Why are my homemade dinner rolls hard?

Too much flour, or not the right kind, could be to blame . Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

What makes bread rolls dense?

Dense / Coarse Texture Poor gluten development. SOLUTION. ... Too much flour was used. SOLUTION. ... Fat slows down the rising of dough. ... Salt slows yeast growth and inhibits rise. ... Dough did not rise long enough. ... Oven too hot. ... Dough was allowed to rise too long before baking.

What is the best oven setting for bread rolls?

Bread Rolls – at 220 for 20 minutes or on the bottom shelf of the top oven of an Aga for 12-15 minutes . Bread with commercial yeast (500 g to 1 kg) – at 200 for 45 minutes, at 220 for 30-35 minutes or on the bottom shelf of the top oven of an Aga for 20-25 minutes.

What makes bread more crispy?

As bread cools, any leftover moisture in its interior migrates to the surface. If that moisture reaches the surface and hits cool air – e.g., typical room temperature – it condenses on the loaf's surface, making it soggy. If it hits warm air (your still-warm oven), it evaporates – leaving the crust crisp .

Why does water in oven make bread crispy?

The more moisture there is on the surface of the dough, the more abundant the starch gel, and the crisper and more crackly the eventual crust . Steam plays a hand in crust color, too, and prevents it from burning.

What type of pan is best for baking rolls?

Cast iron can be used on the stove top or directly in the oven. If you don't have a large 11 inch cast iron pan, you can use a glass baking dish sprayed with nonstick spray. A 9×13 size would work well. It's best to have the rolls all touching each other when you arrange them in the pan, and I'll tell you why…

Should you brush dinner rolls before baking?

Butter basting: Rolls can be brushed with butter before, during, or after baking . While it doesn't brown the surface as much as egg wash will, it does promote browning and adds a lot of flavor.

What happens if you add too much flour to dinner rolls?

Too much flour results in a dry, crumbly dough that's unpleasant and difficult to work with . It doesn't stick to itself and tends to fall apart when kneaded.

Should dinner roll dough be sticky?

Generally, while dough should be a little tacky to the touch, it shouldn't cling to your hands (certain types of bread might call for a stickier dough, but unless that's stated in the recipe, sticky dough is a no-go). Most often, the problem is too much water in the dough.

How long do you let buns rise before baking?

The dough rises in about 1-2 hours in a relatively warm environment. Punch down the dough to release the air and shape into rolls. Let the rolls rise for about 1 hour. Bake for 20-25 minutes until golden brown.

Which is better for rolls bread flour or all-purpose flour?

You can also use all-purpose in many bun or roll recipes, which tend to have lower hydration and rely less on strong gluten and more on butter and sugar for texture. (Though bread flour can still give you a fluffier, almost cotton-candy-like texture in most buns and rolls.)

What's the difference between a bun and a roll?

Rolls are typically proofed and baked closer together for a softer, “pull apart” result. This makes them great for dipping or eating alongside other food. On the other hand, buns are proofed with space between them, which makes them crustier .

How to make Bread Rolls (Dinner Rolls) - Bread Rolls recipe (2024)

By: Author Lola Osinkolu

Posted on Published: Mar 11, 2019- Last updated: Jan 31, 2023

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These Bread Rolls are sweet, buttery, soft, and fluffy.It’s not only super easy to make, but it’s also super tasty and addictive!

Bread Rolls

These dinner rolls are so soft and tasty, and the flavor in them is really fabulous. Plus the recipe is quite easy and straightforward. We actually make these all the time and no matter the quantity I make, it takes a little time before it’s off the table.

Bread is a staple in most homes, and my home is definitely not an exclusion from that. Everyone in my home and my friends that have tasted these Bread rolls are all in love with it. In fact, I used this bread roll dough for making my famous sausage bread rolls where I wrapped this dough around sausage meat.You can also check out 22 Bread Recipes For The Foodie In You; you will love them!

Flour to use

Just like all my other Bread recipes, I used Bread Flour for these rolls as well. The bread flour gives the rolls a reliably high-rising loaf, with a soft, and springy texture. However, all-purpose flour can also be used. The taste will be fine, and the bread will be soft, but it will lack that super springy texture. I’ve got reviews from people who used the all-purpose flour, and they have no complaints.

How to make Bread Rolls (Dinner Rolls) - Bread Rolls recipe (3)

This recipe requires a lot of patience but the time spent is well worth it. You can read the reviews yourself. However, if you don’t have much time on your side, you can make these easy no-knead Bread Rolls here or the no-knead garlic knots. They are soft, light, and fluffy and there’s no kneading!

Can I freeze the bread dough?

The good thing is that you can make the dough in excess and freeze it. To do this, simply shape the rolls after the first rise, lay the rolls on a parchment-lined tray, and place them in the freezer. Once the rolls are frozen, just transfer them to a ziplock back and return them back to the freezer.

How to thaw the dough

When you are ready to bake them, just remove the quantity you need from the bag, place them on a baking tray rubbed with oil and dusted with flour, or just line the pan with parchment paper. Leave the dough to thaw for about two to three hours or just leave them in the fridge overnight. Once it’s well thawed just pop it in the oven and bake as directed.

Do you want to make these bread rolls and you don’t have an Oven? Don’t worry; you have nothing to miss, click here to see how I make the no-oven Bread rolls.

Other Bread Recipes you may want to try:

Sweet White Bread
100%whole Wheat Bread.
Sausage Bread Rolls
No-knead Bread Rolls
No-knead French Bread
Dutch Oven Bread
Raisin Bread Rolls
Garlic Knots/Bread
Hot cross buns recipe
Meat Buns

Notes:

The Dough will be soft and sticky you don’t have to worry about this just continue to work the dough sprinkling as little flour as possible on your work surface with time the Dough will become less sticky and more springy but still soft.
Please don’t be tempted to add excess Flour otherwise the rolls will come out tough, and if you’ll be using the mixer or food processor you may need to add about 1 Tablespoon (not more than that please).
If your Bread Rolls appears to be dense, then it means you did not allow enough proofing time for your dough. Make sure the dough rises well before shaping it!
Yeast is very sensitive to high heat. Make sure your milk is warm, not hot otherwise, you will kill the yeast. I personally don’t use a thermometer for reading the temperature of my liquid. However, if you are not sure you can use a thermometer. A temperature range between 105°F and 110°F works best.
This recipe works better if you don’t make your rolls too big. Otherwise, the Bread Rolls will not cook so well on the inside.

Watch the video on how to make these amazing Bread Rolls Below:**This recipe will make about 20 mini rolls and 12 big rolls.

https://youtu.be/HH4sXIZQRvY

How to make Bread Rolls

These Bread Rolls are were sweet, buttery, Soft, and fluffy.It’s not only super easy to make, but it’s also super tasty and addictive!

4.69 from 60 votes

Print Pin Rate

Course: Breakfast/Lunch/Dinner

Cuisine: Global

Keyword: bread rolls;, dinner rolls, homemade

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Resting Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours

Servings: 12 Rolls

Calories: 229kcal

Author: Lola Osinkolu

Ingredients

4 Cups Bread Flour plus about a handful for kneading
4 Tbsp Butter Melted
1 Tbsp Yeast
2 Eggs plus 1 more for Egg wash
1 Tsp Salt
1 Cup Milk Warm
1/4 Cup Sugar
2 Tsp Sugar for proofing the Yeast

US Customary – Metric

Instructions

Proof the yeast by dissolving the yeast and the two teaspoons of Sugar in the warm milk stir well and set aside for about 5 minutes.
In a small bowl, whisk together the Eggs and the melted butter and set aside.
In another large bowl, combine the Flour, salt, and sugar. Make a well at the center and add the proofed yeast, and the Egg and Butter mixture. Mix together until a soft dough is formed.
Transfer the Dough to a lightly floured surface and knead until it’s soft, smooth and elastic about 10 minutes by hand and about 7 minutes if using a mixer.
Transfer the dough inside a very large oiled Bowl (making sure you smear some oil on the surface of the Dough) this will prevent the dough from forming a skin.
Cover the dough with a lid or a plastic wrap and leave to rise in a warm place for 1 hour or till doubled in size.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls – 20 balls for mini rolls and 12 balls for large rolls.
Place the rolls on a lightly greased and floured baking sheets at least 2 inches apart. Cover with a clean damp cloth, and let rise until doubled in volume, about 30 minutes.
Make the Egg wash by whisking together one Egg together with a tablespoon of Water.
Brush the surface of the Bread rolls with the Egg wash and place in a 425°F preheated oven. Bake for 10 to 15 minutes or till golden brown.
Remove the bread rolls from the Oven and rub the surfacewith some butter while the rolls are still very hot.
Leave to cool for a few minutes and Enjoy!

Notes

The Dough will be soft and sticky you don’t have to worry about this just continue to work the dough sprinkling as little flour as possible on your work surface with time the Dough will become less sticky and more springy but still soft.

Please don’t be tempted to add excess Flour otherwise the rolls will come out tough and if you’ll be using the mixer or food processor you may need to add about 1 Tablespoon (not more than that please).

If your Bread Rolls appears to be dense, then it means you did not allow enough proofing time for your dough. Make sure the dough rises well before shaping it!
Yeast is very sensitive to high heat.Make sure your milk is warm, not hot otherwise, you will kill the yeast. I personally don’t use a thermometer for reading the temperature of my liquid. However, if you are not sure you can use a thermometer. A temperature range between 105°F and 110°F works best.
This recipe works better if you don’t make your rolls too big, otherwise, the Bread Rolls will not cook so well on the inside.

Nutrition

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If you make thisBread Rolls Recipe, I’d love to see pictures of your creations on Instagram or Facebook.#cheflolaskitchen

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