Name: Easy Batter Rolls Recipe
Ingredients: Dry Ingredients: All-Purpose Flour: 6 cups (720g). The foundation of our rolls, all-purpose flour provides the structure. For a slightly softer roll, you can substitute 1 cup of all-purpose flour with bread flour, but all-purpose works wonderfully on its own for ease and accessibility.; Granulated Sugar: ¼ cup (50g). Sugar not only adds a touch of sweetness but also feeds the yeast, helping the rolls rise and develop a beautiful golden crust.; Instant Yeast: 2 tablespoons (18g). Instant yeast is a baker’s best friend for its convenience. It can be added directly to the dry ingredients without needing to be proofed separately, saving time and effort. If using active dry yeast, you’ll need to proof it in warm water first (see instructions below).; Salt: 2 teaspoons (12g). Salt is crucial for flavor development in bread. It balances the sweetness and enhances the other flavors, preventing the rolls from tasting bland.; Wet Ingredients: Warm Milk: 2 cups (480ml). Warm milk (around 105-115°F or 40-46°C) is the ideal liquid for activating the yeast and creating a soft, tender crumb in the rolls. Milk also adds a subtle richness and flavor. You can substitute with warm water if you prefer a dairy-free option, but milk contributes to a richer taste and softer texture.; Melted Unsalted Butter: ½ cup (115g, 1 stick). Melted butter adds flavor, richness, and tenderness to the rolls. It also helps to create a slightly crispier crust. Unsalted butter is preferred so you can control the salt level in the recipe. You can substitute with vegetable oil for a dairy-free option, but butter provides a superior flavor.; Large Eggs: 2. Eggs contribute to the richness, structure, and color of the rolls. They help bind the ingredients together and create a more tender and moist texture.

Ingredients

Dry Ingredients:
- All-Purpose Flour: 6 cups (720g). The foundation of our rolls, all-purpose flour provides the structure. For a slightly softer roll, you can substitute 1 cup of all-purpose flour with bread flour, but all-purpose works wonderfully on its own for ease and accessibility.
- Granulated Sugar: ¼ cup (50g). Sugar not only adds a touch of sweetness but also feeds the yeast, helping the rolls rise and develop a beautiful golden crust.
- Instant Yeast: 2 tablespoons (18g). Instant yeast is a baker’s best friend for its convenience. It can be added directly to the dry ingredients without needing to be proofed separately, saving time and effort. If using active dry yeast, you’ll need to proof it in warm water first (see instructions below).
- Salt: 2 teaspoons (12g). Salt is crucial for flavor development in bread. It balances the sweetness and enhances the other flavors, preventing the rolls from tasting bland.

Wet Ingredients:
- Warm Milk: 2 cups (480ml). Warm milk (around 105-115°F or 40-46°C) is the ideal liquid for activating the yeast and creating a soft, tender crumb in the rolls. Milk also adds a subtle richness and flavor. You can substitute with warm water if you prefer a dairy-free option, but milk contributes to a richer taste and softer texture.
- Melted Unsalted Butter: ½ cup (115g, 1 stick). Melted butter adds flavor, richness, and tenderness to the rolls. It also helps to create a slightly crispier crust. Unsalted butter is preferred so you can control the salt level in the recipe. You can substitute with vegetable oil for a dairy-free option, but butter provides a superior flavor.
- Large Eggs: 2. Eggs contribute to the richness, structure, and color of the rolls. They help bind the ingredients together and create a more tender and moist texture.

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Instructions

Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt until well combined. This ensures that the yeast and salt are evenly distributed throughout the flour, which is important for consistent rising and flavor. Using a whisk helps to aerate the flour and prevent clumps.

Incorporate Wet Ingredients: Make a well in the center of the dry ingredients. Pour in the warm milk, melted butter, and eggs.

Mix the Batter: Using a wooden spoon or a spatula, gently stir the wet ingredients into the dry ingredients until just combined. Be careful not to overmix. The batter will be quite wet and sticky, more like a thick pancake batter than a traditional bread dough. This is perfectly normal and contributes to the soft texture of the rolls. If using a stand mixer, use the paddle attachment and mix on low speed until just combined.

First Rise (Proofing): Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm place to rise for 1 to 1.5 hours, or until the batter has doubled in size. A warm environment (around 75-85°F or 24-29°C) is ideal for yeast activity. You can place the bowl in a slightly warmed oven (turned off!), a sunny spot, or near a warm stovetop. The rising time may vary depending on the temperature of your kitchen.

Prepare Baking Pans: While the batter is rising, grease two 9×13 inch baking pans or two 9-inch round cake pans. Greasing the pans prevents the rolls from sticking and ensures they release easily after baking. You can use butter, shortening, or cooking spray to grease the pans.

Portion the Batter: Once the batter has doubled, gently punch it down (this releases some of the air). Using a large spoon or an ice cream scoop, drop spoonfuls of batter into the prepared baking pans. Aim for approximately 12 rolls per pan, spacing them evenly apart. They will spread and rise further during baking, so don’t overcrowd them.

Second Rise (Proofing in Pans): Cover the pans loosely with plastic wrap or clean kitchen towels. Let the rolls rise again in a warm place for 30-45 minutes, or until they have puffed up and are almost doubled in size. This second rise is crucial for achieving light and airy rolls.

Preheat Oven: Preheat your oven to 375°F (190°C). Make sure your oven is properly preheated before baking, as this is important for even baking and a good rise.

Bake the Rolls: Bake the rolls for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. The baking time may vary slightly depending on your oven. Keep an eye on them and adjust the baking time as needed to prevent burning.

Cool and Serve: Once baked, remove the rolls from the oven and let them cool in the pans for a few minutes before transferring them to a wire rack to cool slightly further. Serve warm and enjoy! These rolls are best enjoyed fresh from the oven while they are still warm and soft.

Nutrition

Serving Size: one normal portion
Calories: 180-220
Sugar: 5-7g
Sodium: 150-200mg
Fat: 7-9g
Saturated Fat: 4-5g
Unsaturated Fat: 2-4g
Carbohydrates: 25-30g
Fiber: 1-2g
Protein: 4-5g
Cholesterol: 40-50mg