Buttery Soft Rolls are the best and simplest homemade rolls ever. They’re super soft and perfect with any soup, salad or main dish.
Buttery Soft Rolls Recipe
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.
Now if you have a breadmaker, this recipe can be easily made in it. In fact, this recipe was originally a bread machine recipe. Just add the ingredients in the order suggested by the manufacturer and use the dough setting.
We don’t have a breadmaker, so I’ll show you how we get the same results without one!
How to Make Homemade 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.
Also, we like 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!
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 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.
Next, move the dough to a large greased bowl, cover the bowl and let the dough rise for about 30 minutes or until doubled.
Divide the dough into 15 balls. 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 375 degrees for 13 to 16 minutes. Do not overcook…take them out when they are just barely golden brown. I can smell them baking now, just thinking about them.
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!
Buttery Soft Rolls are the best and simplest homemade rolls ever. They're super soft and perfect with any soup, salad or main dish.
- 1 cup warm milk 2%
- 1/2 cup butter softened
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 teaspoon salt
- 4 cups all-purpose flour
- 2 1/4 teaspoons instant dry yeast 1 package
Put the milk (95-115 degrees Fahrenheit) and the butter in the bowl of a stand mixer. Sprinkle the yeast over the milk. (If the yeast is not instant yeast, let it sit for 5 minutes to activate.)
Add the sugar, eggs, salt, and flour. With a paddle attachment for your stand mixer, mix for a few seconds until just combined. Let this mixture sit for about 5 minutes.
Switch the attachment to the dough hook and knead on medium speed for 10 minutes.
Cover the dough and let it rise in a warm place for 30 minutes or until doubled.
Divide and roll dough into 15 balls. You may have more or less depending on the size you make the rolls.
Place in a greased 9x13 pan. Cover and rise for 15-20 minutes.
Bake at 375 for 13 to 16 minutes or until lightly browned.
Recipe From Taste of Home