🍞 Golden Soft Dinner Rolls

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🍞 Golden Soft Dinner Rolls

Prep time: 20 mins | Rise time: 2 hours | Bake time: 20-25 mins

Ingredients

For the Dough:

  • 4 cups All-purpose flour (or Bread flour for extra chew)

  • 1 cup Warm milk (about 45°C)

  • 1/4 cup Warm water

  • 1/4 cup Granulated sugar

  • 2 1/4 tsp Active dry yeast (1 packet)

  • 1 tsp Salt

  • 1 Large egg (room temperature)

  • 1/4 cup Unsalted butter (melted and cooled)

For the Glaze:

  • 1 Egg beaten with 1 tbsp water (Egg wash)

  • 2 tbsp Melted butter (for brushing after baking)

Instructions

1. Activate the Yeast

In a small bowl, combine the warm water, warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until it becomes frothy. If it doesn’t foam, your yeast might be expired!

2. Mix the Dough

In a large mixing bowl (or a stand mixer), combine the yeast mixture with the melted butter, egg, and salt. Gradually add the flour one cup at a time.

Note: The dough in your photo looks quite wet. Don’t be afraid if it’s a bit sticky; that moisture is what makes them fluffy.

3. Knead and First Rise

Knead the dough for about 8–10 minutes by hand (or 5 minutes in a mixer) until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

4. Shape the Rolls

Punch the dough down to release air. Divide it into 12 to 15 equal pieces. Roll each piece into a smooth ball by tensioning the dough against the palm of your hand. Place them in a greased 9×13 inch glass baking dish, just like in your photo.

5. Second Rise

Cover the pan and let the rolls rise again for 30–45 minutes. They should be puffy and starting to touch each other.

6. Bake

Preheat your oven to 190°C (375°F). Gently brush the tops of the rolls with the egg wash for a glossy, deep golden finish. Bake for 20–25 minutes until the tops are a rich golden brown.

7. Finishing Touch

Immediately after removing them from the oven, brush the tops with melted butter. This keeps the crust soft and adds a beautiful shine.

💡 Pro Tips for Success

  • Temperature Matters: Ensure your milk isn’t too hot (over 55°C), or it will kill the yeast.

  • The “Windowpane” Test: To see if you’ve kneaded enough, stretch a small piece of dough. If it stretches thin enough to see light through it without tearing, you’re ready!

  • Storage: These are best fresh, but you can store them in an airtight bag for up to 3 days. Reheat for 10 seconds in the microwave to bring back the softness.

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