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Soft Rolls

The Softest Homemade Rolls

149kcal
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Prep 45 minutes
Cook 28 minutes
Total 3 hours 43 minutes
These remarkably tender homemade rolls defy all expectations. By utilizing a clever sequence of hands-off dough rests and baking at a lower temperature, this method prevents the gluten from overdeveloping. The result is an incredibly moist, cloud-like crumb that keeps the buns fresh and soft for up to three days.
Servings 13 Rolls
Cuisine American

Ingredients

The Dough
Topping
  • Egg (beaten, for egg wash)

Equipment

Method

Hands-Off Dough Development
  1. 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.
  2. After resting, gently fold the dough over itself several times and round it into a ball. Cover and let rest for another 30 minutes.
  3. 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
  1. 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).
  2. 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.
  3. Line a 13x9 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
  1. Preheat your oven to 340°F (170°C). Gently brush the top of each proofed roll with the egg wash.
  2. 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 13x9 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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