Easy soft and fluffy bread rolls
This easy recipe makes the softest, fluffiest bread rolls and requires only a handful of ingredients. Perfect for hamburgers, sandwiches or served with soup. This dough recipe also makes the best homemade dinner rolls.
Ingredients needed
These bread rolls couldn’t be simpler. The soft texture of these rolls can be attributed to the milk, butter and egg in the dough. An enriched dough always delivers the softest, fluffiest bread and these rolls are no different.
- Flour. I used all purpose flour but cake flour can also be used. Bread flour can be used but the end result might not be as light and fluffy. Whole wheat flour can be used as well.
- Instant yeast.
- Milk. This is an enriched dough so it uses milk, butter and egg but feel free to use warm water if preferred.
- Butter. Vegetable oil, olive oil or canola oil can also be used. I used salted butter but unsalted butter can also be used.
- Egg.
- Sugar.
- Salt.
How to make bread rolls
- Make the dough: Combine instant yeast with warm milk (you can use water too) and sugar and whisk together. Allow this mixture to stand for 5 minutes until frothy. Combine 3 cups of the flour (for these rolls, as they are so soft and fluffy, really any flour will work. All purpose, cake, bread or wholewheat) with a teaspoon of salt in the bowl of a stand mixer fitted with the dough hook attachment. You could also make this dough by hand in a large bowl. With the mixer running, pour the yeast mixture in and allow to incorporate. Add a beaten egg and beat in the softened butter. At this stage, the dough might look very wet and sticky. Add the remaining cup of flour, 1 tablespoon at a time to the dough, allowing it to mix in well after each addition. You might not need all the flour. The dough needs to be soft and smooth and just a little bit sticky.
- Allow the dough to proof (rise): Cover the dough with plastic wrap or a damp dish towel. Let the dough rise for an hour or until doubled in volume. At this stage you can also place the dough in the refrigerator overnight to proof, but make sure to cover well with plastic wrap. Turn the dough out onto a floured surface and divide into 8 even pieces. Roll each piece into a ball then place onto a baking sheet or pan lined with parchment paper. You might need to prepare two sheets, depending on their size. The buns shouldn’t be too close to each other as they will rise while baking. Cover the bread rolls again and allow to rise for 30 minutes while you preheat the oven.
- Bake the bread rolls: Brush the proofed dough balls with egg wash then place in the oven and allow to bake for 15-20 minute or until they are golden brown and sound hollow when tapped on the bottom. Remove from the oven and immediately brush with melted butter. Allow to cool for 10 minutes before serving.
Make ahead and freezing instructions
- Make ahead: The dough can be prepared up to two days in advance and kept covered in the fridge. Remove from the fridge an hour before baking to allow the dough to come up to room temperature. Baked rolls will last up to a day in an airtight container.
- Freezing: Baked rolls can be frozen wrapped in foil and placed in a freezer bag for up to 3 months. To thaw, remove from the bag and loosen the foil slightly and allow to thaw overnight. They can be served once thawed or reheated in the oven. Dough balls can also be frozen and baked from frozen until golden brown and risen.
What to serve with bread rolls
- Bacon cheese burgers
- Easy healthy chicken broccoli soup
- Easy Portuguese prego rolls
- Fried chicken sandwich
Easy bread recipes
Servings: 8
Calories: 215kcal
Ingredients
- 1 cup warm milk
- 10 g (2tsp) instant yeast
- 1 tsp sugar
- 3-4 cups flour (any white flour can be used: Cake, all purpose or bread)
- 1½ tsp salt
- 1 large egg
- 1/4 cup butter softened
For the egg wash
- 1 egg
- 2 tbsp water
- 2 tbsp melted butter for finishing
Instructions
- Whisk milk, sugar and yeast together. Allow to stand for 10 minutes until foamy.
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt.
- With the mixer running, add the milk mixture and allow to knead in. Add the egg and allow to beat in.
- Add the butter, allow to knead in. At this point the dough will be quite sticky, add the remaining cup of flour one tablespoon at a time, until the dough is soft, smooth and just slightly sticky.
- Cover with plastic or a damp dish towel and allow to rise for 1 hour. While the dough is rising, prepare two sheet pans by lining them with parchment or baking paper.
- Transfer the dough to a floured surface and divide into 8 equal pieces. Roll each piece of dough into a ball then place on the prepared sheet pans. Take care not to place them too close together as they will continue rising.
- Cover again and allow to rise for 30 minutes while you preheat the oven to 180°C/350°F. Whisk the egg and water together for the egg wash.
- Brush the dough balls with egg wash then place in the oven and allow to bake for 15-20 minutes until golden brown and risen. Once baked the bread rolls will sound hollow when tapped on the bottom.
- Remove, brush with a little butter and allow to cool for 10 minutes before serving.
Nutrition
Calories: 215kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Sodium: 447mg | Potassium: 179mg | Fiber: 4g | Sugar: 1g | Calcium: 26mg | Iron: 2mg
Tried this recipe?Let us know how it was!
I’m about to try these but the idea of having an optional 3-4 cups of flour, worries me. 1 cup of milk to 3 cups of flour is very different to 4 cups of flour. Most bread recipes call for precise grams to avoid any issues with variation of flour weights etc. I don’t meant to be pernickety but you’ve got weight for yeast but not salt, and grams for some but cups for others. Are you able to possibly make these more exact for a more guaranteed outcome? I’m excited to try them, the feedback has been really positive, so maybe it literally doesn’t matter, I was just unsure how accurate you can make something with those variables.
Thank you 😊
I’m definitely happy to re-test the recipe and add more precise measurements, however, flours can differ so one brand’s ability to absorb moisture might be different to another. That’s why I suggest 3-4 cups and to go by feel and look of the dough. But when I have time I’ll definitely re-test with more precise instructions and measurements.
On my first attempt at using this recipe, I made a dozen buns. Once slightly cooled, they were “tasted”. Or more like Nicholas Cage and gone in 60seconds.
They were the perfect consistency, and flavour. This is a recipe to keep.
Everyone in my house loved these. My only thing – I had to bake them for about 26 mins (and my oven is pretty accurate to posted times). Still – these were great!
Omgosh…if I can rate these rolls a 10 that’s what it would be! So buttery, fluffy and soft i couldnt wait the 10 minutes to cool as i was drooling..lol….I did as directed…found a mixer in my pantry that I haven’t used….thank goodness I found this recipe since it is my first time making anything that resembles bread….a true keeper…my hobbies wants another batch done. Will be busy making them tomorrow morning…ty so much for this outstanding recipe.
made it twice. once with bread flour and then with cake flour. both a big disappointment Rolls heavy and dense. nothing soft and fluffy about them. all went into the garbage.
I’m so sorry to hear that Eleanor. There are a couple of reasons your bread rolls night have turned out heavy and dense. The most common one is that the dough wasn’t kneaded enough to develop the gluten. There could also be issues with the yeast – expired yeast/dead yeast won’t be able to allow the rolls to rise to give you the light and fluffy outcome you’re hoping for. This recipe has been tested by myself and many readers many times so I’m really sorry it didn’t work for you.
Made these rolls 3 times now and pretty much stick to recipe although last time added strong cheese they have come out wonderful. I can fully recommend this recipe. Its the only one I use for rolls. Double ingredients split into 24 perfect thank you.
I am so happy to hear that Michael. I love the idea of making them cheesy!
It came out amazing! My granddaughter kept complimenting on how good they are. She’s 11 years old.
I’m so pleased to hear that, Paula!
The buns came out looking perfect and delicious.
Can you use almond flour as a substitute? We just found out why daughter is allergic to wheat.
Unfortunately not – the almonds don’t have enough structure to form fluffy bread rolls. I would try a gluten-free all purpose flour instead.
I did this by hand and it still turned out amazing! I also did half whole wheat and half unbleached AP flour, definitely do three cups and then kneed that fourth cup in as you need it to stop it from being sticky.
This recipe is definitely my go-to for rolls. The rolls turn out perfectly every time, and they don’t take forever to make. Folks that I have made them for thought they were from a professional bakery, lol. Thanks for the great recipe.
Thank you, this is an amazing recipe and I have finally had success with making beautiful soft bread rolls.
I made no changes and made them exactly as recipe stated but I did make smaller rolls and a few long buns. All came out wonderfully.
I tried to make this but it came out super dense. Is there a change that I need to make for high altitude?
Hi Mathew. I’m at about 1400m above sea level and don’t have any issues with this recipe. What was the dough’s consistency before forming the rolls? It should be quite light and soft, not heavy for its size at all.
Hi I made these bread rolls after asking if they needed sugar to activate yeast. It was a different way of making bread for me and so easy they were delicious, thank you for sharing, I will definitely make them again
Hi! I just tried your recipe, the rolls looked great and the texture was good but they have a very yeasty taste. I used a teaspoon of yeast and left it to rise for one hour and then 30 minutes once rolled into buns, as instructed. Do you have any advice? Thanks
It could be the brand of yeast you’re using?
omg, i love this recipe! fail proof every time i make them!
Good recipe! Using a bread machine, I actually found that using 1/2 cup butter as well as 1.5 cups warm milk–instead of the 1/4 cup butter and 1 cup warm milk in this recipe, all else equal–helps improve the texture. The dough expands more, is softer, and settles better into a smooth, round roll shape with my modifications. I’m going to take my rolls to a bonfire tomorrow!
Question: what am i doing wrong to make the dough so tough and hard to knead? I am using plain flour but did not use all 4 cups. It is proofing now in the sun so hopefully it still rises.
It could be that your flour is absorbing more moisture. The dough should be soft and ever so slightly tacky – not sticky. I would start by adding the flour, one cup at a time, until you have a soft dough that forms.
is it necessary to grease the bowl before proofing? as for bread? the recipe sounds great, do you use rapid rise yeast?
It isn’t entirely necessary, I often don’t if I’m in a rush. It just helps the dough release from the bowl without too much trouble.
This is our favorite sandwich roll recipe. Turns out like the bread at our favorite sandwich shop. Thank you for a wonderful recipe!