Make-Ahead Soft Yeast Rolls

OVERVIEW

• Skill Level: Intermediate
• Components Used: Enriched Sweet Dough Master Recipe, Egg Wash

Simplify dinnertime and prep this side dish in advance. Make the dough and shape the rolls the day before, then bake them fresh 15 minutes before mealtime. They’re easy enough for a weeknight family dinner but so delicious and special for a holiday meal.

Why I love these make-ahead rolls

• By preparing the rolls the day before, you can eliminate stress when pulling a meal together.
• Homemade dinner rolls are an easy way to kick a simple meal up a notch.
• These rolls are ultra soft and buttery – you’ll want to make them for holiday celebrations and casual family dinners.

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This EASY White Bread recipe is made from scratch. It makes two loaves and is the perfect sandwich bread! Making homemade bread is easier than you think and it’s SO good when it’s fresh, especially warm from the oven.

Table of Contents

Have you ever made homemade white bread before? I absolutely love this recipe – it’s going to become a favorite. Once you make your own bread you won’t want to go back to store bought. There’s something about making it from scratch that makes you feel like a rockstar.

Whether you use this easy white bread recipe for toast or sandwiches, it’s the only recipe you’ll ever need. It’s a basic bread recipe you must have in your baking arsenal!

The hardest thing about making homemade bread is not eating it all in one sitting! Warm and fresh from the oven, it’s heaven with or without butter.

Ingredients Needed

• Instant Yeast – My favorite part about using RapidRise® Yeast is that you add it to the dry ingredients. There’s no need to proof it! Plus the first rise is only 10 minutes.
• Flour – Use all purpose flour. You can also use bread flour, but I’ve only tested it with all purpse.
• Sugar – sugar helps activate the yeast.
• Water – You need to heat your water so it’s good if you have an instant read thermometer.
• Milk – Adds some richness to the bread
• Butter – You can use salted or unsalted

Be sure to see the recipe card below for full ingredients & instructions!

How to make White Bread

1. Dry ingredients: Combine 2 cups flour, sugar, yeast and salt in the bowl of a stand mixer and stir until blended.
2. Heat Wet Ingredients Properly: Combine water, milk and butter in a microwave-safe bowl. Microwave on HIGH in 15-second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). I highly recommend using an instant-read thermometer.
3. Mix: Add wet ingredients into dry. Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
4. Knead: Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Let rest for 10 minutes.

How to form loaves of bread

1. The dough will slightly rise and puff a little bit after it’s 10 minute rest time.
2. Cut dough into 2 equal pieces.
3. Roll each piece of dough into a 12 x 7-inch rectangle using a rolling pin.
4. Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal.
5. Place, seam sides down, in two 8-½ x 4-½ inch loaf pans that have been sprayed with nonstick cooking spray. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.
6. Bake: Bake in preheated 400ºF oven for 20 to 30 minutes or until golden brown. Remove from pans by running a knife around the edges and invert onto wire rack.

Substitutions for Bread

A lot of time, with basic recipes, I get questions about substitutions. Here are a few easy substitutions you can make when making homemade white bread:

• Substitute honey for the sugar (use the same amount called for)
• Almond or Soy milk for the regular milk (use the same amount called for)
• Oil or coconut oil or margarine can be used instead of butter

The one thing you can’t substitute easily when making white bread is the white flour. You need to use the all purpose flour called for in this recipe; using wheat flour changes the ratios of other ingredients.

Tip From Dorothy

Expert Bread Making Tips

• Don’t pack your flour – be sure to spoon and level it.
• Read the entire recipe from start to finish before beginning.
• Make sure you use insant yeast – NOT active dry – and check the expiration date.
• Use an instant read thermometer – you can find cheaper ones on Amazon but I love the Thermapen the most. This makes sure your liquid is the right temperature to activate and not kill the yeast.
• You know your white bread is done baking when it’s 190°F in the center and light golden around the edges.
• Homemade bread will not last on the counter as long as regular bread – it’ll stay fresh about 2-3 days at most. You can freeze leftovers or the second loaf by allowing to cool completely and then wrapping in plastic wrap.

FAQs

How Can You Make Yeast Bread Without a Mixer?

It’s easy, it just takes a bit more work. You’ll have to knead it longer.

What makes your bread light and fluffy?

Make sure to let it rise and not to over work it, and not to pack your flour.

Why did my bread not rise?

Always check the date on your yeast to make sure it’s not expired. Be sure that your water is the correct temperature and that you’re using instant yeast.

• 5 ½ to 6 (744g) all-purpose flour
• (37g) granulated sugar
• (14g) Fleischmann’s® RapidRise® Yeast (4 ½ teaspoons)

• Combine 2 cups flour, sugar, dry yeast and salt in the bowl of a stand mixer and stir until blended. Combine water, milk and butter in a microwave-safe bowl. Microwave on HIGH in 15-second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). I highly recommend using an instant-read thermometer. Add to flour mixture.

• Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.

• Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

• Cut dough into 2 equal pieces. Roll each piece of dough into a 12 x 7-inch rectangle using a rolling pin. 

• Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal. Place, seam sides down, in two 8-1/2 x 4-1/2 inch loaf pans that have been sprayed with nonstick cooking spray. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.

• Bake in preheated 400ºF oven for 20 to 30 minutes or until golden brown. Remove from pans by running a knife around the edges and invert onto wire rack.

• Be sure to use instant yeast, not active dry yeast. Fleischmann’s Rapid Rise is their brand of instant yeast.
• You can use any fat milk or nondairy
• You can use salted or unsalted butter
• I have not tested this recipe with whole wheat flour.
• I get lots of questions about 2 cups vs 6 cups flour. Be sure to read the recipe, not just the post: You start with 2 cups flour to stir with the yeast and wet ingredients and add up to 6 cups once you start mixing.
• Don’t pack your flour – be sure to spoon and level it. 
• Homemade bread will not last on the counter as long as regular bread – it’ll stay fresh about 2-3 days at most. You can freeze leftovers or the second loaf by allowing to cool completely and then wrapping in plastic wrap.
• You know your white bread is done baking when it’s 190°F in the center and light golden around the edges.
• Use an instant read thermometer – you can find cheaper ones on Amazon but I love the Thermapen the most. This makes sure your liquid is the right temperature to activate and not kill the yeast.

Nutritional information not guaranteed to be accurate

Also find the Beginner’s White Bread recipe at on Breadworld.com!

This recipe gives you two loaves of plain white bread that are quick and easy to make, thanks to Fleischmann’s® RapidRise® Yeast. The bread is soft and fluffy with a nice crust and it’s bowl to table in under 2 hours. This recipe was sponsored in 2019 and has been updated.

Favorite Bread Recipes

Buttery vegan brioche with a fluffy and tender crumb that melts in your mouth. This brioche uses only 7 common pantry ingredients and is egg-free and dairy-free!

Table of contents

• Ingredients to make vegan brioche
• Notes about the ingredients
• Two ways to knead the dough
• How to tell if the dough has been kneaded enough?
• Tips for the first rise
• Tips for shaping the brioche and second rise
• Baking the vegan brioche
• Customizing this recipe
• Troubleshooting baking issues
• Serving suggestions
• More vegan bread recipes!

Ingredients to make vegan brioche

You’ll need a few simple ingredients including:

Notes about the ingredients

Bread flour or all-purpose (plain) flour. This brioche works very well with either flour. However, I recommend bread flour for a more traditional brioche texture. It’s higher in protein so creates a chewier rather than cakier bread.

Vegan butter. Brioche typically contains more butter than typical bread which helps create a tender melt-in-your-mouth texture. The butter needs to be at room temperature, not melted as the latter can interfere with the formation of gluten.

Dairy-free milk for dairy-free brioche (it’s really that easy!). Any type of dairy-free milk will work but I prefer soy milk as it’s higher in protein and leaves no aftertaste.

Instant dried yeast which is the easiest yeast to use and doesn’t need to be proved beforehand. However, you can use dry or regular yeast, you will need to prove it.

Traditional French brioche is usually enriched with eggs or egg yolks. However, by increasing the amount of fat through butter and rising power through yeast, we’re able to create an eggless brioche that is soft, fluffy and tender. You don’t need any store-bought egg replacers!

A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.

Two ways to knead the dough

There are two different ways you can knead the vegan brioche dough:

1. Easy method where you add all ingredients to the mixer and knead. It takes 5-10 minutes and makes a soft and buttery brioche (left picture).
2. Advanced method where you knead in the butter afterward. This is the traditional way of making brioche and takes at least 20-30 minutes. It makes a softer bread which is more feathery when you pull it apart (right picture).

Easy kneading method

For an easy vegan brioche bread, add all the ingredients to the bowl of a stand mixer or large bowl and knead until it’s soft and stretchy.

Initially, the dough will be very sticky but try to avoid adding any flour. Kneading the dough strengthens its gluten structure and, over time, the dough will become less sticky and pull away from the side of the bowl.

If you don’t have a stand mixer, you can mix and knead the dough by hand! It will take a little longer so consider it a free arm and hand exercise ;).

Advanced kneading method

The advanced method takes a little longer so I recommend using a stand mixer.

First, knead together all the bread ingredients (except the butter) until it forms a rough and stretchy dough with no pockets of flour. If it’s too tough, add a dash of milk. The longer you knead, the better!

When each lot of butter has been mixed in, add a little more. Eventually, your dough will be soft and stretchy.

How to tell if the dough has been kneaded enough?

No matter how you knead your bread, the windowpane test is the best way to tell if your dough is ready.

Simply grab a small piece of dough and stretch it between your fingers. The dough shouldn’t break and, if you hold the bread against a light, you should be able to see gluten ‘membranes’ in the dough.

If the dough tears, just keep kneading!

Tips for the first rise

Place the vegan brioche dough in a bowl, cover it and place it in a humid and WARM spot in your home for 1 hour. It should double in size like below.

If your dough doesn’t double in size, move it to a warmer spot. In a cold environment, it can take over 2 hours for the dough to double in size.

Tips for shaping the brioche and second rise

It doesn’t really matter how you shape your brioche. You can place it as a whole in a loaf pan or braid it into a pretty challah bread.

However, this is what I did:

1. Divide the dough into 4 equal parts
2. Shape each part into a smooth ball. Squish each ball into a longer bun shape.
3. Squish each ‘bun’ into a lined loaf pan!

You’ll need to rest the brioche for a second time. It should increase in size by around 50% and become puffy again. If you poke the dough, it should spring back slowly (otherwise known as the poke test).

Baking the vegan brioche

The brioche is ready when the top is golden brown. If the top of your bread is turning brown but the middle isn’t cooked, simply turn down the temperature or cover the bread with aluminum foil.

While the bread is still warm, brush it with a little maple syrup to create the most beautiful egg-free glaze ever!

See, it is 100% possible to make DELICIOUS vegan French bread!

Customizing this recipe

Replace the flour with whole wheat or spelt flour. The latter two flours won’t rise as much and create a denser brioche, but it will still be delicious!

Replace vegan butter for olive oil. I recommend adding a generous pinch of salt to the dough to mimic the buttery flavor and adding more flour as the dough will be softer. The final brioche is a little denser and more cake-like compared to the original brioche.

Replace organic cane sugar for coconut sugar or maple syrup for a refined sugar-free brioche, which will be slightly darker in color.

Replace yeast with a sourdough starter. This brioche rises and bakes well with 75-150g of an active sourdough starter with 100% hydration. For a stronger sourdough flavor, use more starter. Or you can make sourdough cinnamon rolls!

To make vegan brioche BUNS, you can use this recipe or check out my Buttery Vegan Brioche Buns recipe.

Unfortunately, this recipe will not work with a 1:1 gluten-free flour. I am working on a gluten-free vegan brioche so watch this space!

Troubleshooting baking issues

Problem 1: “My bread didn’t double in the first rise (when it’s in the bowl)”

a: Your brioche dough needs to be in a WARM spot at ~25°C (77°F). This dough is enriched with a lot of butter so it rises slower than regular dough. Try placing the dough in your oven with the light on or in the warmest spot in your home! King Arthur Baking gives some tips on how to keep your dough warm.

The exception is if you’re proofing the bread overnight. The dough can be cold because it has more time (8+ hours) to ferment.

b: Your vegan brioche dough is too dry which may be due to your ingredients or incorrectly measuring them. As Steps 1 and 2 say, if your dough is too dry, add a little more dairy-free milk and knead again. The dough should be smooth and stretchy!

If your dough hasn’t risen, you can still knead more liquid into it and let it rest again.

c: Your yeast is old and no longer active. If you’ve already made the dough, you may still be able to find an active batch of yeast, combine it with warm milk then knead it into the dough.

d. Ingredient substitutions affect the rise of the dough. For example, dough made with spelt flour or olive oil will rise slower!

Problem 2: “My bread didn’t bake in the middle”

Before you finish baking, make sure you test your dough by inserting a knife or skewer into it.

If the outside is brown and the inside is uncooked, tent it with aluminum foil or cover it with a large oven-proof bowl. This slows down the outside of the bread baking and forces the heat into the middle of the loaf.

Serving suggestions

If you don’t devour the whole brioche fresh, you can enjoy it in many ways:

• Toast a slice and smother it with jam, cream, or any sweet spread!
• Use stale leftovers for vegan french toast casserole. You deserve it!
• Freeze and enjoy it when the cravings hit.
• Crumble the vegan bread, bake it at low heat and use it as a decadent topping for ice cream or other desserts.

More vegan bread recipes!

This brioche is used as the base for many other bread recipes on my site! My favorites are:

Buttery vegan brioche with a fluffy and tender crumb that melts in your mouth. This brioche uses only 7 common pantry ingredients and is egg-free and dairy-free!

Vegan Brioche Bread

• , plain / all-purpose flour or white spelt flour (note 1)
• , warm, plus more if needed
• vegan butter or margarine, room temperature or ½ cup (125g) olive oil
• , or coconut sugar
• instant dry yeast,
• , if using unsalted butter or oil

To glaze

• , or any other light-coloured liquid sweetener

To make the brioche dough:

• EASY METHOD: Add all the ingredients (except the maple syrup) to a stand mixer bowl with the dough hook. Knead for 10 minutes or until the dough is smooth, soft and elastic. You can also do this in a bowl and on a floured surface but it will take a little longer. The dough should be very tacky but should just come away from the sides of the bowl. However, if your dough is too dry, add a little more milk and knead well.

• ADVANCED METHOD: Add all the ingredients except the butter and maple syrup to a stand mixer with the dough hook. Knead until the dough is well combined (at least 5 minutes). Add a little milk if needed. While the dough is kneading, gradually add the butter, around 3 tbsp (40g) at a time. Knead until the dough is very smooth and comes away from the bowl (at least 15 minutes).

• Shape the dough into a smooth ball, place it in a clean bowl and cover with a tea towel. Place the dough in a WARM area to double in size for at least 1 hour (note 3).

To shape the brioche:

• Line a 9-inch (20cm) loaf with parchment paper or dust with flour.

• When the dough is puffy, divide it into 4 even sections. Shape each section into a round ball and arrange them in your loaf pan. Cover with a tea towel and leave it in a warm area to rest for at least 1 hour. The dough should increase in size by 50% – 100%.

Baking the brioche:

• When the dough is puffy again, preheat the oven to 180°C (350°F).

• Bake the brioche for 30-40 minutes or until the top is golden brown. The loaf is fully cooked when you can tap the bottom and it sounds hollow or if you poke a skewer in the middle and it doesn’t collect any raw dough. If the bread is browning too quickly but is not baked in the middle, reduce the oven to 160°C (320°F) or tent the brioche with aluminum foil.

• While the brioche is still hot from the oven, brush the top with maple syrup then rest it in the pan for 15 minutes. Turn it onto a wire rack and allow to cool slightly.

• Serve the brioche warm. Store the brioche in an airtight container at room temperature for up to 3 days, in the fridge for 5 days or in the freezer for up to 1 month. Leftover brioche is best enjoyed warmed or toasted.

1. Bread flour results in a more traditional bread-like texture whereas all-purpose flour results in a cake-like brioche. Spelt flour absorbs more liquid than regular flour so you may need to add a little more milk than mentioned.
2. Instant yeast doesn’t need to be ‘proofed’ beforehand. If you use active dry yeast, combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.
3. The dough can take anywhere from 1-4 hours to rise, depending on the temperature of your home and how you made your dough. If your dough doesn’t increase in size, place it in a warmer spot in your house. Read my post above for some tips.

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How to Make-Ahead Soft Yeast Rolls

The key to preparing these dinner rolls ahead of time is to refrigerate the unbaked rolls overnight and bake them fresh the next day.

PROOF THE YEAST

Warm the milk to about 110-115°F/43-46°C. Transfer the warm milk to a large mixing bowl and stir in the yeast and a pinch of sugar. Let sit for 5-10 minutes until bubbles and foam start to form.

*This step is called “proofing the yeast.” While option, it’s a good way to test the yeast to make sure it’s active before using it in the recipe. If you do not see any bubbles or activity after 10 minutes, then your yeast is dead or your milk is too hot. Start the process over with fresh yeast and/or cooler milk.

COMBINE INGREDIENTS

Place all of the dough ingredients into a large mixing bowl, including the milk/yeast mixture. (The order in which everything is added/combined doesn’t make a difference.) Mix together in a stand mixer, or with a wooden spoon, spatula, or your clean hands.

KNEAD THE DOUGH

Knead the dough until smooth and elastic. This takes about 8-10 minutes by hand or 6-8 minutes with a stand mixer fitted with the dough hook.

While kneading the dough, add more flour as needed. Stop kneading the dough when it’s still slightly sticky to the touch but feels smooth and elastic. It should stand tall when rounded into a ball.

BULK FERMENT

Shape the kneaded dough into a ball and transfer to a lightly oiled bowl. Turn to coat and cover with a piece of plastic wrap, a damp cloth, or clean shower cap (my preference) to bulk ferment until doubled in size – about 1 hour for quick rise yeast and 2 hours for active dry yeast. To speed up the process, place the covered bowl in a warm place in your kitchen.

Shaping

After proofing, turn the dough out onto a lightly floured countertop and divide it into 12 equal pieces. I like to use a bench knife and a kitchen scale to ensure they are all the same size. Working with one piece of dough at a time, shape the rolls. Pull down on the sides of the dough, creating a seam at the bottom.

Place the piece of dough seam-side down on an un-floured part of the countertop. Cup your hand over the dough and roll it under your palm until a smooth piece of dough forms.

Line a sheet pan (or cookie sheet) with parchment paper or lightly grease a 9×13-inch (23×33-cm) baking dish. Place the dough balls evenly spaced onto the sheet pan or into the baking pan. Cover the rolls tightly with plastic wrap.

Refrigerate Overnight (optional)

To make these make-ahead rolls, refrigerate the pan of shaped rolls for up to 18 hours. For holidays, like Thanksgiving or Christmas, I like to prep these rolls ahead so I’m not dealing with flour all over the counter while making other recipes.

The next day, remove the pan of rolls from the refrigerator about 90 minutes before serving. Keep them covered and let stand for about 75 minutes before moving onto the next step.

If you’d like to skip the refrigerator slow rise, let the rolls rise at room temperature for about 45 minutes (if using quick rise yeast) and about 75 minutes (if using active dry yeast).

Bake

Whisk together the egg and water to make an egg wash. Remove the plastic wrap from the pan and brush the egg wash on top of the rolls. The egg wash gives the rolls a shiny, golden top. Bake for 15-20 minutes until golden brown. While still hot, I like to brush melted butter onto the rolls and garnish with a sprinkle of flaky salt. Serve warm.

This recipe calls for active dry or quick rise yeast. Quick rise yeast is also known as instant yeast or rapid-rise yeast.

These unbaked dinner rolls can be refrigerated for up to 18 hours before baking. Remove from the refrigerator an hour and a half before serving. Let them stand for about 1 hour 15 minutes before baking.

I don’t recommend baking the rolls in advance. Dinner rolls are best served fresh from the oven.

You can use either all-purpose flour or bread flour in this dinner roll recipe. You do not need to make any other changes to the recipe if you are using bread flour. All-purpose flour will give you light and tender rolls while rolls made with bread flour will be slightly chewier.

Room Temperature: After baking, let the rolls cool completely. Store any leftover rolls in an air-tight container at room temperature. They are best enjoyed within 24 hours of baking.

Freezer: After baking, let the rolls cool completely. Once cool, wrap in aluminum foil and place the foil package in a zipper bag – freeze for up to 2 months. When ready to serve, let them thaw overnight in the refrigerator and place into a 325°F/163°C oven for 10-15 minutes until warmed through.

If you enjoyed this make-ahead recipe, you might like to try these other recipes that can be prepped in advance.