Tips for Making Soft Dinner Rolls
Learn tips and recipe tricks to make pillowy and fluffy dinner rolls!
Tip #1: The Yudane Method
The Yudane method mixes an equal amount of flour and boiling water.
This quick roux allows the rolls to be extra absorbent and gives them their pull-apart texture!
The Yudane Method
This Japanese method contributes to a higher rise, a softer roll, and longer storage.
It's a simple technique incorporated into my recipe for the softest rolls!
Tip #2: Use Room Temperature Ingredients
Using room temperature ingredients like room temperature eggs, milk, and butter allow for easier mixing of the dough.
Room Temperature Butter
Room temperature butter is especially important because it allows more air to be mixed into the dough, creating the soft texture.
Tip #3: Proof Long Enough
Under proofed rolls will be dense. It's important to make sure your dough is doubled in size and proofed long enough for the best flavor and texture.
My dinner rolls are proofed twice, including an overnight proof.
During the final proofing, the rolls should double in size and fill in the pan.
Tip #4: Mix the Dough Long Enough
Enriched doughs need extended mixing to develop gluten.
Gluten traps air during fermentation and allows the rolls to expand during baking.
The Windowpane Test
How do you know when dough is mixed long enough? Pull a piece with your hand and stretch it thinly so light passes through. If it tears, it needs more mixing.
Tip #5: Use Bread Flour
Bread flour has a high protein content. This allows for more gluten development and for the dinner rolls to be softer and chewier.
Tip #6: Don't Over Bake the Rolls
Bake the rolls for 25-28 minutes, or until the tops are golden brown. Over baking the rolls will bake out the moisture in the rolls, resulting in dry rolls.
Tip #7: Don't Add Too Much Flour When Shaping
Dinner roll dough should be tacky, not sticky or dry. Adding too much flour to the countertop this late in the process will create dense rolls.
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