Soft dinner roll recipe approach
Soft dinner rolls are enriched with milk and fat and baked close together so they rise upward and stay tender. A challah-style or milk roll formula produces pillowy, buttery rolls perfect for holiday tables.
Basic method:
- Dough: Combine 4 cups (480 g) flour, 2 teaspoons instant yeast, 2–3 tablespoons sugar, 1½ teaspoons salt, 1 cup warm milk, 2 eggs, and 4 tablespoons softened butter. Mix and knead until smooth.
- First rise: Let dough double in a greased bowl, 1–1½ hours.
- Shape: Divide into equal pieces (about 50–80 g each), form tight balls, and place close together in a greased pan.
- Second rise: Proof until the rolls are puffy and touch.
- Bake: Brush with egg wash and bake at 375°F (190°C) for 15–20 minutes until golden. Brush with melted butter after baking.
Tips for extra softness:
- Replace part of the milk with cream for a richer crumb.
- Keep the rolls touching in the pan to produce soft sides.
- Use an egg wash for a glossy top and melted butter finish for tenderness.
Make-ahead and freezing:
- Par-bake or fully bake and freeze cooled rolls; reheat covered at 300°F (150°C) with a splash of water to refresh.
- For overnight schedules, shape rolls then refrigerate overnight; bake directly from chilled after a short warm-up proof.
Soft dinner rolls are versatile and crowd-pleasing—perfect for stuffing sandwiches, soaking up gravy, or serving warm with butter.