The softest and tastiest dinner rolls! These bread rolls are buttery, moist, and so delicious. You can make this in 90 minutes or less with my fast-rising single-proof dough. Perfect for Thanksgiving, weekend family dinners, or just on days when you're craving really good bread.
Why you'll love these Dinner Rolls
- The dough only requires one proofing and the rising time is faster than your regular dough recipe.
- The bread is pillowy-soft, moist (not dry!), and so so delicious.
- Made of simple bread ingredients that never fails to make the best softest yeast bread!
Soft Bread Rolls Ingredients
Here's what you need to make these rich and buttery rolls. These are pantry staples that you probably already have at home.
This is the same dough recipe as my small-batch cinnamon rolls only that it's double the amount. I know many of you loved it so why not make it into bread rolls?
- Flour – using equal amounts of all-purpose flour and bread flour is a favorite technique of mine to create that lovely soft bread texture.
- Instant Yeast – or rapid rise yeast is needed which helps the dough rise faster.
- Milk – use low fat or full cream. I use 2% milk
- Egg Yolks – is the secret to a luscious, plush, and pillowy soft. Don’t tell anyone (wink!).
- Butter – use pure unsalted butter, the best you can find. This will define the overall flavor of your bread.
How to make my Super Soft Dinner Rolls
A stand mixer makes these dinner rolls easy to make. Note that this makes a slightly sticky dough but don't worry, it is completely manageable after proofing.
- Proof the instant yeast in warm milk - this will help the dough rise faster. This has always worked for me and always had a perfectly proofed dough.
- Combine the dry ingredients–flour, salt, and sugar. You can go ahead and add the 4 cups of flour in one go. Then add more later on if the dough comes out very sticky.
- Add yeast-milk mixture and egg yolks to the flour. Stir with a spatula until just combined. Doing this will make it easier for the dough hook to start the kneading process.
- Add the cubes of butter one at a time while running the mixer at low speed. Scrape the sides of the bowl every now and then.
- Beat the dough for 8 minutes. Add flour while kneading until it becomes less sticky and smooth. I added about 5 tablespoons of more flour. Don't worry if the dough still looks a bit tacky. Scrape the sides of the bowl once in a while.
- Divide the dough into 4 portions. Then divide into large or small size dough, entirely up to you.
How to Shape the Bread Rolls
Shape into a roll by tucking under to create a smooth top. Place onto a surface then rotate to smoothen the bottom. Repeat the process for each roll and place it on a baking tray.
For uniform-sized bread, use a food scale to weigh each dough before shaping. For 16 large rolls, it would weigh approximately 70g each and for 24 smaller rolls, it would approximately be 47g each.
Storage and Shelf-life
These baked rolls stay soft longer than most bread. Store in an airtight container and refrigerate. If using a large zip bag, push out excess air before sealing. Like any other yeast bread, flavor and taste may change if stored for longer than 5 days.
Love baking? You MUST TRY these recipes!
- Small Batch Soft Cinnamon Rolls
- Tres Leches Cake
- Banana Chocolate Marble Bread
- Moist Banana Muffins with Oatmeal Crunch
- Easy Chocolate Cake
- Cornbread Muffins
- Red Velvet Cupcakes with Beetroot Powder
- Carrot Banana Muffins
Quick and Easy Soft Dinner Rolls
- Baking Pan
- 1 ½ cup fresh milk + 1 teaspoon sugar (lukewarm, see note 1)
- 1 tablespoon instant yeast (or rapid rise yeast)
- 2 cup bread flour (see note 2)
- 2 cup all-purpose flour (see note 2)
- 1 ½ teaspoon salt
- ½ cup unsalted butter (softened, slice into cubes)
- ¼ cup white sugar
- 2 large egg yolks (room temperature)
- 1 egg, whisked (for optional egg wash)
- 1 tablespoon butter (melted)
- 1 tablespoon honey (optional)
- Place milk and 1 teaspoon sugar in a microwave-safe cup. Heat for 30 seconds. Check if the temperature is LUKEWARM by dipping your finger or a kitchen thermometer. If it's still cold, heat for another 10 seconds until it reaches 40c/104f.
- Add yeast, stir and let it proof for 10 minutes until it froths.
Prepare other ingredients
- Meanwhile, prepare the rest of the ingredients. In the bowl of a stand mixer combine flour, salt, and sugar. Whisk to combine. Separate egg yolks from the egg whites. Set aside.
Knead the dough
- Add proofed yeast and eggs to the flour mixture. Stir with a spatula until just combined. Attach the dough hook and turn the mixer on to the lowest speed. Add the cubes of butter one at a time while running the mixer at medium-low speed. Beat for 2 minutes. Stop the mixer to scrape down the sides of the bowl.
- Increase speed to medium-high. Beat for 8 minutes, scraping down the sides of the bowl every now and then. While beating, add flour as necessary until dough becomes less sticky. Start with 2 tablespoons and go from there. I added about 4-5 tablespoons more bread flour.
- Scrape dough on a work surface dusted with flour. Form into a smooth bowl and let it rest for 10 minutes.
Divide, Shape and Rise
- Line baking tray with baking paper.
- Divide the dough into 16 large rolls (approx 70g each) or 24 smaller rolls and shape into a smooth ball. For an evenly sized dough, use a kitchen scale. Mine was about 47g each to make 24 rolls. Adjust based on your preference.
- Place the ball in the tray. Repeat with the remaining dough. Cover with a kitchen towel and let it rise for 30mins up to 40 mins depending on room temperature.
- Preheat oven at 180c/356f, 20 minutes before the dough rolls finishes rising.
- Gently brush the top of each roll with egg wash. This is optional.
- Bake for 18 to 20 minutes until the top turns light brown. If you're using two racks, switch the trays after 12 minutes so all the rolls will brown evenly.
- Brush with a mixture of melted butter and honey while warm. Enjoy!
Recipe Notes and Tips:
- Milk temperature should be 30c/86f to 40c/104f. If it's too hot the yeast will die. If it's too cold, the yeast will not froth. You can use low-fat or full cream fresh milk. I used 2% milk.
- Flour - I find that combining 2 types of flour makes a soft yet chewy bread. You can use pure bread flour or just all-purpose flour if one or the other is not available.
- Proving dough in colder months: Place a heatproof dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough. You can also do this in an empty kitchen cabinet/cupboard so you can start preheating the oven while the rolls are rising.
- For a smaller batch dough - follow my Small Batch Soft Cinnamon Rolls dough recipe.
- Overnight Rising - is not recommended for this recipe due to the type and high amount of yeast. You can use my Pandesal recipe for the based dough, substituting water with milk.