Soft Bread Rolls
These soft and fluffy bread rolls are perfect for hamburgers, sandwiches, dinner rolls, or anytime you want a soft white roll. Recipe for soft bread rolls with step-by-step photos.
Ingredients
Instructions
Measure the flour, salt, sugar and yeast into the bowl of an electric stand mixer, fitted with a dough hook. Lightly mix the ingredients together. With the speed on low, slowly add the warmed milk. Keep mixing on low speed until the ingredients come together into a sticky dough. Add the butter, about a tablespoon at a time, waiting for it to be completely incorporated before adding the next tablespoon. Once all of the dough ingredients have been added, mix the dough on a low-medium speed for about 15-20 minutes, or until you have a soft and smooth ball of dough. When you poke the dough gently, it should bounce back immediately. Lightly oil a large bowl. Place the dough into the bowl, and cover with some plastic wrap or a reusable bowl cover. Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size (see Kitchen Notes below).
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Kitchen Notes
MAKE AHEAD TIPSTo start the dough the night before:* Make the dough as per the recipe. * Place the bowl of dough (covered) in the fridge to proof overnight, or for at least 8 to 10 hours. During this time, it should have at least doubled in size. * The next day, proceed with the rest of the recipe. As the dough will be cold, it may require a bit more time for the second proofing period.
VARIATIONSThis recipe makes 9 hamburger-sized buns, 12 dinner rolls, or 15 mini dinner rolls.
LEFTOVERSJust like my parents did in the bakery, any leftover bread rolls should be kept in a sealed plastic bag (such as a ziplock bag), and they will remain soft and fresh for several days.
DIFFERENT TYPES OF FLOURFor Swiss readers: I use Zopfmehl (or farine pour tresse) when making bread and enriched dough.
DIFFERENT TYPES OF YEASTPlease note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.* With instant yeast, you can add it directly to the flour mixture without having to activate it first.* With dried yeast, you will need to activate it first (usually in some warm liquid).* If you are using fresh yeast, you will need about half a block (20 g fresh yeast = 7 g instant yeast). Crumble the fresh yeast into the warm milk, and stir to dissolve the yeast.
PROOFING THE DOUGHDough needs a warm environment for the yeast to activate and cause the dough to rise. If you don’t have a warm place in your home, try one of the following ideas:* In the oven with the oven light switched on (works only for some ovens).* In the oven with a tray of boiling water on the bottom shelf.* In the oven or a steamer oven at a low temperature of about 25-40°C (77-104°F).
OVEN TEMPERATURESAll recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONSTo convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
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Reviews from the Original Source
These were so yummy I made them and I am just 10 yrs old! they weren't that fluffy though
I used your recipe to make 9 hamburger buns and they tasted wonderful. They were so delicious warm from the oven!
Fantastic recipe! Just made these for our bbq dinner and they taste better than the rolls from the bakery.
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