Soft Dinner Rolls Recipe – Easy Homemade Bread for Beginners

Last Updated on 2 months by Neha Deshmukh

Soft Dinner Rolls Recipe – Easy Homemade Bread for Beginners

Hey everyone! There’s just something so comforting about a warm, fluffy dinner roll, isn’t there? I remember learning to make these with my nani (grandmother) – the smell of baking bread instantly transports me back to her kitchen. These soft dinner rolls are surprisingly easy to make, even if you’ve never baked bread before. They’re perfect for a weeknight dinner, a holiday gathering, or just a cozy weekend treat. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average dinner rolls. They’re incredibly soft, light, and have a subtle sweetness that everyone loves. Plus, this recipe is designed for beginners – no fancy techniques or complicated steps! They’re wonderfully versatile too, and I’ll share some fun variations later on. Honestly, once you make these, you’ll ditch the store-bought rolls for good.

Ingredients

Here’s what you’ll need to create these delightful rolls:

• 1 cup whole milk (about 240ml)
• 1 tbsp active dry yeast (about 7g)
• 2 tbsp sugar (about 25g)
• 3.25 cups all-purpose flour (about 406g)
• 1 tsp salt (about 6g)
• 1 egg
• 3 tbsp unsalted butter, softened (about 42g)
• 2 tbsp melted butter, for brushing

Ingredient Notes

Let’s talk ingredients for a moment. A few little things can make a big difference!

• Active Dry Yeast: This is what gives our rolls that lovely rise. Make sure your yeast isn’t expired! If you’re unsure, test it by mixing it with warm milk and a little sugar – it should get frothy within 5-10 minutes.
• All-Purpose Flour: I find all-purpose flour works beautifully for these rolls, giving them a nice, tender crumb. You can experiment with bread flour for a chewier texture, but all-purpose is perfect for beginners.
• Butter Quality: Good quality butter really shines through in the flavor. I always use unsalted butter so I can control the salt level, but if you only have salted, just reduce the added salt to ½ tsp.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, warm up your milk to 110-115°F (43-46°C). It should feel warm to the touch, but not scalding. Pour it into a bowl and sprinkle in the yeast and 1 tablespoon of sugar. Give it a gentle stir and let it sit for about 5 minutes, until it gets nice and frothy. This means the yeast is alive and kicking!
2. In a large bowl, whisk together the flour, salt, and remaining sugar. Create a well in the center.
3. Pour the frothy yeast mixture and the softened butter into the well.
4. Mix everything together until a shaggy dough forms. Then, turn it out onto a lightly floured surface and knead for about 5 minutes, until the dough is smooth and elastic. It might be a little sticky at first, but resist the urge to add too much flour!
5. Lightly coat a clean bowl with oil. Place the dough in the bowl, turning to coat it with the oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it proof in a warm place for about 90 minutes, or until doubled in size.
6. Once the dough has doubled, gently punch it down to release the air (this is called “degassing”). Turn it out onto a lightly floured surface and divide it into 15 equal portions.
7. Shape each portion into a smooth roll and arrange them in a greased 9×13 inch (23x33cm) baking dish lined with parchment paper.
8. Cover the rolls with greased plastic wrap and let them proof for another hour.
9. While the rolls are proofing, preheat your oven to 375°F (190°C).
10. Bake for 15-20 minutes, or until the rolls are golden brown.
11. As soon as they come out of the oven, brush them generously with melted butter. Serve warm and enjoy!

Expert Tips

• Warm Environment: A warm environment is key for proofing. If your kitchen is cold, try placing the bowl of dough near a warm oven (not in the oven!) or in a slightly warmed oven (turned off, of course!).
• Don’t Overknead: Overkneading can result in tough rolls. 5 minutes is usually perfect.
• Parchment Paper: Lining the baking dish with parchment paper makes it super easy to lift the rolls out and prevents sticking.

Variations

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

• Vegan Option: Substitute the milk with your favorite plant-based milk (almond, soy, or oat work well) and the butter with a vegan butter substitute.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.
• Spice Level: Add a teaspoon of dried rosemary, garlic powder, or Italian seasoning to the flour mixture for extra flavor. My friend, Priya, loves adding a pinch of chili flakes for a little kick!
• Festival Adaptations: During Diwali, I sometimes add a pinch of cardamom to the dough. For Christmas, a sprinkle of cinnamon and nutmeg is lovely.

Serving Suggestions

These rolls are amazing with just about anything! They’re perfect alongside a hearty Indian curry, a comforting bowl of dal, or even just a simple soup. They’re also fantastic for making mini sandwiches or sliders.

Storage Instructions

• Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days.
• Freezing: These rolls freeze beautifully! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months. Reheat in the oven or microwave.

FAQs

Let’s answer some common questions:

• What type of flour works best for these rolls? All-purpose flour is perfect for beginners and gives a lovely soft texture.
• Can I make these rolls ahead of time? You can prepare the dough up to the first proofing stage and refrigerate it overnight. Just let it come to room temperature before continuing with the recipe.
• How do I know when the dough has proofed enough? The dough should have doubled in size and feel light and airy. Gently poke it with your finger – if the indentation slowly springs back, it’s ready.
• Can I freeze these dinner rolls? Absolutely! They freeze really well – see storage instructions above.
• What can I substitute for the egg in this recipe? You can try using a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes) or applesauce (¼ cup) as a substitute.