Soft Buttery DINNER ROLLS RECIPE – Soft & Fluffy Butter Rolls


Today we’re making these buttery and soft and cheesy bread rolls you know how much I absolutely love my bread you could never
have enough bread recipes especially during the holidays and these are super
simple to make so fluffy and so flavorful and this video I’ll
also touch on making bread by hand and I’ll also show you how to make unique
crescent roll shapes which are great if you want something special for the
holidays today’s video is sponsored by skillshare is an online learning
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I’ve been following two classes both on sourdough bread making which is super
trendy at the moment and I love looking and other people’s techniques when
making bread because I feel there’s always something to learn when making
bread everybody has their own technique because skillshare is sponsoring the video
if you click the link in the description box below you’ll get two months free
trial and now onto making those buttery delicious crescent rolls
so I’m choosing to make the dough by hand today you can use a stand mixer of
course however in this video I really wanted to talk about making dough by
hands because it’s one of the number one questions I always get lots of people
have a hard time making and kneading dough by hands so I will touch on that
as we go along and my measuring cup I have some warm milk and to it I’m going
to add the melted butter and yeast give that a good mix and if you’re new to my
channel make sure to subscribe and click that notification bell I post new videos
every week if you’re using a stand mixer mix this on high for around 2 minutes if
you’re making the dough by hands you’re going to start mixing the dough in the
bowl with a spatula and eventually when it starts to come together you’re going
to transfer it onto your board now kneading dough by hand is not something
that takes two minutes ok it takes time it takes patience and it takes strength
you’ll need to work your dough until it’s stretchy completely smooth and
supple if you don’t have a lot of strength in your arms like I do and you
need a little break from kneading take the dough and bing it as hard as you can
against your board this is a 60% hydration dough it should be quite easy
to work with because it’s not as wet as other dough’s however if you’re having a
hard time and it does stick to your hands just oil your hands that’s what I
do also if you feel the dough is a bit dry do not be afraid to add an extra one
or two tablespoons of milk or water different flours absorb liquids
differently a good rule to always remember when making dough is that it’s
always better to have a tacky dough rather than a dry one you’re going to
work this as I said until it’s stretchy and smooth this will take anywhere
between 10 to 15 minutes depending on your strength form a ball the dough
should be tacky but not stick to your hands and you’re going to put this in
the same bowl that we use before oil it well so the dough doesn’t stick and
you’re going to cover this with some plastic wrap or a damp kitchen towel and
this needs to double in size this will take anywhere between one to two hours
ok so fast-forward an hour and a half later your dose should have
risen beautifully you’re going to transfer it onto a lightly floured board
and cut the dough into ten or twelve even pieces I do like to do one piece at
a time and as you’re shaping your crescents do cover the dough so it
remains tacky okay so this is how you form those beautiful unique Crescent
shapes take a piece of dough pinch the bottom and flatten it out with the palm
of your hand now you’re going to stretch this out pretty thinly using your
rolling pin make sure your board isn’t floured at this point so it’s easier to
roll out the Crescent take a sharp knife or a pizza cutter I couldn’t find either
so I’m using this old knife and you’re going to cut lots of openings along your
dough leaving you know the top part intact this is pretty self-explanatory
this does not have to be precise or perfect they’re going to look beautiful
now if you want to make you know simple delicious butter rolls skip this step
however I wanted to add a little surprise in the center of each roll I’m
using notes that I allowed the dry piece of kind and I did shred it myself you
can use any cheese you prefer or you know leave these plain as I said you’re
going to roll these back up towards you to form that crescent roll I absolutely
love this shape you’re going to place the rolls onto a baking sheet lined with
parchment paper leaving some space between each roll because these will
rise in the oven if you want you can do you know the opposite so first add the
cheese and then cut the openings don’t be afraid to stretch the dough guys it’s
so easy to work with make sure you also pinch the bottoms especially if you’re
filling these with cheese you’re going to let these rise again for another half
an hour if you want to egg wash the crescents before baking them you
certainly can I personally however do not like to do that for these crescents
bake these in a preheated oven at 180 degrees Celsius or 350 Fahrenheit for
around 18 to 20 minutes these will be a beautiful light golden brown they’re
gorgeous some cheese did news out it’s completely fine and delicious while
these are still you’re going to brush these with the
melted butter do not skip this step it is the holidays guys we can indulge the
rolls will absorb the butter and become these buttery heavenly delicious
crescent rolls listen whether you make these plain or you decide to stop these
these will be one of the best dinner rolls you’ll ever have they’re soft and
fluffy and so buttery they’re perfect to accompany any meal or if you’re anything
like me bake these off and have these as your actual dinner you

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Comments

  1. Definitely can't wait to try this out this weekend ๐Ÿ™Œ๐Ÿป๐Ÿ™Œ๐Ÿป๐Ÿ™Œ๐Ÿป๐Ÿ‘๐Ÿป

  2. Oh my gosh, I was just thinking about making crescent/dinner rolls and your video popped up. Looking forward to trying thisโค

  3. Omg!!!This is super easy๐Ÿ˜ƒ๐Ÿ‘๐Ÿ‘When i saw the pic i thought it would be difficult to make those shapes and cuts. .

  4. Wow this looks absolutely divine! As most of your recipes! I have one question though, can I put something sweet inside? Like a thick jam or fruit?

  5. Who else clicked Like as soon as they saw these?! I love how these look so much! So unique and interesting! Best dinner rolls ever!

  6. How lovely they are…they look so fluffy and delicious, I liked these buttery dinner rolls very much, I'll try this recipe because I liked the dough mixture. It's really a great recipe like you. Have a nice evening my dear.

  7. these look so amazing๐Ÿ˜ unfortunately exams are coming up so i don't have the time to bake these 2 weeks… i swear i will make these once i'm done with the exams!! can't believe i've to wait for 2 weeks before i make these… i'm hungry now…(its 11 pm rn) ๐Ÿ™

  8. whoaaa amazing dinner rolls ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ I wonder how you manage to keep your beautiful figure ๐Ÿ˜๐Ÿ˜€

  9. I made dinner buns just yesterday… I was looking for a recipe to up my game in the bread department. Thank you so much!!

  10. LOVE the red on you, so festive. and as always, I love your cheerfulness and genuine enthusiasm for your food, it's what makes me recommend your channel to people all the time. (:

  11. Looks so good I have to try this soon; is not that hard, thank you for a wonderful recipe, tomorrow I will be making this, I know they are so good that I will have to make a lot…..

  12. Ahhh amazing and yummy.
    Emma how much sugar did you put in this in grams?
    And can I use fresh yeast if yes then how much (in grams) ?

  13. This is so awesome!!! Thank you Emma….I would like to have ur version of pineapple up side down cake and lady Baltimore cake….I m will b waiting…love u dear…

  14. WoW! They look beautiful and you make it look so easy that I think that even I can do it, I'm going to start practicing now so I can make a big batch for Thanksgiving, Thanks! Can I put MORE butter in them if I want them to be super buttery? #LoveEmma โค๏ธ

  15. Do you think we can make multiple batches and then freeze them uncooked? Trying to prep as much as possible ahead of time so that I can just thaw them and bake them the day of.

  16. And the best cook award of the year goes to Emma๐Ÿ˜€Love all your recipes can you please share the ingredients to soak in rum before making the Christmas cake

  17. Ciao Emma. Ho visto che usi paneangeli come lievito. Qualรฉ di preciso? Perchรฉ ci sono varie lievito. Grazie..

  18. Amazing recipe. These Dinner Rolls are so fluffy, cheesy and full of butter flavor….mmmhh๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹
    Bravissima e unica Emma๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ’‹๐Ÿ˜˜๐Ÿฅฐ๐Ÿค—

  19. I tried to make turkish poฤŸaรงa like that. Couldn't get that shape but thanks to your video it ended up pretty good โค๏ธ

  20. Hi, it's a great recipe. Can I replace mozzarella with something else, like a meat stuffing? Thank you in advance for your answer. bye

  21. I like all your recipes but wanna ask a question should i add more yeast if i live in a very cold place to this recipe

  22. Emma , just love yr recipes (made the rainbow cake for granddaughter and everyone loved it so much mmmm) anyway, back to this recipe , do I really need to put in 2tbsp of sugar.. ?? Wonโ€™t they be super sweet? I prob wld miss out the cheese, kids no like cheese,,!! Thank you again for such fab recipes and videos.

  23. Hi Emma, I will make these for Thanksgiving, Thank you. When are you going to write your own cookbook ๐Ÿ“– ? I need it in my life to pass down to my son and future grandchildren โค๏ธ. We love you ๐Ÿ˜˜.

  24. Dear Emma. Your recipes are great. Kindly we miss your cakes as well because lately you have been cooking only tray desserts. Thank you

  25. These are so cute! These could be decorated to make adorable little caterpillars for events or a party. ๐Ÿ˜Š๐Ÿ˜๐Ÿ˜

  26. Omg I love these kinda dinner rolls I made the same thing but filled it with feta I'm definitely gonna try your recipe for the dough! They look amazing! thank you Emma!๐Ÿ’œ

  27. Love that technique to roll up the dough. I've arthritis (old guy) but I love kneading the dough by hand. I get a feel for how it's coming along better by hand. But since I don't have the hand and arm strength I used to, I use my body weight to push the dough and stretch it away from me. When my hands are really bad I just grab the ends and pull to stretch and the fold it over, sort of like making taffy. Some people like sand, grass or mud between their toes… I like dough between my fingers ๐Ÿฅž๐Ÿž ๐Ÿฅ–๐Ÿฅ ๐Ÿฅช ๐Ÿ•๐Ÿ‘

  28. Hi Emma, me again….thank you v much for replying so quickly. I am in the uk, and when u say all purpose flour, is that the same as our plain flour? Ie not self raising?? Cos when I make bread we are told to use strong bread flour!!!!! Thank you soooo much. You are lovely. X

  29. Emma, can you do croissants please? These look amazing. Could you put chocolate in these? Or would it be better to save that for croissants?

  30. EMMA!!! โค๏ธโค๏ธโค๏ธ This has just been added to our Thanksgiving menu! I think the most important part is the bottom pinching!๐Ÿ˜

  31. Amazing ๐Ÿ˜๐Ÿ˜ and easy, although I think I will try without stuffing to begin with ๐Ÿค”๐Ÿ˜‹ moreover, I love manual kneading ๐Ÿ’ช๐Ÿ˜‰ so thanks for this marvellous recipe ๐Ÿ’–๐Ÿ‘๐Ÿ‘๐Ÿ‘

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