Soft & Fluffy Milk Bread Rolls

Ouadie Rhabbouron

 

Feathery Light Pull-Apart Dinner Rolls

These Feathery Light Pull-Apart Dinner Rolls are an absolute show-stopper! Soft, buttery, cloud-like rolls that practically melt in your mouth. With their delicate crumb structure and golden-brown exterior, these homemade rolls will elevate any dinner table from ordinary to restaurant-quality. Perfect for holiday gatherings, special dinners, or any meal where you want to impress. Once you master this classic recipe from Cindy Smith Bryson, you'll make them again and again!

Why You'll Love These Pull-Apart Rolls

  • Impossibly soft and feathery light texture

  • Buttery and flavorful

  • Perfect for tearing and sharing

  • Golden-brown, beautiful presentation

  • Classic homemade bread goodness

  • Make-ahead friendly

  • Freezer-friendly

  • Perfect for any occasion

The Secret to Feathery Light Rolls

The key to achieving these rolls' signature feathery-light texture lies in three things: minimal kneading (just 5 minutes), using as little flour as possible when shaping, and allowing proper rising time. The dough should be slightly sticky—this is intentional! Sticky dough creates lighter, airier rolls than overly dry dough. The gentle handling and proper fermentation create those delicate air pockets that make these rolls so special.

Ingredients

  • 1 package active dry yeast (equals 2¼ tsp)

  • ¼ cup very warm water (110-115°F)

  • ⅓ cup white granulated sugar

  • ¼ cup butter, softened

  • 1 tsp salt

  • 1 cup hot milk

  • 1 egg, lightly beaten

  • 4½ cups sifted all-purpose flour

  • 2 Tbsp butter, melted (for brushing rolls)

  • Additional butter for serving (optional but recommended!)

Instructions

Activate the Yeast:

  1. Pour the very warm water into a large mixing bowl.

  2. Sprinkle the yeast over the water and stir gently until the yeast dissolves completely.

  3. Let the mixture sit for about 10 minutes to foam. You should see visible bubbles forming on the surface—this indicates the yeast is alive and active.

  4. If no foam appears, your yeast may be dead. Discard and start over with fresh yeast.

Prepare the Milk Mixture:

  1. While the yeast is foaming, add the sugar, ¼ cup softened butter, and salt to the hot milk.

  2. Stir until the sugar dissolves completely and the butter is fully melted.

  3. Cool this mixture to 105-115°F (it should feel warm but not hot to the touch). This temperature is crucial—too hot kills the yeast, too cool slows fermentation.

Combine Wet Ingredients:

  1. Add the cooled milk mixture to the foamed yeast and stir well to combine.

  2. Mix in the lightly beaten egg until fully incorporated.

Build the Dough:

  1. Add 4 cups of the sifted flour, one cup at a time, beating well after each addition to form a soft dough.

  2. The dough should be soft and slightly sticky at this point—this is exactly what you want!

  3. Reserve the remaining ½ cup flour for dusting your work surface and hands.

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