Soft Butter Rolls Recipe

All-purpose flour: This is the main structure of the rolls, providing the necessary gluten for a soft and chewy texture.

Warm milk: Helps to activate the yeast and adds richness to the dough.

Melted butter: Adds flavor and moisture to the rolls, making them tender and delicious.

Sugar: Feeds the yeast and adds a touch of sweetness to the rolls.

Active dry yeast: This leavening agent helps the dough rise, creating light and fluffy rolls.

Salt: Enhances the flavor of the rolls and balances the sweetness.

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself. This process helps develop the gluten structure, which is essential for achieving that soft and elastic texture in your butter rolls. If the dough feels too sticky, lightly dust your hands and the work surface with flour, but be careful not to add too much, as this can make the rolls dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier texture, suitable for rolls.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the rolls denser.

• warm milk - Substitute with warm almond milk: Almond milk is a dairy-free alternative that can provide a similar texture and moisture.

• warm milk - Substitute with warm soy milk: Soy milk is another dairy-free option that has a slightly thicker consistency, which can mimic the texture of cow's milk.

• melted butter - Substitute with melted coconut oil: Coconut oil is a plant-based fat that can provide a similar richness and moisture.

• melted butter - Substitute with olive oil: Olive oil can add a unique flavor and is a healthier fat alternative.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though it may slightly alter the flavor.

• sugar - Substitute with maple syrup: Maple syrup provides a distinct sweetness and can add a subtle maple flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used directly without needing to be dissolved in water first, speeding up the process.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used, but you'll need to use about twice the amount and dissolve it in warm water first.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in slightly larger amounts for a similar effect.

• Allow the soft butter rolls to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the rolls soggy.

• For short-term storage, place the rolls in an airtight container or a resealable plastic bag. Keep them at room temperature for up to 2 days. If you prefer, you can also wrap them individually in plastic wrap to maintain their softness.

• To extend their freshness, store the rolls in the refrigerator. Place them in an airtight container or wrap them tightly in aluminum foil. They will stay fresh for up to a week.

• For freezing, first ensure the rolls are completely cooled. Wrap each roll individually in plastic wrap to prevent freezer burn. Then, place the wrapped rolls in a resealable freezer bag or an airtight container. Label the bag with the date for easy tracking.

• When you're ready to enjoy the frozen rolls, thaw them at room temperature for a few hours or overnight in the refrigerator. For a quicker option, you can microwave them on a low setting for about 20-30 seconds or until they are soft and warm.

• To refresh the rolls and bring back their just-baked texture, preheat your oven to 350°F (175°C). Place the thawed rolls on a baking sheet and bake for about 5-7 minutes. For an extra touch of indulgence, brush them with melted butter before reheating.

• If you want to freeze the dough instead of the baked rolls, follow the recipe up to the point where the dough is divided into 12 pieces. Shape the pieces into rolls, then place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen dough balls to a resealable freezer bag. When ready to bake, let the dough thaw and rise at room temperature for about 2-3 hours before baking as directed.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the soft butter rolls in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until they are warmed through. This method helps maintain the rolls' soft texture and buttery flavor.

• Microwave Method: Place the rolls on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals. Be cautious not to overheat, as this can make the rolls chewy.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place a steamer basket over the pot, ensuring the water does not touch the basket. Arrange the rolls in the basket and cover with a lid. Steam for about 5-7 minutes. This method keeps the rolls moist and soft.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Wrap the rolls in aluminum foil and place them in the toaster oven. Heat for about 10 minutes or until they are warmed through. This method is quick and helps maintain the rolls' texture.

• Skillet Method: Heat a non-stick skillet over low heat. Place the rolls in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through. This method gives the rolls a slightly crispy exterior while keeping the inside soft.

• Large mixing bowl: To combine the warm milk, melted butter, and sugar, and later to mix in the flour and salt.

• Measuring cups: To measure out the flour, milk, and melted butter accurately.

• Measuring spoons: To measure the sugar, yeast, and salt precisely.

• Whisk: To mix the warm milk, melted butter, and sugar together before adding the yeast.

• Damp cloth: To cover the dough while it rises, keeping it moist and warm.

• Greased bowl: To place the dough in for its first rise, ensuring it doesn't stick.

• Baking sheet: To place the shaped rolls on for their final rise and baking.

• Oven: To bake the rolls at the required temperature.

• Pastry brush: To brush the rolls with additional melted butter after baking, if desired.

• Knife: To divide the dough into 12 equal pieces.

• Kitchen scale: Optional, but useful for ensuring each roll is the same size.

• Cooling rack: To cool the rolls after baking, preventing them from getting soggy on the bottom.

Warm ingredients: Use warm milk and melted butter to help the yeast activate faster.

Stand mixer: Use a stand mixer with a dough hook to knead the dough for you, saving time and effort.

Proofing hack: Place the dough in a slightly warm oven to speed up the rising process.

Pre-measure ingredients: Measure all ingredients before starting to streamline the process.

Batch baking: Double the recipe and freeze extra rolls for future use.