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Buttery Soft Rolls are the best and simplest homemade rolls ever. They’re super soft and perfect with any soup, salad or main dish.
I don’t know about you, but I’m a sucker for buttery, sweet, soft delicious rolls. I go to restaurants that serve fresh bread and I just want to eat and eat and eat the rolls. I fill myself before the meal even comes!
I’m sure I’m not the only one like this, right?
I had shared with you our comforting chicken and noodles, and I thought to myself, I need to post our famous rolls!
These Buttery Soft Rolls aren’t really famous as “worldwide famous“, but they are definitely famous in our family. These rolls get requested at holiday meals, but we like to make them as much as we possibly can. The soft, slightly sweet, rolls are the perfect final touch to your meal at home.
Here are the steps to making soft dinner rolls:
First, put the softened butter, warm milk, and yeast in a mixing bowl. Here’s our little secret about the warm milk and softened butter. Take a 2 cup measuring cup, add 1 cup of milk and 1 stick of butter. Warm this up in the microwave for about 50 seconds. You end up with….warm milk and softened butter. Brilliant, I know. 🙂
Make sure the milk isn’t too hot or it will kill the yeast. If you have a cooking thermometer, you can test it. The temperature should be somewhere between 95°F and 115°F.
Sprinkle the yeast over the warm milk. There’s two key things here. Make sure your yeast is fresh. If you find a packet in your cupboard and aren’t sure when you bought it, throw it out and get a new yeast packet. Your homemade bread will thank you.
The other thing about yeast is to use instant yeast. That means there is no “letting the yeast activate”. If you don’t have instant yeast, use your active dry yeast and let it sit in the warm milk for about 5 minutes until the yeast activates. Either way works! Read about different types of yeast here.
Add the salt, sugar, eggs and flour.
In your stand mixer, mix these ingredients with the paddle attachment just a few seconds until combined. Then let this mixture sit for 5 minutes. This just helps the dry ingredients to absorb the wet ingredients thoroughly.
Replace the paddle attachment with the dough hook and mix on medium speed for 8-10 minutes.
It’s important to note that the dough will be a little sticky. Please do not be tempted to add more flour. Trust me on this. The dough should not be “wet”, but it will be slightly sticky. It still won’t be hard to handle.
**Tip: The stand mixer is a great “hands off” way to knead dough, but what if you don’t have one? Simply knead the dough by hand. Just be sure that you don’t add too much flour as you do this. The dough should feel tacky to the touch.**
How do you know when you’ve kneaded bread dough enough? You should be able to pull up and stretch the dough without the dough breaking apart. This is called the “window” test. Gently spread the dough between your fingers and you should be able to get it thin enough to see through (without breaking).
Next, move the dough to a large greased bowl, cover the bowl and let the dough rise for about 30 minutes or until doubled.
The key to this is to place the dough in a warm place. This could be next to a sunlit window. It could be in the oven with the oven light on. You can even allow your bread dough to rise in a slow cooker.
Whichever way you choose, just remember to be patient. Humidity and temperature can affect your bread making. So be patient and give the yeast time to do its work.
Divide the dough into 15-18 balls. Use a little over ⅓ cup of dough per roll. You’ll end up with a few more or a few less depending on the size you want your rolls. Place in a greased 9×13 pan. Cover and let rise for 15 minutes in a warm place.
Bake at 375ºF for 18-22 minutes. The exact baking time will depend on your oven, the type of pan you use (we generally use a glass pan or metal baking pan) and the size of the rolls you made. The internal temperature of the rolls should be 190ºF.
They are easy to rip apart and taste good with butter and honey. Delicious! Just beware…you may not be able to stop eating these Buttery Soft Rolls once you start!
The answer to this question is yes and no.
Yes you can knead the dough in the bread machine.
No, you can’t bake the rolls in the bread machine.
This recipe was originally a bread machine recipe. Just add the ingredients in the order suggested by the manufacturer of your bread machine and use the dough setting.
It’s super easy this way and makes much of the recipe “hands off”.
We love to bake these rolls fresh the day we serve them, but you can make the dough the day before and refrigerate overnight.
Plan for 1 ½ dinner rolls per person. This will account for people (and kids!) who want to eat more than one, and also those who may not eat any.
Use dry beans to keep your dinner rolls warm! Warm the beans in the microwave. Place the dry beans in a bowl and cover them with a towel. Heat until they are warm.
Then, place the beans in the bottom of a bowl or basket. Cover the beans with a towel, then place the dinner rolls in the basket. Place another towel over the top of the rolls to keep that warmth in.
The easiest way to reheat dinner rolls is with the microwave. Place the rolls in a bowl and cover with moist paper towels. Microwave for 20-30 seconds until the rolls are warmed.
You can also reheat them in the oven. Wrap the rolls in foil and heat in a 350º oven for 10 minutes or until the rolls are warm.
Recipe From Taste of Home
Never made homemade before but I am making these. My husband bought me a stand mixer and now I am ready.
Made these for my husband today – again. He can’t get enough of them. They are as good as they look
They look wonderful.
Whenever I make homemade bread, I use Bread Flour
These rolls were definitely soft and fluffy. I recommend baking in a glass dish. I think heat distribution is better and ensures the bottoms are cooked. Remove from pan soon after baking…5 min maybe? Also I would add more sugar. The sweetness was not as present as i prefer. Not sure how this would effect other variables such as rise time/bake time.
Made these today, absolutely gorgeous, will now be a staple in our household.
Made these today. Easiest rolls I have ever made, only took a couple of hours start to finish. Made with easy bake dried yeast as didn’t have any fresh. Great soft texture and delicious. Will definitely make these again. Thank you.
Try oiling – olive, vegetable, butter – your hands when dough starts sticking, if hand kneading.
Just enough to resist sticking not enough to change recipe!
I made these rolls today and they are delicious.. I will be making these again, soon.
I can’t wait to try these! THE easiest recipe for the most delicious looking rolls I’ve ever come across! Love your recipes! Keep up the great work, girls! xo
My favorite dinner roll recipe! I’ve made it about ten times. Fluffy and delicious. We prefer saltier breads, so I increase the salt to a heaping teaspoon. I use this recipe for cinnamon rolls too!
I love this dough recipe! We are a family or 3, so I cut the recipe in half & add a teaspoon of honey for dinner rolls. Absolute perfection! My guys loved them! Perfect dough for cinnamon rolls and doughnuts too. Thanks for a great recipe with excellent instructions.
Made these as rolls — absolutely wonderful. Made the recipe without letting it rise for pizza dough. Baked it on a pizza stone at 375 degrees F. Best pizza crust I’ve ever made! Will never use a pizza dough recipe ever again.
Just took these from the oven, so easy to make. I agree with one reviewer that more salt is needed. I made with one teas. still not quite enough. W ill use teaspoon and a half next time. however they were soooo delicious and light. Brused butter on top right out of the oven. I made 12 rolls as I wanted them bigger. Baked 15 minutes with rack 2nd notch from bottom. Thank you for sharing such a great and easy recipe.
I was looking for a good roll recipe for the holiday and this is it. Tried it today and came out great bonus that it is easy.
.I have always been real timid about making bread or rolls. This recipe seems very easy, however, I do not have a stand mixer. Any suggestions on my next step? Thanks for your time and help.