Bring soft, fluffy, and golden perfection to your table with Snowflake Dinner Rolls. Impress your guests with their tender texture and subtle buttery flavor. Pair them with gravy, soup, or enjoy them on their own with a pat of butter. Add elegance to your spread with their crust covered in a light dusting of snow. Follow this easy recipe and fill your kitchen with the warm, inviting aroma of freshly baked bread!
Make my Soft Onion Rolls for a larger bun, you can use to make sandwiches or use for hamburgers. Try a different kind of roll with my French Onion Sausage Rolls for a delicious and easy to make appetizer.
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Ingredients
Find below the list of ingredients I used to make my Snowflake Dinner Rolls.
- Active Dry Yeast ( not the "Instant" kind)
- Water
- Granulated Sugar
- All Purpose Flour
- Salt
- Almond Milk
- Plant Butter
- Egg
See recipe card for quantities.
How to make Snowflake Dinner Rolls
- Stir 1 tablespoon of the sugar into warm water (95°F to 110°F or 35°C to 43°C) and stir in the yeast until dissolved. Set aside to let it foam up.
- Combine in the bowl of a stand mixer, the flour, salt, and remainder of the granulated sugar. Equip the mixer with a dough hook and stir to combine.
- Add the melted butter, milk, egg, and proofed yeast mixture into the dry ingredients. Stir the wet and dry ingredients on low until combined.
- Increase the speed of the mixer to medium in order for the dough to knead and comes together in a ball. Notice that the dough should be stretchy, and tacky, not sticky.
Shape the Dinner Rolls
5. Shape the dough into a large bowl and place it on a lightly floured surface. Cover with plastic wrap and let it rest for 15 minutes.
6. Divide the dough into 16 equal pieces. Use a kitchen scale to weigh the total weight of the dough and then divide accordingly.
7. Shape each piece of dough into a ball with your finger. Stretch out the piece to create a smooth surface and bunch up the dough underneath, pinching it closed.
8. Place the balls of dough into a lightly greased 9"x13" baking dish, creating 4 rows of 4, spacing them evenly. Cover the baking dish in plastic wrap and let them rise for 40 minutes or until they have doubled in size.
9. Notice that the dinner rolls are ready to bake when they they have filled up the surface of the baking dish. Sprinkle the top of the buns with flour, using a small mesh sifter.
Place in a preheated 380F oven. Bake for 25 minutes, or until the tops and side are lightly golden in color. Remove from the oven and let them cool for 5-10 minutes. Carefully remove them from the pan and place on a cooling rack, to prevent the buns from "sweating" and making sure the crust can crisp up.
*Do not dust extra flour on top after they have baked, due to "raw" flour being potentially harmful to consume.*
Substitutions
- Dairy - Use regular milk and butter instead of the dairy substitutes in the recipe.
- Whole Wheat - Make a "Whole Wheat variation of these buns by replacing 1 cup of the All Purpose flour with Whole Wheat Flour.
- Zest: Add the zest of a lemon or orange to the dough for a bright, citrusy flavor.
- Cheese: Incorporate 1 cup of shredded Parmesan, or Gruyère for a cheesy twist.
- Herbs: Mix 2 tablespoons of fresh or 1 tablespoon of dried herbs like rosemary, thyme, chives, or dill for added aroma.
Storage
Cool the leftover freshly baked dinner rolls completely at room temperature before storing. Place the rolls in an airtight container or resealable plastic bag to retain their softness and prevent drying out. Keep them at room temperature in a cool, dry place if eating within a day or two.
Freeze the rolls for longer storage by wrapping each individually in plastic wrap or foil and placing them in a freezer-safe container or bag. Thaw the rolls at room temperature or warm them in the oven for a fresh-baked texture before serving.
Recipe
Snowflake Dinner Rolls
Ingredients
Yeast Mixture
- ½ cup Warm Water 95°F to 110°F (35°C to 43°C)
- 1 tablespoon Granulated Sugar
- 1½ tablespoon Active Dry Yeast
Dry Ingredients
- 4? cup All Purpose Flour
- 1 teaspoon Salt
- 3 tablespoon Granulated Sugar
Wet Ingredients
- 1 large Egg
- 1 cup Unsweetened Almond Milk
- ½ cup Plant Butter melted and cooled
Instructions
- Stir 1 tablespoon of the sugar into warm water (95°F to 110°F or 35°C to 43°C) and stir in the yeast until dissolved. Set aside to let it foam up.
- Combine in the bowl of a stand mixer, the flour, salt, and remainder of the granulated sugar. Equip the mixer with a dough hook and stir to combine.
- Add the melted butter, milk, egg, and proofed yeast mixture into the dry ingredients. Stir the wet and dry ingredients on low until combined.
- Increase the speed of the mixer to medium in order for the dough to knead and comes together in a ball. Notice that the dough should be stretchy, and tacky, not sticky.
- Shape the dough into a large bowl and place it on a lightly floured surface. Cover with plastic wrap and let it rest for 15 minutes.
- Divide the dough into 16 equal pieces. Use a kitchen scale to weigh the total weight of the dough and then divide accordingly.
- Shape each piece of dough into a ball with your finger. Stretch out the piece to create a smooth surface and bunch up the dough underneath, pinching it closed.
- Place the balls of dough into a lightly greased 9"x13" baking dish, creating 4 rows of 4, spacing them evenly. Cover the baking dish in plastic wrap and let them rise for 40 minutes or until they have doubled in size.
- Notice that the dinner rolls are ready to bake when they they have filled up the surface of the baking dish. Sprinkle the top of the buns with flour, using a small mesh sifter.
- Place in a preheated 380F oven. Bake for 25 minutes, or until the tops and side are lightly golden in color.
- Remove from the oven and let them cool for 5-10 minutes. Carefully remove them from the pan and place on a cooling rack, to prevent the buns from "sweating" and making sure the crust can crisp up.
