Super Soft & Fluffy Milk Bread Rolls Recipe

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Ingredients

Dry ingredients

  • 4 cups (500 g) all-purpose flour
  • 1/4 cup (50 g) sugar
  • 2 ¼ tsp instant yeast (1 packet)
  • 1 tsp salt

Wet ingredients

  • 1 cup (240 ml) warm milk
  • 1/2 cup (120 ml) warm water
  • 1/4 cup (60 g) unsalted butter, softened
  • 1 large egg

For brushing

  • 2 tbsp melted butter
  • Optional: sesame seeds

🥣 

Instructions

1. Mix the Dough

  1. In a bowl, mix:
    • Warm milk
    • Warm water
    • Sugar
    • Yeast
  3. Let sit for 5 minutes (it should get foamy).
  4. Add:
    • Soft butter
    • Egg
    • Flour
    • Salt
  6. Knead for 10 minutes until smooth and stretchy.

The dough should be soft and slightly sticky — that’s what makes fluffy rolls.

2. First Rise

  • Place dough in a greased bowl, cover, and let rise 1 hour or until doubled.

3. Shape the Rolls

  1. Divide dough into 20–24 equal balls.
  2. Shape smoothly by tucking edges under.
  3. Arrange in a greased pan (close together for pull-apart rolls).

4. Second Rise

  • Brush lightly with melted butter.
  • Cover and let rise again 30–40 minutes until puffy — like your top photo.

5. Bake

  • Preheat oven to 350°F (180°C).
  • Brush tops with egg wash (1 egg + 1 tbsp milk).
  • Add sesame seeds if desired.
  • Bake 18–22 minutes until golden brown.

6. Finish

  • Brush hot rolls with melted butter for shine and extra softness.
  • Serve warm — they will be cloud-soft and pull apart beautifully!

💡 Tips for Super Soft Rolls

  • High hydration dough = softer rolls.
  • Don’t add too much extra flour.
  • Let them rise fully — this creates the fluffiness.
  • Brush with butter while hot to keep them tender.

If you want, I can also give you:

🍞 A no-egg version

🥯 A sweet brioche-style version

🥛 Tangzhong method (extra soft, Japanese style)

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