Name: Soft dinner rolls
Yield: 12 rolls
Ingredients: 59 g Water Warm; 237 g Whole milk Warm; 14 g Unsalted butter melted; 2 Large eggs beaten; 25 g Sugar; 7.4 mL Fine sea salt; 11.1 mL Instant yeast 1 packet; 572 g Bread flour; 1 Egg beaten; as needed Butter melted for finishing; to taste Flaky salt

Handle the Heat · reference variation

Soft dinner rolls

Milk-and-egg rolls.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Water	59 g	Warm
Dough	Whole milk	237 g	Warm
Dough	Unsalted butter	14 g	melted
Dough	Large eggs	2	beaten
Dough	Sugar	25 g
Dough	Fine sea salt	7.4 mL
Dough	Instant yeast	11.1 mL	1 packet
Dough	Bread flour	572 g
Finish	Egg	1	beaten
Handling/finish	Butter	as needed	melted for finishing
Finish	Flaky salt	to taste

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
23 × 33 cm pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.

Timing & recipe details

Time & temperature

Baking temperature: 190°C
Baking time: 20 min

Makes: 12 rolls
Heat: 190°C
Plan for: About 3 hours

Method

01 · Mix
4–5 min kneading
Use:
Combine dough ingredients except flour; stir in 254 g flour. Hook-knead, gradually adding remainder.
Ready when: Soft; elastic; tacky
01 Mix and kneadKnead until the enriched dough is soft, elastic and slightly tacky.
02 · Rise
60–90 min
Use:
Cover in greased bowl.
Ready when: Doubled
02 Let the dough riseCover in a greased bowl and wait until doubled.
03 · Shape
Use:
Deflate; divide into 12 balls. Place in buttered 23 × 33 cm pan.
Ready when:
03 Shape twelve rollsDivide into twelve smooth balls and arrange in a buttered rectangular pan.
04 · Proof
About 1 h
Use:
Cover; preheat oven to 190°C near completion.
Ready when: Doubled
04 Let the rolls become puffyCover loosely and let the shaped rolls expand.
05 · Bake
20 min
Use:
Egg-wash; bake. Brush with butter; sprinkle flaky salt.
Ready when: Golden
05 Bake and finishBake until golden, then brush with butter and add a little flaky salt.

What to look for

Stage	Look / feel for	Needs attention
Mix	Tackiness	Dry dough

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Sticky handling	Enriched dough	Dampen hands.	Avoid excess flour.

For burger buns, divide the dough into roughly 90 g pieces, round them and flatten gently. Proof until puffy and check baking from 15 minutes; larger buns may take longer than dinner rolls.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Flour	Bread flour	None specified in recipe text	Type specified

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
Bread flour	AP flour1:1 weight	May knead/rise longer.	Less chewy.
Instant yeast	Active dry1:1	Approximately 20% longer rise.	Similar rolls.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Recipe

Soft dinner rolls

Milk-and-egg rolls.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Water	59 g	Warm
Dough	Whole milk	237 g	Warm
Dough	Unsalted butter	14 g	melted
Dough	Large eggs	2	beaten
Dough	Sugar	25 g
Dough	Fine sea salt	7.4 mL
Dough	Instant yeast	11.1 mL	1 packet
Dough	Bread flour	572 g
Finish	Egg	1	beaten
Handling/finish	Butter	as needed	melted for finishing
Finish	Flaky salt	to taste

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
23 × 33 cm pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.

Timing & recipe details

Makes: 12 rolls
Heat: 190°C
Allow: About 3 hours

How do I make it?

Mix and knead
4–5 min kneading
Mix the dough ingredients except the flour, then stir in 254 g flour. Use the mixer’s dough hook to fold and stretch the dough for 4–5 minutes, gradually adding the rest of the flour until it is soft, springy and slightly sticky.
Knead until the enriched dough is soft, elastic and slightly tacky.
Ready when: Soft; elastic; tacky
Let the dough rise
60–90 min
Put the dough in a greased bowl, cover and leave until doubled.
Cover in a greased bowl and wait until doubled.
Ready when: Doubled
Shape twelve rolls
Press the air out of the dough, divide it into 12 pieces and shape each into a ball. Put them in the buttered 23 × 33 cm pan.
Divide into twelve smooth balls and arrange in a buttered rectangular pan.
Let the rolls puff up
About 1 h
Cover the rolls and leave them to double again. Heat the oven to 190°C near the end of this rise.
Cover loosely and let the shaped rolls expand.
Ready when: Doubled
Bake and finish
20 min
Brush the rolls with the beaten finishing egg and bake until golden. Brush with melted butter and sprinkle with flaky salt.
Bake until golden, then brush with butter and add a little flaky salt.
Ready when: Golden

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Sticky handling	Enriched dough	Dampen hands. Avoid excess flour.

Useful recipe notes

For burger buns, divide the dough into roughly 90 g pieces, round them and flatten gently. Proof until puffy and check baking from 15 minutes; larger buns may take longer than dinner rolls.

See the detailed method and ratios in , or follow ingredients through the .

Formula component	Grams	Flour = 100%
Water	59 g	10.3%
Whole milk	237 g	41.4%
Unsalted butter	14 g	2.4%
Sugar	25 g	4.4%
Bread flour	572 g	100%

Method

01 · Mix

02 · Rise

03 · Shape

04 · Proof

05 · Bake

What to look for

Troubleshooting

How do I make it?

Mix and knead

Let the dough rise

Shape twelve rolls

Let the rolls puff up

Bake and finish

What can go wrong, and how can I fix it?

Soft dinner rolls at a glance