Delicious Homemade Soft and Fluffy Dinner Rolls

Before I show you how to make the rolls I want to discuss measuring the flour. For my recipes, I never scoop the flour. I will spoon or sift the flour into the measuring cup and then use a knife to level it off. But for this recipe to ensure that it is as foolproof as possible I weighed the flour. For 1 cup I used 120 grams of flour.

Flour: I used all-purpose flour. It makes a lighter and fluffier roll.

Sugar: I used plain white sugar.

Yeast: I used instant or quick-acting yeast. It dissolves and activates more quickly than active dry yeast. Using active dry yeast also works for this recipe it just takes more time.

Milk: I used whole milk.

Eggs: I used large eggs.

Salt: I used regular table salt.

Butter: High-quality unsalted butter

In a small bowl make the wet mixture by adding 120 grams of flour along with the sugar, yeast, and milk. Give this a mix (a few small lumps are fine). Cover with plastic and wait for a few bubbles to form. The bubbles show that the yeast is active and happy. While waiting we can prepare our other ingredients. The butter needs to be cut up and softened, and the eggs need to be whisked.

After bubbles form stir in two whisked eggs.

In a large bowl, combine the dry ingredients, add 360 grams of flour, and salt stir to combine.

Now add your wet mixture to the dry mixture and combine. I used a fancy Danish dough whisk but a spatula works just fine. Once you have everything combined, add the softened butter. And start to knead until the butter is incorporated.

At this point, your dough should be very sticky. Cover and let it rest for fifteen to twenty minutes.

To ensure that the rolls are strong enough to rise, we will perform three stretches and folds. To do this we will use our bowl scraper to slide under the dough ball on one side and gently pull it up and over. Move to another side. Do this on all sides. Slide the scraper under the dough ball and turn the ball over. Cover and let the dough rest for fifteen to twenty minutes.

Do this a total of three times. You can use your hands but the dough is very sticky so I prefer to use a bowl scraper.

After completing the stretch and folds cover the dough and allow it to rise until doubled in size. Generally, the warmer the kitchen, the faster the dough will rise. The slower the rise the better the flavor. Place them in the fridge overnight for maximum flavor.

Preheat your oven to 375F or 190C. Use butter to grease a 9 X 11-inch baking dish (preferably one with tall sides).

Divide your dough into eight pieces. One by one gently shape your rolls. Pinch the bottom of the dough and roll it into a ball by pinching your thumb and index finger together. Place them in your buttered baking dish.

Allow your rolls to rise until doubled in size.

Gently brush the tops with melted butter.

Place them in your preheated oven and bake until the tops are golden brown. In my oven, it took twenty-five minutes.

Remove the rolls from the oven and allow them to cool just a bit before digging in. I know it’s challenging, but if you cut in too early, the rolls tend to fall apart.

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