Pillowy Soft Home Made Dinner Rolls Recipe
If you’ve ever dreamed of sinking your teeth into the softest, fluffiest bread that practically melts in your mouth, then my Pillowy Soft Home Made Dinner Rolls are here to make that dream come true. These rolls boast a tender crumb and incredible fluffiness, thanks to a special Tangzhong method that keeps them moist and fresh for days. Whether you’re serving them with a family meal or enjoying them as a snack, these Pillowy Soft Home Made Dinner Rolls are guaranteed to steal the spotlight at your table and instantly become a beloved staple in your bread-baking repertoire.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that work harmoniously to create the perfect texture, flavor, and beautiful golden color of these dinner rolls. Each component, from the rich butter to the unique Tangzhong starter, plays a crucial role in achieving that signature pillowy softness.
- All-purpose flour (30 g for Tangzhong): Provides the starch base that thickens our starter, adding moisture retention for softness.
- Water (125 g for Tangzhong): Aids in forming the roux-like Tangzhong that keeps the crumb light.
- Bread flour (450 g): High gluten content gives structure and chewiness to the dough, essential for that perfect roll.
- Salt (15 g): Enhances flavor and controls yeast activity.
- Granulated sugar (15 g): Feeds the yeast and gives a subtle touch of sweetness.
- Instant dry yeast (6 g): The magic behind the rise and fluffiness.
- Warm milk (165 g): Adds tenderness and enriches the dough’s flavor.
- Large egg (55 g): Contributes to the dough’s color, richness, and helps bind ingredients.
- Unsalted butter (60 g, softened and cubed): Infuses richness and moistness that defines softness.
- Sesame seeds (1 tbsp): Optional topping that adds a subtle nutty crunch and visual appeal.
- Egg wash (1 whisked egg + 1 tsp water): Creates a shiny, golden finish that makes these rolls irresistible.
How to Make Pillowy Soft Home Made Dinner Rolls
Step 1: Prepare the Tangzhong Starter
The secret to these unforgettable rolls starts with the Tangzhong, a Japanese technique that involves cooking flour and water into a thick paste resembling mayonnaise. This step is essential because it holds moisture in the dough, keeping your rolls soft for days rather than turning dry after one bite. Stir the mixture gently over medium heat until thickened, then let it cool slightly before moving on.
Step 2: Mix the Dry Ingredients
Combine bread flour, salt, sugar, and instant dry yeast in your stand mixer bowl fitted with a dough hook. Mixing these first ensures the salt and sugar are evenly distributed, while the yeast is ready to activate once wet ingredients are added. This brief mixing stage preps your ingredients for the luxurious dough ahead.
Step 3: Add Wet Ingredients and Incorporate Butter
Pour in the Tangzhong starter, warm milk, and the large egg, mixing everything until a sticky dough forms. Then, add the softened butter cubes gradually, allowing the mixer to incorporate them fully. Keep mixing for about 10 minutes on low speed until the dough is smooth, elastic, and silky. This might take some patience but trust me, the texture is worth every moment.
Step 4: Let the Dough Rise for the First Time
Cover the bowl with plastic wrap or a lid and place it somewhere warm, like inside an unheated oven with the light on. The dough should double in size in 1 to 2 hours, becoming airy and proofed perfectly. This rise develops flavor and expands those tiny gas bubbles for fluffiness.
Step 5: Shape the Rolls
Prepare your baking tin by lining it with parchment paper and brushing the paper with some melted butter to keep the paper in place. Turn the dough out onto a floured surface, knead briefly, then divide into 12 equal portions by weight for uniform rolls. Shape each piece into a smooth ball, working the dough gently by cupping your hand and swirling the dough on the countertop so it forms a tight ball. Arrange these dough balls snugly in your lined tin, smooth side up.
Step 6: Second Rise
Lightly oil a piece of plastic wrap to prevent sticking and loosely cover the baking tin. Allow the rolls to rise again for about an hour until beautifully puffed. This second rise is crucial—it’s when your rolls gain their final shape and stellar fluffiness.
Step 7: Bake to Golden Perfection
Preheat your oven to 180°C (355°F) for fan ovens or 200°C (400°F) for non-fan. Brush the tops of the risen rolls with your prepared egg wash to ensure that stunning golden and shiny surface. Bake in the middle rack for 20 to 25 minutes until they’re perfectly golden brown. The aroma alone will have you reaching for a warm roll right from the oven.
How to Serve Pillowy Soft Home Made Dinner Rolls
Garnishes
A light sprinkle of sesame seeds before baking adds a gentle crunch and nutty flavor that complements the soft rolls beautifully. Alternatively, try poppy seeds or coarse sea salt for a savory twist. Brush finished rolls with melted butter for an extra glossy sheen and boost of richness.
Side Dishes
These rolls pair wonderfully with hearty soups like creamy tomato or velvety butternut squash to soak up the warmth and flavors. They are also fantastic alongside roasted meats, stews, or a simple salad for a comforting, balanced meal that feels indulgent without being complicated.
Creative Ways to Present
Build a dinner roll basket for your family gathering by arranging the rolls in a linen-lined basket, accompanied by dipping oils, herb butters, or a honey spread. For a fun twist, slice rolls horizontally and fill them with fresh herbs, cheese, or ham for instant sliders that double the delight of the Pillowy Soft Home Made Dinner Rolls.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover rolls in an airtight container or zip-top bag at room temperature for up to three days. This keeps their softness intact. For longer fridge storage, place them in an airtight container to prevent drying out, but bring to room temperature and warm slightly before serving for the best texture.
Freezing
These dinner rolls freeze like a dream. Wrap each roll individually or place all together in an airtight container or heavy-duty freezer bag. They keep well for up to two months. When you’re ready to enjoy, thaw at room temperature to preserve their fluffy texture.
Reheating
To refresh frozen or stored rolls, a quick zap in the microwave for 20 to 30 seconds or warming in a low oven (150°C / 300°F) wrapped in foil does wonders to revive their pillowy softness. Avoid over-heating, which can dry them out.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can substitute regular all-purpose flour, but the rolls might have a slightly softer crust and less chew than those made with bread flour, which is higher in gluten and helps give structure.
What is the purpose of the Tangzhong method?
Tangzhong is a cooked flour-water roux that traps moisture inside the dough, resulting in extra soft bread that stays fresh longer. This step really sets these rolls apart in terms of texture.
Can I make these rolls without a stand mixer?
Absolutely! You can knead the dough by hand, though it will take a bit more effort and about 10-15 minutes of kneading to achieve the same smooth and elastic texture.
How do I know when the dough has risen enough?
The dough should roughly double in volume and feel light and airy when poked gently. You can do the finger test: poke a small hole in the dough; if it slowly springs back partially, it’s ready.
Can I add flavors or herbs to the dough?
Yes! Adding garlic powder, rosemary, or other herbs enhances the flavor beautifully. Just incorporate them with the dry ingredients before mixing for even distribution.
Final Thoughts
There’s nothing quite like the joy of pulling warm, golden-brown rolls out of the oven that are irresistibly soft and fluffy. I hope these Pillowy Soft Home Made Dinner Rolls bring as much happiness to your kitchen and dining table as they have to mine. Give this recipe a try—you’ll be amazed at how approachable bread baking can be, and your family and friends will thank you for it!
