Plain Rolls
Soft, fluffy plain rolls with a slightly sweet flavor, perfect for breakfast or as a side, appealing to bread lovers and suitable for all occasions.
Ingredients
Instructions
- Scald the milk and add sugar, fat, and salt.
- Cool the mixture to lukewarm temperature.
- Dissolve the dry yeast in lukewarm water.
- Mix the cooled milk mixture with enough flour to form a soft dough.
- Knead the dough until smooth and elastic.
- Place the dough in a well-greased bowl.
- Brush the top with melted butter and cover with a cloth.
- Put the bowl in a warm place and let the dough rise until doubled in size.
Tips & Substitutions
For a richer flavor, consider substituting half of the milk with buttermilk. If you don't have dry yeast, you can use active dry yeast by activating it in warm water first. Ensure the milk mixture isn't too hot when added to avoid killing the yeast. Knead the dough thoroughly for the best texture. These rolls are versatile and can be shaped into dinner rolls or sandwich buns.
Serving Suggestions
These plain rolls are perfect as a side for soups or stews, and they pair beautifully with Ranch Style Potato Salad for a complete meal. Serve them warm with butter, or slice them for sandwiches. They also work great with breakfast dishes like Stuffed French Toast Breakfast Casserole for a delightful brunch.
Storage & Reheating
Store leftover plain rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, thaw them at room temperature and warm in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Plain Rolls contains roughly 555 calories, with 12g protein, 57g carbohydrates, and 32g fat. It is an excellent source of vitamin C (51% of the Daily Value), dietary fiber (28% of the Daily Value), and protein (24% of the Daily Value). Note that it is relatively high in sodium, at 2817mg per serving (122% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may require additional liquid and will yield denser rolls. Start by replacing half of the all-purpose flour with whole wheat and adjust the liquid as needed for a soft dough.
How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size. You can test it by gently pressing your finger into the dough; if the indentation remains, it is properly risen and ready for the next step.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, let it rise briefly, then punch it down and refrigerate it. It can be kept in the fridge for up to 24 hours. When ready to bake, allow it to come to room temperature and rise again before shaping.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).