Soft dinner rolls

    2 hours 25 min

    These bread rolls are deliciously tender and have a soft, delicate crust. They have wholemeal flour, instant mash and buttermilk added, which lends a delicious character to the bread. They do exceptionally well with soup.

    36 people made this

    Makes: 9 

    • 1 tablespoon caster sugar
    • 4 tablespoons warm water (40 degrees C)
    • 1 (7g) sachet dried active baking yeast
    • 25g instant mash
    • 125g wholemeal flour
    • 250g plain flour
    • 250ml warm buttermilk (no more than 45 degrees C)
    • 50g butter, softened
    • 2 tablespoons caster sugar
    • 1 teaspoon salt
    • 1 egg
    • 1/2 teaspoon vegetable oil or as needed
    • 2 tablespoons melted butter or as needed, divided

    Prep:30min  ›  Cook:25min  ›  Extra time:1hr30min proofing  ›  Ready in:2hr25min 

    1. Dissolve 1 tablespoon sugar in warm water in a small bowl and sprinkle the yeast over the water. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
    2. In a bowl, mix together the instant mash, wholemeal flour and plain flour. In a large bowl, mix together the buttermilk, softened butter, 2 tablespoons of sugar, salt and egg until the mixture is well combined.
    3. Pour the yeast mixture into the buttermilk mixture and add the flour mixture 50g at a time, stirring until the ingredients form a soft dough. Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 3 minutes.
    4. Shape the dough into a ball, oil the surface with vegetable oil, cover and let rise in a warm place until doubled, about 1 hour.
    5. Gently punch down the dough and divide into 9 equal pieces. Shape the pieces into balls. Grease an 20x20cm baking dish and place the rolls into the dish so the rolls slightly touch each other.
    6. Brush the tops with melted butter. Cover the rolls with cling film and allow to rise in a warm place until doubled, 30 to 45 minutes. The rolls should rise above the top of the dish and be crowding each other.
    7. Preheat oven to 200 C / Gas 6. Bake the rolls in the preheated oven until golden brown, 25 to 30 minutes.
    8. Brush the tops of the hot rolls with another coating of melted butter, allow to cool slightly, turn the rolls out of the dish and pull apart. Serve warm.


    The purpose of warming the buttermilk is to decrease the amount of time needed for the first rise. Buttermilk may curdle slightly when warmed, that's OK.

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    Reviews in English (31)


    Delicious rolls! I followed directions except used oil (my flakes were butter flavored). I rolled them crescent roll style-no leftovers!  -  05 Feb 2011  (Review from Allrecipes US | Canada)


    These were easy and turned out absolutely perfect, the only thing I did was bake them for only 20 minutes will try 18 the next time as my oven is old, the edges were a little browner then I like them, I was doing a "trial run" trying to find rolls to make for fathers day and this is it!!!!!!! Thanks for sharing!!!!  -  16 Jun 2010  (Review from Allrecipes US | Canada)


    I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the warm water, buttermilk (that I warmed with the water) and sugar for ten minutes, melted butter, egg and all the dry ingredients. I did need just a touch more flour than the recipe stated to get it to form into a ball and jump on the bread hook. I kneaded it in the Kitchen Aid with the dough hook for about five minutes or more, I had a little bit of an issue with the bread hook actually wanting to knead the bread dough in the mixer bowl. It kept wanting to kick the dough out! I set it to rise in a greased bowl on my heating pad for an hour, then formed them into rolls and plopped them into greased muffin tins (about a heaping 1/4 cup for each roll?), covered them and set them to rise on my heating pad until they doubled. I did get 12 large rolls, not nine out of this recipe. 400* for 15 minutes was absolutely perfect. HUGE dinner rolls that were a little different texture and flavor-wise from your typical bread rolls. That's not a bad thing, it's just different. Next time I make these, I might use another egg, just to see if that will get it to where it needs to be for me. It's almost there, flavor-wise. It's got the flavor of a croissant. I think it would be perfect with another egg. NOTE: Watch these in the oven, they do have quick minute or two where they could burn. I almost had that happen but I caught it just in time.  -  16 Jan 2011  (Review from Allrecipes US | Canada)