Homemade Soft Bread Rolls

Homemade Soft Bread Rolls

Ingredients:

• 4 cups all-purpose flour
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 cup warm milk (110°F)

• ¼ cup unsalted butter, melted
• 2 tablespoons sugar
• 1 teaspoon salt

• 1 egg (for dough)
• 1 egg yolk + 1 tablespoon milk (for egg wash)

Preparation:

1. In a large bowl, mix warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.

1. Add flour, melted butter, salt, and egg. Knead the dough for about 10 minutes until smooth.

1. Cover and let the dough rise in a warm place for about 1 hour or until doubled in size.

1. Divide the dough into equal portions, shape into rolls, and place on a baking sheet lined with parchment paper. Let them rise for another 30 minutes.

1. Brush the rolls with the egg wash and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown.

1. Let cool slightly before serving.

Variations

For those looking to experiment, these soft bread rolls are wonderfully adaptable. Consider adding herbs and cheeses for a savory twist: mix ½ cup of grated Parmesan or cheddar and two tablespoons of chopped rosemary or thyme into the dough during the kneading stage.

For a sweeter breakfast roll, incorporate cinnamon and raisins: after the first rise, roll the dough into a rectangle, brush with melted butter, and sprinkle generously with a mix of cinnamon, sugar, and a handful of raisins before rolling, slicing, and baking.

Finally, for a richer, eggy texture reminiscent of brioche, you can increase the butter to ½ cup and add an extra egg yolk to the dough, resulting in an exceptionally tender and luxurious crumb.

Another popular variation involves creating stuffed rolls. After the first rise, divide the dough and flatten each portion into a small disc. Place a teaspoon of filling in the center—such as garlic herb butter, a cube of mozzarella for pull-apart rolls, or even a small portion of cooked breakfast sausage—then pinch the dough closed and shape into a smooth ball before the second rise.

For a visually appealing and practical option, try making roll clusters or pull-apart loaves: instead of separating the rolls, place the shaped dough balls touching each other in a round or square baking pan. As they rise and bake, they will join together, creating soft sides perfect for tearing and sharing.

For a different flavor profile, you can alter the liquid base of the recipe. Substitute the warm milk with buttermilk for a subtle tang, or use warm water for a leaner, crustier European-style roll. Incorporating whole wheat flour is also an excellent healthy variation; replace up to half of the all-purpose flour with whole wheat flour, but be aware you may need to add a tablespoon or two more liquid as whole wheat flour absorbs more moisture.

Toppings also offer a quick way to vary texture and taste—before baking, sprinkle rolls with sesame seeds, poppy seeds, everything bagel seasoning, or a dusting of coarse sea salt.

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