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Soft Yeast Dinner Rolls
5 from 51 votes

Soft Yeast Dinner Rolls

Soft Yeast Dinner Rolls are tender, buttery rolls made with active dry yeast, bread flour, milk powder, and butter. The dough is kneaded and allowed to rise before shaped into small balls for baking. Their soft crumb and rich flavor make them suitable for meals or sandwiches, made in a batch of 32 rolls.

Cook Time
2 hrs 20 mins
Additional Time
40 mins
Total Time
3 hrs
Servings: 32 rolls
Calories: 104 kcal
Course: Bread
Cuisine: American

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

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  1. 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.
  2. 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.
  3. Punch down the dough and allow to rest a few minutes for the gluten to relax. Line two baking sheets with parchment paper.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 32 rolls

Amount Per Serving

Calories 104

% 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.