Get ready for the most perfect soft and fluffy dinner rolls of your life.
If you think you have no business posting new dinner roll recipes, think again.
These soft, fluffy dinner rolls are the culmination of all the good rolls I’ve ever talked about. They’re perfect for holiday meals…or really any meal!
dinner roll dough
Of the many roll recipes that live happily ever after on my site, today’s soft and fluffy rolls are the best, except this new recipe produces slightly richer and even more fluffy rolls. Most similar to French bread rolls.
Some of the reasons are:
- milk + water
- adding eggs
- butter instead of oil
Milk is scalding, that is, heated to just before boiling and then cooled. This helps break down the protein structure (which makes the yeast bread lighter and fluffier).
When it cools down a little, add sugar, butter and yeast and let it rest until the yeast foams.
The secret to making the best rolls
If I could share the biggest key to success with perfect dinner rolls every time, it would be to monitor the amount of flour very carefully to avoid making the dough too floury.
We want to give you an exact flour amount, but there are many factors that can cause the flour amount to vary slightly from person to person.
Humidity, altitude, liquid temperature, and how flour is measured are just a few examples.
For this recipe, add 3 3/4 to 4 cups of flour at a time and start the mixer. The fabric looks shaggy and messy.
Continue adding flour gradually, only as needed, until the dough begins to clean from the sides of the bowl and forms a sticky ball.
Knead the dough to get a very soft and smooth ball of dough.
If the dough starts to stick to the bottom or sides of the bowl while kneading, add more flour one tablespoon at a time until the sides of the bowl run out of dough (if you add less flour, you will need to repeat the kneading time). there is no).
Let the dough ferment until it doubles. I’m usually lazy and let it ferment right away in the mixing bowl, but you can transfer it to a lightly oiled bowl, cover it, and let it ferment.
shape and rise
One batch of these soft and fluffy dinner rolls fits perfectly in a 9 X 13 inch pan.
A double batch is best for half sheet pans.
Each dough ball weighs approximately 3 ounces. Separate them slightly in a baking pan and let rise until very puffy and sides touch.
Don’t skimp on the rise! If you don’t rise long enough, you won’t reach your fluffy potential.
How to get the perfect golden roll
Bake rolls on top and bottom until golden brown, 18-20 minutes.
If the top of your roll doesn’t brown even after it’s fully baked, it could be for a number of reasons.
- Oven Rack Position: In my oven, I’ve found that placing the oven rack in the middle or top center helps the rolls brown better than placing the oven rack down.
- Oven temperature: All ovens heat slightly differently, even if they are set to the same temperature. It is very likely that your oven is baking on the low side. Raising the oven temperature by 15-25 degrees will also help brown the top of the roll.
Best dinner roll ever
This is truly one of the best dinner roll recipes ever. The roll cake is so fluffy.
But even though it’s super fluffy, it still retains the weight and structure of a good homemade roll.
meaning: They won’t disintegrate into a crumbly air or be forgotten after one swipe of butter.
They are tough and soft. Luxurious and perfect.
I gave some advance instructions in my recipe notes. These rolls can be made ahead (to ferment in the refrigerator and bake later) or frozen.
I’m actually making 252 of these babies for a school banquet later this week (that’s 21 batches – 10 double batches and 1 single batch 😅).
definitely very It’s a long day and one you won’t want to repeat for at least ten years, but you won’t have to worry about rolls coming out because this recipe is golden.
My go-to dinner roll recipe
If you’re looking for easy-to-eat dinner rolls, look no further. If you already have a favorite dinner roll, this might change your mind.
I can’t wait for you to make these rolls and let me know what you think!
Remember two main rules to follow with homemade rolls.
- Liberally butter the top of the warm bread rolls right out of the oven
- Don’t skimp on butter (and jam) when enjoying the finished product
My friend, there lies the secret of a very happy life. 😉💗
1 year ago: Pumpkin Rosemary Dinner Roll
Two years ago: Creamy Baked Mashed Potatoes and Buttery Parmesan Crumbs {Make-Ahead!}
3 years ago: Pressure Cooker Lasagna Soup {+ Stovetop Cooking Instructions}
four years ago: Delicious cranberry pair crumble
5 years ago: Buttery Flaky Make-Ahead Overnight Crescent Dinner Roll {No Kneading/No Stand Mixer}
6 years ago: Skillet Honey Garlic Chicken {20 minute meal}
7 years ago: Apple and Bacon Stuffed Sweet Potato Casserole
8 years ago: Warm Russian Tea
9 years ago: Smokey corn chowder
10 years ago: Whole Wheat Blender Pancake
The perfect soft and fluffy dinner roll
- 1¼ cup milk
- ¼ cup water
- ¼ cup (57 g) softened or melted butter
- 2 tablespoon (27 g) granulated sugar (see note)
- 1 tablespoon instant or active dry yeast
- 1 big egg
- 1¼ tea spoon salt
- 4 ¼ to 4 ½ cup (604-639 g) all purpose flour
- Additional butter for brushing hot freshly baked rolls
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Heat the milk until small bubbles form on the edges and the milk starts to steam. Pour into the bowl of a stand mixer fitted with a dough hook.
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Add water, butter and sugar. Let the mixture cool until warm (it should feel like a warm bath when you dip your fingers in it – not too hot, not too cold, just right).
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Stir in the yeast and let rest for 5-7 minutes until the yeast is foamy (technically, you don’t need to activate the yeast before adding the flour, but yeast bread recipes with milk require that the dough is It will rise faster/better to activate the yeast first).
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Add eggs, salt and flour (start with 3 3/4 to 4 cups flour) and mix, gradually adding flour until dough cleans from sides of bowl and forms a soft, sticky ball . Do not over flour the dough.
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Knead for 5-6 minutes until the dough is soft and smooth.
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Let the dough rise in a warm place until it doubles in size, about 1 hour. )
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Grease a 9X13 inch pan. Lightly punch out the dough and turn it out on a lightly oiled countertop.
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Divide dough into 12 equal portions (3-3.5 oz each). Roll each piece into a round ball and place on prepared pan about 1/2 inch apart (4 rows of 3 rolls).
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Preheat oven to 375 degrees Fahrenheit. Place oven rack in center position.
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Cover and let the rolls ferment until doubled. The roll should be very puffy with the sides touching.
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Bake the rolls for 15-20 minutes, until golden on top and bottom. Brush the top of the roll with butter immediately after it comes out of the oven.
flour: I haven’t tried these rolls with whole wheat flour, but subbing 1-2 cups of all-purpose flour with whole wheat works well (for lighter textures, white whole wheat, kamut, or einhorn). desirable).
Make-ahead: Place the rolls in a baking pan, cover with greased plastic wrap, and refrigerate immediately (don’t let them rise in the pan first). Remove from refrigerator and allow to come to room temperature and allow to fully ferment if not already. Bake according to recipe. Baked and chilled rolls can be frozen in a resealable bag.
Serving: 1 roll, calorie: 239kcal, carbohydrate: 41g, protein: 7g, thick: Fiveg, saturated fat: 3g, cholesterol: 27mg, sodium: 241mg, fiber: 1g, sugar: 3g
Recipe source: From Mel’s Kitchen Cafe
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