Description
Learn how to make delicious homemade soft bread rolls from scratch with this easy recipe. Perfect for sandwiches or as a side dish. Click to bake now!
Ingredients
Scale
- 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoon (1 ml) s Platinum Yeast from Red Star instant yeast (1 standard packet)
- 2 Tablespoon (30 ml) s granulated sugar, divided
- 1 large egg
- 1/4 cup (60 ml) (4 Tbsp (60 ml); 56g) unsalted butter, softened to room temperature and cut into 4 pieces
- 1 teaspoon (5 ml) salt
- 3 cups (390 g) all-purpose flour or bread flour* (spooned & leveled)
- optional topping: 2 Tablespoon s (28 g) melted unsalted butter mixed with 1 Tablespoon honey
Instructions
- Start by combining the warmed milk, yeast, and 1 tablespoon of sugar in the bowl of your stand mixer. Cover and let it rest for 5 minutes. If you prefer, you can use a large mixing bowl and a wooden spoon or silicone spatula for this step, although it will require more manual effort. A hand mixer is possible but tends to get clogged with dough, so manual mixing is recommended.
- Next, incorporate the remaining sugar, egg, butter, salt, and 1 cup of flour. Using a dough hook or paddle attachment, mix on a low setting for 30 seconds. Use a silicone spatula to scrape down the bowl’s sides, then add the rest of the flour. Continue mixing on medium speed until the dough pulls away from the bowl, approximately 2 minutes. If the dough is excessively wet, add flour 1 tablespoon at a time until it’s manageable yet slightly sticky.
- Proceed to knead the dough by letting the mixer run for another 5 minutes or by kneading manually on a floured surface for the same duration. If the dough becomes overly sticky, sprinkle small amounts of flour to make it soft and slightly tacky. Avoid adding too much flour to prevent dryness. After kneading, ensure the dough feels soft and bounces back when poked. You can also perform a windowpane test by stretching a small piece of dough to see if it lets light through without tearing. If it doesn’t, continue kneading until it does.
- For the first rise, lightly coat a large bowl with oil or nonstick spray. Place the dough in the bowl, ensuring it’s covered in oil. Cover with foil, plastic wrap, or a kitchen towel, and let it rise in a warm place for 1-2 hours or until it doubles in size.
- Prepare a 9×13 inch baking pan or two 9-inch square or round pans by greasing them. You can also use a cast iron skillet or a lined baking sheet.
- Once the dough has risen, punch it down to release air, then divide it into 14-16 equal portions. Shape each piece into a smooth ball and place them in the prepared pan.
- For the second rise, cover the shaped dough balls with foil, plastic wrap, or a towel, and let them rise until they become puffy, about 1 hour.
- Set your oven rack to a lower position and preheat to 350°F (177°C) to ensure the tops don’t over-brown during baking.
- Bake the rolls for 20-25 minutes until the tops are golden, rotating the pan halfway through. If they brown too quickly, cover loosely with foil. Once baked, remove from oven, optionally brush with honey butter, and allow to cool for a few minutes before serving.
- Store any remaining rolls tightly covered at room temperature for 2-3 days or refrigerate for up to a week.
Notes
- Ensure the butter is at room temperature for easier incorporation into the dough.
- Use a silicone spatula to scrape the sides of the bowl while mixing for thorough ingredient blending.
- Adjust dough consistency during kneading with small amounts of flour to prevent stickiness.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Fat: 5g
- Protein: 3g
Keywords: yeast rolls, homemade rolls, bread rolls, soft dough, fluffy rolls, honey butter
