Soft Homemade Bread Machine Dinner Rolls Recipe (2024)

FAQs

How do you soften dinner rolls? ›

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.

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.

Simply put, you have to control the temperature of the bread. Allowing ample time for your bread dough to rise and the yeast to form will create the holes in the bread that give it a lighter texture. Letting your dough get puffy and grow before it goes into the oven is critical.

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.

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.

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.

Milk powder.

Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder.

For soft bread, use a high-gluten flour, such as bread flour or all-purpose flour. Use the right amount of water. The amount of water you use will also affect the texture of your bread. If you use too much water, your bread will be too soft and sticky.

What is a soft bread roll called? ›

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.

Short, Dense, and/or Dark Loaf

Cause: typical of too much flour (or other dry ingredients) or not enough liquid; less often a result of too little yeast, too little sugar, too much salt, or old ingredients. Here's what you can try doing to improve your loaf: Reduce your flour* or increasing your liquids.

The usual reason why bread becomes too dense is due to using flour with low protein content. When your loaf is spongy and heavy, you might have also put too much flour into it or made the dough in a cooler or too warm setting.

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.