Soft and Buttery Homemade Rolls

There’s something undeniably comforting about the aroma of freshly baked rolls wafting through the kitchen. Soft, buttery, and warm, these homemade rolls are the epitome of comfort food, perfect for accompanying any meal or enjoyed simply with a pat of butter.

Why You’ll Love These Soft and Buttery Rolls

Tender Texture: Achieved through a combination of milk, butter, and eggs, resulting in a melt-in-your-mouth experience.
Rich Flavor: The buttery taste complements both sweet and savory dishes.
Versatility: Ideal for holiday feasts, family dinners, or as a base for sliders and sandwiches.
Homemade Goodness: Baking from scratch allows control over ingredients, ensuring freshness without preservatives.

Ingredients You’ll Need

Flour: All-purpose flour works well, but bread flour can be used for a chewier texture.
Yeast: Active dry or instant yeast. Ensure it’s fresh for optimal rise.
Milk: Whole milk adds richness; however, 2% can be substituted.
Sugar: Granulated sugar feeds the yeast and adds slight sweetness.
Salt: Enhances flavor.
Eggs: Provide structure and richness.
Butter: Unsalted is preferred to control salt levels.

Equipment Needed

Mixing Bowls: For combining ingredients.
Stand Mixer with Dough Hook: Optional but makes kneading easier.
Measuring Cups and Spoons: For accuracy.
Baking Dish or Sheet: For baking the rolls.
Kitchen Scale: Optional, for precise measurements.
Clean Kitchen Towel or Plastic Wrap: To cover the dough during rising.

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Step-by-Step Instructions

Activate the Yeast: Warm the milk to about 110°F (43°C). In a bowl, combine the warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy.
Prepare the Dough: In a large mixing bowl or stand mixer, combine the flour and salt. Add the yeast mixture, softened butter, and beaten eggs. Mix until a shaggy dough forms.
Knead the Dough: Knead by hand on a floured surface or with a stand mixer fitted with a dough hook for about 8-10 minutes, until smooth and elastic.
First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, approximately 1-2 hours.
Shape the Rolls: Punch down the dough and divide it into equal portions (typically 12-16 pieces). Shape each piece into a ball and place in a greased baking dish, slightly apart.
Second Rise: Cover the shaped rolls and let them rise until puffy, about 30-45 minutes.
Bake: Preheat the oven to 375°F (190°C). Brush the tops of the rolls with melted butter or an egg wash for a shiny finish. Bake for 15-20 minutes, or until golden brown.
Finish: Remove from the oven and brush with additional melted butter. Let cool slightly before serving.

Tips and Variations

Make-Ahead Option: After shaping the rolls, cover and refrigerate overnight. Let them come to room temperature and rise before baking the next day.
Flavor Enhancements: Incorporate herbs like rosemary or thyme into the dough for an aromatic twist.
Cheese-Stuffed Rolls: Place a small cube of cheese in the center of each dough ball before the second rise for a gooey surprise.
Sweet Variation: Add a touch more sugar and fill with cinnamon-sugar for quick sweet rolls.

Storing Leftovers

Store any leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze the rolls in a freezer-safe bag for up to a month. To reheat, wrap in foil and warm in the oven until heated through.