Perfectly Soft and Fluffy Dinner Rolls are spectacular both in flavor and texture. What could be better than a pillowy soft, chewy roll that gives little resistance when taking a bite? These are the perfect addition to any meal.
When creating this recipe for the perfect dinner rolls, the goal was for a soft roll with light fluffy layers that would stay fresh at least until the next day. After numerous tries, I finally came up with a recipe that will deliver perfectly soft and fluffy dinner rolls with a touch of sweetness. Warning, you may not be able to have just one.
Pointers for creating perfectly soft and fluffy dinner rolls...
- Make sure your milk is warm. I warm it up in the microwave for about 45 seconds. It should be warm and not hot with the temperature around 110 degrees.
- Have your eggs at room temperature. You can warm them up by placing them in a bowl with some warm water for a few minutes.
- I add the flour in two stages. Half is added and mixed with a spoon or a dough whisk to get a batter forming. After 2 minutes, I add the remaining flour along with the salt.
- Using oil keeps these dinner rolls moist. Believe it or not, it works better than butter. Save the butter for eating the roll.
- I add a little lemon juice or apple cider vinegar. The acid acts as a dough enhancer.
- Using a scale pretty much guarantees results because weighing is consistent regardless of humidity. This recipe calls for a pound and a half of flour which is ~5 cups. If you don't have a scale, lighten the flour up before measuring by mixing the flour with your hand or a knife. Scoop up some flour until overflowing. Use the straight edge of a knife to scrape off the excess. Set aside.
- If kneading by hand try not to add any more flour as it will make the dough tough. Use a dough scraper to help you along. Knead for about 10 minutes. The dough may be sticky and that's okay. Don't add any more flour or you will have hockey pucks.
- Let the dough rise for an hour or until doubled in size. I use these wonderful tall plastic lidded containers that are perfect for dough.
Shaping the dough...
If you divide into 16 pieces, you can use two buttered 9" round baking pans and place 8 rolls in each. These will be good sized rolls. Dividing the dough into 24 pieces requires a baking sheet lined with parchment paper to prevent sticking.
Shape rolls by taking each piece, and roll palm side down counterclockwise on your counter until a tight ball forms. Pinch the bottom closed to seal.
Or, you can flatten each piece slightly and roll it up then pinch the seam closed.
Or, you can flatten slightly, fold the top halfway down and the bottom up like an envelope, then pinch the seam closed. Transfer rolls onto baking pan of choice seam side down.
After shaping all the rolls, cover with plastic and a clean dish towel and let rise in a warm place for 1 hour. You can brush the tops of the rolls with an egg wash which will produce a beautiful brown shiny roll. This is optional. If you want a softer squishy roll, skip the egg wash.
Bake rolls for 15 - 20 minutes until golden brown. The time will depend on which pan you used. Remove rolls from pan and place on a rack to cool. If you chose not to use an egg wash prior to baking you can now brush the tops with some melted butter to create flavor and shine. If you choose to do nothing that is okay too.
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Perfectly Soft and Fluffy Dinner RollsPRINT PIN SAVESaved!
- 1 ¼ cups of warm milk about 110 degrees*
- ½ cup sugar See Note**
- 1 tablespoon yeast
- 5 cups (1 ½ pounds) all purpose flour
- 1 teaspoon fine salt
- ½ cup neutral oil I use avocado
- 1 tablespoon of lemon juice or apple cider vinegar
- 2 large eggs room temperature***
- 2 teaspoons oil for greasing bowl or container
Eggwash - optional***
- 1 egg
- 1 tablespoon water
- In a bowl of your standing mixer fitted with dough hook, add milk, sugar, and yeast. Let sit for about 5 minutes.
- Crack the eggs into the measuring cup with the oil and add the lemon juice or apple cider vinegar. Add to the mixing bowl and knead for about 2 minutes until smooth.
- Add the salt and remaining flour into the bowl and knead for 10 minutes on low speed or as recommended speed for kneading dough on mixer. For my kitchenaid pro 6qt, it's number 2. The dough should be slightly sticky but come away clean from the bowl. If kneading by hand try not to add any more flour as it will make the dough tough. Use a dough scraper to help you along.
- Grease a bowl or container with a drizzle of oil. I use tall plastic lidded containers for this.
- Place the dough into a greased bowl or container and cover with plastic wrap or the container lid. Let rise for 1 hour or until doubled in size.
- Remove dough and flatten creating a rectangle.
- Divide that dough into 16 or 24 pieces depending on what size you would like the rolls to be and which pans you'll use. If dividing into 16 pieces, you can use two 9" round baking pans and place 8 rolls in each. If you divide into 24, use a baking sheet lined with parchment paper to prevent sticking.
- Shape rolls by rolling each piece palm side down counterclockwise on your counter until a tight ball forms. Pinch the bottom closed and place in pan. Or, you can flatten each piece slightly and roll it jelly roll style then pinch the seam closed. Or, you can flatten slightly, fold top halfway down and the bottom up like an envelope, then pinch the seam closed.
- Cover rolls with plastic and let rise for 1 hour.
- Preheat oven to 375°.
- Remove plastic wrap. Brush the tops with an egg wash, if desired.
- Bake rolls for 15 - 20 minutes until golden brown. Time depends on your chosen pan. Remove from pan and place on a rack to cool. If you chose not to use an egg wash prior to baking you can brush the tops with some melted butter to create flavor and shine or simply leave as is.
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