These fluffy bread rolls are the perfect addition to any mealtime—soft, airy, and irresistibly tender thanks to a simple, foolproof recipe that’s sure to become a family favorite.
Why You’ll Love This Recipe
- Pillowy-soft texture that melts in your mouth
- Straightforward ingredients you likely have on hand
- Two-rise method guarantees consistent fluffiness
- Versatile for sandwiches, dinner sides, or snack time
- Hands-on prep under 20 minutes—minimal fuss!
- Brushed with butter for a golden, glossy finish
- Easily adaptable for dietary swaps (dairy-free, whole wheat, GF)
- Perfect for holiday feasts, weeknight dinners, or gift baskets
Ingredients
- 4 cups (500 g) all-purpose flour, plus extra for dusting (King Arthur Flour recommended)
- 2¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50 g) granulated sugar
- 1 teaspoon salt
- 1 cup (240 ml) warm milk (110 °F/43 °C)
- ¼ cup (56 g) unsalted butter, melted and cooled
- 1 large egg, room temperature
- 2 tablespoons honey (optional, for a hint of sweetness)
- Melted butter and flaky sea salt for brushing
Directions
- Bloom the Yeast
In a small bowl, stir warm milk and 1 teaspoon sugar, then sprinkle yeast on top. Let sit 5–10 minutes until foamy—your first sign of fluffy success. - Combine Dry Ingredients
In a large bowl, whisk together flour, remaining sugar, and salt until well blended—this even distribution helps your rolls rise evenly. - Mix Wet and Dry
Add the yeast mixture, melted butter, egg, and honey (if using) to the flour mixture. Stir until a shaggy dough forms. - Knead the Dough
Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with a dough hook for 5–7 minutes). - First Rise
Place dough in an oiled bowl, cover with plastic wrap or damp towel, and let rise in a warm spot for about 1 hour, until doubled in size—your dough should feel pillowy when you gently poke it. - Shape the Rolls
Punch down dough and divide into 12 equal pieces. Shape each piece into a tight ball by pulling edges underneath, then place seam-side down in a greased 9×13-inch pan. - Second Rise
Cover loosely and let the rolls rise 30 minutes until puffy. Preheat oven to 375 °F during the last 10 minutes of this rise. - Bake to Golden
Bake 20–25 minutes until the tops are deep golden and the rolls sound hollow when tapped. - Brush with Butter
As soon as they come out of the oven, brush with melted butter and sprinkle a pinch of flaky sea salt for extra flavor and shine.
Servings & Timing
Yield: Makes 12–16 rolls
Prep Time: 20 minutes
Rise Time: 1 hour (first rise) + 30 minutes (second rise)
Bake Time: 20–25 minutes
Total Time: Approximately 2 hours (including rising)
Variations
- Garlic-Herb Rolls: Knead in minced garlic and chopped rosemary for savory flair.
- Whole Wheat Rolls: Swap half of the AP flour for whole wheat for a nuttier taste.
- Buttery Honey Rolls: Fold extra honey in dough and brush with honey-butter glaze.
- Gluten-Free Rolls: Use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum.
- Seeded Rolls: Press sesame, poppy, or everything-bagel seeds onto tops before baking.
- Cinnamon-Sugar Swirls: Roll out dough, sprinkle cinnamon-sugar, then roll and slice for sweet buns.
Storage & Reheating
Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer life, freeze in a zip-top bag for up to 3 months—thaw overnight in the fridge. To reheat, bake at 300 °F for 5–8 minutes or microwave individually (wrapped in a damp paper towel) for 10–15 seconds to restore that just-baked softness.
FAQs
Q: Why are my rolls dense?
A: Dense rolls often mean under-kneading or insufficient rise—ensure your dough is smooth and double in size before shaping.
Q: Can I use instant yeast instead of active dry?
A: Absolutely—reduce the yeast to 2 teaspoons and skip the blooming step by mixing it directly with the dry ingredients.
Q: What if my kitchen is too cold for rising?
A: Create a cozy proofing box by preheating your oven to 200 °F for 2 minutes, turning it off, then placing your covered dough inside with the door ajar.
Q: Can I make the dough ahead and refrigerate?
A: Yes—after kneading, refrigerate the dough (covered) for up to 24 hours; bring to room temperature before shaping and second rise.
Q: How do I get a shiny crust?
A: Brushing with melted butter right after baking gives that beautiful sheen and keeps the crust soft.
Q: Are these rolls vegan-friendly?
A: For a vegan version, swap milk with plant-based milk and butter with coconut oil; use a flax egg instead of chicken egg.
Q: Can I double this recipe?
A: Certainly—just use a larger bowl, double your pan space or bake in two batches to ensure even baking.
Q: What’s the best flour for extra fluff?
A: High-protein bread flour yields chewier, airier rolls, but all-purpose flour works beautifully for most home bakers.
Conclusion
These Fluffy Bread Rolls deliver tender, cloud-like bites that pair beautifully with everything from soups to sandwiches. With minimal hands-on time and adaptable ingredients, you’ll love how easy it is to bake perfect rolls every time. Give them a try, leave a comment below, and explore more cozy bread recipes for your next baking adventure!
Fluffy Bread Rolls
Ingredients
- 4 cups all-purpose flour plus extra for dusting (King Arthur Flour recommended)
- 2 1/4 teaspoons active dry yeast 1 packet
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup milk warm (110°F/43°C)
- 1/4 cup unsalted butter melted and cooled
- 1 large egg room temperature
- 2 tablespoons honey optional, for slight sweetness
Instructions
- In a small bowl, stir the warm milk and 1 teaspoon sugar, then sprinkle the yeast on top. Let it sit for 5–10 minutes until foamy.
- In a large mixing bowl, whisk together the flour, remaining sugar, and salt until evenly distributed.
- Add the yeast mixture, melted butter, egg, and honey (if using) to the dry ingredients, stirring until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic; alternatively, use a stand mixer with a dough hook on medium speed for 5–7 minutes.
- Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
- Punch down the dough, divide it into 12 equal pieces, shape into tight balls, and place them in a greased 9×13-inch baking dish.
- Cover the rolls loosely and let them rise for 30 minutes until puffy; preheat oven to 375°F during the last 10 minutes of rising.
- Bake for 20–25 minutes, or until tops are golden brown and the rolls sound hollow when tapped.
- Immediately brush warm rolls with melted butter for a glossy finish and extra flavor.
Notes
Nutrition
