Soft Butter Rolls Recipe – Easy Wheat Flour Dinner Rolls

Last Updated on 2 months by Neha Deshmukh

Soft Butter Rolls Recipe – Easy Wheat Flour Dinner Rolls

Hey everyone! There’s just something so comforting about warm, soft rolls fresh from the oven, isn’t there? I remember making these for the first time when my little niece visited – she absolutely loved them, and they’ve been a family favourite ever since. These aren’t your average dinner rolls; the cake wheat flour gives them a wonderfully tender crumb. Trust me, you’ll want to make these again and again!

Why You’ll Love This Recipe

These soft butter rolls are seriously easy to make, even if you’re not a seasoned baker. They’re perfect for a weeknight dinner, a festive occasion, or just a cozy weekend treat. The wheat flour adds a subtle sweetness and a lovely texture that’s different from your standard white flour rolls. Plus, who can resist a generous brushing of melted butter? Seriously, who?!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful rolls:

• 1 ½ teaspoons instant dry yeast
• 2 teaspoons sugar
• ½ teaspoon salt
• 2 cups cake wheat flour (approx. 250g)
• 1 cup warm milk (240ml)
• 2 tablespoons melted butter (30g)

Ingredient Notes

Let’s talk flour for a sec! Cake wheat flour, also known as pastry flour, is the secret to these rolls’ incredibly soft texture. It has a lower protein content than all-purpose flour, which means less gluten development and a more tender crumb.

Now, if you can’t find cake wheat flour, don’t worry! You can absolutely substitute it with all-purpose flour. Just use 2 cups (250g) of all-purpose flour, and consider reducing the kneading time by a minute or two to avoid overdeveloping the gluten. The rolls will still be delicious, just slightly chewier.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a large bowl or the bowl of your stand mixer, combine the instant dry yeast, sugar, and salt. Give it a quick mix.
2. Next, gently warm your milk – you want it to be lukewarm, not hot! Add the warm milk and melted butter to the dry ingredients.
3. Now, it’s kneading time! If you’re using a stand mixer, knead with the dough hook for 8-10 minutes. If you’re kneading by hand, get ready for a little arm workout and knead on a lightly floured surface for about 10-12 minutes. You’re looking for a soft, smooth dough that’s slightly tacky but not sticky.
4. Once your dough is beautifully kneaded, place it in a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about an hour, or until it has doubled in size. This is where the magic happens!
5. After an hour, gently punch down the dough to release the air. Divide the dough into 8 equal pieces (each piece should weigh around 70-74g).
6. Roll each piece into an oval shape, then form it into a long roll. I like to tuck the ends under to create a neat shape.
7. Place the rolls on a baking tray lined with parchment paper, leaving a little space between each one. Cover them loosely with plastic wrap or a towel and let them rest for another 30 minutes. This second rise helps them become extra fluffy.
8. Preheat your oven to 180°C (350°F). Once preheated, brush the rolls generously with melted butter.
9. Bake for 15 minutes, or until they’re golden brown and sound hollow when tapped on the bottom.
10. As soon as they come out of the oven, brush them with even more melted butter. Seriously, don’t skimp! Serve warm and enjoy!

Expert Tips

• Don’t overheat the milk! It should be warm to the touch, but not scalding hot, or it will kill the yeast.
• A slightly tacky dough is better than a sticky dough. If your dough is too sticky, add a tablespoon of flour at a time until it comes together.
• Patience is key with the rising process. Don’t rush it! A warm, draft-free environment is ideal.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a good quality plant-based butter and use plant-based milk. It works beautifully!
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. You might need to adjust the liquid slightly to achieve the right dough consistency.
• Spice Level: Add a pinch of cardamom or nutmeg to the dough for a warm, aromatic flavour. My grandmother always added a tiny bit of nutmeg – it’s so comforting.
• Festival Adaptations: These rolls are perfect for Diwali or Christmas! You can even brush them with a little honey or maple syrup after baking for a festive touch.

Serving Suggestions

These rolls are amazing on their own, but they’re even better with…

• A hearty bowl of dal or curry.
• A dollop of homemade jam or butter.
• A cup of chai or coffee.
• Simply enjoyed as a snack!

Storage Instructions

• Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep them in an airtight container in the refrigerator for up to 5 days.

FAQs

What type of flour is ‘cake wheat flour’ and can I substitute it?

Cake wheat flour is a low-protein flour that results in a very tender crumb. You can substitute it with all-purpose flour, but the rolls will be slightly chewier.

How can I tell if the dough has risen enough?

The dough should have doubled in size. Gently poke it with your finger – if the indentation remains, it’s ready to go!

Can I make these rolls ahead of time?

You can prepare the dough up to the first rise and store it in the refrigerator overnight. Just bring it to room temperature and continue with the recipe as directed.

What’s the best way to reheat leftover rolls?

Wrap the rolls in foil and warm them in a preheated oven at 150°C (300°F) for 5-10 minutes. You can also microwave them for a few seconds, but they won’t be as crispy.

Can I freeze these rolls, baked or unbaked?

You can freeze baked rolls for up to 2 months. Wrap them tightly in plastic wrap and then in foil. You can also freeze the unbaked rolls after the second rise. Thaw overnight in the refrigerator and then bake as directed.