The Softest Rolls
These softest rolls defy all expectations. Despite a familiar lineup of ingredients and a dough that can be effortlessly mixed by hand, the result is truly mind-blowing. These buns emerge from the oven as the softest you’ve ever made, thanks to a clever combination of techniques. By preventing the gluten from overdeveloping and baking at lower temperatures, these buns retain an unmatched moisture level, ensuring they stay fresh for up to three days.
| Ready in 4 hours | Serves 6 people |
| Yield 13x66g | Metrics: US, EU |
Ingredients
Dough
- 265g warm milk
- 75g sugar
- 9g salt
- 7g dry instant yeast
- 70g egg
- 450g bread flour
- 45g soft butter
Directions
- Lightly mix all ingredients by hand, then incorporate the butter. The dough will remain lumpy. Cover and let it rest for 30 minutes.
- After resting, fold and round the dough, then let it rest for another 30 minutes.
- Repeat this process a third time, and you’ll notice how smooth the dough becomes. Let it rest for another 30 minutes.
- Divide the dough into thirteen 66g portions, shape them into rounds, and place them on an oiled tray. Let them ferment for 1 hour covered, or opt for slow overnight fermentation in the fridge at this stage.
- The next day or after proofing, roll each dough round into a rectangle and shape into a rope about 4-5 inches long (12-14cm).
- Then, roll each rope into a long strip, resembling a mini baguette (about 16inches/40cm long), and form into a croissant shape.
- Line a baking dish (sides 13×9 inches) with parchment paper , and place the rolls inside. Cover with plastic wrap and proof until doubled in size, approximately 1-2 hours. Egg wash each roll.
- Preheat the oven to 340°F (170°C), then place the rolls inside the oven and lower the temperature to 320°F (160°C).
- Bake for 27-29 minutes.
Enjoy your freshly baked buns!
The Softest Homemade Rolls
149kcal
Ingredients
The Dough
- 265 g Warm milk
- 75 g Sugar
- 9 g Salt
- 7 g Dry Instant Yeast
- 70 g Whole egg (beaten)
- 450 g Bread Flour
- 45 g Unsalted butter (softened)
Topping
- Egg (beaten, for egg wash)
Equipment
- Kitchen Scale Essential for dividing precise 66g portions
- Pastry Brush For the egg wash
Method
Hands-Off Dough Development
- In a large bowl, lightly mix the warm milk, sugar, salt, yeast, egg, and bread flour together by hand. Once a shaggy dough forms, work in the softened butter. The dough will look lumpy at this stage. Cover and let rest for 30 minutes.
- After resting, gently fold the dough over itself several times and round it into a ball. Cover and let rest for another 30 minutes.
- Repeat the folding and rounding process a third time—you will notice the dough becoming significantly smoother. Cover and let rest for a final 30 minutes.
Shaping & Proofing
- Divide the dough into thirteen equal 66g portions. Shape each portion into a smooth round ball and place them onto a lightly oiled tray. Cover and let ferment for 1 hour. (Alternatively, you can place the covered tray in the fridge for a slow overnight fermentation at this stage).
- Roll each dough ball out into a flat rectangle, then roll it up tightly into a rope about 4–5 inches (12–14cm) long. Next, roll that rope out into a long, thin strip (about 16 inches / 40cm long) and roll it up tightly from the short end to form a mini croissant or classic roll shape.
- Line a 13×9 inch baking dish with parchment paper. Arrange the rolls inside. Cover with plastic wrap and allow to proof at room temperature until doubled in size, roughly 1–2 hours.
Baking
- Preheat your oven to 340°F (170°C). Gently brush the top of each proofed roll with the egg wash.
- Place the baking dish into the oven and immediately lower the oven temperature to 320°F (160°C). Bake for 27–29 minutes until the tops are beautifully golden brown.
Nutrition
Calories149kcalCarbohydrates31gProtein5gFat1gSaturated Fat0.1gPolyunsaturated Fat0.3gMonounsaturated Fat0.1gCholesterol1mgSodium49mgPotassium45mgFiber1gSugar6gVitamin A2IUVitamin C0.02mgCalcium6mgIron0.3mg
Notes
- Pan Layout & Spacing: You will shape 13 dough rounds, but standard spacing fits 12 rolls symmetrically into a 13×9 pan. Slightly overlapping them helps them support each other as they expand, rising upward rather than outward for a taller, fluffier structure.
- Eggless Modification: To make this recipe completely egg-free, replace the 70g of egg in the dough with an equal weight (approx. 1/4 cup) of unsweetened applesauce, mashed banana, or a commercial egg replacer. Swap the final egg wash for a simple brush of heavy cream or whole milk before baking.
- Managing Dough Stickiness: Because this dough is mixed strictly by hand with minimal structural kneading, it may feel quite sticky during the initial steps. Resist the urge to dump in excess flour; the structure will naturally tighten up and smooth out on its own during the scheduled 30-minute resting and folding intervals.
- Flour Substitution: Bread flour yields the highest, softest rise due to its protein content. If you must substitute with All-Purpose flour, the rolls will still taste delicious, though the final crumb structure may be slightly less tall and a bit more delicate.
- Convection Oven Setting: This recipe is written for a conventional oven. If you are baking with a convection oven (fan-forced), lower the baking temperature by an additional 20°F to 300°F (150°C) to prevent the tops from browning too quickly before the centers finish setting.
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These rolls look yummy 😋 I want to make it eggless what should I use and how much.
Also what is the temperature range during the whole process
My goodness! These look incredible! I’m looking forward to making them.
Hi, can you pls tell me Do you use convection when baking?
What good is the recipe for people in the US who do not use metric?
Google will help you convert the weights.
Google as suggested or a good kitchen scale
1 & 1/8c warm milk
6 TB sugar
1½ tsp salt
2¼ tsp dry instant yeast (or one package)
1 large egg
3 & 5/8 cups bread flour
3 TB soft butter
Thank you 😀
Du coup elle a mis en g donc c’est bon pour nous les français à moins que ca ne soit mon navigateur qui est cob ertie en traduisant🤔
Lol, I was looking for the conversion chart. Glad I found this!!😄Thanks you saved me a bunch of time🙂🙂
Incredible 🤦🏾♂️😂🤣 The U.S. education system at work or lack of work. 🤷🏾♂️
Buy a $10 scale. MANY people in the US use metric as we are almost the only ninny’s in the world that dont….
Amen, Liz!
Perhaps it’s the lack of education in a metric loving groupies who have no clue just how un-useful and incompatible your beloved “system” is in thousands of critical sectors of industry and services. “Your” anti-United States Klan was telling my generation 60+ years ago that in ten years our highly versatile system would no longer be used? Ironically, if you were inclined to care, not only is it used more than ever because of its versatility, but it’s spreading to nations who never had it prior to the invasion of idiocies into our lands.
In the very least, you might consider stopping your insults to billions of people until you have knowledge of what you’re talking about. It’s now 60 years since I was first told that line of crap, and there’s still no sign of it being replaced.
But far MORE use the extremely versatile and sensible system that will NEVER be replaced… they’ve been making that claim for over six decades…clearly the metric goulash is not as “handy” as they once claimed?
Yeah there’s two kinds of countries those That use the metric system and those that have been to the moon and back…….
You shouldn’t be baking if you don’t own a kitchen scale!
It is so embarrassing to see comments like this from fellow Americans. Convert it. Or switch your scale to grams. It’s really not that difficult to figure out🙄 The world doesn’t revolve around us.
I agree, thanks Linsday
If you are seeing the recipe, you can google the how to change the metric, which is actually
more accurate. The recipe is wonderful! I get compliments every time I make these rolls.
Everyone uses metric its universal, so please dont speak for the US its embarrassing
They look delicious 😋, I can not wait to try this scrumptious recipe.
Thanks .
Why do we shape the dough into 13 rounds but there is only 12 in the finished pan?
Maybe she ate the 13th roll!
Thank you for your question! The reason we shape the dough into 13 rounds but only use 12 in the finished pan is to create a more evenly spaced and aesthetically pleasing arrangement. By slightly overlapping the rounds of dough in the pan, it helps the bread rise more evenly and gives a nice presentation when baked. Feel free to adjust the number of rounds to your preference if you prefer a different look or if you want to use all 13 rounds in the pan.
I have made these rolls twice now and both times they have come out perfect. They are the softest rolls I have ever made and they are amazing for sandwiches.
Thank you for sharing your feedback! We’re thrilled to hear that you’ve had success with the rolls and that they turned out soft and perfect for sandwiches. If you have any other recipes you’d like to try or if you have any questions, feel free to reach out. Happy baking!
My dough keeps staying sticky, I don’t know why 🙁
It sounds like your dough may need a bit more flour to help it come together and become less sticky. Try gradually adding a little more flour while kneading until the dough reaches the desired consistency. Additionally, make sure you are following the recipe’s instructions carefully and allowing the dough to rest and rise as needed. Let us know if you need any more help!
I m interested in trying your recipies
Hi ! Can these rolls be made eggless?
Yes, you can definitely make these rolls eggless by using an egg substitute such as applesauce, mashed banana, or a commercial egg replacer. Simply substitute the eggs called for in the recipe with your chosen egg substitute, and you should be able to enjoy delicious eggless rolls. Let us know if you have any other questions!
Little late on this; but can I use all purpose flour?
When you say “Fold and Round” what do you mean
When we mention “Fold and Round,” we are referring to a baking technique used in bread-making. This technique involves folding the dough over itself to create layers and then rounding it into a smooth ball shape. This helps develop the gluten structure in the dough and creates a better texture in the final baked product.
Sorry I’m really new to baking, but I’m trying! Do you mean to knead the dough for a specific or short period of time? Or do you mean just stretch and fold a few times then form the round?
Harika görünüyorlar, ekşi maya ile yapabiliyor muyuz? Ekşi mayalı tarifi var mı?
I’m baking them right now, but I cut them into 10 pieces, each weighing about 85 grams. I’m waiting for them to swell and go to the bakery
Can I use all purpose flour
Yes, you can use all-purpose flour in many recipes as a substitute for other types of flour. However, keep in mind that the texture and consistency of your baked goods may vary slightly when using all-purpose flour instead of a more specific type like bread flour. It’s always a good idea to experiment and see what works best for your particular recipe.
Freeze prior to baking?
You can keep them in the fridge for up to 24 hours
Can I please get the measurements in cups sizes? Thank you so much.
These rolls, actually everything you make, looks for gorgeous! I’m confused tho…in your video it appears you let your dough bulk rise before cutting into 13 rectangles, but this isn’t mentioned in the recipe instructions. Can you clarify pls?
Thank you for your kind words and for bringing this to our attention! We apologize for the oversight in the recipe instructions.The dough can be proofed before shaping, or rolls can be shaped before proofing the dough. Result still will be delicious.
These look amazing. I’m wondering if they can be refrigerated after rolled/shaped and put in the pan (before the final rise)? And if so, about how much time should be added to the proofing before baking?
Thank you!
Thank you for your comment! Yes, you can refrigerate the rolls after shaping them and placing them in the pan before the final rise. This method is called a “cold proof” and it can actually enhance the flavor of the rolls. You can refrigerate the rolls for anywhere from 8 to 24 hours before baking.
Hi! These look so good, so I had to try it. Do we cover the rolls when proofing in the fridge overnight?
What do you recommend using for this?
Looking forward to try them. Can these be filled with something, like cherries or chocolate for example, while rolling and proofing?
Thanks for the recipe!
Absolutely love your recipes! always turn out perfect and delish. I made these dinner rolls last night and it was the softest delish rolls ever! Thank you!
I made a vegan version of these rolls (with white spelt flour, a banana instead of eggs and soy milk) a few months ago and they turned out light and fluffy and delicious. Today I made them according to the original recipe and they are perfect again! Thank you for a terrific recipe!
Hello, can I just leave in round shape after the last ferment? And bake in the tin? Thank you!
These are so so so good. I made 10 dozen over the last 2 days. I bake, seal, and freeze for the holidays. They taste just like fresh baked after a thaw and reheating in the oven for a few minutes. I’m now required to bring these to all family gatherings! 😁
Hi, do you have success with doubling or tripling the recipe in the same bowl? I need to make 3 dozen rolls. Thank you!
Do we just use this dough for the croissant bread loaf?
Do we just use this dough for the croissant bread loaf?
Can I just use this dough for the croissant bread loaf?