Easy Dinner Rolls Recipe (2024)

FAQs

How do you make bread lighter and fluffier? ›

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.

Originally Answered: What is the secret behind baking soft and light roll buns? The secret to soft, light rolls, if you're looking for something like a dinner roll, is an enriched dough that contains butter or other dairy, eggs, or both.

Too much extra flour worked into the dough while folding and/or shaping can cause dense bread. Over mixing can cause a dense loaf by the weakening and breakdown of the gluten (not likely to happen if you fold dough or hand knead). The flour you used is a whole grain with coarse bits of bran and grain in it.

For most uniformly shaped pull-apart rolls, bake them in a round or rectangular pan. For non-pull-apart perfect spheres, bake rolls free-form. Though in the end, how much difference does it really make – so long as there are hot rolls, brushed with butter, on the table when dinner is ready?

Avoid adding too much extra flour to the dough.

Your instinct might be to add extra flour; however, any extra flour will create a denser, tougher roll instead of the light, fluffy, soft dinner roll we want.

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing.

If you want a lighter fluffier bread loaf just add 2 Tbsp of dry milk to the flour per loaf of your bread. Vinegar has a very similar effect to the dough as the ascorbic acid. It helps hold the dough together and strengthens the bubbles so they won't pop.

Sugar: Not only does it sweeten the bread, but sugar also retains moisture. This means that adding sugar can indeed make bread softer. Baking Soda: When added, especially in recipes with acidic ingredients, it can make bread soft and spongy.

For each cup of flour (125 g), that is 1.5 g of instant yeast, or 1/2 teaspoon. For salt, I add 2% of the flour weight or 2.5 g per cup or about 0.4 teaspoons of table salt if all else is unsalted.

How much yeast do I use for 4 cups of flour? ›

Depending on the recipe and rising time, you may use as little as 1 teaspoon, or up to 2 1/4 teaspoons (sometimes more) of instant yeast per pound (about 4 cups) of flour.

If it is of any help, a typical bread recipe calling for 3 or 4 cups of flour usually recommends 7 grams of dry yeast. You can use less, of course, and the bread will be just fine; you will note that it takes the dough longer to rise when less yeast is used.

For baking light and fluffy bread, it is necessary to choose flour that has high levels of protein. If you choose to use flour with lower protein levels, you'll be left with the bread being dense.

“The first thing that springs to mind,” Bertinet says, “is that your dough is probably too cold.” Or, put another way, the water you're using isn't warm enough. “It's vital you give the yeast a helping hand, otherwise it'll just slumber lazily,” he says, adding that your water/ flour/salt/yeast ratio is also crucial.