As much as we love buying store-bought dinner rolls, nothing tastes close to homemade dinner rolls that are fresh-off-the-oven.
The warm rolls in your hand, the sweet aroma that lingers in the kitchen, and the softness of the rolls sinking in your teeth. This is the ultimate dinner rolls recipe you should make!
Cotton Soft, Milky and Delicious
There is a reason why this is the best homemade dinner rolls you will make; it’s Japanese-style dinner rolls that uses a special technique to ensure they turn out rich, milky, sweet, cotton soft and yummy!
If you have been to Japanese bakery stores or Japan, you know that they really have the best breads and baked goods in the world.
Japanese Roux Technique
This is the technique my baker Kendoll and I used in this recipe. It’s basically the creation of a “bread starter” by cooking the flour, milk and water mixture first, before adding the roux to the dough.
The roux increases the moisture absorption of the typical dough and hence produces soft, light, and pillowy bread.It also helps to preserve the bread, without the use of any preservatives.
You can keep the bread at room temperature for up to two days without getting bad. Trust me, you won’t have any of these ultimate dinner rolls left!
The technique is pretty much fool proof and very easy to follow. It’s novice baker friendly. With the holidays coming up soon, I strongly urge you to try this recipe.
Make these soft and fluffy rolls for your family and loved ones, it’s well worth the efforts.
Serve The Ultimate Dinner Rolls with:
For a wholesome dinner, make the following dishes.
This Recipe Goes Well with:
Other Recipes You Might Like
SUBSCRIBE AND GET NEW RECIPES
The Ultimate Dinner Rolls
The Ultimate Dinner Rolls - this is the BEST homemade recipe that yields cotton soft, milky, rich and sweet rolls that you can't stop eating. Fail proof and novice baker friendly.
For the Roux
- 3 tablespooons water
- 3 tablespoons whole milk
- 3 tablespoons all purpose flour
For the Dough
- 2 1/2 cups all purpose flour
- 2 tablespoon dry milk powder (for baking)
- 1 tablespoon instant yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup whole milk
- 1 large egg
- 1/4 cup unsalted butter, melted
Prepare the "roux" or bread starter by mixing the milk, water and all purpose flour until it forms a smooth mixture. Cook over low heat, stirring continuously until the mixture becomes thicker but not pasty. Remove from heat and let cool.
Fit stand mixer with dough hook, add the roux and dough ingredients together, mix on low speed until combined, about 2 minutes. Increase the speed to medium-low and knead for another 5-6 minutes or until the dough is smooth, elastic and soft. You may knead by hand and it will take about 15-20 minutes.
Shape the dough into a ball and place in a lightly greased bowl. Cover the bowl and let the dough rise for 90 minutes or until puffy. Divide the dough into 9 portions, shape into a ball and place on a greased 9-inch baking pan. Cover the rolls and let rise again for 50 minutes.
Preheat oven to 350 F.
Brush the surface of the rolls with milk and bake for 15-18 minutes, or until the surface turns golden. Remove from heat and serve warm.
Adapted from Woman Scribbles.