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Friday, August 15, 2025

So Soft and Buttery Homemade Rolls

 

🥖 So Soft and Buttery Homemade Rolls: The Ultimate Comfort Bread

Nothing quite beats the simple pleasure of a freshly baked homemade roll—warm, soft, and buttery, with a golden crust and pillowy inside. Whether it’s alongside a holiday feast, a cozy dinner, or just because, these rolls bring a touch of magic to any meal.

This recipe is your go-to classic for soft, fluffy rolls that have just the right amount of buttery richness. You don’t need fancy ingredients or special equipment—just some basic pantry staples and a bit of patience.


Why Homemade Rolls?

Store-bought rolls are convenient, but homemade rolls offer:

  • Superior freshness and flavor

  • Softness and crumb that store-bought can’t match

  • The satisfaction of baking from scratch

  • Endless possibilities to customize (herbs, cheese, glaze)

  • The wonderful aroma of bread baking filling your home

If you’ve ever been intimidated by bread baking, this recipe is designed to be straightforward and forgiving, perfect for beginners and experts alike.


🛒 Ingredients

For approximately 12 medium rolls

Dry Ingredients:

  • 4 cups (480g) all-purpose flour, plus more for dusting

  • 2 ¼ teaspoons (1 packet) active dry yeast

  • ¼ cup granulated sugar

  • 1 teaspoon salt

Wet Ingredients:

  • 1 cup whole milk, warmed (about 110°F / 43°C)

  • 4 tablespoons unsalted butter, melted, plus extra for brushing

  • 2 large eggs, at room temperature

  • ¼ cup water, warm (about 110°F / 43°C)


Essential Equipment

  • Large mixing bowl (or stand mixer bowl)

  • Measuring cups and spoons

  • Whisk or fork

  • Dough scraper or spatula

  • Baking sheet or round cake pan

  • Clean kitchen towel or plastic wrap

  • Pastry brush


Step-By-Step Instructions

Step 1: Proof the Yeast

Start by proofing your yeast to ensure it’s active.

  1. In a small bowl, combine the warm water and a pinch of sugar.

  2. Sprinkle the yeast over the surface and let it sit for 5–10 minutes until foamy and bubbly.

This signals that the yeast is alive and ready to work its magic.

Tip: If the yeast doesn’t foam, it may be expired or the water too hot/cold. Start over with fresh yeast and water between 105-115°F.


Step 2: Mix the Dough

  1. In your large bowl or mixer bowl, whisk together the flour, sugar, and salt.

  2. Add the warmed milk, melted butter, eggs, and the foamy yeast mixture.

  3. Stir with a wooden spoon or dough hook attachment until a rough dough forms.


Step 3: Knead the Dough

  • By hand: Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.

  • With a mixer: Use the dough hook on medium speed for 6–8 minutes.

The dough should be soft but not sticky. If too sticky, add flour one tablespoon at a time.

Test: Press a finger gently into the dough. It should spring back slowly.


Step 4: First Rise

  1. Lightly oil a clean bowl and place the dough inside, turning to coat.

  2. Cover with plastic wrap or a clean kitchen towel.

  3. Let it rise in a warm, draft-free spot for 1 to 1½ hours, or until doubled in size.


Step 5: Shape the Rolls

  1. Punch down the dough to release air.

  2. Turn it onto a floured surface and divide into 12 equal pieces (about 70g each).

  3. Shape each piece into a smooth ball by pulling edges under and pinching the bottom.

  4. Place rolls evenly spaced on a greased baking sheet or in a round cake pan for pull-apart rolls.


Step 6: Second Rise

Cover the rolls loosely with a towel and let them rise for 30–45 minutes until puffy.


Step 7: Bake the Rolls

  1. Preheat your oven to 375°F (190°C).

  2. Optionally, brush the tops with melted butter before baking for extra richness.

  3. Bake for 18–22 minutes, until golden brown and the rolls sound hollow when tapped.


Step 8: Final Butter Brush and Cool

Brush warm rolls generously with melted butter immediately after removing from the oven.

Let cool for 10 minutes on a wire rack before serving.


Pro Tips for Perfect Rolls

  • Temperature matters: Warm liquids activate yeast; too hot kills it. Aim for around 110°F.

  • Use room temperature eggs: Helps the dough come together smoothly.

  • Don’t rush rising: The dough’s doubling is the key sign of readiness.

  • Keep dough moist: Don’t add too much flour during kneading or rolls get dense.

  • Egg wash or butter glaze: For shiny or super soft tops.

  • Test doneness: Internal temp should be ~190°F, or tap test sounds hollow.

  • Cool slightly: Too hot and rolls will be gummy inside.


Variations to Try

  • Garlic Herb Rolls: Add 1 teaspoon garlic powder and 1 tablespoon mixed fresh herbs to dry ingredients. Brush tops with garlic butter.

  • Cheesy Rolls: Fold shredded cheddar or parmesan into the dough or sprinkle on top before baking.

  • Sweet Rolls: Add cinnamon and sugar inside, roll up and bake as cinnamon rolls.

  • Whole Wheat: Replace 1–2 cups of flour with whole wheat flour for nuttier flavor and texture.

  • Honey Butter Rolls: Substitute sugar with honey, and brush with honey butter glaze.


Serving Suggestions

  • Slather with butter or honey butter for breakfast.

  • Serve with soups, stews, or chili.

  • Use as sliders or mini sandwich buns.

  • Perfect accompaniment to holiday roasts and holiday spreads.


Storage and Reheating

  • Room Temperature: Store in airtight container for 2 days.

  • Refrigerator: Keep in airtight container for up to 5 days (may dry out).

  • Freezer: Freeze cooled rolls in zip bags for up to 3 months. Thaw overnight and warm in oven.

Reheat Tips:

  • Oven: 300°F for 10 minutes wrapped in foil.

  • Microwave: Wrap in damp paper towel and microwave 15-20 seconds.


Troubleshooting Common Issues

ProblemCauseSolution
Rolls too denseOver-flouring or under-kneadedKnead longer; add less flour
Rolls don’t riseYeast dead or water too hot/coldProof yeast carefully; use fresh yeast
Dry or crumbly rollsOverbaked or too much flourWatch baking time; measure flour carefully
Crust too hardOven temp too high or no butterLower oven temp; brush with butter

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