Ingredients:
- Warm Water: 1 ½ cups at 110°F (45°C). The warmth activates the yeast.
- White Sugar: 2 tablespoons to feed the yeast and add a hint of sweetness.
- Active Dry Yeast: 1 tablespoon, the key ingredient for rise and fluffiness.
- Bread Flour: 4 cups, giving the rolls their structure.
- Vegetable Oil: 2 tablespoons for a tender crumb.
- Salt: 1 teaspoon to enhance flavor.
Directions:
- Yeast Activation: In a large bowl, mix together warm water, sugar, and yeast. Let it stand for about 10 minutes until it becomes creamy. This step is crucial for activating the yeast.
- Mixing Dough: Add 2 cups of flour, oil, and salt to the yeast mixture. Gradually stir in the remaining flour, half a cup at a time, until the dough pulls away from the bowl’s sides.
- Kneading: Turn the dough onto a lightly floured surface. Knead for about 8 minutes until smooth and elastic. Kneading develops gluten, which gives the rolls their texture.
- First Rise: Lightly oil a large bowl and place the dough inside, turning it to coat with oil. Cover with a damp cloth and let it rise in a warm place until doubled in size, about 1 hour. The dough will become light and airy.
- Forming Rolls: After the dough has risen, deflate it and turn it out onto a floured surface. Divide it into 16 equal pieces, shaping each into a round ball.
- Second Rise: Arrange the balls on lightly greased baking sheets, spacing them at least 2 inches apart. Cover with a damp cloth and let them rise again until doubled, about 40 minutes. This second rise makes them extra fluffy.
- Baking: Preheat the oven to 400°F (200°C). Bake the rolls for 18-20 minutes until they turn golden brown. The high heat gives them a beautiful color and crust.
Enjoy these fluffy bread rolls straight from the oven or cooled, with butter, jam, or as an accompaniment to any meal. The soft, airy texture and subtle sweetness make them universally loved.
Printfluffiest bread rolls
These bread rolls are incredibly soft and fluffy, perfect for dinner or a sandwich. They’re easy to make, with a tender, buttery texture that melts in your mouth. Ideal for family gatherings, holidays, or anytime you want fresh, warm rolls!
- Prep Time: 15 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 3 minutes
- Yield: 12 rolls 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp salt
- 2 tbsp butter, melted (for brushing on top)
Instructions
- Prepare the Yeast: In a small bowl, mix the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- Make the Dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a sticky dough forms.
- Knead the Dough: Transfer the dough onto a floured surface. Knead for about 8-10 minutes until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
- First Rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the Rolls: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper.
- Second Rise: Cover the rolls and let them rise for another 30 minutes until puffy.
- Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 15-18 minutes, or until golden brown on top.
- Finish and Serve: Remove from the oven and immediately brush with melted butter. Serve warm.
Notes
- For an extra soft texture, you can add 1 tablespoon of milk powder to the dry ingredients.
- Use a kitchen thermometer to ensure the milk is warm enough for the yeast but not too hot.
- Rolls can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.