How do I get soft and fluffy dinner rolls?

Soft dinner rolls require a u003cstrongu003erich dough,u003c/strongu003e meaning they must include higher fat ingredients like whole milk, butter, and egg.

What is the best way to store these rolls?

Baked rolls will store well in an airtight container for up to 3 days.

Can I freeze homemade dinner rolls?

Yes! Follow the make-ahead instructions (see note in the recipe card below) and instead of refrigerating overnight, pop them directly into the freezer in the baking pan. Once frozen, they won’t stick together anymore and you can place them in a freezer safe bag if you'd like. To prepare them to bake, let them thaw and rise for about 4 hours at room temperature before baking. You can also freeze baked dinner rolls!

How to Make the Softest Rosemary Garlic Dinner Rolls

Description

These soft and fluffy rosemary garlic dinner rolls are something out of freshly baked bread heaven. They require less than 10 ingredients to make and outshine any main dish, no questions asked!

Ingredients

Scale

1 cup whole milk (warmed to 110 degrees F)
2 tbsp honey
2 1/4 tsp active dry yeast
1 egg (beaten)
3 tbsp softened butter
1 tsp salt
1 tsp garlic powder
2 tbsp finely chopped fresh rosemary
3 cups bread flour
1 egg + 1 tbsp milk for egg wash

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Instructions

Prepare the dough: In the bowl of a stand mixer, combine 1 cup whole milk (warmed to 110-115 degrees), active dry yeast, and 2 tbsp honey. Using a whisk, mix together and let sit for 5 minutes until the yeast blooms.
Once the yeast has bloomed, add in the softened butter, beaten egg, salt, garlic powder, chopped rosemary, and flour, one cup at a time. Using a dough hook attachment, beat the dough on low speed for 30 seconds, scraping down the sides of the bowl as needed until all the flour has been added. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough is too wet, beat in more flour 1 Tablespoon at a time until you have a workable dough. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
Knead the dough: Keep the dough in the mixer and beat for an additional 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to go!
Once the dough is ready, you will complete the first rise. To do this, lightly grease a large bowl with oil or nonstick cooking spray (I use avocado or olive oil). Place the dough in the bowl, turning it to coat all sides. Cover the bowl with plastic wrap, and allow to rise in a relatively warm place for 1-2 hours or until doubled in size.
Grease a 9×13 inch baking pan. You can also bake the rolls in a well-seasoned cast iron skillet or on a lined baking sheet.
Shape the rolls: When the dough is ready, punch it down to release the air. Using a bench scraper or a sharp knife, divide the dough into 16 equal pieces. Shape each piece into a smooth ball. Arrange in prepared baking pan and allow them to complete the second rise. Cover again with plastic wrap and allow them to rise until puffy, around 1 hour.
Towards the end of the second rise, adjust oven rack to a lower position and preheat oven to 350° F. In a small bowl, beat together 1 egg and 1 tbsp of milk to create an egg wash. Using a pastry brush, lightly brush the top of each roll before placing in the oven.
Bake the rolls: Bake for 20-25 minutes or until golden brown on top. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil.
Remove from the oven, brush with additional butter, and allow rolls to cool for a few minutes before serving. Enjoy!
Baked rolls will store well in an airtight container for 2-3 days.

Notes

Bread Flour: Bread flour is recommended because of its higher gluten content, which will produce softer, chewier rolls. However, you can use all-purpose flour in a 1:1 swap if that’s all you have on hand. The rolls will still be delicious.
Yeast: Active dry yeast or 1 packet of instant yeast will work for this recipe. The time it takes for the yeast to bloom may vary, but both will work equally well.
Variations: Experiment with flavors swapping out different herbs, like parsley, basil, or chives.
Roll Size: I like to divide the dough into 16 equal rolls to create a small dinner roll, but you could make them larger if you prefer.
Storage: Baked rolls will store well in an airtight container for up to 3 days.
Make Ahead Instructions: Prepare the dough, let it complete the first rise, and then shape and add the rolls to a prepared pan. Cover them tightly with plastic wrap and refrigerate for up to 12-15 hours. At least 3 hours before you need them the next day, remove them from the fridge and allow them to rise at room temperature for about 1-2 hours before baking.
Freezing Instructions: Follow the make-ahead instructions, but instead of refrigerating overnight, pop them directly into the freezer in the baking pan. Once frozen, they won’t stick together anymore, and you can place them in a freezer safe bag if you’d like. To prepare them to bake, let them thaw and rise for about 4 hours at room temperature before baking. You can also freeze baked dinner rolls in an airtight, freezer-safe container for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Bread Recipes
Cuisine: American