Fluffy Bread Rolls

Homemade bread rolls taste so much better than package ones at the grocery store. This bread dough is so simple to make and it's versatile. It can be adapted with whole wheat and shaped in so many different ways.

Course Bread

Cuisine American

Keyword Bread Rolls, Dinner Rolls

Prep Time 45

Cook Time 12

Proofing Time 1 40

Total Time 2 37

Servings rolls

Calories 59kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

Stand Mixer with Dough Hook
Bread Proofer My favorite bread baking equipment
Food Scale

Ingredients

4½ - 5 cups bread flour I used 4¼ to 4¾ cups
1 package active dry yeast
1 cup whole milk
3 Tbsp sugar
⅓ cup butter
1 tsp. salt
2 eggs room temperature

Instructions

In a large mixing bowl, stir together 2 cups of flour and yeast.
Heat milk, sugar, butter and salt until warm (120F-130F) and butter almost melts.
Add to flour mixture, along with eggs.
Beat with a mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly.
Beat on high speed for 3 minutes Stir in as much of the remaining flour as you can.
In a stand mixer, knead dough on high to make a moderately stiff dough that is smooth and elastic. (If kneading by hand this takes 6-8 minutes).
Shape dough into a ball.
Place in a greased bowl; turn once to great surface of the dough.
Cover; let rise in a warm place until double (about an hour)
Punch down dough. turn dough out onto a lightly floured surface.
Divide dough in half. Cover and let rest for 10 minutes.
Shape dough into 24 desired shapes (see notes), then place on a lightly greased 13x9x2-inch baking sheet.
Cover; let rise in a warm place until double in size (about 30 minutes).
Preheat oven to 375℉.
Bake for 12-15 minutes for individual rolls or 20 minutes for pan rolls or until golden.
Immediately remove rolls from pans. Cool on wire racks.

Notes

Recipe slightly adapted from: Better Homes and Gardens New Cookbook (14th Edition)

Nutrition