Soft… Pillowy…  Squishy…
Beautiful golden brown and delicious buttery; These are the best rolls you will ever eat ! 😉

🤤 HUNGRY …

I’ve been using this recipe for so long and you’ll quickly find they are the perfect side to just about any meal.

These buns are delightfully soft and squishy . . .

They can be frozen and are the perfect accompaniment to any meal; but they are also delicious in their own right

Lightly sweet, milky in flavour ….🥴😍

The texture is perfect balance of soft yet satisfyingly chewy 🥲

You can have this rolls either sweet or savoury, they are so versatile 🥰

I love to pair it with my favourite Strawberry Jam 🤗 I have a sweet tooth

Hm… so good!

The rolls are great while still warm but will also keep for days and I’m sure they’ll become a favourite in your home.
I hope you will enjoy the recipe! 🤗

WATCH HOW TO MAKE “SUPER SOFT CHEWY DINNER ROLLS”

Recipe and Step

To a stand mixer bowl simply combine 280 g All-Purpose Flour, 45 g Caster Sugar, 1 tsp Instant Yeast and 1 ½ tbsp Milk Powder
Mix until just combined
NOTE: I usually add Salt after this; to avoid the salt coming into direct contact with the yeast (Salt can kill the yeast) 
Pour in 1/2 tsp Salt along with 140 g Milk (lukewarm) and 25 g Eggs (room temp.)
On medium speed, mix until everything has come together into one mass, give a little scrape down the sides if anything sticks
Add in 25 g Unsalted Butter (room temp.) and knead again on medium low speed until the dough is smooth and elastic for about 5-6 minutes
* If you knead it by hand, it may take longer for about 10-15 minutes
Once it’s done; remove the dough from the bowl and shape it into a smooth ball
Add some oil to the clean bowl
Place the dough in the bowl, smooth side up.
Cover and let it rise until doubled in size for about 1 ½ hours (The time will depend on the temperature of your kitchen; if you are in cold environment, it will take longer and vice versa)
After for about 1 ½ hours the dough has risen and become plump, airy and beautifully smooth
Punch down and deflate the dough in the bowl
Remove the gas inside
Shape the dough into a ball, then thoroughly pat down the dough to evenly deflate it
Then roll dough out on a lightly floured surface into a large circle about 35 cm diameter
(Try to keep dough as much of an even thickness as possible)
Spread circle of dough evenly with 2 tbsp Salted Butter (room temp.)
Using pizza cutter or sharp knife divide circle into 12 equal portions
Cut circle into 4 equal quarters first
Then each quarter into 3 wedges
Just imagine cutting pizza slices or pie slices
Cut a little bit in the middle of each wide edge
Roll each wedge up, beginning on wide (outside) edge
The shape is similar to a Croissant 😊
Transfer rolls to a greased 32 cm x 18 cm rectangular pan lined with parchment paper
The tip of the rolled wedge should be tucked on the bottom
You can fit 2 rows of 6 rolls
Cover it with plastic wrap
And let rise until plump and airy and about doubled in size, about 45 minutes to 1 hour
During the last 15 minutes of proofing time, preheat the oven to 350°F/ 180°C/ 160°C fan/ gas mark 4
After for about 1 hour, remove plastic wrap
With the rack in the centre of the oven, bake rolls in the preheated oven for 25 Minutes
Once it’s done; remove from oven
NOTES: If your rolls aren’t browning at all, move the oven rack up closer to the top and bake again for another 2-3 Minutes
Immediately while the buns are still hot from the oven brush all over with butter.
(The melted butter will soak right in softening the crust, make it shinier and added richness to the rolls)
Transfer it to a cooling rack
Don’t forget to remove the parchment paper so it doesn’t get soggy
And let it cool completely
Be sure to store them in an airtight container so they don’t dry out.
These dinner rolls should keep about 2 days at room temperature or about a week in the fridge;
They also can be frozen for up to 2 months in an airtight container
SUPER SOFT CHEWY DINNER ROLLS
Yield: 12 Rolls 
Total Time: 3 Hours

🌿 Ingredients 
280 g All-Purpose Flour 
45 g Caster Sugar 
1 tsp Instant Yeast 
1 ½ tbsp Milk Powder 
1/2 tsp Salt 
140 g Milk (lukewarm) 
25 g Eggs (room temp.) 
25 g Unsalted Butter (room temp.) 
2 tbs Salted Butter (room temp.) 

Baking temperature & time 180°C/ 160°C fan/ gas 4 ~ 25 Minutes

🌿 Notes
- These dinner rolls should keep about 3 days at room temperature or about a week in the fridge.
- Be sure to store them in an airtight container so they don’t dry out.
- Rolls can be frozen for up to 2 months in an airtight container.
- To reheat
 From the fridge ~ preheated 180°C oven for 3-5 minutes
 From the freezer ~ preheated 180°C oven for 5-10 minutes

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