Soft and Buttery Homemade Rolls

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Soft and Buttery Homemade Rolls

Soft, pillowy, and laced with butter, these rolls are the perfect comfort food for any occasion.

Prep Time15

Cook Time25

Total Time1 30

Course: Main

Cuisine: American

Keyword: Easy

Servings: rolls

Calories: 150kcal

Equipment

Mixing Bowl
Baking Pan
Wooden Spoon
Bench Scraper

Ingredients

4 cups all-purpose flour plus extra for dusting
2 teaspoons active dry yeast
3 tablespoons granulated sugar
1.25 cups warm milk (about 100–110°F; warm to touch, not hot)
1/4 cup olive oil or avocado oil room temperature
2 large eggs room temperature
1/2 teaspoon salt
1 egg white for egg wash plus 2 tablespoons water
2 tablespoons melted butter for brushing after baking, warm

Instructions

In a medium bowl, mix the yeast and sugar. Add the warm milk and stir gently. Let it sit for about 5 minutes until it becomes foamy and bubbly — this shows the yeast is active.
Add the olive oil, salt, and eggs into the yeast mixture and whisk until well combined and smooth. Scrape the sides of the bowl so everything is incorporated.
Gradually add the flour, one cup at a time, mixing with a wooden spoon or spatula after each addition. Continue until a soft, slightly sticky dough forms. You may not need every last cup, but aim for a dough that holds together and pulls away from the bowl.
Lightly flour a clean surface and transfer the dough. Knead for about 5 to 7 minutes until it becomes smooth and elastic. If it sticks, sprinkle a little more flour — do not overdo it, or rolls will turn dense.
Place the dough in a greased bowl, turn once to coat, cover the bowl with a clean towel or plastic wrap, and let it rise in a warm spot for 1 hour or until doubled in size.
Punch down the risen dough gently to release gas. Turn it out onto a lightly floured surface and divide into 24 equal pieces using a bench scraper or knife. Roll each piece into a tight ball by cupping your hand and rolling in a circular motion.
Arrange the dough balls in a greased 9×13-inch baking pan or two smaller pans, leaving a little space for expansion. Cover again and allow a second rise for about 30 minutes until slightly puffy.
Preheat the oven to 350°F. Mix the egg white and water, and gently brush the tops of the rolls for a shiny, golden finish.
Bake for 20–25 minutes or until the tops are light golden brown and the rolls sound hollow when tapped. Rotate the pan once halfway through if your oven has hot spots.
Immediately after removing from the oven, brush the tops with 2 tablespoons of melted butter for a soft, flavorful crust. Let the rolls cool slightly (5–10 minutes) before serving so they hold their shape.

Notes

Store cooled rolls in an airtight container for up to 2 days. For longer storage, freeze them after cooling.

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