There’s nothing quite like the smell of freshly baked bread filling the kitchen, and this recipe for homemade soft and fluffy bread rolls brings just that. I love how pillowy, buttery, and light these rolls turn out every time. They’re perfect for dinner, as a side for soups, or simply enjoyed warm with a pat of butter.
Why You’ll Love This Recipe
I like that this bread recipe is simple yet delivers bakery-quality rolls. I don’t need any fancy equipment—just basic ingredients and a little patience. The rolls rise beautifully, and the texture stays soft and airy. I also appreciate that I can make them ahead and reheat when needed, which makes them ideal for family meals or gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 to 5 cups bread flour
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2 tablespoons instant yeast
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1/3 cup sugar
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1 teaspoon salt
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1 1/2 cups warm milk
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5 tablespoons softened butter
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1 egg
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2 tablespoons melted butter (for brushing after baking)
Directions
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I mix 3 cups of flour with yeast, sugar, salt, warm milk, softened butter, and egg.
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I beat the mixture for about 2 minutes until smooth.
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I add more flour, 1/2 cup at a time, until the dough is soft and slightly sticky.
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I let the dough rise in a greased bowl, covered, for 30 minutes.
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I punch the dough down and shape it into 24 rolls.
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I place the rolls in a greased baking pan, cover them, and let them rise for another 30 minutes.
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I bake at 375°F (190°C) for 12–15 minutes, until golden brown.
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I brush the warm rolls with melted butter before serving.
Servings and timing
This recipe makes about 24 rolls. The total time is approximately 1 hour and 30 minutes, including rising and baking.
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Prep time: 15 minutes
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Rising time: 1 hour (30 minutes each rise)
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Bake time: 12–15 minutes
Variations
I sometimes add garlic and herbs to the dough for a savory twist. For a slightly sweeter bread, I like to increase the sugar a bit and brush the tops with honey butter instead of plain melted butter. If I want heartier rolls, I swap half the bread flour with whole wheat flour.
storage/reheating
I keep the rolls in an airtight container at room temperature for up to 3 days. If I want to store them longer, I freeze them in freezer bags for up to 2 months. To reheat, I place them in a 300°F (150°C) oven for about 10 minutes or microwave for 20–30 seconds until warm.
FAQs
How do I know if my dough has risen enough?
I check by gently pressing a finger into the dough. If the indentation stays, it’s ready.
Can I use all-purpose flour instead of bread flour?
Yes, but I find that bread flour gives a chewier texture and better rise.
Do I have to use an egg in this recipe?
I like using an egg because it makes the rolls softer and richer, but the recipe still works without it.
Can I prepare the dough the night before?
Yes, I sometimes prepare the dough, let it rise once, then refrigerate it overnight. The next day, I shape, rise again, and bake.
Why are my rolls dense instead of fluffy?
This usually happens if I add too much flour or don’t give the dough enough time to rise. I try to keep the dough slightly sticky and soft for the best results.
Conclusion
I love how easy and rewarding this soft and fluffy bread roll recipe is. With just a few pantry staples, I can create golden, pillowy rolls that are perfect for any meal. Whether I serve them fresh out of the oven or reheat later, they always taste homemade and comforting.
