Now that we’ve got all the time in the world, can I introduce you to the fluffiest dinner rolls ever? Shiny tops. Sweet, tender interior. The Soft Dinner Rolls of your dreams.
All of the sudden, the COVID-19 quarantine has changed the way we live. We’re all at home, looking for something to do. And eat.
It’s the perfect time to master the art of the classic dinner roll.
You know the ones I’m talking about. The kind of buns that are impossibly soft and delicious. Light, airy rolls that break apart easily. Wispy, shaggy ends; delightfully fluffy center.
These are the kind of rolls that accompany dinner and end up stealing the show. Everyone will keep eating just one more roll.
But independently, they can also hold their own. In fact, they beg to be slathered with butter and jam. And taste so good with a hot cup of coffee. Or anything else, for that matter.
I’ve tried to eat just one. But failed, miserably. There is no other option but to eat multiples.
Yes, sourdough, I’ve left you for another lover. 😉
The texture of these rolls are reminiscent of Japanese Milk Bread (without the roux). Or the soft and fluffy buns you eat at Hong Kong style diners.
I’ve made the portion size large enough to feed a family and then some. Leftovers can easily be eaten for breakfast the next day or made into sandwiches for lunch.
Ethereal and dreamy, airy and light — these dinner rolls will become your new forever favorite!
How to Make Soft Dinner Rolls:
My favorite way to make homemade bread requires the use of a food processor with a dough blade. If you don’t own a food processor, I’ve included alternate directions in the recipe card below.
Place dry ingredients in the food processor. With the machine running, slowly pour in wet ingredients.
The end result will be a sticky, shaggy ball.
Knead until smooth and elastic. Cover and place in a warm, draft-free place for the first rise.
Divide into rolls. Place in 9×13″ baking pan. Cover and wait for the second rise.
Now it’s time for the egg wash.
Bake for 30 minutes at 350F. Enjoy!
Soft Dinner Rolls
- Food processor
- 9×13" Baking Pan
- 5 cups flour
- 1/4 cup sugar
- 2 tsp salt
- 2 1/4 tsp (instant) yeast *see note below if using active yeast
- 1 1/2 cup milk, warm
- 2 large eggs, lightly beaten
- 1/2 cup butter, melted and cooled
- 1 large egg, beaten well
- Attach the dough blade to a food processor. Place dry ingredients in the bowl: flour, sugar, salt, instant yeast (if using active yeast, see note below).
- Combine wet ingredients in a large measuring cup: milk, eggs, butter. (A 2 cup measuring cup will be very full. A 4 cup measuring cup is better, but not everyone has one.) As the machine runs, carefully pour the wet ingredients in a slow and steady stream until a rough ball forms. Let dough rest 2 minutes. Then pulse for 30 seconds more. The dough will be sticky and rough looking.
- Knead dough until smooth and elastic, about 5-10 minutes. Transfer to a greased bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1-2 hours.
- When the dough has doubled in size, punch it down. Then divide into 32 equal-sized rolls. I cut the dough in half, then keep cutting the dough in half until I get to 32. An easy way to keep track is to work with one half at a time and divide each half into 16 rolls. Cover and let rise until doubled in size, about 30-45 minutes.
- Heat oven to 350F/175C during the second rise. When the rolls are ready, brush each roll with egg wash.
- Bake until tops are shiny and brown, about 30-35 minutes. Remove from the oven and let sit for 10 minutes before serving. Enjoy!
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