Soft Rolls

Soft Rolls
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 2
  • Prep: 30 mins
  • Cook: 12 mins

These beautiful rolls, enriched with butter and eggs, are a snap to make once you get the hang of shaping the bread.


1 2/3cups 2% reduced-fat milk (room temperature)
4 1/2cups bread flour
1/2ounce active dry yeast
2 3/4teaspoons salt
4tablespoons sugar
1/2cup (1 stick) unsalted butter
2 eggs
1 egg, beaten


  1. Mix milk, flour, yeast, salt, sugar, butter and eggs using a dough hook at low speed. Increase speed to medium, and mix until dough, when stretched, forms a fine membrane or window (about 15 minutes).
  2. Transfer dough to an oiled bowl, cover with plastic wrap, and let rise 1 hour.
  3. Portion dough into 2-ounce balls (about the size of a small lime). Roll each ball to form a rope about 15 inches long on a lightly floured surface. Form the rope into a circle and pinch the ends together. Twist opposite sides of the circle in opposite directions to form a twist. Place on baking sheet.
  4. Let rolls rise 30 to 45 minutes. Preheat oven to 350F.
  5. Brush rolls lightly with beaten egg. Bake 12 to 15 minutes until golden brown.

Recipe courtesy of The Culinary Institute of America.

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 150
  • Fat 5g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 35mg
  • Sodium 280mg
  • Potassium 65mg
  • Carbohydrate 22g
  • Fiber 1g
  • Sugars 3g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 8%