These eggless dinner rolls are soft and fluffy, with a perfect golden brown crust. The best part is they are so simple and easy to make.
Homemade bread can be satisfying and delicious—and much cheaper than store-bought
In our home bread is usually homemade. Sometimes it is with sourdough yeast and other times it is with commercial instant yeast.
Today, I am sharing my kids’ favorite dinner rolls. Perfect for breakfast, lunch, or dinner. In fact, my kids will often use them to make sandwiches with cold cuts or meat patty burgers.
The best part is that this dough is very versatile. You can use it to make simple dinner rolls like this or you can use it to make other shapes and varieties such as garlic rolls, hotdog rolls, sandwich bread, etc.
Ingredients and substitutes
- Flour – ideally bread flour makes light, soft and chewy bread but all-purpose flour or maida works just as well.
- Yeast – I often use instant dry yeast but 15 grams of fresh yeast would work just as well.
- Sugar – I am using sugar but 1 tbsp honey works too!
- Milk – I like the richness of milk in this bread but the same amount of water would work just as well.
Timeline and progress
This recipe is simple and easy to make.
- Prepare the dough – 20 to 25 minutes
- Rise – 60 to 90 mins
- Divide and shape – 20 mins
- Proof the rolls – 60 to 90 mins
- Bake the rolls – 15 mins
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- 300 g (1 ¼ cups) Warm milk
- 5 g (1 tsp) Instant yeast
- 15 g (1 tbsp) Sugar
- 500 g (4 cups) Bread flour or all-purpose flour
- 8 g (1 tsp) Kosher salt
- 60 g (4 tbsp) Butter unsalted room temperature
- Yeast mixture – In the bowl of a stand mixer with the hook attachment, combine the warm milk, yeast, and sugar.300 g Warm milk, 5 g Instant yeast, 15 g Sugar
- Dry ingredients – Then, add the flour and salt. Combine well on medium-high speed.500 g Bread flour, 8 g Kosher salt
- Butter – Let the dough knead at medium speed for 8 minutes. Then, add the soft room-temperature butter and knead for another 8 to 10 minutes on medium speed.60 g Butter
- Rise – Shape the dough into a ball and leave it to rise in a greased bowl for 60 to 90 minutes or until it doubles in volume. Pro tip – you don't need a clean bowl, you can oil the stand mixer bowl and leave it to rise in there.
- Divide – When double in volume punch the dough down. Shape into a ball and divide the dough into 14 portions each approximately 60 grams each. Pro tip – divide the dough in half and then each half in half until you have 14 equal portions. You can also make 12 portions of 75 grams each
- Shape – Roll each piece of dough into a smooth ball. Place them on a parchment-lined baking tray leaving enough space for them to rise. Pro tip – to make a smooth ball gather all the corners together and pinch them tog
- Proof – Cover with a clean kitchen cloth and leave to proof for 45 to 60 minutes or until doubles in volume.
- Oven – 20 minutes before baking preheat the oven to 190C/ 375F/Gas Mark 5.
- Bake – Generously brush the rolls with milk and bake in the oven for 13 to 15 minutes or until lightly golden on the top.
- Cool – remove from the oven and cool on the wire rack. Wrap in a clean kitchen cloth to keep them soft.
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