Soft Dinner Rolls

Before I get to the bake, yes, your eyes do not deceive you — Basic Bakes has just received a makeover in time for the new year. My blog has looked the same for the last couple of years, so it really was in need of some freshening up.

The new Basic Bakes is now brighter and cleaner. But underneath this new lick of paint, it’s still the same easy recipes and easy reading. Now on to the last bake of 2014!

Soft Dinner Rolls

These are soft, fluffy bread rolls that I made for Christmas dinner this year and they were a major hit! They’re pillowy, moist and have a great buttery flavour.

Anytime a bread recipe calls for eggs and butter, they’re referred to as “enriched”. Enriched doughs are slightly trickier to work with since there’s so much extra liquid and fat, but not prohibitively so.

At its heart, an enriched bread is really like any other bread recipe. You follow the exact same steps: knead, proof, portion, proof, and bake. And for the extra stickiness you might have to deal with, you’ll get a bread that’s so much more tender and richer than your average white loaf.

Recipe for Soft Dinner Rolls

Makes 15 rolls.


  • 1/2 cup water
  • 1/2 cup whole milk
  • 30g butter
  • 50g sugar
  • 6g salt
  • 10g active dry yeast
  • 1 egg
  • 450g all-purpose flour, with some extra
  • 1 egg
  • 1 tbsp water


Step 1: Mix the water, milk, butter, sugar and salt together in a microwave-safe bowl. Microwave in 30-second bursts until the butter has melted and the sugar and salt have dissolved. You’re aiming to heat up the liquids to about the temperature of hot bath water. If you have a thermometer handy, shoot for around 45°C.

Step 2: Stir in the yeast and leave for 10 minutes. You’re trying to check if your yeast is working. If it is, you’ll get a foam over top after a while. If nothing happens, sorry, but you’ve got dead yeast — throw everything out and start again.

Step 3: Beat the egg into the liquid. Mix in the flour in two to three portions. Knead until you get a slightly sticky but smooth and elastic dough. (It should take about 15-20 minutes of kneading, 10 if you’re using an electric mixer with a dough hook.) Add more flour a bit at a time if the dough isn’t coming together properly and is far too sticky to pick up.

Step 4: Leave your dough in a bowl covered with a damp cloth for an hour.

Step 5: After an hour, your dough should have doubled in size. Knock out the air and knead for a couple more minutes. Then divide your dough into 15 balls. In a buttered 9-inch by 13-inch baking dish, arrange your dough balls in a 5 by 3 arrangement. Cover with a damp cloth and allow to rise for 30 minutes. Take this time to preheat your oven to 200°C (400°F).

Step 6: In a bowl, mix the egg and water together and brush evenly over the tops of the rolls. (You don’t have to use up all of the egg.) Bake for 16 minutes. Cool for 10 minutes before tearing the rolls apart and serving.

I hope you’ve had a wonderful Christmas and all the very best for 2015!

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