Soft Dinner Rolls with Olive Oil and Bread Flour

Freshly baked, golden soft dinner rolls with olive oil on parchment paper.

Soft Dinner Rolls with Olive Oil and Bread Flour

These soft dinner rolls with olive oil are tender, fluffy, and made with bread flour for structure and chew. A large-batch yeast roll recipe that’s perfect for holidays, family dinners, and feeding a crowd.

Course Bread

Cuisine American

Prep Time 1

Cook Time 25

Resting Time 1 45

Total Time 3 10

Servings rolls

Calories 158kcal

Author Maria Vannelli (retired RD)

Ingredients

Dry Ingredients:

1000 grams bread flour about 7 cups
½ cup granulated sugar 100 grams
18 grams active dry yeast 2 tablespoons
1½ teaspoons salt 9 grams

Liquid Ingredients:

2 eggs room temperature, lightly beaten
1½ cups milk whole or 2%, 120–130°F / 49–55°C
1 cup water 120–130°F / 49–55°C
6 tablespoons olive oil

Topping:

¼ cup milk room temperature
1 tablespoon olive oil
¼ cup sesame seeds toasted

Instructions

In the bowl of a stand mixer, whisk together the dry ingredients except the salt.
In a separate bowl, whisk together the eggs, milk, water, and olive oil. The liquids should be warm to the touch, not hot.
With the dough hook attached and the mixer on low speed, slowly pour the liquid mixture into the dry ingredients. Mix until a shaggy dough forms.
Sprinkle in the salt and continue mixing until it is fully incorporated and the dough begins to come together.
Increase to medium speed and knead for 8–10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. If needed, add a small amount of flour to achieve a soft but not sticky dough.
By hand: Gradually stir the liquids into the dry ingredients. Add the salt once most of the flour is incorporated. Knead on a lightly floured surface until smooth and elastic.
Lightly grease a large bowl. Place the dough inside, turning once to coat. Cover and let rise in a warm spot until doubled in size, about 30-60 minutes.
While waiting, line a 12 x 18″ rimmed baking sheet or two 9 x 13″ baking pan with parchment paper. Alternatively, lightly grease it with olive oil or nonstick spray.
Punch down the dough and divide it into equal portions.
If you have a scale, weigh your ball of dough and divide it by 35 to get equal-sized pieces.
To shape each roll, gently flatten a piece of dough, roll it into a short log, rotate it slightly, and roll again. Cup your hand over the dough and move it in a circular motion to form a smooth ball.
Place the rolls seam-side down on a greased or parchment-lined half-sheet pan, leaving a little space between each one.
Cover loosely with a tea towel and let the rolls rise again for about 30-45 minutes or until doubled in volume.
While the buns are rising, place the rack in the middle position and preheat the oven to 350°F (175°C).
Gently brush the tops with the milk and olive oil mixture. Sprinkle with toasted sesame seeds, if using.

Time to bake:

Bake in the preheated oven for 20-25 minutes or until the tops are golden brown. For best results, the internal temperature should register 190–195°F (88–90°C).
Remove from the oven and transfer to a wire rack to cool off. Serve warm or at room temperature.

Video

Notes

Find helpful step-by-step photos in the post and a short video in the recipe card to guide you through the recipe.

Use a kitchen scale.
Measuring flour by volume is inconsistent. Scooping directly from the bag can add up to 25% more flour than intended, which leads to dense, dry rolls. Weighing your flour removes the guesswork and gives consistent results.

The dough should feel soft, not dry.
Properly mixed dough will be soft and slightly tacky but should not stick to your fingers. If it feels sticky, add flour one tablespoon at a time.

Warm the liquids (120–130°F / 49–55°C)
Using milk and water that are warm to the touch helps activate the yeast and gives the rolls a better rise. Avoid liquids that are too hot, which can kill the yeast.

Do not rush the rise.
Yeast works on its own schedule. Rising times are only guidelines — if the dough hasn’t doubled in size, it needs more time.

Knead until smooth and elastic.
The dough should feel supple. Proper kneading develops gluten, which gives the rolls their soft, fluffy texture.

Let the rolls touch in the pan.
When you first place the rolls in the pan, leave a little space between them. As they rise and bake, they’ll expand and gently touch, which helps keep the sides soft and fluffy.

Brush before baking for a glossy finish.
For a bakery-style shine, brush the tops with a light mixture of milk and olive oil before baking. This also helps sesame seeds (if using) adhere to the rolls.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition