Fluffy Soft Dinner Rolls
Flaky, buttery soft dinner rolls made with simple ingredients and flexible preparation methods. Ideal for fresh homemade bread that pairs beautifully with any main dish. Includes freezing and overnight instructions for convenience.
Equipment
- 1 Electric Stand Mixer with dough hook attachment (optional but recommended)
- 1 Large Mixing Bowl (for hand mixing or rising)
- 1 9×13-inch Glass Baking Pan (or equivalent size baking pan/skillet)
- 1 Bench Scraper (for dividing dough)
- 1 Pastry Brush (for topping)
Ingredients
- 1 cup 240 ml whole milk, warmed to about 110°F (43°C)
- 2 ¼ teaspoons instant yeast one standard packet
- 2 tablespoons granulated sugar divided
- 1 large egg
- ¼ cup 4 tablespoons; 56 grams unsalted butter, softened and cut into pieces
- 1 teaspoon salt
- 3 cups 390 grams all-purpose or bread flour, spooned and leveled
- Optional topping: 2 tablespoons melted unsalted butter mixed with 1 tablespoon honey
Instructions
- Activate the Yeast: Begin by whisking the warmed milk together with the instant yeast and half of the sugar (1 tablespoon) in the bowl of your stand mixer or a large mixing bowl. Cover this mixture and let it rest for about 5 minutes, allowing the yeast to become bubbly and active.
- Combine Ingredients and Start Mixing: Add the remaining sugar, egg, softened butter, salt, and one cup of flour to the yeast mixture. Using the dough hook attachment on low speed (or a sturdy wooden spoon if mixing by hand), mix just until the ingredients begin to come together. Scrape down the sides of the bowl with a silicone spatula to ensure everything is well incorporated.
- Incorporate Remaining Flour and Knead: Gradually add the remaining flour while mixing on medium speed until the dough pulls away from the bowl and forms a slightly sticky but workable ball. If the dough feels too wet and sticky to knead, sprinkle in a tablespoon of flour at a time until manageable. Continue kneading with the stand mixer for about 5 minutes or transfer the dough to a floured surface and knead by hand until smooth and elastic. The dough should remain soft but springy when pressed.
- First Rise and Dough Proofing: Lightly oil a large bowl and place your kneaded dough inside, turning it to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel and set it in a warm place to rise until doubled in size, about 1.5 to 2 hours depending on room temperature.
- Shape the Rolls: After the dough has risen, gently deflate it by pressing down. Divide it into roughly 14 to 16 equal portions using your hands or a bench scraper. Shape each piece into a smooth ball and arrange them in a greased 9×13-inch baking dish or equivalent pan, leaving a little space between them.
- Second Rise for Fluffiness: Cover the shaped rolls with a clean towel or plastic wrap again and allow them to rise for about 1 hour, until puffy and nearly doubled. Meanwhile, preheat your oven to 350°F (177°C) and adjust your oven rack to a lower position to prevent the tops from browning too quickly.
- Bake and Add Finishing Touch: Bake the rolls for approximately 20 to 25 minutes, rotating the pan halfway through to ensure even browning. If the tops begin to darken too fast, tent loosely with foil. Once golden and cooked through, remove the rolls from the oven and brush immediately with the optional honey butter mixture to add a glossy, flavorful finish. Let the rolls cool slightly before serving.
Notes
- Freezing Dough for Later Use: Prepare the dough through shaping, then place the individual dough balls in a greased pan. Cover tightly and freeze for up to 3 months. When ready to bake, thaw the frozen dough balls in the pan covered for 4 to 5 hours at room temperature before baking as usual.
- Freezing Baked Rolls: Let rolls cool completely, then freeze in an airtight container for up to 3 months. Thaw in the fridge or at room temperature, reheating gently in a 300°F (149°C) oven for about 10 minutes.
- Overnight Refrigeration: After shaping the rolls, cover and refrigerate for up to 15 hours. Remove them at least 3 hours before baking to let them warm and rise at room temperature. Alternatively, you can let the dough rise once in the fridge overnight, then give it an additional 2-hour rise at room temperature before baking.
- Flour Options: Use all-purpose flour for soft rolls or bread flour for a slightly chewier texture. Both work well without changing the recipe.
