Why did my rolls come out dense and heavy?

The dough likely needed more kneading to develop gluten, or the yeast was dead (milk too hot). Ensure milk is 110°F and knead until the dough is smooth and elastic.

Can I freeze the unbaked shaped rolls?

Yes. After shaping, freeze them solid on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5–10 minutes to the bake time.

How do I get a super soft, dinner-roll texture without a stand mixer?

Knead by hand on a lightly floured surface for 10–12 minutes using a stretch-and-fold method until the dough is smooth and springy.

My rolls browned too quickly on top but were still doughy inside. What went wrong?

The oven temperature may be too high, or the rolls were placed too close to the top element. Bake at 375°F on the center rack and tent with foil if browning too fast after 10 minutes.

Home / Recipes / american / Soft White Bread Roll

americanMediumeggetariannut freesoy free

Soft White Bread Roll

RATING

4.6/5(98)

TASTE SCORE

9/10

Soft, pillowy white bread rolls with a golden-brown crust and a tender, airy crumb. These classic American dinner rolls come together with simple pantry ingredients and are perfect for holiday tables or everyday meals. Brush with melted butter straight from the oven for an irresistible finish.

PREP

30m

COOK

20m

SERVES

2 PIECES

502 cal

SERVINGS

INGREDIENTS

For 4 servings

3 cupall-purpose flour · plus extra for dusting1 cupmilk · warm, 110°F2 tbspsugar3 tbspbutter · melted, divided1 pcsegg · large, room temperature2.25 tspactive dry yeast · 1 packet½ tspsalt

NUTRITION · PER SERVING

502

CALORIES · 2 PIECES

Protein14g · 11%

Carbs81g · 65%

Fat13g · 23%

Fiber3g

Sugar7g

Saturated fat7g

Cholesterol69mg

Sodium380mg

Potassium238mg

Phosphorus139mg

How we calculate →

METHOD · 7 STEPS

prep · ~10 min
Bloom the yeast.
1.In a small bowl, combine warm milk (110°F) and sugar.
2.Sprinkle yeast over the top and let it sit undisturbed for 5-10 minutes until foamy.
TIPMilk above 120°F will kill the yeast. Aim for warm bathwater temperature.
mix · ~10 min
Make the dough.
1.In a stand mixer bowl, combine flour and salt.
2.Add the yeast mixture, egg, and 2 tablespoons melted butter.
3.Mix with dough hook on low speed until a shaggy dough forms (2 minutes).
4.Increase to medium speed and knead for 6-8 minutes until smooth and elastic.
TIPThe dough should pull away from the sides of the bowl and feel slightly tacky but not sticky.
rest · ~90 min
First rise — let the dough double.
1.Shape dough into a ball and place in a lightly greased bowl.
2.Cover with a clean kitchen towel and let rise in a warm place for 60-90 minutes, until doubled in size.
TIPAn oven with just the light on creates a perfect warm, draft-free proofing spot.
prep · ~15 min
Shape the rolls.
1.Punch down the risen dough and turn it out onto a lightly floured surface.
2.Divide into 8 equal pieces (about 75g each).
3.Roll each piece into a smooth, tight ball by cupping your hand and rolling against the counter.
4.Place shaped rolls seam-side down on a parchment-lined baking sheet, spaced 1 inch apart.
rest · ~45 min
Second rise — let the rolls puff.
1.Cover rolls loosely with a kitchen towel and let rise for 30-45 minutes, until puffy and nearly doubled.
TIPGently press a roll with your fingertip. If the indent slowly springs back, they're ready to bake.
bake · ~20 min
Bake the rolls.
1.Preheat oven to 375°F (190°C) during the last 15 minutes of rising.
2.Bake on the center rack for 18-20 minutes, until golden brown on top.
3.Immediately brush the remaining 1 tablespoon melted butter over the hot rolls.
TIPThe rolls are done when they sound hollow when tapped on the bottom.
serve
Cool slightly and serve warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Weigh your flour for consistent results; 3 cups of all-purpose flour is about 360g.
2
Use a digital thermometer to ensure milk is exactly 110°F — too hot kills yeast, too cold slows rise.
3
Knead until the dough passes the windowpane test: stretch a small piece thin enough to see light through without tearing.
4
For a glossy, soft crust, brush rolls with melted butter immediately after baking, then again 5 minutes later.
5
Make ahead: after shaping, refrigerate rolls on the tray covered with plastic wrap overnight. Let rise at room temp before baking.
6
Store leftover rolls in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.

RECIPE VARIATIONS

Adapt it for your goals.

Whole Wheat

Whole-Wheat

Replace 1 cup all-purpose flour with whole wheat flour. Add 1 extra tablespoon milk for moisture; these rolls have a nuttier flavor and more fiber.

Garlic Herb

Add 1 teaspoon garlic powder and 2 tablespoons mixed dried herbs (rosemary, thyme, oregano) to the flour. Brush baked rolls with garlic-infused butter for savory dinner companions.

Cinnamon Sugar

Roll each shaped dough ball in a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon before the second rise. Omit butter brushing for a sweet, crackly top.

Vegan

Substitute milk with unsweetened oat or soy milk, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water for the egg, and replace butter with vegan butter or coconut oil. The texture stays soft.

Cheesy Pull Apart

Cheesy Pull-Apart

Flatten each dough ball, place 1 teaspoon shredded cheddar or mozzarella in the center, re-form into a ball, and bake. The cheese melts into a surprise pocket.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Good Source of Energy

All-purpose flour provides complex carbohydrates that fuel the body and brain, making these rolls a satisfying addition to a balanced meal.

✓

Calcium from Milk

Whole milk contributes calcium and vitamin D, which support bone health and are part of the recommended daily intake when served alongside other dairy.

✓