Homemade Dinner Rolls
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 best ever and easy dinner rolls recipe!
How to Make Dinner Rolls?
I am going to teach you how to bake Japanese-style dinner rolls. The special technique using a “roux” yields super soft, sweet, light and fluffy dinner rolls.
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 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 and fluffy dinner rolls. 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. The technique is pretty much fool proof and very easy to follow. It’s novice baker friendly.
Frequently Asked Questions
Can You Freeze the Rolls?
Yes. You can freeze them in a resealable plastic bag for up to a month.
How Do You Reheat the Rolls?
You can reheat the frozen rolls using thawing them at room temperature, then reheat in a toaster oven. As soon as they become and soft, they are ready to serve.
How Many Calories per Serving?
Each roll is only 150 calories with 32 gram carbs.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- 3 tablespoons whole milk
- 3 tablespooons water
- 3 tablespoons all purpose flour
- 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 a stand mixer with dough hook, add the roux and all the 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 (23cm) baking pan. Cover the rolls and let rise again for 50 minutes.
- Preheat oven to 350°F (176°C).
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.