soft dinner rolls

These Buttermilk Dinner Rolls are light and fluffy, super soft, a bit sweet, extra delicious and simple to make! This will be the only dinner roll recipe you&#x27;ll ever need!

Soft Buttermilk Dinner Rolls

buttermilk

honey

butter

eggs

all-purpose flour ((or more if needed))

instant yeast

salt

egg (beaten for egg wash)

tbsp sesame seeds

Heat your oven to 200 F degrees then turn it off. This is to provide a warm and draft free environment for your dough while it rises.

In a medium size bowl whisk together the buttermilk, honey, melted butter and eggs. Set aside.

In the bowl of your mixer add the 3 cups of flour, instant yeast, salt and mix to combine, using your dough hook attachment.

Add the buttermilk mixture to the mixer bowl and mix for 3 to 5 minutes until the dough comes clean from the side of the bowl. If the dough is too wet or too sticky add more flour as needed, but no more than 4 cups. The dough should be soft.

Place the dough in a large metal or glass bowl that has been lightly greased or sprayed with cooking spray, cover with a clean towel or plastic wrap and place in the prepared oven. Allow the dough to rise for about 1 hour to 1 1/2 hours or until doubled in size.&nbsp;

Spray a 9x13 inch pan with cooking spray or grease with butter. Set aside.

Lightly flour your work surface and remove the dough from the bowl on to the work surface. Cut the dough into 12 equal pieces. Roll each piece into rounds and place into the prepared baking pan. Place a clean kitchen towel over the top or cover with plastic wrap and place back in the oven (no need to preheat the oven again) and let rise again for another 30 min or until doubled in size.

Preheat the oven to 375 F degrees.

Brush the rolls with the beaten egg then sprinkle with sesame seeds.

Place the pan in the preheated oven and bake for 15 or 20 minutes or until golden brown.

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These buttermilk dinner rolls are light and fluffy, super soft, a bit sweet, extra delicious and simple to make! This will be the only dinner roll recipe you’ll ever need!	/

These&nbsp;Super Soft Honey Dinner Rolls are so soft, tender, and fluffy. The perfect side for a comforting dinner!

Super Soft Honey Dinner Rolls

whole milk (warmed to 110 to 115 degrees F)

(0.25 ounce) package active dry yeast (equiv to 2 ¼ teaspoons)

sugar

unsalted butter,

Kosher salt

bread flour

unsalted butter, softened

Pour warm milk (110-115 degrees F) into the bowl of stand mixer. Add sugar and yeast. Stir, and let it stand for about 10 minutes until frothy.

Set up the dough hook attachment in the stand mixer. With the mixer on low speed, mix the eggs, 1/4 cup melted and cooled unsalted butter, honey, and salt. Increase to medium speed, and add flour 3 cups flour, 1 cup at a time. Add the remaining flour in 1/4 cup increments as needed, until a dough has formed. If it’s sticking to the bowl too much, continue adding flour in ¼ cup increments. I ended up using 3 1/2 cups. The dough should be slightly sticky, moist, and manageable.

Transfer to a floured surface and knead by hand about 4 minutes, sprinkling more flour as necessary. The dough should be moist, slightly sticky, and should spring back slowly when poked. Do not over-knead or the bread will be tough.

Form into a ball and place on a lightly oiled bowl (olive oil is fine), making sure to coat the dough with some of the oil. Cover with plastic wrap and let it rise in a warm environment for about 1 hour, until doubled in size.

Punch down the dough and transfer to a clean surface. Cut the dough in half, and then each half into 6 equal pieces.

Shape into balls, pinching the bottom. Arrange in a greased 9x13 baking pan. Cover with plastic wrap and let it rise for another hour in a warm environment, until doubled in size.

Preheat oven to 350 degrees F while the dough is rising.

Brush bread with melted butter. Bake for about 15-20 minutes. Let cool slightly.

Combine butter with honey with a whisk. Brush some over the top and/or use it as a spread.

Unbelievably soft and fluffy milk bread rolls. Use of the tangzhong method (water roux technique) creates an tender crumb that keeps the bread rolls soft and fresh for days!

Milk Bread Rolls

Tablespoons Bread flour (or all-purpose flour)

Tablespoons Whole Milk

Tablespoons Water

Milk

Tablespoons Granulated sugar

Tablespoon Active dry yeast

Large eggs (Room temp, lightly whisked)

Bread flour ((715 g) or all-purpose flour)

Unsalted butter ((113 g), softened, room temp)

Large egg

Tablespoon Water (or whole milk)

In a microwave-safe bowl, mix together flour, milk and water. Microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir. The mixture should be smooth with the consistency of mashed potatoes. If mixture is not smooth, microwave for another 15-20 seconds until desired consistency is achieved.

Transfer mixture to a bowl of stand mixer. Set aside while you prepare dough.

Starter:

Place milk and sugar in a large microwave safe container. Microwave for 90 seconds. Stir until sugar has dissolved.

Pour milk mixture into the same stand mixer bowl with the starter. Add yeast and stir to combine. Let mixture sit for 7 minutes to activate yeast. The mixture should be bubbly and fragrant.

Stir in eggs. Add half of flour. Attached dough hook to stand mixer. Knead of low speed for 3 minutes until dough starts to form.

With the mixer running, add butter one tablespoon at a time. Stop mixer and add remaining flour along with salt.

Knead on low speed until flour has been incorporated, about 5 minutes. Dough will be wet and tacky. Turn off mixer and remove hook attachment. Cover dough and let sit for 10 minutes.

Rested dough will appear smoother. Re-attach dough hook to mixture. Knead on medium speed for 3 minutes until dough starts to pull away from the sides of the bowl. *Don’t be tempted to add more flour. Dough will be a little tacky, but easily scrapes off the bowl.

Transfer dough to an oil bowl or container. Cover dough. Allow to rest at room temperature for 30 minutes until dough has doubled in volume.

Punch down risen dough. Transfer to a clean work surface. Divide dough in 24 equal parts. Roll into 24 balls. Place 12 rolls each in two 9x13-inch baking dish. Or place all 24 rolls in a large 18x13-inch baking pan.

Cover bread rolls. Rest for 30-45 minutes until rolls have puffed up and nearly doubled in volume. Preheat oven to 350℉ while dough rests.

Dough:

Whisk together egg, water, and salt until smooth.

Egg Wash:

Brush egg wash over risen bread rolls. Bake for 22-25 minutes until bread is golden brown on top and has an internal temperature of at least 190℉. Allow to slightly cool in pan.

If desired, brush bread rolls with melted butter and sprinkle sea flakes on top. Serve bread warm.

Baking:

I love this recipe! The rolls are tasty and make a great little snack with a little butter. I also use the rolls to make and freeze breakfast sandwiches. Thanks for a delicious recipe!

Top 3 soft dinner rolls recipes from across the web

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Soft Buttermilk Dinner Rolls

Super Soft Honey Dinner Rolls

Milk Bread Rolls

Top 3 soft dinner rolls recipes from across the web

The most viewed soft dinner rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soft Buttermilk Dinner Rolls

Super Soft Honey Dinner Rolls

Milk Bread Rolls

The most viewed soft dinner rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine