Oh So Soft Dinner Rolls


  • 453g warm water
  • 13g instant yeast
  • 737g bread flour
  • 15g salt
  • 75g sugar
  • 38g milk powder
  • 70g butter, room temperature


  1. Place water in bowl first, temperature should be 90-100 degrees
  2. Add remaining ingredients
  3. Mix on speed 1 for 5 minutes using dough hook
  4. Bowl may need to be scrapped down
  5. Mix on speed 2 for an additional 10 minutes to form gluten
  6. Bulk ferment in proofer for 20 minutes
  7. Scale 16 three ounce portions rounded
  8. Bench rest for 10 minutes
  9. Final shape and deposit onto parchment lined half pan
  10. Egg wash, seen garnish and score
  11. Proof in box for 15 minutes
  12. Bake for 15 minutes at 350

Proofing with out a proofing box

What you are aiming for: Yeast flourishes in a humid environment around 80° F (27° C). The moisture helps prevent dry skin from forming on the outside of the dough. 

A few ways to simulate it

Using your oven:

  1. Turn your oven on to the ‘warm’ setting. Let it set for 2-5 minutes. Turn off the oven.
  2. Cover your loaf pan or bread proofing basket with plastic wrap. Put it in the oven. 
  3. Set a pan of hot water on a rack below the bread. Close door.

Using hot water:

  1. Boil a large pot of water.
  2. Cover bread pan or bread proofing basket with plastic wrap.
  3. Take pot of water off of heat and place a (heat safe) plate over the top. Place bread pan or basket on the plate.

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