Breads · From the kitchen notebook
Soft Yeast Rolls — First-Bake Formula
Soft, mildly sweet, buttery pull-apart dinner rolls, designed as a starting point for refinement.
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What goes in
✳Tap as you measure. A little less to keep in your head.
Let’s make it
one step at a time- 01
Hydrate yeast Combine warm milk + sugar + yeast. Rest 5–8 minutes until lightly foamy.
- 02
Mix dough Add egg, butter, oil, salt. Add flour gradually. Mix until a soft, slightly tacky dough forms.
- 03
Knead 8–10 minutes by hand, or 5–6 minutes stand mixer. Dough should be smooth, elastic, and soft, not stiff.
- 04
Bulk ferment Place in lightly oiled bowl. Cover and rise until doubled (60–90 min at ~24°C).
- 05
Shape Divide into 24 pieces (~38–40 g each). Shape into tight balls. Arrange in greased baking dish with slight gaps.
- 06
Final proof Cover and proof until puffy and touching (35–50 min).
- 07
Bake 180°C (350°F) 18–22 minutes, until tops just golden (not deeply browned)
- 08
Finish Brush hot rolls generously with melted butter. Cover loosely with foil for 5–10 minutes to trap steam (soft crust trick).
That’s a good thing made.
Enjoy every bite.