Soft Milk Dinner Rolls
Breads & Savory Bakes
Soft Milk Dinner Rolls
Pillowy, golden rolls that pull apart in soft strands — perfect with shami kebabs, chicken fillings, or simply warm with butter.
⏱️ Prep: 25 min (+90 min rising)🔥 Bake: 15–18 min at 180°C🥖 Makes: 12⭐ Level: Intermediate
🧰 Baking Tools You'll Need
- 9x13 inch rectangular baking pan
- Measuring cups & spoons
- Large mixing bowl & dough scraper
- Pastry brush for the butter glaze
- Clean kitchen towel or cling film for proofing
Ingredients
- 375g (3 cups) maida
- 2¼ tsp (1 sachet) instant yeast
- 3 tbsp sugar
- 1 tsp salt
- 180ml warm milk (warm to the touch, not hot)
- 1 egg
- 50g butter, softened + extra melted butter for brushing
Method
- Mix. Combine flour, yeast, sugar and salt. Add warm milk and egg, and bring together into a shaggy dough.
- Knead. Knead 8–10 minutes, working in the soft butter halfway, until smooth and elastic — it should pass the windowpane stretch test.
- First rise. Cover and rest in a warm spot for about 1 hour, until doubled.
- Shape. Punch down, divide into 12 equal balls (use a scale!), and tuck each into a tight, smooth round. Arrange in a greased pan.
- Second rise. Cover and proof 30 minutes until puffy. Brush gently with milk or egg wash.
- Bake. 15–18 minutes at 180°C until deep golden. Brush with melted butter straight out of the oven.
👩🍳 Baker's Tip: Pakistani kitchens are warm most of the year — great for yeast! In winter, place the covered bowl inside a switched-off oven with a bowl of hot water underneath. Stuff the rolls with spiced chicken before baking for bakery-style chicken buns.