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Soft Buttery Rolls

Soft Buttery Rolls: 1 Easy Secret Recipe


  • Author: Jannet Lisa
  • Total Time: 2 hours 20 minutes
  • Yield: 12-16 rolls 1x
  • Diet: Vegetarian

Description

Learn how to make incredibly soft and buttery dinner rolls from scratch. This easy recipe yields melt-in-your-mouth bread perfect for any meal.


Ingredients

Scale
  • 1 cup warm milk
  • 2 and 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting

Instructions

  1. In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy.
  2. Stir in melted butter, eggs, and salt.
  3. Gradually add flour, mixing until a soft dough forms.
  4. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  5. Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Punch down dough and divide into 12-16 equal pieces. Shape each piece into a ball.
  7. Place dough balls into a greased baking pan, about 1 inch apart. Cover and let rise for another 30-45 minutes.
  8. Preheat oven to 375°F (190°C).
  9. Bake for 15-20 minutes, or until golden brown.
  10. Brush tops with melted butter immediately after removing from oven for extra buttery softness.

Notes

  • Ensure your milk is warm, not hot, to activate the yeast properly.
  • Room temperature eggs incorporate better into the dough.
  • Do not over-flour the dough; it should be soft and slightly sticky.
  • For extra enrichment, you can add an extra tablespoon of butter to the dough.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 180
  • Sugar: 4g
  • Sodium: 200mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 30mg

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