Dinner Rolls (Soft, Sweet and Fluffy Recipe!) - Rasa Malaysia (2024)

FAQs

Why are my dinner rolls not light and fluffy? ›

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.

Cover the rolls with a slightly damp, clean kitchen towel. Wrap the entire plate in a dry tea towel. Microwave until just warmed through, 30 to 45 seconds. The rolls should not be piping hot, or they will turn tough and chewy as they cool.

Avoid adding too much extra flour to the dough.

These ingredients slow down gluten development and can make the dough a little sticky. Your instinct might be to add extra flour; however, any extra flour will create a denser, tougher roll instead of the light, fluffy, soft dinner roll we want.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

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.

Milk powder.

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.

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.

This trick helps create better-looking rolls. We have three reasons for baking rolls such as our Oatmeal Dinner Rolls or our Fluffy Dinner Rolls in the confined space of a cake pan versus individually on a baking sheet.

If your dinner rolls aren't fluffy it could be because of one of two reasons. Either, you added too much flour or you possibly used all bread flour. Alternately, not giving your dinner rolls enough time to proof and get puffy before baking could yield dense rolls.

Egg wash: Either egg yolk (to aid in browning), egg white (to add shine), or whole egg wash (for both) can be brushed onto the surface of proofed rolls before baking. I mix the egg with a tablespoon or so of water to help it achieve a brushable consistency.

How do you keep dinner rolls soft? ›

Milk: For the softest dinner rolls, use whole milk. Any milk works but whole milk produces the best flavor and texture because it contains more fat. Flour: I prefer all-purpose flour for the softest dinner rolls but you can use bread flour as well for chewier rolls.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Salt adds flavor to bread. If none or too little is used in a recipe, the bread will lack the right flavor and taste "bland." If you reduce the amount of salt, try adding some dried herbs to increase the flavor.

Yeast is too hot Yeast may have been dissolved in water that was too hot, or the liquid ingredients in the recipe may be too hot, causing the yeast to die. Yeast needs to be warm - not too hot, not too cold. Yeast is too cold If the other ingredients are too cold, it could cause some of the yeast to die.