I love how approachable this dough is. It rises beautifully, shapes easily, and bakes into cloud-soft rolls every time. Brushing them with melted butter gives them that irresistible sheen and extra tenderness. They’re perfect for dinner, sandwiches, or simply eating warm with more butter.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup milk ½ cup warm water 1 Tbsp dried yeast 1 ½ Tbsp sugar 3 tsp vegetable oil 1 ½ tsp salt 3 ⅔ cups high-grade flour (550g) 2 Tbsp melted butter (for brushing)
Directions
I combine the milk and warm water in a mixing bowl—it should feel lukewarm. I add the dried yeast and sugar, stir, and let it sit for about 5 minutes until frothy.
I add the vegetable oil, salt, and flour. Using a stand mixer with a dough hook, I mix for 2–3 minutes until the dough comes together and pulls away from the bowl.
I transfer the dough to a lightly floured surface and knead by hand for up to 5 minutes, until it feels smooth and springy. I shape it into a tight ball.
I place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm spot for about 1 hour, or until doubled in size.
I turn the dough out onto a lightly floured surface and divide it into 12 equal portions. I shape each into a ball and place them on a lined baking tray about 2 cm apart. I let them prove for 45 minutes while heating the oven to 180°C fan bake.
I bake the rolls for 15 minutes, brush the tops with melted butter, and continue baking for another 3–5 minutes until golden brown.
I sometimes add garlic powder or herbs to the dough for savory rolls. A sprinkle of flaky salt or sesame seeds before baking gives extra texture. For sweeter rolls, I add a touch more sugar and brush the tops with honey butter.
Storage/Reheating
These rolls are best the day they’re baked. I store leftovers in an airtight container at room temperature. For freezing, I wait until they cool completely, seal them in an airtight bag, and freeze them promptly to keep them fresh. I reheat frozen rolls in a warm oven to restore softness.
FAQs
Why didn’t my rolls rise?
The liquid may have been too hot or too cold, or the yeast may have been expired.
Can I use instant yeast?
Yes, I mix it directly into the flour and proceed as written.
Can I knead by hand instead of using a mixer?
Absolutely, I knead for about 8–10 minutes until the dough becomes smooth.
Can I make the dough ahead?
Yes, I refrigerate it after the first rise and shape/bake the next day.
Why brush with butter during baking?
It helps the tops brown nicely and keeps the rolls extra soft.
Can I use whole wheat flour?
I replace up to 1 cup of the flour for whole wheat, though the rolls will be denser.
Do I need to weigh the dough portions?
Not required, but weighing helps the rolls bake evenly.
Can I freeze the dough before baking?
I prefer freezing baked rolls, but shaped dough balls can be frozen before the final rise.
How do I get the rolls even fluffier?
A slightly longer kneading time and a warm rising environment help.
Can I double the recipe?
Yes, I just use two baking trays.
Conclusion
I love how these dinner rolls turn a handful of simple ingredients into something warm, soft, and inviting. They’re reliable, versatile, and always a hit at the table—perfect for everyday meals or special occasions when I want homemade comfort.
