Soft and Fluffy Homemade Dinner Rolls

Ingredients:

• • Warm water – 1 cup (200 ml)
  • Yeast – 1 tbsp (10 grams, active dry yeast or instant yeast)

• • Sugar – 4 tsp
  • Vegetable oil – 1/3 cup (60 ml)
  • Warm milk – 1 cup (200 ml)

• • Salt – 1/2 tsp
  • Flour – 5 cups (600 grams), plus 30-50 grams for working with the dough
  • Butter – 100 grams, softened and divided into 8 parts

Note: The cup used in this recipe is 200 ml.

Step-by-Step Instructions:

Step 1: Activate the Yeast

• • In a large mixing bowl, combine 1 cup of warm water (about 37-40°C or 98-104°F), 4 teaspoons of sugar, and 1 tablespoon of yeast. Stir gently to combine.

• Let the mixture sit for 5-10 minutes, or until the yeast becomes foamy. This step is essential for ensuring the yeast is active and will help the dough rise properly.

Step 2: Add the Wet Ingredients

• • Once the yeast mixture is foamy, add 1/3 cup of vegetable oil and 1 cup of warm milk (around the same temperature as the water). Stir to combine the liquids thoroughly.

Step 3: Incorporate the Dry Ingredients

• • Add 1/2 teaspoon of salt to the wet mixture and begin adding the flour gradually. Start by adding 4 cups of flour (600 grams) to the bowl, stirring with a wooden spoon or spatula until a dough begins to form.
  • Continue adding flour, 1/2 cup at a time, until the dough is soft but not too sticky. You may not need the full 5 cups, so add the flour gradually to avoid overloading the dough.

• Turn the dough onto a lightly floured surface and begin kneading it by hand. Knead for about 8-10 minutes, adding a little extra flour as necessary to prevent sticking. The dough should become smooth, elastic, and slightly tacky, but not sticky.

Step 4: First Rise

• • Shape the dough into a ball and place it into a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap.

• Let the dough rise in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size. This will depend on the temperature of your kitchen, but a good spot for rising is often a warm oven (turned off) or near a window with sunlight.

Step 5: Shape the Rolls

• • After the dough has risen, punch it down to release the air and transfer it back to your work surface.

• Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten each ball slightly with your hands or a rolling pin.
• Place 1 part of the softened butter (about 12-13 grams) in the center of each flattened dough piece, then fold the edges up to cover the butter. Roll the dough back into a smooth ball, ensuring the butter is sealed inside.

Step 6: Final Rise

• Arrange the rolls, seam side down, in a greased baking dish or on a parchment-lined baking sheet, leaving a little space between each roll for expansion.
• Cover the rolls with a kitchen towel and allow them to rise again for about 30-40 minutes, or until they have doubled in size.

Step 7: Bake the Rolls

• • Preheat your oven to 180°C (350°F) about 15 minutes before baking.
  • Once the rolls have finished their second rise, bake them in the preheated oven for 20-25 minutes, or until they are golden brown on top and cooked through.
  • Remove the rolls from the oven and brush them with a little melted butter for an extra soft and glossy finish.

Step 8: Serve

• Let the rolls cool for a few minutes in the baking dish before serving. These rolls are best enjoyed warm, with butter, jam, or as a side to your favorite meal.

Cooking Tips:

• • Yeast: Always check the expiration date on your yeast. If the yeast doesn’t foam during activation, it may be old and inactive. In this case, start over with fresh yeast.

• • Kneading the Dough: The dough should be kneaded long enough to develop gluten, which helps the rolls become fluffy. When the dough becomes smooth and elastic, it’s ready to rise.
  • Butter: Using softened butter between the layers of dough makes the rolls extra soft and flavorful. If you want an even richer taste, brush the tops of the rolls with more butter as they come out of the oven.
  • Room Temperature: Be mindful of the room temperature when rising the dough. A warm environment helps the dough rise faster, while a cooler room will slow down the process.

• Baking Time: Keep an eye on the rolls as they bake to prevent overbrowning. If the tops brown too quickly, you can cover the rolls loosely with aluminum foil during the last few minutes of baking.

Storage:

• • Refrigeration: If you have leftover rolls, store them in an airtight container at room temperature for up to 3 days. Reheat in a warm oven before serving for the best texture.
  • Freezing: These dinner rolls freeze well. After baking and cooling completely, wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. To reheat, thaw them at room temperature and then warm in the oven.

• Make-Ahead: You can also make the dough ahead and refrigerate it after the first rise. The next day, shape the rolls, let them rise, and then bake.