These homemade Fluffy Bread Rolls are unbelievably soft, light, and inviting—perfect as a side dish for dinner or a cozy breakfast treat. Once you taste the pillowy crumb, you’ll understand why everyone’s hooked.
Why You’ll Love This Recipe
• Ridiculously soft texture that melts in your mouth every time
• Uses simple pantry staples—no fancy ingredients needed
• Makes a dozen fresh rolls—ideal for family dinners or brunch
• Versatile: serve them as dinner rolls, sandwich buns, or sweet breakfast treats
• Hands-on kneading is therapeutic (trust me, I find it relaxing after a busy week)
• Easy to double or halve depending on your crowd size
• Freezes beautifully for quick weekday breakfasts
• Customizable with herbs, cheese, or a sweet glaze
• Kid-friendly activity—little hands love shaping the dough
Ingredients
3 cups all-purpose flour (plus extra for dusting)
1 packet (2 ¼ tsp) active dry yeast
1 cup whole milk, warmed to about 110°F (for best rise)
¼ cup granulated sugar
3 tbsp unsalted butter, melted and cooled slightly (or use olive oil)
1 tsp salt (Kosher or sea salt)
1 large egg, room temperature
Optional: coarse sea salt or garlic-herb butter for brushing
Directions
1. Bloom the Yeast
In a large bowl, whisk together warm milk, sugar, and yeast. Let it sit 5–7 minutes until foamy—if it doesn’t foam, your yeast might be old.
- Stir in the Extras
Add melted butter, salt, and egg to the yeast mixture; stir until smooth. This gives the dough its rich, tender crumb. - Add the Flour
Gradually sprinkle in flour, one cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms. Avoid dumping it all at once—slow and steady wins the softness race. - Knead to Perfection
Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until it feels smooth and elastic (or use a stand mixer with a dough hook on low for 6–7 minutes). You’ll know it’s ready when the dough springs back gently when poked. - First Rise
Lightly oil the bowl, place the dough inside, and cover with plastic wrap or a damp towel. Set it in a warm spot for about 1 hour—or until it doubles in size. Pro tip: I use my oven’s “proof” setting at 85°F, but a sunny windowsill works too. - Shape the Rolls
Gently punch down the dough to release air. Divide into 12 equal pieces (about 2 oz each) and roll them into smooth balls, pinching seams underneath. - Second Proof
Arrange rolls on a greased baking sheet or in a 9×13-inch dish, leaving a bit of space to grow. Cover loosely and let them puff up for 30–45 minutes—while they proof, preheat your oven. - Bake to Golden Bliss
Preheat oven to 375°F (190°C). Bake the rolls for 15–18 minutes or until the tops are golden brown and they sound hollow when tapped. - Finish with Butter
The moment they’re out of the oven, brush the tops with melted butter and sprinkle coarse sea salt or herbs if you like. Let them cool just enough that you can tear one apart without burning your fingers!
Servings & Timing
Yield: 12 Fluffy Bread Rolls
Prep Time: 20 minutes (including mixing and kneading)
Proof Time: 1 hour + 30–45 minutes second rise
Bake Time: 15–18 minutes
Total Time: Approximately 95 minutes from start to finish
Variations
• Herb & Garlic: stir 1 tsp dried rosemary and minced garlic into the dough.
• Honey-Butter Glaze: brush rolls with honey-butter mix after baking for a sweet twist.
• Whole Wheat Blend: swap 1 cup all-purpose flour for whole wheat for nuttier flavor.
• Cheese-Stuffed: press a cube of cheddar into each ball before the second rise.
• Cinnamon Sugar: roll flattened dough in cinnamon sugar, then shape as usual for breakfast buns.
• Potato-Enriched: mash ½ cup leftover mashed potatoes into the dough for extra softness.
Storage & Reheating
Store cooled rolls in an airtight container at room temperature for up to 2 days—or refrigerate for up to 4 days.
To freeze: place cooled rolls in zip-top bags, squeeze out excess air, and freeze for up to 3 months.
Reheat frozen rolls by thawing at room temperature, then warming in a 300°F oven for 5–7 minutes or microwaving with a damp paper towel for 15–20 seconds.
FAQs
Q: Can I use instant yeast instead of active dry?
A: Absolutely—skip the bloom step and add it straight to the flour, then reduce rising time by about 10–15 minutes.
Q: Why are my rolls dense?
A: Likely the yeast was too hot or cold, or the dough was over-floured. Aim for tacky, not sticky, and use a kitchen thermometer if you can.
Q: What if I don’t have a stand mixer?
A: No problem! Kneading by hand takes just a few extra minutes and is surprisingly relaxing—think of it as dough therapy.
Q: Can I make the dough the night before?
A: Yes—after the first rise, punch down the dough, refrigerate covered overnight, then shape and bake the next morning (add ~10 minutes to second proof).
Q: How do I know when the dough has risen enough?
A: When it’s roughly doubled in size and a gentle poke leaves an indentation that slowly fills back in.
Q: Is it okay if my kitchen is cool?
A: Yeast loves warmth—try proofing in your oven with just the light on or near a radiator; colder temps just slow the rise.
Q: Can I add whole grains or seeds?
A: Sure—stir in up to ½ cup rolled oats, flaxseeds, or poppy seeds for extra texture and flavor.
Q: Any tips for shaping perfect balls?
A: Cup your hand around each piece on the counter and roll in a circle—you’ll feel the seam tighten underneath for a smooth top.
Conclusion
These Fluffy Bread Rolls deliver that irresistible soft crumb and warm, buttery flavor we all crave—just like grandma used to make. Give them a try this weekend, and don’t forget to leave a comment telling me how they turned out or explore my cinnamon swirl rolls for another sweet spin!
Fluffy Bread Rolls
Ingredients
- 3 cups all-purpose flour plus more for dusting
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup whole milk warmed to 110°F
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter melted and cooled
- 1 teaspoon salt Kosher or sea salt
- 1 large egg room temperature
Instructions
- In a large mixing bowl, combine warm milk, sugar, and yeast; let it sit for 5–7 minutes until foamy.
- Add melted butter, salt, and egg to the yeast mixture; stir until smooth and well combined.
- Gradually add flour, one cup at a time, mixing until a soft dough forms and pulls away from the sides of the bowl.
- Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook for 6–7 minutes).
- Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled.
- Punch down dough, divide into 12 pieces, and shape each into a smooth ball, pinching seams underneath.
- Arrange on greased sheet, cover loosely, and let rise 30–45 minutes until puffy.
- Preheat oven to 375°F (190°C) and bake rolls for 15–18 minutes or until golden brown.
- Brush hot rolls with melted butter and let cool slightly before serving.
Notes
Nutrition
