Soft Homemade Bread Machine Dinner Rolls Recipe (2024)

FAQs

Why aren't my dinner rolls soft? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

Stay fresh: Both the fat from the milk and butter preserve the freshness of these soft dinner rolls and keeps them soft for a days. The fat keeps the rolls from drying out!

Cover the rolls with a slightly damp, clean kitchen towel. Wrap the entire plate in a dry tea towel. Microwave until just warmed through, 30 to 45 seconds. The rolls should not be piping hot, or they will turn tough and chewy as they cool.

Finger roll – soft roll about three times longer than it is wide. French roll – generic term for the bread roll. Also a sweeter, softer roll with milk added to the dough. Fritter is a stuffed bread roll.

The secret to soft, light rolls, if you're looking for something like a dinner roll, is an enriched dough that contains butter or other dairy, eggs, or both. If you want something more bread-like, you want a high hydration dough that's been properly kneaded and given at least two bulk fermentations before shaping.

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

If you only have a fan oven, it's hard to keep them really soft; it helps to cook them at a lower temperature, maybe 170°C or even 160°C, and to wrap them in a clean tea towel immediately after cooking.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Wrap each roll or bun individually and check the sides to make sure the foil covers each one in its entirety. If you use a plastic storage bag, push all excess air from inside before you seal the lip area. Any air left in the bag will aid in drying the bread quicker.

Use around 5% sugar (percentage of flour), use of milk and honey in the recipe keeps the bread soft and moist after baking if kept covered and protected from dry environments. Use of oil in the recipe also keeps the bread softer.

What is the difference between a soft roll and a dinner roll? ›

Soft rolls and hard rolls are yeast breads, but quick breads are chemically raised doughs (with baking powder or baking soda). Soft rolls would be dinner rolls or sandwich buns which are usually enriched with dairy, butter or some other fat, and normally are sweetened to some degree.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Description. A soft bread for those who like the smooth texture of a white bread and the health benefits of multigrain, Hillbilly Bread is the best of both worlds. This multigrain bread has 1.5 grams of whole grains in two slices! Make healthier sandwiches that your kids will love to eat, and you'll love to serve.

Place bread flour, water, sugar, egg, 2 tablespoons softened butter, yeast, and salt into the pan of your bread machine in the order recommended by the manufacturer.

What sets Kaiser rolls apart from other dinner rolls is their unique shape. Thick logs of the dough are crossed and folded into a knot that resembles a loaf of braided challah, but on a smaller scale. Make a batch of these yeasted rolls over the weekend and you'll have delicious rolls for sandwiches all week long.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Either, you added too much flour or you possibly used all bread flour. Alternately, not giving your dinner rolls enough time to proof and get puffy before baking could yield dense rolls. What is this? If your dough is rising slowly or not at all, check the function of your yeast.

The dough was under or over proofed. This is the most common reason for dense bread because it can be hard at first to determine when dough is ready to bake. But both under and over fermenting can cause dense bread.

Too much flour makes yeast dough too stiff to rise correctly. Be careful measuring flour. When flour is "scooped" into the measuring cup directly from the container, it compresses or becomes packed. This means you will be adding more flour than called for in the recipe.