Kirbie's Cravings

Soft and Fluffy Butter Rolls

close-up photo of a basket of butter rolls

Can you believe Thanksgiving is in two weeks? I’m starting to stress out because I’ve now realized that I won’t get a chance to test out all the pumpkin and other potential Thanksgiving recipes I wanted to before the holiday.
photo of butter rolls in a baking pan
Each year I try to make some non-pumpkin baked goods for Thanksgiving, so it’s not an overload of pumpkin. I’ve made Pumpkin Dinner Rolls before, but I’ve been searching for a different dinner roll recipe, and I think this one is a winner. It’s slightly more complicated than some of the other ones I’ve tested, but it also tastes worlds better.
close-up photo of a roll
Super soft and fluffy, these rolls are similar to my favorite milk bread, except that you don’t need the tangzhong agent and they have a more buttery texture and taste. My one change for next time is that I’m going to leave out the egg wash. As much as I like the shine, it made the tops quite dark.
photo of one butter roll
I found this recipe on Christine’s Recipes and followed it exactly. You can find her recipe here.
photo showing how to do the window test with the doughphoto of the dough balls in a baking pan
Butter Rolls

Soft and Fluffy Butter Rolls

Servings: 8 rolls
Prep Time: 30 minutes
Cook Time: 20 minutes
Course: Breakfast, Side Dish
Cuisine: Asian
Super soft and fluffy, these rolls are similar to my favorite milk bread, except that you don't need the tangzhong agent and they have a more buttery texture and taste.


  • 250 g bread flour
  • 25 g cake flour
  • 5 g instant dry yeast
  • 15 g milk powder
  • 40 g granulated sugar
  • ½ tsp salt
  • 100 ml water warmed to 97°F
  • 80 ml milk warmed to 97°F
  • 40 g unsalted butter softened
  • 1 egg for egg wash, optional (see note)


  • In a stand mixer, combine the bread flour, cake flour, yeast, milk powder, sugar, salt, water, and milk until the dough comes together. Knead the butter into the dough and the continue kneading the bread until the gluten is fully developed. You will know when this happens when you can stretch a piece of the dough very thin without it breaking.
  • Form the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp dish towel or plastic wrap and let it proof for about one hour or until it’s doubled in size.
  • Transfer the dough to a lightly floured surface. Punch the dough down to deflate it and divide it into eight equal parts. Roll each part into a ball.
  • Grease an 8x8-inch baking pan and place the dough balls in it. Cover the pan and let the dough balls rise for and hour to an hour and a half or until they have doubled in size.
  • Preheat the oven to 335°F. In a small bowl, whisk the egg. Brush the top of each dough ball with a light coating of the egg wash.
  • Bake the rolls for 20 to 25 minutes. Remove them from the oven and let them rest for two to three minutes. Serve the rolls warm.


  • The egg wash will give your rolls a shiny exterior, but will also make the tops of the rolls very dark so if you prefer lighter colored rolls I would skip the egg wash.
  • Recipe source: Christine's Recipes


Serving: 1roll, Calories: 204kcal, Carbohydrates: 31g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 34mg, Sodium: 166mg, Potassium: 82mg, Sugar: 6g, Vitamin A: 190IU, Vitamin C: 0.2mg, Calcium: 36mg, Iron: 0.4mg, Net Carbs: 31g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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