentation
- Pumpkin dinner rolls – substituting some of the liquid in the recipe with pumpkin puree.
Troubleshooting
- My dough did not rise?
Most often the simplest explanation for this is that the liquid (milk) used was not warm. You need the liquid to be no more than 110 F/ 41 C. Hotter than that will not activate the yeast. In some cases, it could also be that the yeast was old and not good. - My bread is not soft but dense.
If you add too much flour to the dough the bread will be dense, not soft. You want the dough to be soft, elastic, and still slightly sticky. Follow the recipe and look at the video to see the consistency of the dough. - My rolls deflated when baking.
Prove the rolls for only 45 minutes or until just almost double in volume. They will continue to rise some more in the oven when baking. If you overproof the rolls they tend to rise and deflate when baking.
How long will these dinner rolls keep?
If stored properly, these rolls will stay for 3 to 4 days at room temperature. They can also be frozen for a month or more. Never store bread in the fridge as it dries out.
How do you store bread at room temperature?
You want to keep bread covered in an airtight container or ziplock bag to prevent air from drying them out. I like to use my reusable silicone bags to keep bread fresh.
How to keep dinner rolls soft?
The best way to keep homemade bread soft is to contain the steam within the bread. So, while they are still hot, place a clean kitchen cloth over them and let them rest for 10 minutes. Keeping these dinner rolls covered will also keep them from drying out.
What do you serve these rolls with?
These are great with any soup, stew, chili, or slow-cooked meat.
Soup, salad, and dinner rolls are a complete meal in our home.
They are perfect to soak up the gravy in slow-cooked lamb, beef, or chicken dishes.
My kids love lamb stew or chili with this bread.
Soft Dinner Rolls – Homemade
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375°F /190°C / Gas Mark 5
Difficulty: Easy
Calories: 233kcal
Adjust Servings Here: 9 rolls
Description
Buttery, fluffy, and soft dinner rolls are the best to have with any main course. This bread recipe needs only 6 ingredients, 10 minutes to prep, and 20 minutes to bake with some proofing time in between
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Total dough -960 grams – 65% Hydration
- 320 g (1½ cup) Warm milk (l(110F) )
- 7 g (2¼ tsp) Instant dry yeast (or 21 grams bakers yeast)
- 30 g (2 tsp) Sugar (or honey)
- 60 g (4 tbsp) Unsalted butter, room temperature
- 7 g (1 tsp) Kosher salt
- 500 g (4 cups) All-purpose flour (or bread flour)
Plus
- 2 tbsp Milk (or ½ beaten egg )
Instructions
- Yeast – In a large bowl of the stand mixer with the dough hook attachment. Combine the warm milk (110 F), yeast, and sugar.320 g Warm milk, 7 g Instant dry yeast, 30 g Sugar
- Combine -Add the flour and salt. Combine well on medium-high speed for 2 to 3 minutes until all the flour is well incorporated.Pro-tip – if you do not like kneading by hand I highly recommend using a stand mixer500 g All-purpose flour, 7 g Kosher salt
- Knead – Continue to knead on medium speed for 8 to 10 minutes. Then, add the butter and continue to knead for 5 to 8 minutes more until you have a soft, smooth, and elastic dough. Pro-tip – avoid the temptation to add more flour. We want soft, light, and fluffy rolls, and this is only possible when the dough is soft, elastic, yet slightly sticky60 g Unsalted butter, room temperature
- Bowl – When the dough is soft and shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with cooking spray to prevent drying. Cover with a clean kitchen towel or plastic wrap.
- Rise – Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume. Pro-tip – in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. Punch down, reshape, and let double in volume again.
- Punch – When the dough is double in volume transfer it to a well-dusted floured surface. Punch down and reshape into a ball. Then roll it into a small log. Pro-tip – at this point there is no need for additional flour. So use a light dusting of flour.
- Divide – Using a dough scraper divide this log into four portions and then each of those portions into 3 again. This should give you 12 dinner rolls. Pro-tip – the odd number 9 is because we are using a square baking pan. you can also divide it into 8 medium or 12 small rolls, using an 8-inch round or quarter sheet pan.
Shape and bake
- Shape – Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom then place the ball on a non-floured surface while still holding it in your hand. Loosen the grip on the dough and roll it back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth. Pro-tip – the goal is to create a tight, smooth ball. If you overdo the rolling you will rip the top surface which will give a rough, not smooth roll.
- Proof – Grease or spray a 9 x 9 square baking pan. Place the rolls in the pan. Seam side down. Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.Pro-tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.
- Oven – When the rolls are almost double in volume at about 30 minutes, preheat the oven to 375°F /190°C / Gas Mark 5
- Egg wash – Brush the rolls with milk, cream, or egg wash.Pro-tip– Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden brown color.2 tbsp Milk
- Bake for about 20 to 22 minutes until lightly golden on top. When baked brush with melted butter Pro-tip – this is optional but adds a nice flavor and keeps the top crust soft.
- Cool – Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them softPro-tip – do not leave the rolls in the pan for too long as the steam will make the bread soggy on the bottom
Recipe Notes & Tips
- Measure all ingredients ahead of time, so you don’t forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) – about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go. If not, it’s best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you a soft puffy bread. So, don’t be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
- Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
- Overnight Rolls – The dough can be prepared a day in advance. Proof them for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bread. The next day, continue with the recipe as directed, rolling, and shaping the chilled dough.
- Storing these rolls– These dinner rolls do freeze beautifully. Cool the baked buns then place them in a freezer-safe storage bag. These can be frozen for up to a month.
- Kneading the dough – The dough does need kneading so if possible try using an electric mixer.
- Bread machine – these rolls can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes – continue with the recipe as shown above.
Nutrition Information
Calories: 233– kcalCarbohydrates: 41– gProtein: 7– gFat: 4– gSaturated Fat: 2– gCholesterol: 9– mgSodium: 165– mgPotassium: 105– mgFiber: 2– gSugar: 4– gVitamin A: 123– IUCalcium: 38– mgIron: 1– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Day 3 Done