Fluffy Bread Rolls – Page 2

Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1-1.5 hours or until doubled in size.

Once the dough has risen, punch it down to release any air bubbles. Divide it into 12 equal portions.
Roll each portion into a smooth ball, then place them in a greased 9×13 inch baking dish, leaving a little space between each roll.

Cover the rolls with a towel and let them rise for another 30-45 minutes, until they are puffy and touching each other.

Preheat your oven to 375°F (190°C).
Bake the rolls for 18-20 minutes, or until golden brown on top. If you want an extra soft crust, brush them with melted butter as soon as they come out of the oven.
Allow the rolls to cool slightly before serving.

Warm Milk Temperature: Ensure the milk is warm (not hot) to help the yeast activate. The ideal temperature is around 110°F (43°C).
Kneading: Proper kneading is essential to develop gluten, which gives the rolls their soft, chewy texture. The dough should feel smooth and elastic after kneading.
Rise Time: Allowing the dough enough time to rise gives the rolls their light, airy texture.
Brushing with Butter: For extra flavor and a softer crust, brush the rolls with melted butter after baking.

Herb and Garlic Rolls: Add chopped fresh herbs like rosemary or thyme, along with a bit of garlic powder, to the dough for a savory twist.
Cheese Rolls: Mix shredded cheddar or parmesan into the dough before shaping the rolls.
Whole Wheat Rolls: Substitute half of the all-purpose flour with whole wheat flour for a heartier roll.