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How to Make the Best Homemade Bread Rolls from Scratch
These fluffy, golden brown bread rolls are a comforting homemade staple. Lightly sweetened and buttery, they pair perfectly with any meal—or just a pat of butter and jam.
Prep Time 20 minutes mins
Cook Time 18 minutes mins
Rise Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 15 minutes mins
Course Bread
Cuisine American
- 1 cup warm milk about 110°F / 43°C
- 2¼ tsp active dry yeast 1 packet
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter melted
- 1 large egg
- 3¼ cups all-purpose flour plus more for dusting
- 1 tsp salt
- 1 tbsp melted butter for brushing after baking
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Activate Yeast:
In a small bowl, combine warm milk, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.
Mix Dough:
In a large mixing bowl (or stand mixer), combine yeast mixture, melted butter, egg, flour, and salt. Mix until a soft dough forms.
Knead:
Knead dough for 8–10 minutes by hand or 5–6 minutes in a mixer until smooth and elastic. Add a bit of flour if too sticky.
First Rise:
Place dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for 1 hour or until doubled.
Shape Rolls:
Punch down dough, divide into 12 equal pieces, and shape into balls. Place in a greased 9×13 inch pan or baking sheet.
Second Rise:
Cover and let rise again for 30–45 minutes until puffy.
Bake:
Preheat oven to 375°F (190°C). Bake for 15–18 minutes, until tops are golden brown.
Finish:
Brush warm rolls with melted butter and cool slightly before serving.
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Want them sweeter? Add an extra tablespoon of sugar.
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For extra pillowy rolls, replace ¼ cup of the flour with potato flakes or use bread flour.
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These freeze beautifully after baking—wrap tightly and reheat in the oven.