These homemade butter rolls are soft, fluffy, and slightly sweet with a tender crumb. The secret to their softness is a well-hydrated dough, proper kneading, slow rising, and a generous butter finish after baking.
Makes: 12 large rolls
Texture: Soft, fluffy, buttery
Difficulty: Intermediate
Total Time: About 3 hours
Ingredients
For the Dough
Dry Ingredients
- 4 cups organic all-purpose flour (500 g)
- 2 teaspoons organic instant yeast (7 g)
- 3 tablespoons organic cane sugar (40 g)
- 1½ teaspoons sea salt (8 g)
Wet Ingredients
- 1 cup organic whole milk, warm (240 ml)
- 1 large organic egg, room temperature
- 5 tablespoons organic unsalted butter, softened (70 g)
- 2–3 tablespoons extra milk if needed
For Finishing
- 2 tablespoons melted organic butter
- 1 tablespoon milk or egg wash (optional, for shiny tops)
- Sesame seeds or herbs (optional)
Equipment
- Large mixing bowl
- Kitchen towel or plastic wrap
- Baking tray (9×13 inch recommended)
- Pastry brush
- Measuring cups/spoons
Step-by-Step Instructions
Step 1: Prepare the Yeast
- Warm the milk until it feels comfortably warm to your finger (about 38–43°C).
- Pour milk into a bowl.
- Add sugar and yeast.
- Stir gently.
- Let it rest for 5–10 minutes.
The mixture should become slightly foamy, showing that the yeast is active.
Step 2: Mix the Dough
- Add flour and salt to a large bowl.
- Mix the dry ingredients together.
- Add:
- yeast mixture
- egg
- softened butter
- Mix with a wooden spoon or your hands until a rough dough forms.
The dough may look sticky at first. Avoid adding too much flour because this can make the rolls hard.
Step 3: Knead the Dough
By Hand:
- Place dough on a lightly floured surface.
- Knead for 8–12 minutes.
- Stretch and fold the dough repeatedly.
The finished dough should be:
- smooth
- elastic
- soft
- slightly tacky but not sticking heavily to your hands
Test:
Stretch a small piece of dough. If it forms a thin window-like layer without tearing easily, it is ready.
Step 4: First Rise
- Lightly butter a bowl.
- Place dough inside.
- Cover with a towel.
- Keep in a warm place.
Let rise for 60–90 minutes until doubled in size.
Ideal rising temperature:
Around 25–30°C.
If your kitchen is cold, place the bowl inside a turned-off oven with the light on.
Step 5: Divide and Shape
- Press the dough gently to remove large air bubbles.
- Divide into 12 equal portions.
- Shape each piece:
- Pull the edges toward the bottom.
- Pinch underneath.
- Roll gently between your palms.
You should have smooth round balls.
Step 6: Arrange Rolls
- Grease your baking tray with butter.
- Place rolls slightly apart.
- Cover again.
Leave them for 40–50 minutes until they become soft and puffy.
Step 7: Bake
- Preheat oven to 180°C (350°F).
- Brush tops with milk or egg wash for color.
- Bake for 15–20 minutes.
They are ready when:
- tops are golden brown
- bottoms sound slightly hollow when tapped
Step 8: Butter Finish
Immediately after removing from the oven:
- Brush hot rolls generously with melted butter.
- Cover loosely with a clean towel for 10 minutes.
This traps steam and keeps the rolls extra soft.
Storage
Room Temperature:
- Store in an airtight container for up to 3 days.
Refrigerator:
- Up to 5 days (warm before serving).
Freezer:
- Freeze baked rolls for up to 2 months.
- Reheat in oven at 150°C for 5–8 minutes.
Extra Soft Bakery Secrets
✅ Replace 2 tablespoons of flour with milk powder for richer softness.
✅ Add 1 tablespoon honey for moisture and a tender crumb.
✅ Do not over-bake; even 5 extra minutes can dry rolls.
✅ Use butter at room temperature, not melted inside the dough.
✅ Allow enough rising time for the best texture.
Variation: Garlic Butter Rolls
After baking, mix:
- 3 tablespoons melted butter
- 1 minced garlic clove
- 1 tablespoon chopped parsley
Brush over warm rolls for homemade garlic butter rolls.