These soft and pillowy dinner rolls are irresistibly buttery and always a crowd favourite. Made with buttermilk and a rich, tender dough, they bake up golden and perfectly fluffy every time. The perfect side for any meal!
Why you will love this recipe?
You’ll love these soft and fluffy dinner rolls because they turn out tender, buttery, and wonderfully light every time. The buttermilk gives them a rich flavour and the slow kneading creates that perfect pull apart texture everyone enjoys. They bake up golden, pair beautifully with any meal, and have a homemade warmth that makes them hard to resist.
Expert Tips for Best results!
- Use lukewarm buttermilk – When the buttermilk is just warm to the touch, the yeast wakes up and works its magic, giving you a lighter, airier dough from the very beginning.
- Add the butter gradually – Adding a few cubes at a time allows the dough to absorb the butter fully, creating a smooth, elastic texture instead of a greasy or heavy one.
- Let the dough rise in a warm spot – A slightly warm, draft free area helps the dough rise evenly and reach that perfect doubled size, which is key for fluffy rolls.
- Shape smooth, tight dough balls – Pulling the dough edges underneath and creating tension on top gives each roll a neat, round shape and ensures that all the rolls bake evenly..
- Brush with melted butter after baking – This simple step adds moisture, softness, and a beautiful shine while enhancing the rolls’ buttery flavour, making them even more irresistible.
How to make Soft and Fluffy Dinner Rolls
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the bread flour, sugar, salt, and instant yeast. Setting the dry ingredients aside ensures they are evenly combined and helps create a consistent dough.
Step 2: Add Wet Ingredients
Add the eggs and lukewarm buttermilk to the dry ingredients. Mix with a dough hook using an electric mixer for 7–8 minutes, or knead by hand for about 10 minutes, until the dough is soft and elastic.
Step 3: Incorporate the Butter
Gradually add the softened butter a few cubes at a time while kneading. Continue kneading for 10–12 minutes until the dough becomes smooth, glossy, and slightly tacky but not sticky.
Step 4: First Rise
Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place until it doubles in size, about 1½ to 2 hours.
Step 5: Shape the Rolls
Punch down the dough to release the air. Divide it into 12 equal portions (about 75–80g each). Shape each piece into a smooth ball and place them in a greased or parchment-lined 9×13” baking tray.
Step 6: Second Rise
Cover the shaped rolls and let them rise for 30–45 minutes, or until puffy and slightly risen above the tray.
Step 7: Prepare the Egg Wash
In a small bowl, whisk together 1 egg yolk and 1 tablespoon of milk. Gently brush this mixture over the tops of the rolls to give them a shiny, golden finish.
Step 8: Bake
In a small bowl, whisk together 1 egg yolk and 1 tablespoon of milk. Gently brush this mixture over the tops of the rolls to give them a shiny, golden finish.
Step 9: Finish with Butter
Remove the rolls from the oven and let them cool slightly. Brush the tops with melted butter for extra shine, softness, and irresistible flavour.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Just bring it back to room temperature before shaping the rolls.
Why is my dough sticky?
A slightly tacky dough is completely normal for enriched breads. If it feels too sticky to handle, lightly flour your hands rather than adding too much flour to the dough.
How do I store the rolls?
Keep them in an airtight container at room temperature for up to two days. For longer storage, freeze them and warm before serving.
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Recipe Card
Soft and Fluffy Dinner Rolls
Soft, airy, and loaded with melted mozzarella, this cheesy garlic butter focaccia is quick to make and full of flavour. Golden, fluffy, and brushed with garlicky goodness, it’s perfect warm from the oven.
Ingredients
For Dough:
- 3 cups + 2 tbsp bread flour/ all-purpose flour (390g)
- 1 1/4 tsp salt
- 1 1/4 tsp sugar
- 1 1/2 tsp instant yeast
- 1 3/4 tbsp olive oil
- 340 ml lukewarm water
- 150-200g shredded mozzarella
For Garlic Butter:
- 2 1/2 tbsp butter
- 1 tbsp olive oil
- 7-8 chopped garlic cloves
- Chopped cilantro
Instructions
- In a large bowl, combine lukewarm water and olive oil. Add all the dry ingredients and mix until a sticky dough forms. Cover and let it rest for 20 minutes.
- Lightly wet your hands to prevent sticking. Gently lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat from all sides. Cover and rest for 20 minutes. Repeat this stretch-and-fold process three times total, then let the dough rest for 1 hour until puffy.
- While the dough rests, melt the butter in a small pan over low heat. Add the olive oil and chopped garlic, stirring until fragrant without browning. Remove from heat and mix in parsley or cilantro. Set aside.
- After the dough has rested, transfer it to a lined and well-greased 9×13-inch tray. Pour over about three-quarters of the garlic butter and sprinkle with shredded mozzarella. Fold the edges inward, flip the dough over, and gently spread it out. Cover and let it rest for another 1 hour.
- Preheat the oven to 220°C and bake the dough for 13 minutes, until it sets and starts to puff.
- Remove from the oven, top with the remaining mozzarella, and bake for 8–10 minutes, until the cheese melts and turns golden.
- Brush the hot focaccia with the remaining garlic butter, let it cool slightly, then slice and serve warm.
