How To Make Bread Buns

Soft Dinner Rolls Recipe

To prepare these dinner rolls, you only need 7 ingredients in total. These fresh dinner rolls, which are flaky, soft, and buttery, outperform any main dish. If you’re a bread novice, check out this blog article for extra information on the yeast rolls recipe, including how to prepare the rolls ahead of time. You may also refer to myBaking with Yeast Guidefor answers to frequently asked questions about yeast. It is with great pleasure that we provide you this recipe in collaboration with Red Star Yeast.

  • Do you want to make homemade bread but are overwhelmed by the prospect of getting started? Is yeast dough something that makes you want to flee for the hills? Bread recipes tend to be unnecessarily complex and difficult to understand.

I’m going to demonstrate how to make homemade dinner rolls. It all starts with a simple 7-ingredient dough that yields the finest handmade dinner rolls I’ve ever tasted, and it all comes together beautifully. I prepare these rolls anytime the opportunity presents itself, and I even delivered a pan to our friends who had recently had a child. They’re pillow soft and have the most wonderful flaky and buttery texture, making them the perfect dessert. Everyone will be clamoring for you to bake them on a regular basis.

Baking with Yeast Guide

When working with baker’s yeast, have thisBaking with Yeast Guide handy for reference. I’ve included realistic responses to all of your frequently asked yeast questions.

Video Tutorial: Dinner Rolls

  1. Start with preparing the dough. Learn more about this dough recipe in the sections that follow
  2. Knead the dough until it is smooth and elastic. Allow the dough to rise in a covered container. In a moderately warm atmosphere, the dough will rise in around 1-2 hours. Make sure you punch down the dough to release the air and roll it into rolls. Allow the rolls to rise for approximately 1 hour. Bake for 20 to 25 minutes, or until the top is golden brown. Pour a little honey and melted butter over the heated buns to give them a little additional flavor if desired

The dough comes together with the help of a mixer, as demonstrated in the video instruction. You may use either a paddle attachment or a dough hook to make the dough. If you want, you may make the dough by hand, although it will take a little more arm strength. The kneading process begins as soon as the dough comes together in the mixing basin. For this stage, you can either continue to beat the dough with the mixer or knead the dough by hand, depending on your preference. So that you can watch me working with the dough, I choose to do it by hand.

(Which, by the way, is an excellent resource for anyone who is just learning to bake bread!)

Soft Dinner Rolls Require a Rich Dough

When it comes to bread, crustier and chewier is better since it means there is less fat in the dough. This is referred to as a lean dough. The amount of fat in the dough varies depending on how soft and rich the bread is. This is referred to as a “rich dough.” Soft dinner rolls, in contrast to chewy bagels, focaccia, and myartisan bread, need a thick dough. It is unfortunate that this does not imply that the dough is dripping with cash. Rather, the term “rich” refers to the quantity of fat present.

There are a total of seven materials required.

(Of course, I add more sugar for sweeter cinnamon buns, but that’s just how I roll.)

  1. The yeast is activated by the milk:liquid mixture. Whole milk makes the softest dinner rolls, so make sure you use it. Nondairy or low-fat milks can be used in place of whole milk, but whole milk has a great flavor and texture. Yeast: You may use either active dry yeast or quick yeast for this recipe. The rise times will take a little longer if you use active dry yeast instead of instant yeast. I prefer Red Star Platinum Superior Baking Yeast, which is an instant yeast combined with natural dough improvers
  2. It is also available in a powder form. Sweetener: Sugar provides energy to the yeast, enhances its activity, and softens the dough. One egg gives structure and taste
  3. Two eggs provide flavor and structure. Butter: A tasty and soft dinner roll is guaranteed with butter. Check to see that it is at room temperature. Salt: Without salt, it is impossible to bake tasty bread. In this recipe, you can use either all-purpose flour or bread flour as your flour of choice. While all-purpose flour is handy for most people, bread flour yields dinner rolls that are chewier. If you use bread flour for the regular flour, there are no further adjustments to the recipe.

After you’ve made the dough, allow it to rise: After that, punch down the dough that has risen.

Form the mixture into balls and place them in a baking tray. Don’t be concerned if they are not all of the same size. Allowing the formed rolls to rise before baking is recommended. Take a look at how puffy they become after only one hour of rising:

How to Shape Dinner Rolls

It is possible to shape this dough in a variety of ways, including twisted rolls, knotted rolls (which is how I create garlic knots), cloverleaf rolls, and even hot dog buns. Let’s continue with the traditional circular form for now. 14-16 pieces of dough should be made from the dough. Take a piece of dough and extend the top of it while pinching and sealing the bottom of the dough. This is something I perform totally with my hands, as you can see in the tutorial video above. Some video instructions demonstrate how to roll the dough into a ball and place it on the counter.

My hot cross buns are always shaped in the same way.

How to Make Yeast Rolls Ahead of Time

The rolls will need to rise for approximately 3 hours. As we all know, not everyone has 3 hours to spend, so let’s talk about another possibility! Prepare the dough, let it to rise, and then roll it out into rolls. Refrigerate the formed rolls for up to 16 hours once they have been properly wrapped. Remove the rolls from the refrigerator at least 3 hours before you need them the next day and allow them to rise on the counter for approximately 1-2 hours before baking. And here’s how to store dinner rolls in the freezer: After following the make-ahead directions, freeze the rolls in a baking pan instead of putting them in the refrigerator overnight.

Allow them to defrost and rise for approximately 4-5 hours before baking.

To create a smaller batch of rolls, you may prepare the complete recipe and bake only a few fresh rolls at the same time.

Dinner Roll Flavors

Would you want some pizzazz? When you’re ready to add the flour, combine these ingredients.

  1. Fresh or dried chopped rosemary (for the dinner rolls)
  2. 2 tablespoons flour (for the dinner rolls)
  3. A cup of shredded cheddar cheese for the cheddar dinner rolls Other cheese kinds are OK, although excessively soft cheeses should be avoided. GarlicHerb Dinner Rolls– 2 teaspoons each of dried rosemary, dried basil, and dried parsley, plus 1 teaspoon garlic powder
  4. GarlicHerb Dinner Rolls– 2 teaspoons each of dried rosemary, dried basil, and dried parsley, plus 1 teaspoon garlic powder Here is my recipe for Whole Wheat Dinner Rolls made with whole wheat flour. Multigrain Rolls– Here is a recipe for Multigrain Bread that you can use to make rolls
  5. Multigrain Bread Recipe

This dough would not be suitable for making a large loaf of bread. As a substitute, I propose using a thinner dough, such as the one found in my sandwich breadrecipe.

3 Success Tips

  1. Refer to the myBaking with Yeast Guide, which contains answers to many frequent yeast FAQs. Check to verify that your yeast hasn’t expired. The packaging contains an expiration date. Here’s what the experts at Red Star Yeast had to say: In order to avoid a thick dough that results in hefty (not soft!) rolls, it is essential to measure the flour accurately. Instead of scooping flour out of the container, use a spoon to smooth it out.

My final piece of advise is as follows: Do not limit yourself to eating these rolls for dinner just. They’re welcome wherever, with any meal, and at any time of day, including the middle of the night. Sliders, breakfast sandwiches, soaking up your favorite tomato sauce, alongside salad, or plunging into a bowl of creamy chicken noodle soup are all possible uses for this versatile ingredient. Above all, don’t be afraid to believe in yourself because you, too, can achieve professional bread making success.

Description

To prepare these dinner rolls, you only need 7 ingredients in total.

These fresh dinner rolls, which are flaky, soft, and buttery, outperform any main dish. Instructions for freezing and overnighting may be found in the recipe notes. You may also refer to myBaking with Yeast Guidefor answers to frequently asked questions about yeast.

  • 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)
  • 2 Tablespoonsgranulated sugar, divided
  • 1largeegg
  • 1/4 cup(60g)unsalted butter, softened to room temperature and cut into 4 pieces
  • 1 teaspoonsalt
  • 3 cups(375g)all-purpose flour orbread flour (spoonleveled)
  • Optional topping: 2 Tablespoons melted unsalted butter mixed with 1 Tablespoon honey
  • 3 cups(375g)all-purpose flour orbread flour
  1. Prepare the dough as follows: In the bowl of your stand mixer, whisk together the warm milk, yeast, and 1 tablespoon of sugar until well combined. Allow for 5 minutes of resting time after covering. If you don’t have a stand mixer, you may do this in a big mixing bowl and then combine the dough using a large wooden spoon or rubber spatula in the next step to complete the process. It will need a little arm muscle to complete the task. A hand mixer can be used, although the sticky dough tends to get trapped in the beaters on a regular basis. Hand mixing with a wooden spoon or rubber spatula is a preferable method.*
  2. Combine the remaining sugar, egg, butter, salt, and 1 cup flour in a large mixing bowl. Add the remaining flour and mix on low speed for 30 seconds with a dough hook or paddle attachment. Scrape down the sides of the bowl with a rubber spatula before adding the remaining flour. Beat on medium speed for about 2 minutes, or until the dough comes together and pulls away from the edges of the bowl, depending on how soft your dough is. If the dough appears to be excessively moist to the point where kneading (the following step) would be difficult, gradually add additional flour, 1 Tablespoon at a time, until you have a dough that is workable, similar to the photographs and video above. A soft and slightly sticky dough, but still easy to knead with lightly greased hands, should be used for this recipe. Make the dough by kneading it: Continue to beat the dough in the mixer for an additional 3 full minutes, or knead the dough by hand on a lightly floured surface for an additional 3 full minutes, depending on your preference. (If you need an example of how to knead dough by hand, see the video lesson above.)
  3. 1st Ascension: Lightly lubricate a large mixing bowl with olive oil or nonstick spray to prevent sticking. Place the dough in the basin and swirl it around to coat it with oil on both sides. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel to keep the bacteria from growing. To rise, place the dough in a generally warm setting for 1-2 hours, or until it has about doubled in size. (I always let it sit on the counter to rise before serving.) It takes around 2 hours. (See my response to the question Where Should Dough Rise? in myBaking with Yeast Guide for a little reduction in rise time.)
  4. Grease a 9-by-13-inch baking pan or two 9-inch square or round baking pans with cooking spray or butter. You may alternatively bake the rolls in a cast iron pan or on a baking sheet that has been coated with parchment paper.
  5. Form the rolls in the following ways: When the dough is finished, punch it down to remove any trapped air. Divide the dough into 14-16 pieces that are equal in size. (Use your best judgment–it doesn’t have to be flawless!) Form each piece into a smooth ball by rolling it between your hands. This is something I perform totally with my hands, as you can see in the tutorial video above. Prepare a baking pan by lining it with parchment paper. Cover the formed rolls with aluminum foil, plastic wrap, or a clean kitchen towel for the second rise. After 1 hour of rising, lower the oven rack to the lowest position and preheat the oven to 350 degrees Fahrenheit (173 degrees Celsius). The rolls should be baked at the bottom of the oven to prevent their tops from burning.
  6. Prepare the buns by baking them: Bake for 20-25 minutes, or until the top is golden brown, flipping the pan midway through the baking time. If you find that the tops are browning too soon, lightly tent the pan with aluminum foil to prevent it from browning more. Rolls should be cooled for a few minutes before serving once they have been removed from the oven and brushed with optional honey butter topping
  7. Leftover rolls should be carefully wrapped and stored at room temperature for 2-3 days or in the refrigerated for up to 1 week.

Notes

  1. Instructions for freezing: Prepare the recipe to step 6. Wrap firmly in plastic wrap and freeze for up to 3 months in a well-greased baking pan or container. Once frozen, the dough balls will no longer cling together, and you may store them in a freezer bag if you need to do so later. When you are ready to serve them, lay the dough balls on a greased baking sheet, cover securely with plastic wrap, and allow them to defrost and rise for approximately 4-5 hours before serving. Bake according to package directions. You may also freeze the dinner rolls once they have been prepared. Allow them to cool fully before storing them in the freezer for up to three months. Let it thaw in the refrigerator or at room temperature before reheating it as necessary. Reheating the entire pan at 300°F (149°C) for approximately 10 minutes, or until it is heated, is the best way to do it. Overnight Preparation instructions: Follow the recipe to step 6. Refrigerate the formed rolls for up to 15 hours after they have been properly wrapped. Remove the rolls from the refrigerator at least 3 hours before you need them the next day, cover them, and allow them to rise on the counter for approximately 1-2 hours before baking. Alternatively, you may let the dough rise in the refrigerator overnight to give it a better texture. Refrigerate the dough for up to 15 hours after carefully wrapping it in plastic wrap or waxed paper. Remove the dough from the refrigerator and allow it to rise for another 2 hours until it has reached its full volume. Step 5 should be followed. Pan for baking: Bake the rolls in a glass 9×13 inch baking pan instead of a metal one because I find that they brown a bit too soon in metal pans. Any pan will work as long as the rolls are baked on a lower oven rack and you keep an eye on them. Yeast: Red Star Platinum yeast is a rapid-producer of yeast. Instead of active dry yeast, Red Star Yeast active dry yeast can be used. When using active dry yeast, the rise times will be somewhat longer. For answers to frequently asked questions about yeast, consult myBaking with Yeast Guide. You may use either all-purpose flour or bread flour for this recipe. While all-purpose flour is handy for most people, bread flour yields dinner rolls that are chewier. No matter whatever method you employ, the rolls will remain soft and fluffy. There are no further adjustments to the recipe if you use one type of flour instead of the other
  2. Either flour is good.
See also:  How Do You Make Bao Buns

Adapted from Homemade Bread Bowls andHoney Butter Rolls, among other sources. Bread, rolls, and yeast rolls are some of the keywords to remember. Red Star Yeast provided sponsorship for this content. Thank you so much for your continued support of Sally’s Baking Addiction and the businesses that I actually like working with.

French Bread Rolls to Die For

In order to keep these rolls fresh for the following day, place them in a paper bag, sprinkle the bag with cold water, and place the bag in a preheated oven at 350 degrees for 5 minutes. They’ll taste just as nice as they did on the first day. These rolls keep well in the freezer as well. Defrost the rolls in the plastic bag for a few minutes to allow the ice crystals to be absorbed back into the rolls, then proceed as directed above. More information can be found at

Most helpful critical review

Despite the fact that these rolls are delicious, they taste more like an English muffin than authentic French bread! In each case, the cooking time indicated is far too long; 10-12 minutes would be more appropriate, or the temperature should be decreased. While I was in the other room nursing my infants, I cooked mine for 15 minutes, and they were already starting to burn on the bottoms. They were rather tasty and attractive to look at, but the recipe obviously has to be tweaked a little. Perhaps preparing a loaf of bread instead of rolls would be beneficial?

  • 5star values total 1134
  • 4star values total 293
  • 3star values total 85
  • 2star values total 32
  • 1star values total 18

In order to keep these rolls fresh for the following day, place them in a paper bag, sprinkle the bag with cold water, and place the bag in a preheated oven at 350 degrees for 5 minutes. They’ll taste just as nice as they did on the first day. These rolls keep well in the freezer as well. Defrost the rolls in the plastic bag for a few minutes to allow the ice crystals to be absorbed back into the rolls, then proceed as directed above. More information can be found at

  • Then I split it in half and spread it with melted butter: I’m floating on clouds!
  • A delicate taste with a hint of sweetness in the background characterizes this blend.
  • Due to the fact that I didn’t have bread flour on hand, I used all-purpose flour instead, and after reading reviews that said the rolls were bland,**I added 1 1/2 teaspoons of honey** to the sugar and yeast mixture when proving the dough.
  • I used three cups of flour, plus as much as was necessary to keep the dough from sticking together while I kneaded it.
  • After deflating the dough, I kneaded it for a few minutes in the bowl before dividing it into 8 rolls and covering them with the same oiled plastic wrap I used to cover the dough for the first rise.
  • I smeared them with melted butter and baked them for 18 minutes, or until they were a nice golden brown color on the outside.
  • Thank you very much, Jo!

They turned out fantastic and will be prepared again and again in our home!

My Kitchen Aid stand mixer did all of the mixing and kneading, so all I had to do was roll it out and cut it into pieces.

When I make it again, I’ll divide it into four parts and attempt to create smaller baguettes, because once it had risen, it had grown to be much larger than I had intended.

Thank you for your contribution, Jo.

These rolls are versatile and may be used in any context.

They are simple to make, tasty to eat, and always turn out perfectly.

Thank you for the delicious recipe.

This is a fantastic dish!

I awarded this recipe four stars instead of three since I thought there was a little too much flour in it and I didn’t use the remaining 1/2 cup of flour because I didn’t think I needed to.

As an added bonus, I didn’t use bread flour because it makes the rolls too dense.

On a more personal level.

When the rolls are rising, they become glued to a moist towel.

Wow, are you serious?

My advise is to follow the recipe exactly as given, and if you’re a skilled enough baker, you can add your own modifications.

And while I’m at it, let me share another pet peeve of mine.

Especially delicious are freshly made loaves of bread.

Oh.

Sorry for the confusion!

  • When I fashioned them into oval buns (as though they were from the bakery), they were excellent for making sandwiches.
  • Making 8 sandwich buns instead of 16 (which would have been too tiny) saved me time and money.
  • The crust is a little chewy, and the middle is quite soft and light, which is just how I like it.
  • It was the greatest pizza dough I’d ever made, and I’d never made one before.
  • In each case, the cooking time indicated is far too long; 10-12 minutes would be more appropriate, or the temperature should be decreased.
  • They were rather tasty and attractive to look at, but the recipe obviously has to be tweaked a little.

French Bread Rolls {Step-by-Step}

No-fail French bread rolls are a classic recipe that are light, fluffy, and very delicious! They are quite simple to create, making them suitable for both novice and experienced bread makers. If you’re looking for one of the simplest, most failsafe, and most delicious roll recipes around, now is your lucky day. Despite the fact that this French bread roll recipe has been around for a long time (more than a decade), it is still the roll recipe that I make the most (which is saying a lot considering I have a number of favorite roll recipes).

I recall making them for the first time.

— before food blog).

No, this isn’t humorous in any way.

But I can still picture my younger self standing by the old green oven from the 1970s in our itty bitty rented apartment in downtown Salt Lake City, anticipating what would emerge from the oven after baking these rolls on a whim and a prayer (i.e., please don’t make them look like hockey pucks, oh, please don’t make them look like hockey pucks, oh, please don’t make them look like hockey pucks).

  • To be quite honest, I believe I shed tears again, but this time they were tears of joy rather than sadness.
  • My buddy, you have a virtual embrace and a lasting bond.
  • It is straightforward, forgiving, and almost completely fail-proof.
  • Are there any or all of you who have prepared these French bread rolls and fell in love with them who would like to say “amen”?
  • I’ve included a basic step-by-step photo instruction below the recipe for those who need a little visual encouragement to take the plunge into the world of bread and roll creation.

Not even a stand mixer is required for this yeast dough, which is forgiving and simple enough to be produced with a good old-fashioned bowl and wooden spoon on its own.

Pro Tip for Making Yeast Doughs at Home

Here’s a quick suggestion that can help you improve your homemade bread-making skills: I discuss this in detail in all of my yeast bread recipes, but let go of the notion that you must use an EXACT quantity of flour when making a yeast bread recipe. You need to pay attention to how the dough looks and feels; the easiest way to figure this out is to get your hands in there and play with it. When the flour has been added, take a piece of the dough and roll it between your fingers (turn the mixer off if you want to protect your small fingers!).

Don’t be scared if you see this!

go to the next step.

Don’t Over Flour the Dough

Basically, as long as you can shape it into a smooth ball without using any oil or cooking spray, and it doesn’t stick to your hands in a shaggy, horror movie mess, you’re ready to go. That is a properly floured dough ball right there. It may appear to be a little mushy and sticky at first, but if it can be formed into a ball, you won’t need to add any more flour to the mixture. Using too much flour while making homemade bread or rolls might result in dense, dense bread or rolls.

The Perfect Roll for Sandwiches or Subs

These French bread rolls have evolved into much more than just a dinner roll throughout the years. They have quickly become my go-to recipe when I need a superb all-purpose roll or bun for a particular meal or occasion. Here are only a few illustrations: Substitute Meatballs Sandwiches made with pulled pork Sloppy Joes are a type of sandwich that is made using sloppy joes and ketchup. Italian Beef is a kind of beef that comes from Italy (or thisRoasted Garlic Beef) Slow Cooker is a type of cooker that cooks slowly.

The list might go on forever.

Whole Wheat Version

If whole wheat is more your thing, I also posted a 100 percent whole wheat version of these French bread rolls with a few small but important notes/changes, so be sure to check that out as well (although you can certainly add whole wheat flour to the recipe below, as I’ve done numerous times over the years).

Freezer Friendly

There isn’t a more simple or more perfect roll recipe on the planet! These French bread rolls come up in a jiffy, and I haven’t encountered a single person who wouldn’t fight to the death for a single one of these fluffy, delectable rolls. I always, always double (and in some cases treble) the number of French bread rolls I make since the cooked and cooled rolls freeze fantastically!

Step by Step French Bread Rolls

Affiliate links are provided below for things I’ve purchased from Amazon; please shop around to find the best deal! *

  • I like to weigh out the dough for this recipe and others
  • This is my favorite kitchen scale
  • -This is thelarge 8-quart containerI use for letting the dough rise (it comes in many different sizes
  • It is also available in stores like Standard Restaurant Supply, if you have one nearby)
  • -This is thesmaller 4-quart containerI use for letting the dough rise (keep in mind that you must purchase the lids separately)
  • – Silicone pastry brush for slathering on the butter

For those of you who are unfamiliar with mixers, I have a Bosch Universal that I use for 99 percent of the bread recipes that I create.

Aside-by-side (nonsponsored) review that I conducted between a Bosch stand mixer and a KitchenAid stand mixer is shown below.

French Bread Rolls

  • Yield:12rolls Preparation time: 2 hours and 25 minutes Cooking Time: 20 minutes Total time: 2 hours and 45 minutes
  • 4.74 stars (based on 1059 ratings)
  • 1 12 cups warm water
  • 2 14 teaspoon instant yeast, or 1 tablespoon active dry yeast
  • 2 tablespoons granulated sugar or honey
  • 2 tablespoons canola oil, vegetable oil, or other neutral-flavored oil (olive oil will work, too)
  • 1 teaspoon salt
  • 3 12 to 4 cups (497 to 569g)all-purpose flour, more or less (see note)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking
  • Combine the warm water, instant yeast, sugar, oil, salt, and 2 cups of the flour in the bowl of a stand mixer fitted with the dough hook, or in a large mixing basin by hand. Instead of instant yeast, if you’re using active dried yeast, let the yeast prove in the warm water and sugar for about 3-5 minutes, or until it is frothy and bubbling, before adding the oil, salt, and flour. Set the mixer to medium speed and continue to beat as you gradually add the remaining flour until the dough begins to pull away from the sides of the bowl (see the step-by-step tutorial below for a visual). To make the dough, start by mixing it for about 4-5 minutes in a stand mixer (or 7-9 minutes by hand)
  • The dough should be soft and smooth but still somewhat sticky to the touch when you finish. Once you have kneaded the dough for a few minutes, stop the mixer and take a tiny piece of the dough to see if it needs extra flour or not. Even though it may leave a tiny amount of sticky residue on your fingers, as long as you can roll it into a small ball without it adhering to your hands all over, you are ready to go. If this is the case, gently add a little more flour as needed. Prepare a container or big mixing bowl by lightly spraying it with nonstick cooking spray and placing the kneaded dough in it
  • Cover the bowl with plastic wrap that has been gently oiled or a big tea towel. Make sure you let the dough to rise until it has doubled in size (this normally takes about an hour, depending on how warm your kitchen is)
  • Remove a little amount of the dough from the bowl and spread it out onto a lightly floured work surface
  • Divide the dough into 12 equal pieces (each weighing approximately 2.75 ounces, more or less), and roll the dough into round balls (see video tutorial at minute marker 220 for instructions)
  • Place the rolls in a 9×13-inch pan that has been gently oiled, or on a wide, rimmed baking sheet that has been coated with parchment paper or lightly greased. Rolls should be spaced approximately 1/2 to 1 inch apart. Avoid pinning the plastic wrap under the baking sheet, since this can cause the rolls to flatten during the rising process. Allow the plastic wrap to slightly hang over the sides of the pan in order to completely cover the rolls without pressing them into the pan. Allow the rolls to rise until they are very puffy and doubled in size, approximately 45 minutes to 1 hour. 400 degrees Fahrenheit should be set for the oven. Bake for 15-17 minutes, or until the top is gently browned and the chicken is cooked through. Immediately after taking the dish out of the oven, brush it with butter (optional)
See also:  How To Do Two Buns On Top Of Head

Tips: As with other yeast doughs, avoid over- or under-flouring the dough while preparing this one. I’ve included some suggestions in the recipe (and here’s a little instruction on yeast). The step-by-step photographs that appear alongside the recipe are also quite helpful. Video tutorial on how to make such perfectly formed round balls of dough: click here to watch the video lesson (minute marker 2:20). Whole Wheat Version: If you’re searching for a whole wheat version of these rolls, check out this recipe for fluffy whole wheat french bread rolls, which is delicious.

  • Freezable Option: I usually often make a double or triple batch of these rolls since they are so delicious.
  • My preferred method is to take them out a few hours before I need them, or to take them out frozen and microwave them for approximately 2-3 minutes on 70 percent power before using them.
  • I like seeing all of the deliciousness that you are creating in your kitchens!
  • Cooking instructions, step-by-step instructional, and recipe notes have been added to the recipe that was initially published in December 2007.
  • Because I am an Amazon Associate, I receive money when people make eligible purchases.

Easy bread rolls

  • White bread flour (500 g strong, with a little more for dusting)
  • One teaspoon of white caster sugar, two teaspoons of fine salt, one teaspoon of sunflower oil (plus extra for the work surface and bowl)
  • Seven grams of rapid action yeast
  • One teaspoon of white caster sugar
  • Two teaspoons of fine salt

Method

  • STEP 1Mix the flour, yeast, sugar, salt, and oil together in a large mixing basin. Using a spatula or your fingers, combine 325ml warm water with the dry ingredients until they form a shaggy dough. Check to see that all of the flour has been mixed before continuing. Cover with plastic wrap and set aside for 10 minutes. STEP 2Lightly grease your work area before transferring the dough there. Knife in the dough for at least 10 minutes, or until it becomes tighter and springier in a stand mixer fitted with a dough hook for 5 minutes, until it becomes tighter and springier. Form the dough into a ball and place it in a clean, lightly greased mixing basin. Leave for 1 hour, or until the size has doubled
  • 3Tip the dough onto a lightly floured board and form into a long sausage shape, about 12 inches long. Split the dough in half, then divide each half into four pieces, resulting in eight sections that are all the same size. Roll each into a tight ball and place on a baking sheet sprinkled with flour, allowing some space between each ball to allow for rising. Cover with a moist tea towel and let aside in a warm location for 40 minutes to 1 hour, or until the dough has approximately doubled in size. STEP 4Preheat the oven to 230 degrees Celsius/210 degrees Celsius fan/gas 8. When the dough is complete, sprinkle each ball with a little extra flour to finish it off. (If you like, you may glaze the rolls with milk or beaten egg and sprinkle them with seeds before baking them.) Bake for 25-30 minutes, or until the top is light golden and the bottom sounds hollow when tapped on the bottom. Allow to cool on a wire rack before serving.
RECIPE TIPS

This recipe yields a modest number of rolls, but it is readily adaptable. If you’re making burger buns, split the mixture into six instead of eight halves, and if you’re making hotdog buns, roll them into finger shapes rather than balls.

MAKE IT WHOLEMEAL

To make wholemeal rolls, mix 250g white flour with 250g wholemeal flour in a mixing bowl.

Easy soft and fluffy bread rolls

This simple recipe yields the softest, fluffiest bread rolls possible, yet it only calls for a handful of ingredients. It’s great for burgers, sandwiches, or as a side dish with soup.

Ingredients needed to make bread rolls

  • Flour. I used all-purpose flour, but cake flour can easily be substituted for this recipe. It is possible to use bread flour, but the finished result may not be as light and fluffy as with pastry flour. Yeast that is ready right away
  • Milk. This is an enriched dough, which means it contains milk, butter, and egg, but you may substitute water if you like. Butter. It is also possible to use vegetable oil, olive oil, or canola oil. Ingredients: egg, sugar, and salt

How to make bread rolls

  1. Make the dough by combining the following ingredients: Whisk together quick yeast, warm milk (you may use water if you like), and sugar until well combined. Allow this mixture to rest for 5 minutes, or until it becomes frothy and creamy. 3 cups flour (for these rolls, because they are so soft and fluffy, any flour will work because they are so soft and fluffy). In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour (all purpose, cake, bread, or wholewheat) and salt. Pour the yeast mixture into the mixer while it is still running and let it to combine. Add a beaten egg and then the softened butter, beating well after each addition. At this point, the dough may appear to be quite moist and sticky. Add the remaining cup of flour to the mixture, 1 tablespoon at a time, allowing each addition to be well mixed in after each addition. It’s possible that you won’t need all of the flour. Soft, smooth, and just a smidgeon of sticky dough are required for this recipe. Allowing the dough to prove (rise) is essential: Wrap the dough in plastic wrap or a moist dish towel to keep it from drying out. Allow for an hour of rising time or until the volume has doubled. Using a floured surface, roll out the dough and divide it into 8 equal pieces. Make a ball out of each piece and lay it on a baking sheet that has been lined with parchment paper. Depending on the size of the sheets, you may need to prepare two of them. The bread rolls should not be placed too near to one another since they will rise throughout the baking process. Re-cover the bread rolls with plastic wrap and let them aside to rise for another 30 minutes while you prepare the oven. Bake the bread rolls according per package directions: Bake for 15-20 minutes, or until the dough balls are golden brown and sound hollow when tapped on the bottom, after brushing with egg wash and placing them in the oven to rise again. Remove the pan from the oven and quickly brush it with melted butter to finish it off. Allow for 10 minutes of cooling time before serving.

Make ahead and freezing instructions

  1. Preparation ahead of time: The dough may be prepared up to two days ahead of time and stored in an airtight container in the refrigerator. Remove the dough from the refrigerator an hour before baking to enable it to come up to room temperature before baking. Keeping baked buns in an airtight container for up to a day is a good idea. Freezing: Baked rolls may be stored for up to 3 months if they are wrapped in aluminum foil and placed in a freezer bag. To defrost, take the frozen meat from the bag and loosen the foil slightly before allowing it to thaw overnight in the refrigerator. Once frozen, they can be eaten immediately or warmed in the oven. In addition to baking from frozen until golden brown and risen, dough balls can also be frozen and cooked from frozen.

What to serve with bread rolls

  1. The following recipes are easy to make: bacon cheese burgers, chicken broccoli soup, Portuguese prego rolls, and fried chicken sandwich.

Easy bread recipes

  1. Recipes for Easy White Bread, Homemade Naan Bread, No-Yeast Flatbread, and Easy Crusted Bread
  • 10g (2tsp)instant yeast
  • 1tsp sugar
  • 3-4 cupsflour (any white flour can be used: cake, all purpose, or bread)
  • 112tsp salt
  • 1 big egg
  • 1/4 cup softened butter
  • 1 tsp baking powder

For the egg wash

  • Combine the milk, sugar, and yeast in a large mixing bowl. Allow for a 10-minute resting period until frothy
  • Combine the flour and salt in the bowl of a stand mixer fitted with the dough hook attachment
  • Mix until well combined. Add the milk mixture while the mixer is still running and let it to knead in. Allow the egg to be included by beating it in
  • Allow the butter to be kneaded into the dough. Adding the remaining cup of flour one tablespoon at a time until the dough is soft, smooth, and only slightly sticky will be necessary at this point
  • The dough will be fairly sticky. Place a plastic wrap or a moist dish towel over the top and let aside for 1 hour. While the dough is rising, prepare two sheet pans by covering them with parchment paper or baking paper and putting them in the refrigerator. Using a floured surface, transfer the dough and divide it into eight equal pieces. Roll each piece of dough into a ball and set it on the sheet pans that have been prepped. Take care not to group them too closely together since they will continue to rise. While preheating the oven to 180 degrees Celsius/350 degrees Fahrenheit, cover and let the dough to rise for 30 minutes. For the egg wash, whisk together the egg and water until well combined. Bake for 15-20 minutes, or until the dough balls are golden brown and risen, after brushing them with egg wash and placing them in the oven. When the bread rolls are cooked, they will make a hollow sound when tapped on the bottom. Remove from the oven, drizzle with a little butter, and set aside to cool for 10 minutes before serving
  • And

215 calories|31 grams of carbohydrates|7 grams of protein|7 grams of fat|2 grams of saturated fat|447 milligrams of sodium|179 milligrams of potassium|4 grams of fiber|1 gram of sugar|26 milligrams of calcium|2 milligrams of iron

How to make Bread Rolls (Dinner Rolls) – Bread Rolls recipe

The most recent update was made on November 23rd, 2020 at 06:11 p.m. These sweet, buttery, soft, and fluffy bread rolls are a treat for the senses. Not only is it really simple to prepare, but it is also quite tasty and addicting!

Bread Rolls

These dinner rolls are really soft and delicious, and the taste in them is absolutely fantastic. In addition, the recipe is uncomplicated and simple to follow. We really make these on a regular basis, and no matter how many I make, it always takes a little while until they’re gone from the table. Bread is a mainstay in most households, and my household is certainly not an exception to this rule. Everyone in my household, as well as my friends who have had a taste of these bread rolls, have fallen in love with them.

As a matter of fact, I utilized this bread roll dough to create my renowned sausage bread rolls, in which I wrapped the dough around the sausage meat. You may get the recipe by clicking here. It’s very delicious!

Flour to use

For these rolls, I usedBread Flour in the same way that I did for all of my other Bread recipes. Rolls made using bread flour are consistently high-rising and soft and springy in texture, with a soft and bouncy texture. All-purpose flour, on the other hand, can be used instead. The flavor will be good, and the bread will be soft, but it will lack the incredibly bouncy quality that you’re used to seeing in French bread. I’ve received feedback from folks who have used the all-purpose flour, and they have expressed no concerns.

You may check out the reviews on your own.

They are soft, light, and fluffy, and there is no need to knead them at all!

Can I freeze the bread dough?

There is the advantage of being able to produce extra dough and store it in the freezer. After the first rise, just shape the rolls as desired and set them on a parchment-lined baking sheet before placing them in the freezer. Once the rolls have been frozen, just transfer them to a ziplock bag and place them back in the freezer to keep them frozen.

How to thaw the dough

Simply extract the desired number from the bag and lay it on a baking sheet that has been brushed with oil and sprinkled with flour, or line the pan with parchment paper when you are ready to bake them. Allow the dough to defrost for around two to three hours before using, or just place them in the refrigerator overnight. Once it has been thoroughly thawed, simply place it in the oven and bake as indicated. Is it possible that you want to create these bread rolls but you don’t have access to an oven?

See also:  Where Can I Buy Bao Buns Near Me

Click here to discover how I prepare the no-oven Bread rolls.

Other Bread Recipes you may want to try:

  • Baked goods such as sweet white bread, 100-percent whole wheat bread, sausage bread rolls, no-knead bread rolls, and no-knead French bread are also available. Dutch Oven Bread is a bread baked in a Dutch oven. Hot cross buns, meat buns, and raisin bread rolls are all examples of traditional foods.

Notes:

  • The dough will be moist and sticky when finished. The dough will become less sticky and more springy with time, but it will remain soft. You don’t need to be concerned about this
  • Simply continue to work the dough while using as little flour as possible on your work area. It is important not to over-flour the rolls as this will result in a tough texture. If you are using a mixer or food processor, you may need to add around 1 Tablespoon (no more than that) of flour. If your bread rolls appear to be dense, it is likely that you did not leave enough time for the dough to prove. Before you begin shaping the dough, check to see if it has risen sufficiently. Yeast is extremely sensitive to high temperatures. It is important that your milk be warm rather than hot
  • Else, the yeast will be killed. In order to determine the temperature of my beverage, I personally do not use a thermometer. If you are unsure, a thermometer can be used to determine the temperature. Temperatures in the range of 105°F to 110°F are the most effective
  • This recipe will work better if you don’t make your rolls too large. If this is not done, the inside of the bread rolls will not be cooked properly.

Watch the video on how to make these amazing Bread Rolls Below:**This recipe will make about 20 mini rolls and 12 big rolls.

  • 4 CupsBread Flourplus a handful for kneading
  • 4TbspButterMelted
  • 1TbspYeast
  • 2Eggsplus 1 more for Egg wash
  • 1TspSalt
  • 1CupMilkWarm
  • 1/4CupSugar
  • 2TbspSugarfor proofing the Yeast
  • 1TbspSalt
  • 1T
  • Proof the yeast by dissolving the yeast and two tablespoons of sugar in the warm milk, stirring well, and allowing it to sit for approximately five minutes. Set aside the Eggs and the melted butter in a small mixing dish until they are well combined. In a separate large mixing basin, whisk together the flour, salt, and sugar. Make a well in the center of the dough and pour in the proofed yeast, as well as the Egg and Butter combination. Combine all of the ingredients until a soft dough is formed. Make use of a lightly floured surface and knead the Dough for around 10 minutes by hand, or approximately 7 minutes if using an electric mixer, until it is soft, smooth and elastic. Using a very big oiled bowl (be sure to apply some oil on the top of the dough), transfer the dough into a large bowl. This will prevent the dough from developing a skin. In a warm area, cover the dough with a lid or a plastic wrap and let it to rise for 1 hour, or until it has doubled in size
  • Remove the dough from the refrigerator and turn it out onto a lightly floured board. Separate the dough into 16 equal pieces, and roll each piece into a round ball (for mini rolls, 20 balls for small rolls, 12 balls for big rolls). Place the rolls on baking sheets that have been lightly oiled and floured, spacing them at least 2 inches apart. Place a clean damp towel over the dough and let it to rise until it has doubled in bulk, about 30 minutes
  • Make the egg wash by whisking together one egg and a tablespoon of water until smooth
  • Brush the surface of the bread rolls with the egg wash and bake in a preheated oven at 425°F for 15 minutes. Depending on your oven, bake for 10 to 15 minutes, or until golden brown. The rolls should still be warm when you take them out of the oven and brush the surface with some butter
  • Otherwise, they will become hard. Allow for a few minutes of cooling before serving

It is normal for the dough to be soft and sticky at this point; do not be concerned; simply continue to work the dough while sprinkling as little flour as possible on your work area; with time, the dough will become less sticky and more springy while remaining soft. Keep in mind that you should avoid adding excessive flour since otherwise the rolls will be rough. If you want to use a mixer or food processor, you may need to add around 1 Tablespoon additional flour. *** (not more than that please).

  • If your bread rolls appear to be dense, it is likely that you did not leave enough time for the dough to prove. Before you begin shaping the dough, check to see if it has risen sufficiently. Yeast is extremely sensitive to high temperatures. It is important that your milk be warm rather than hot
  • Else, the yeast will be killed. In order to determine the temperature of my beverage, I personally do not use a thermometer. If you are unsure, a thermometer can be used to determine the temperature. The ideal temperature range is between 105°F and 110°F
  • However, any temperature range will do. You will get better results from this recipe if you do not make your rolls too large
  • Otherwise, the Bread Rolls will not cook as well on the interior.

The following are the nutritional values: calories: 229kcal|carbohydrates: 36g|protein: 6g|fat: 5g|saturated fat: 3g|cholesterol: 39mg|sodium: 248mg|potassium: 88mg|fibre: 1g|sugar: 6g|Vitamin A: 190IU|calcium: 34mg|iron: 0.5mg Let’s get together. You may find me on social media platforms such as Facebook and Instagram. Maintaining contact with everyone of you is a pleasure for me! You may share images of your finished bread rolls on Instagram or Facebook if you make this Bread Rolls Recipe. cheflolaskitchen

The BEST Dinner Rolls

Dinner rolls that are light, fluffy, and bursting with butter are difficult to resist. The BEST Dinner Rolls may be on your table in a jiffy if they are made from scratch with only a few basic ingredients. The truth is that they are the ideal accompaniment to any meal, but I particularly enjoy this simple dinner roll recipe withButtermilk Ranch Oven Fried Chicken or these delectable Turkey Meatballs.

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The BEST Dinner Rolls

Everyone should have a go-to recipe for dinner rolls that is simple to make. These dinner rolls are very delicious. Like, absolutely flawless. You’re going to love the pillowy texture and rich buttery taste of my dinner roll recipe, which is soft and fluffy. They are incredibly adaptable and make a pleasant complement to virtually any meal. Carbohydrates are one of my favorite foods. That’s right, I said it. I’m now working with a dietitian, and I’m getting three servings of starch each day. It’s a form of torment, but I’m becoming better at dealing with it.

When I realized I was going to be cooking these soft dinner rolls for supper this week, I made additional arrangements to ensure that I would be able to enjoy at least two of these amazing dinner rolls with butter and jelly.

At this point, it’s more of a habit than anything else.

Take a peek at these deliciously fluffy dinner rolls!

They are ideal for use as a breakfast, lunch, supper, snack, or in sandwiches, to mention a few applications.

Despite the fact that they must rise twice for 30 minutes each, the total time required is only 90 minutes, and there isn’t much labor involved.

In this dinner roll recipe, I’m using quick rise or instant yeast, which allows all of the ingredients to be combined in a single bowl, much like you would in a bread machine.

Tips for Making Perfect Homemade Dinner Rolls

  • Because this dish comes together in a jiffy, it’s a good idea to have everything ready. Measure out all of the ingredients before you begin so that you can just drop them all into the bowl of the mixer and get started with the recipe. The milk is what causes the yeast to activate, so make sure to check the temperature frequently to ensure it is at the proper temperature. You’re aiming for a temperature between 100 and 110 degrees Fahrenheit. Using a glass measuring cup, I warm mine in the microwave before checking the temperature with this thermometer. If it becomes too hot, allow it to cool until it reaches the proper temperature again. In this recipe, killing the yeast is strictly prohibited
  • The first and second rises are both 30 minutes long. Maintain a draft-free environment for your rolls by covering them with a tea towel or plastic wrap. Making all of your rolls the same size ensures that they bake at the same time. In my experience, I can judge the size of the dough by eyeballing it, but to be safe, pat the dough into a rectangle approximately 8 by 12 inches. Cut each roll into four strips, and then cut each strip into six squares, for a total of 24 rolls. You may weigh them with a kitchen scale
  • After shaping the dough into balls, I prefer to make them nice and smooth on top by dragging the “seams” down to the bottom and twisting the dough ball. That’s the side I put on the baking sheets so that the top is properly rounded when it bakes. If you’re still not sure what I’m talking about, watch the video below to see additional examples. At 12 minutes, take a look at the rolls. If they are beginning to darken beyond your liking, place a piece of aluminum foil over the top of them. I want my rolls to be a wonderful golden brown, and once they reach that color, I know the rolls are finished. Always check a middle roll for doneness and tent with foil if they need a few more minutes
  • Don’t forget to brush with butter after they’ve finished baking! This is responsible for the attractive golden shine that appears on the top of the dinner rolls. It is quite significant

To Make Homemade Dinners Rolls, You’ll Need

  • A quarter sheet pan, a stand mixer, a digital thermometer, a kitchen scale (optional), and a glass measuring cup are all necessary tools for this recipe.

How To Make Dinner Rolls

Dinner buns that are light, fluffy, and flavored with butter are difficult to resist. The BEST Dinner Rolls may be on your table in a jiffy if they are made from scratch with only a few basic ingredients. The truth is that they are the ideal side dish for any dinner! Course Side DishAmerican CuisineKeywordbreadPreparation Time10 minutes Preparation time: 12 minutes 1 hour of resting time 22 minutes is the whole time allotted. Servings24rolls Calories74kcal

  • 4 – 5 cups all-purpose flour
  • 2 tablespoons quick rise instant yeast
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 1 1/2 cups warm milk (110 degrees)
  • 5 tablespoons butter (softened)
  • 1 egg (room temperature)
  • 2 tablespoons melted butter
  • In the bowl of a stand mixer, combine 3 cups of flour, the yeast, the sugar, the salt, the warm milk, the butter, and the egg
  • Mix well. Attach the dough hook to the mixer and turn the mixer on to the lowest speed
  • Mix until the flour is fully mixed, scraping down the sides of the bowl as needed
  • Remove the dough hook and set the machine to the lowest speed. Accelerate the pace to medium and continue to beat for 2 minutes. Add 1/2 cup flour and mix with a dough hook until everything is well combined. Continue mixing at medium speed for another 2 minutes, or until a ball of dough is formed. Add another 1/2 cup flour and stir until well combined. As needed, add more flour to the mixture. The dough should be somewhat sticky and soft, and it should be pulling away from the side of the bowl
  • Nevertheless, it should not be sticky or soft. Transfer the dough to a lightly oiled mixing basin and cover with a kitchen towel or plastic wrap to rest for 30 minutes. Allow for 30 minutes of rising time at room temperature
  • Remove the cloth or plastic wrap from the dough and deflate it by pounding it down softly. Pinch out chunks of dough and wrap them up into 24 rolls. You may weigh them to ensure that the rolls are all around the same size. Approximately 2 ounces apiece, however the amount may vary depending on how much flour you use to make them. Transfer the rolls to a quarter baking sheet or a 9 x 13 baking dish that has been gently oiled. Continue to let the dough rise for a further 30 minutes at room temperature, covered with a towel or plastic wrap Preheat the oven to 375 degrees Fahrenheit. Bake the rolls for 12 to 15 minutes, or until they are golden brown and cooked through, depending on their size. If the rolls are beginning to brown too much, simply tent them with aluminum foil. Remove the rolls from the oven and brush the heated rolls with melted butter. Serve immediately or refrigerate cooled rolls in a plastic bag in the refrigerator for up to 3 days.

The following are the nutritional values: calories: 74kcal|carbohydrates: 7g|protein: 1 g|fats: 4 g|saturated fats: 2 g|cholesterol: 17 mg|sodium: 136 mg|potassium: 37 mg|sugar: 3 g|vitamin A: 140IU|calcium: 20mg|iron: 0.3mg Do you get a carbohydrate hangover? Make sure to check out these recipes submitted by pals. Best Brioche Loaf Bread|The Best Cloud Bread|Milk Bread|Bread with Cream Here are some delicious appetizers to try! Easy Bites of Jalapeno Poppers Bites of Teriyaki Chicken Wrapped in Bacon Mini Goat Cheese Balls with Cranberries and Pecans For a complete list of supper recipes, visitHERE.

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