These perfectly soft and fluffy dinner rolls are so easy and delicious. Thanks to the Bosch mixer, they whip together quickly. And you won’t believe how good they are when you take a bite.
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I’m back with another fabulous recipe today. I confess there’s several recipes I’ve been holding out on you on. And this is one of them. I’m sorry. But no worries, I’m changing that this very minute.
You won’t believe how soft, fluffy and easy these dinner rolls are. They are my new go-to favorite dinner roll recipe that I make ALL the time. These dinner rolls are super easy. They take just over an hour from start to finish to make. I can’t wait for you to try them.
But first a little background…
Understanding the science behind bread making is beneficial if you want to make perfectly soft and fluffy dinner rolls. Taking some time to read over answers to frequently asked questions will increase your chances of success. This is true even if you’ve never made bread before.
I wrote up this guide to baking with yeast which posted a few days ago. It’s a comprehensive post with tons of information about yeast and how yeast breads work. It answers questions about why water temperature is important and explains how much flour to use. It shows what the look and feel of bread dough should be. And it identifies what may have gone wrong if your bread doesn’t rise.
I recommend reading the guide to baking with yeast before you start this recipe. Especially if you are new to bread making, need a refresher course, or want to learn more. It also provides details about my quick rise bread method. We’ll be using this method for this roll recipe.
Okay, are you ready to dive in?
What you need to make these soft and fluffy dinner rolls
I use a stand mixer to make these dinner rolls, like most of my bread recipes. A Bosch mixer like this one from Amazon (aff. link) is what I’ve always used) and I love it. I don’t make bread or rolls any other way. It is amazing.
I love these flour sack towels (aff. link) for bread making. They are light and breathe well and I highly recommend them. They are one of my favorite gifts to give people and I use them everyday in my kitchen.
I use my bench scraper (aff. link) for a million handy things. Everything from cutting stuff, like the dough in this recipe, to scraping junk off the counters. If you don’t have one of these babies, get one. It’s awesome.
An inexpensive kitchen scale (aff. link) is a game changer for baking. Whether it’s weighing ingredients or dough, it will make the result turn out oodles better.
How to make these delicious rolls
First heat the milk, water, and butter in the microwave or on the stove top until the butter is melted. This takes around 4 or 5 minutes.
Meanwhile, in the bowl of a stand mixer with dough hook attachment add the sugar, eggs and salt.
In a separate medium bowl, measure out the flour (starting with 40 ounces or 8 cups).
For the next part, you will want to work quickly (which is why you prepared everything ready to go). Add the heated milk mixture to the stand mixer. Then add about half of the all-purpose flour you measured (eyeball it). Next, add the yeast on top of the flour. Make sure it does not touch the salt directly. Keep it away from the sugar and the hot liquid as well.
Turn on mixer and mix, adding the additional flour until the dough pulls away from the sides of the bowl. Stop adding flour at this point even if it is more or less than amount listed in the recipe. Dough will still be somewhat sticky. Then let the mixer mix for an extra six minutes.
Here’s a visual so you can see the texture of the roll dough after it has mixed. My uncle always says, “The stickier the dough, the lighter the roll.” So you definitely want sticky. The dough is sticking to my hands, but I can still get it off without washing it.
Divide dough in 24 pieces (each will weigh about 3-ounces) and roll into balls. Place on the parchment-lined baking sheet (they will be fairly close together). The rolls need to touch as they rise because they are so sticky. I usually do 6 rows of 4 rolls each.
Cover with a light dishcloth and let rise for 35-45 minutes in a warm place until doubled. The rolls should be very puffy with the sides touching. Meanwhile, preheat the oven to 375 degrees F.
Bake the rolls for 20 minutes or until golden on the tops and the bottoms. Butter the tops of the rolls as soon as they come out of the oven, if desired.
There is NOTHING like a warm, freshly homemade roll right out of the oven. Yum.
Easy, Soft and Fluffy Dinner Rolls
These perfectly soft and fluffy dinner rolls are so easy and delicious. Thanks to the Bosch mixer, they whip together quickly. And you won't believe how good they are when you take a bite.
Ingredients
- 2-1/2 cups (20 ounces) milk I use whole milk, but any % should work
- 1/2 cup (4 ounces) water
- 1/2 cup butter 1 cube
- 1/4 cup (1.9 ounces) granulated white sugar
- 2 eggs
- 2-1/2 teaspoons salt
- 8 to 8-1/2 cups (40 to 42.5 ounces) all-purpose flour see note
- 2 tablespoons instant yeast see note
- Additional butter for brushing hot, baked rolls if desired
Instructions
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Line a half-size baking sheet with parchment paper and set aside.
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In a microwave safe liquid measuring cup or in a pan on the stove, combine the milk, butter and water and heat until butter is melted (about 4 minutes in my microwave).
-
Meanwhile in the bowl of a stand mixer with dough hook attachment add the sugar, eggs and salt. In a separate large bowl, weigh or measuring out the all-purpose flour, starting with 8 cups (40 ounces).
-
Working quickly, add the heated milk mixture to the stand mixer. Then add about half of the all-purpose flour (eyeball it). Then add the yeast on top of the flour, making sure that it does not directly touch the salt, the sugar or the hot liquid.
-
Turn on mixer and mix, adding the additional flour until the dough pulls away from the sides of the bowl. Stop adding flour at this point even if it is more or less than amount listed in the recipe. Dough will still be somewhat sticky. Then let the mixer mix for an additional six minutes.
-
Divide dough in 24 pieces (each will weigh about 3-ounces) and roll into balls. Place on the parchment-lined baking sheet (they will be fairly close together and touch as they rise. I usually do 6 rows of 4 rolls each)
-
Cover with a light dishcloth and let rise for 35-45 minutes in a warm place until doubled. The rolls should be very puffy with the sides touching. Meanwhile, preheat the oven to 375 degrees F.
-
Bake the rolls for 20 minutes or until golden on the tops and the bottoms. Butter the tops of the rolls as soon as they come out of the oven, if desired.
Recipe Notes
Flour: I recommend using a brand of all-purpose flour with a good amount of gluten in it. You can also use bread flour but may need to adjust the amounts because it has a higher gluten content. You can also experiment with making this recipe with part whole-wheat or other whole-grain flour with gluten in it. For any roll dough (and most yeast dough in general), always use the flour amount in the recipe as a guideline. The appropriate amount of flour depends on how you measure it (which can vary significantly) and the gluten content of the flour. Also the elevation and climate (humidity and air temperature) affects bread making as well. Instead of adding the flour all at once, add it gradually to the mixer watching carefully until the dough forms a ball that cleans the sides of the bowl. Roll dough will be stickier than bread dough (which results in super soft and fluffy rolls). You will know you have the right amount of flour if the texture of the dough is soft, smooth, and workable, but still leaves a slight residue of dough on your fingers. If you are a beginning bread maker or want a little more info, I recommend you read this guide to baking with yeast.
Yeast: I use the SAF or Fleischmann’s instant yeast that I buy in a large block and keep in the freezer in a sealed container.
Make-Ahead: the rolls can be made ahead of time, baked and then frozen in a sealed container (for a couple of weeks) and reheated.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon
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