Soft Yeast Dinner Rolls
User Reviews
5
Soft Yeast Dinner Rolls
Description
This recipe starts by activating active dry yeast in warm water, then mixing it with bread flour, salt, sugar, dry milk powder, softened butter, and egg. Using an electric mixer with a dough hook, the dough is kneaded until shiny and smooth. After an hour rising in a warm spot until doubled, the dough is punched down and divided into 32 equal portions. Each portion is shaped by hand into a round ball. The rolls are placed on lined baking sheets and brushed with an egg wash before baking, which helps develop a golden crust and subtle shine. The result is soft, tender rolls with a slightly sweet, rich flavor, thanks to the milk powder and butter.
These rolls are ideal for serving alongside dinners or for sandwiches. They store well at room temperature for several days or in the refrigerator for up to a week, retaining their softness and texture.
Ensuring the yeast is fresh and properly activated is important for a good rise, as is keeping dough warm while it proofs. Dividing the dough evenly ensures uniform rolls size and even baking.
Ingredients
- 4 packets active dry yeast (3 tablespoons, see note 1)
- 1 1/2 cups water 110-115 degrees, warm
- 4 cups bread flour
- 1 tablespoon salt
- 1/4 cup granulated sugar
- 2 tablespoons milk powder dry
- 4 tablespoons butter softened (1/2 stick)
- 1 large egg
- egg 1 whole egg + 1 tablespoon water whisked together, wash
Instructions
- Soften (bloom) the yeast in warm water for 5 minutes. In a bowl of an electric mixer fitted with the dough hook attachment, combine flour, salt, sugar, dry milk powder, butter, and egg. With the motor running on low, slowly drizzle in the yeast mixture.
- Increase the mixer speed to medium and mix until shiny and smooth, about 10 minutes. Turn out the dough onto a dry surface and shape into a ball. Place into a lightly greased bowl, cover with plastic wrap, and let rise in a warm place (80 to 85 degrees, see notes) until doubled in size, about 1 hour.
- Punch down the dough and allow to rest a few minutes for the gluten to relax. Line two baking sheets with parchment paper.
- Turn out the dough onto a dry surface. Using a bench scraper, divide the dough into 4 equal portions and then divide those into 8 equal portions (about 1 ¼ oz each). Shape each portion into a round ball by pushing and turning the palm of your hand in a circular motion against the countertop and place 2 inches apart on prepared baking sheets.
- Cover the shaped rolls with a clean kitchen towel and place the baking sheets on top of the oven. Preheat the oven to 375 degrees and proof the shaped rolls until doubled in size, about 30 minutes.
- Gently brush the tops with egg wash. Bake until golden brown, about 18 to 20 minutes, rotating the baking sheets halfway through. Serve warm or allow to cool, place in zipper-top plastic bags, and freeze for another night.
Notes
- Use active dry yeast that is fresh and not expired for best rising.
- This recipe produces 32 rolls, making it suitable for larger gatherings or meal prep.
- Store cooled rolls in an airtight container at room temperature for 3 to 4 days, or refrigerate up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32rolls
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Serving | 1 roll | |
| Calories | 104kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 223mg | 9% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 56IU | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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