Soft Homemade Bread Machine Dinner Rolls Recipe (2024)

FAQs

How do you keep homemade rolls soft? ›

Stay fresh: Both the fat from the milk and butter preserve the freshness of these soft dinner rolls and keeps them soft for a days. The fat keeps the rolls from drying out!

Finger roll – soft roll about three times longer than it is wide. French roll – generic term for the bread roll. Also a sweeter, softer roll with milk added to the dough. Fritter is a stuffed bread roll.

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.

Rolls that are not light and fluffy can be the result of using too much flour (not measuring the flour correctly, as we mention above), or not using the type of flour your recipe calls for. Another reason for dense tough rolls is overmixing, which will produce too much gluten.

Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder.

Flour isn't going to make the difference. In fact, use a high-protein flour for both, i.e. a “bread” flour. The secret to soft, light rolls, if you're looking for something like a dinner roll, is an enriched dough that contains butter or other dairy, eggs, or both.

Soft rolls and hard rolls are yeast breads, but quick breads are chemically raised doughs (with baking powder or baking soda). Soft rolls would be dinner rolls or sandwich buns which are usually enriched with dairy, butter or some other fat, and normally are sweetened to some degree.

Description. A soft bread for those who like the smooth texture of a white bread and the health benefits of multigrain, Hillbilly Bread is the best of both worlds. This multigrain bread has 1.5 grams of whole grains in two slices! Make healthier sandwiches that your kids will love to eat, and you'll love to serve.

Yeast produces acetic acid and alcohol which gives softness to the bread. Release of CO2 makes the bread spongy. Yeast produces benzoic acid. Yeast is soft and flour also become soft.

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.

What's the difference between AP flour and bread flour? ›

Bread flour produces baked goods with more structure and chew than all-purpose flour, as all-purpose only has a protein content of 10 to 12 percent, versus the 12 to 14 percent of bread. All-purpose flour produces tender baked goods (as opposed to chewy ones) and is ideal for cakes, muffins, biscuits, piecrust, etc.

- Use bread flour, not regular all-purpose flour for all bread machine recipes. Bread flour contains a higher percentage of gluten than regular all-purpose flour. Using bread flour will produce taller, less dense loaves.

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

Bread storage takeaways

Wrapping bread to retain moisture keeps it soft, though it robs crusty artisan bread of its crispy crust. Wrapping in plastic (or foil) rather than cloth keeps bread soft longer.

Adjust the water amount slightly

As the loaf cools, any moisture which is left in the loaf escapes through the crust as steam and this is what causes the softening. You can help to prevent this from happening by reducing the water content of the loaf.

Add a little bit of milk to your egg yolk before brushing over the bread/before baking. The milk helps keep the buns soft and the yolk gives them a good colour. 5. Standard temperature for breads/buns ranges from 180-200 C.