These soft bread rolls are fluffy, tender, and lightly golden with a buttery aroma. Perfect for sandwiches, alongside soups, or simply enjoyed warm with butter, they’re a versatile addition to any meal. This recipe is straightforward, uses simple ingredients, and guides you through each step to ensure soft, airy rolls every time.
Ingredients
- 4 cups all-purpose flour
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 cup warm milk (about 110°F or 43°C)
- ¼ cup unsalted butter, melted
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 egg (for dough)
- 1 egg yolk + 1 tablespoon milk (for egg wash)
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Whisk or spoon for mixing
- Baking sheet
- Parchment paper
- Clean kitchen towel
- Pastry brush
Directions
Step 1: Activate the Yeast
In a large mixing bowl, combine the warm milk, melted butter, sugar, salt, and active dry yeast. Stir gently to mix and let the mixture sit for about 5 minutes until it becomes frothy and bubbly. This indicates that the yeast is active and ready.
Step 2: Form the Dough
Gradually add the flour to the wet ingredients, stirring continuously until a soft dough begins to form. You can start with about 3 cups of flour and add more as needed to get the right consistency—soft but not sticky.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface. Knead for about 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Proper kneading develops the gluten which gives the rolls structure and softness.
Step 4: First Rise
Place the dough in a greased bowl, turning it once to coat all sides with oil or butter. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Step 5: Shape the Rolls
After the dough has risen, gently punch it down to release excess air. Divide the dough into 12 equal portions. Shape each piece into a smooth ball by folding the edges underneath and rolling it between your hands or on the work surface.
These soft bread rolls are fluffy, tender, and lightly golden with a buttery aroma. Perfect for sandwiches, alongside soups, or simply enjoyed warm with butter, they’re a versatile addition to any meal. This recipe is straightforward, uses simple ingredients, and guides you through each step to ensure soft, airy rolls every time.
Ingredients
- 4 cups all-purpose flour
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 cup warm milk (about 110°F or 43°C)
- ¼ cup unsalted butter, melted
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 egg (for dough)
- 1 egg yolk + 1 tablespoon milk (for egg wash)
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Whisk or spoon for mixing
- Baking sheet
- Parchment paper
- Clean kitchen towel
- Pastry brush
Directions
Step 1: Activate the Yeast
In a large mixing bowl, combine the warm milk, melted butter, sugar, salt, and active dry yeast. Stir gently to mix and let the mixture sit for about 5 minutes until it becomes frothy and bubbly. This indicates that the yeast is active and ready.
Step 2: Form the Dough
Gradually add the flour to the wet ingredients, stirring continuously until a soft dough begins to form. You can start with about 3 cups of flour and add more as needed to get the right consistency—soft but not sticky.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface. Knead for about 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Proper kneading develops the gluten which gives the rolls structure and softness.
Step 4: First Rise
Place the dough in a greased bowl, turning it once to coat all sides with oil or butter. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Step 5: Shape the Rolls
After the dough has risen, gently punch it down to release excess air. Divide the dough into 12 equal portions. Shape each piece into a smooth ball by folding the edges underneath and rolling it between your hands or on the work surface.
