These rolls are the one of the easiest and tastiest breads you will ever eat! They’re so soft and fluffy, you wouldn’t believe that they were done in such a short time.
The recipe itself is super easy and doesn’t need much preparation. The rolls come out super fluffy and decadent every time, just make sure to let them rise in a warm environment before baking to ensure that the yeast has had a chance to work.
I have made them multiple times and even made a batch sliced in half and filled with turkey and cheese to make pull apart sandwiches. Absolute perfection!
Once you make these rolls, you will find yourself making them again and again. 🙂
Big, soft and fluffy bread rolls. One of the most delicious breads I’ve ever eaten and a very popular post on my Facebook page 😉
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Ingredients
3 1/2 – 4 1/4 cups (420 – 520gms) all-purpose flour
1/4 cup (50gms) granulated sugar
1 tablespoon instant yeast
1 1/2 tsp salt
3/4 cup (180mls) warm water
2/3 cup (160mls) milk
4 tablespoon unsalted butter, diced into 1 tablespoon pieces, plus more for tops
Directions
- Preheat oven to the lowest temperature. In a bowl, add 1/4 cup warm water with the yeast and 2 teaspoons of sugar. Rest for a few minutes until it starts to bubble. Add in the rest of the water, sugar, milk and butter.
- Whisk the flour and salt together and add 1/2 cup flour into the liquids. Whisk it smooth. Add in the rest of the flour until a soft dough forms. Knead dough for about 10 minutes, adding more flour if needed. Dough should be lightly sticky but manageable. Cover dough with plastic wrap and rest 5 minutes.
- Butter and flour a 9 x 13 inch tin. Drop dough onto a lightly floured surface. Shape into an evenly level square. Cut into 16 equal portions (don’t have to be exact). Shape dough into 15 balls, while using excess dough from the 16th portion to add to smaller rounds as needed, and place shaped dough portions into prepared baking dish.
- Dampen hands with water and brush tops of dough with the water (just so they don’t dry while rising in oven).
- Transfer to oven, close oven and turn oven off, allow rolls to rise 20 minutes (don’t open oven door). Remove from oven and preheat oven to 180 C (this should take about 5 minutes, so just allow rolls to rest on counter while oven preheats). Bake for about 15 minutes until golden brown.
- Remove from oven and run the top of a stick of butter along tops of rolls just to coat. Serve warm.
Notes
- Recipe adapted from Cooking Classy.
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Beautiful
Thank you! 🙂
Gorgeous. I am excited to try making bread very soon. 🙂
Thank you Gina! 🙂 I hope you try, I know you’ll love these buns 😉 they’re super easy! Thanks for your sweet comment xx
This sounds amazing. Those rolls look so divine, I wanted to take one right from out of my computer screen.
Linda I made your vanilla cake the other weekend, it was lovely. The family loved it and it was devoured in no time. Definitely will be making it again. Thanks so much for such wonderful recipes 🙂
Hi Lynne 🙂 thank you so much for your sweet comment! These rolls are my favourite, so easy and delicious 🙂 I’m so glad to hear about the vanilla cake 🙂 it really is a fabulous base recipe, I’ve had it for years and it always saves me. I’ve even used it once when I needed extra cupcakes asap for an event and I was out if ingredients, was perfect 🙂 I have two more toppings for that cake I’m sharing soon, one peanut butter and one caramel glaze 😉 I’m so happy you’re enjoying my recipes thanks for all your sweet comments! ❤
You are very welcome, Linda 🙂 xxx
yummy! Can you substitute the milk for anything?
Hii 🙂 I wouldn’t recommend substituting the milk with anything because that contributes to the overall fluffiness of the rolls. You probably can however use all water but I’ve never tried that so I can’t tell you exactly how they will turn out. Let me know if you try 🙂 thank you so much for your sweet comment xx
will do! 🙂 ty♫