Perfect Soft Dinner Rolls
When I tell you these Perfect Soft Dinner Rolls are the best rolls ever, you’ve got to believe me. If I made this twice in one day that should be proof enough as to how good they really are.
Perfect Soft Dinner Rolls
Today was going to be a soup and roll kind of day. So I thought I will get these Soft Dinner Rolls out the way early this morning. But my dear family thought it was breakfast buns and it was all gobbled up as it come out the oven.
So I had to get another batch started but that’s only going in the oven just before dinner, I can’t take any chances here.
How to make Dinner Rolls
If you have a stand mixer it really does help with the dough. You literally pop all the dry ingredients into the mixing bowl, give it a quick mix.
The milk and butter is then added to the dry ingredients and you turn the mixer on and don’t stress about it for 6 minutes.
The dough needs to rise for 1 hour, punch down the dough to release any air. It is then divided into 12 pieces. Shape them into round balls and allow them to rest for another 1 hour.
What makes the dough soft?
The richness of the fat in the milk and butter is what makes these dinner rolls so soft and delicious
Ingredients
Milk – full fat milk provides that rich flavor and texture although you can use low fat milk too
Yeast- I used instant dry yeast but you can use active yeast too. The process will be slightly different and the rise time will be longer
Sugar – sugar tenderises the dough and and it feeds the yeast
Butter – Doesn’t butter make everything better, yes in this instance too
Salt- Salt is always needed for flavor
Flour – You can use cake wheat flour, bread flour or all purpose flour
Can I make the dough ahead of time
If you want to make the dough ahead of time. You will need to allow the dough to rise. Once you shape them into balls for the second rise you can cover them with cling wrap and refrigerate, ensure that no air gets into the dough.
When you ready to bake them remove them from the refrigerator and allow it to rise on the counter top for 1 to 2 hours before baking them
These rolls are perfect to make a savoury stuffed roll too. I will definitely make some soon and share the recipe. It makes great garlic rolls and cheesy rolls too. For cheese rolls you can top them up with cheese before baking them.
I promise once you make these rolls you will make them over and over again, they are seriously addictive. You may want to double the recipe too, 12 is just not going to be enough.
If you do try my recipe please drop a comment and a star rating, it is always appreciated.
More Bread Recipes to try:
Perfect Soft Dinner Rolls
Ingredients
- 2 cups/500ml cake wheat flour/all purpose flour/bread flour
- 1 tsp instant dry yeast
- 2 tbsp sugar
- 1/2 tsp salt
- 2 tbsp soft butter
- 1 cup warm milk
Instructions
- Using a stand mixer add the the flour to the mixing bowl. Add the yeast on one side of the bowl and the sugar and salt on the other
- Use the dough hook and mix the dry ingredients until combined
- Mix the milk and butter together and pour it in. Mix on medium speed for 6 minutes. You should have a silky smooth dough and it should leave the sides of the bowl. If you are using your hands you should knead for an extra 3 or 4 minutes
- Grease a large bowl with oil and ensure the dough is coated with oil. Cover with a clean kitchen towel or cling wrap and place in a warm place to rise, 1 to 2 hours. Will be double in size
- Punch the dough down to release any air. Divide the dough into 12 pieces and shape into round balls, ensure you tuck any seams under the ball so you have a smooth, neat ball of dough
- Cover again with a kitchen towel or cling wrap and rest for another hour until it's puffy
- Bake in the oven, middle rack, at 180 degrees Celsius for 25 minutes or until the tops are golden brown
- Brush with melted butter and serve warm
Notes
- If you are using active yeast you will need to proof it first
- If your dough does feel a little too sticky you can add a little more flour although at high altitude I didn't need it
- You can use low fat or full fat milk. I have used both and it works fine
- The rolls can be refrigerated, covered well, rest for 1 to 2 hours when out of the fridge and bake
- Rolls can be frozen, thawed and re-heated again. Spray the rolls with some water and re-heat in the oven for a few minutes
- I used salted butter and added the extra bit of salt
- If you are using unsalted butter you can increase the amount of salt by another 1/4 teaspoon
- Although I have stipulated the resting times as 1-2 hours. The first rise only took me an hour and the second 30 minutes. So this really depends on how warm your environment is.
Loved it,,,, kids couldn’t stop eating. Thank you Lorraine
Thank you so much Kristina! Glad your kids loved them. Take Care:-)
Soft and oh so delicious. I’ve watched my mom make homemade rolls when growing up and always wanted to make them myself. Thanks for the easy recipe. Will definitely make them again.
Thank you so much Olivia. I’m happy to hear you’re enjoying the recipe. My kids love them too:-)
I made these rolls today I omg! These are the best ever my son loves them gonna make these all the time !!