Soft Homemade Bread Machine Dinner Rolls Recipe (2024)

FAQs

How do you keep bread soft in a bread machine? ›

Pack the bread in a covered nylon bag and put it in the freezer of the refrigerator. Keeping this way can leave bread all month long. Want to save bread for a long time but still soft, should use oil paper or nylon bag, tightly packed inside to have a lump of sugar and then to cool.

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.

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.

Too much heat or humidity might lead to a too-quick rise and a crevice near the center of your bread. Conditions that are too cold might delay proofing or rising, resulting in a super-dense loaf.

Originally Answered: What is the secret behind baking soft and light roll buns? 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.

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.

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.

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.

How do you make bread rolls less dense? ›

Simply put, you have to control the temperature of the bread. Allowing ample time for your bread dough to rise and the yeast to form will create the holes in the bread that give it a lighter texture. Letting your dough get puffy and grow before it goes into the oven is critical.

But not all homemade bread recipes call for bread flour. When it's an ultra-tender, fluffy bread dough we're after—as in our recipes for no-knead focaccia, challah, and cinnamon rolls—we reach for all-purpose (AP) flour. AP flour can provide adequate structure to delicate bread doughs while keeping them soft and plush.

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.

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.

Definitions of soft roll. yeast-raised roll with a soft crust. type of: bun, roll. small rounded bread either plain or sweet.

For best moisture retention, slice bread from the center out, rather than from one end. Store airtight with the two cut halves facing each other and pressed together. Wrapping bread to retain moisture keeps it soft, though it robs crusty artisan bread of its crispy crust.

Another option is to use a reusable wrap like this bread-sized Bee's Wrap. This is one of my favorite ways to wrap up longer loaves (like demi-baguettes), and the wrap works extremely well at keeping loaves soft but not too soft. Simply place your bread in the wrap and cover it tightly.

Cause: typical of too much flour (or other dry ingredients) or not enough liquid; less often a result of too little yeast, too little sugar, too much salt, or old ingredients. Here's what you can try doing to improve your loaf: Reduce your flour* or increasing your liquids.