There’s something truly comforting about fresh‑baked rolls right out of the oven—warm, pillowy soft, with that irresistible buttery flavor that makes you want to tear off piece after piece. These Fluffy, Buttery Homemade Rolls bring that bakery‑fresh magic to your kitchen, and they’re perfect for any occasion—from cozy weekday dinners to holiday spreads.
With just a handful of straightforward ingredients and a little know‑how, you’ll be able to bake a batch of rolls that look impressive, taste decadent, and feel like a treat everyone will remember.
đź›’ Ingredients (Makes 12 Rolls)
Dough:
- 1 cup warm milk (110 °F / 43 °C)
- 2¼ teaspoons active dry yeast (one standard packet)
- ¼ cup sugar
- 1 large egg (room temperature)
- ¼ cup melted butter
- 3½ cups all‑purpose flour (+ extra for dusting)
- 1 teaspoon salt
Butter Glaze:
- 2 tablespoons melted butter
- ½ teaspoon sea salt flakes (optional)
These ingredients combine to create a soft, tender dough, and the butter glaze adds that final touch of richness and shine.
🧑‍🍳 Why These Rolls Work
There’s a science behind great rolls:
- Warm milk activates the yeast and adds tenderness to the crumb. For yeast to bloom well, the liquid should be warm—but not hot—so it neither kills the yeast nor leaves it inactive. The Italian Chef+1
- Yeast + sugar: The sugar feeds the yeast, helping it produce the gases that create those airy pockets in your dough.
- Egg + melted butter enrich the dough, giving it a richer flavor and softer texture than a basic lean dough.
- Flour + salt form the structure; the salt helps strengthen gluten and balance flavor. Flavor365
- Butter glaze after baking enhances the crust, adds flavor, and gives that golden shine that screams “freshly baked.”
Because of these elements, when the dough is handled properly—kneaded enough, allowed to rise at the right pace, and baked at the right temperature—you’ll end up with rolls that are light, fluffy, buttery, and deeply satisfying.
đź•’ Timing & Overview
Here’s a rough timeline so you can plan ahead:
- Prep and mixing: ~15‑20 minutes (measuring, mixing wet & dry ingredients, kneading)
- First rise (proof): ~45–60 minutes (until dough roughly doubles in size)
- Shaping rolls: ~10 minutes
- Second rise: ~20–30 minutes (while oven preheats)
- Baking: ~15‑20 minutes (until golden brown)
- Glazing & cool slightly: ~5 minutes
Total active time isn’t too long, and while you wait for the dough to rise, you can get your dinner or table ready.
🔪 Step‑by‑Step Instructions
1. Activate Yeast & Warm Milk
Heat your milk to about 110 °F (43 °C). If you don’t have a thermometer, aim for “warm bath” temperature—not hot. Too hot and you risk killing the yeast; too cold and the yeast won’t fully activate. The Italian Chef+1
In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently, then let it sit for about 5 minutes until bubbly or foamy on top.
2. Mix the Dough
Once yeast is bubbly, add the melted butter (cool slightly so it doesn’t shock the yeast), room‑temperature egg, and salt. Stir to combine. Then gradually add the flour—start with 3 cups, mix, then add about ½ cup at a time until a soft dough forms. You may use up to 3½ cups as specified.
Dough will feel slightly sticky but should pull away from the sides of the bowl. Resist the urge to add too much extra flour; over‑flouring leads to dense rolls. Savory Nothings+1
3. Knead
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