Soft Butter Rolls
These pillowy, golden soft butter rolls melt in your mouth and fill your kitchen with an irresistible buttery aroma.
Ingredients
- •4 cups all-purpose flour (500g)
- •1/4 cup granulated sugar (50g)
- •2 1/4 tsp active dry yeast (1 packet / 7g)
- •1 tsp salt
- •3/4 cup warm milk (180ml)
- •1/4 cup warm water (60ml)
- •1/3 cup unsalted butter, melted and cooled slightly (75g)
- •2 large eggs, room temperature
- •2 tbsp melted butter for brushing after baking
Instructions
- 1
In a small bowl, combine warm milk, warm water, and a pinch of the sugar. Sprinkle the yeast over top and let sit for 5 to 10 minutes until frothy.
- 2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, remaining sugar, and salt.
- 3
Add the melted butter, eggs, and the foamy yeast mixture to the dry ingredients.
- 4
Mix until a dough forms, then knead for about 8 to 10 minutes by hand (or 6 minutes with a dough hook in a stand mixer) until smooth, elastic, and slightly tacky.
- 5
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp towel or plastic wrap and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- 6
Punch down the dough and turn it out onto a lightly floured surface. Divide the dough evenly into 12 equal portions.
- 7
Roll each portion into a smooth ball and arrange them closely together in a greased 9x13-inch baking pan.
- 8
Cover the pan and let the rolls rise a second time for 45 minutes to 1 hour, until puffy.
- 9
Preheat your oven to 350°F (175°C).
- 10
Bake the rolls for 18 to 22 minutes, or until the tops are golden brown.
- 11
Remove from the oven and immediately brush the hot tops with the remaining melted butter for a glossy, soft finish.
💡 Chef tips
- Make-ahead tip: You can assemble the rolls in the baking pan, cover tightly, and refrigerate overnight for a second rise in the fridge, then bake them fresh in the morning.
- Storage: Keep leftover rolls in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
- Ensure your milk and water are lukewarm (around 105°F to 110°F) so you do not kill the yeast.
✅ How it should turn out
The finished rolls emerge golden brown with a glossy butter-brushed crust, boasting an ultra-soft, cotton-like crumb and a rich, buttery flavor.