Ozzie Rolls Recipe
This Ozzie Rolls Recipe uses bread flour, butter, yeast, and milk for fluffy homemade rolls with soft texture and rich flavor.
Equipment
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Baking dish or baking sheet
- Pastry brush
- Clean kitchen towel
- Knife or dough scraper
- Small saucepan or microwave-safe bowl
Ingredients
- 1 cup whole milk
- 1/4 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1 teaspoon salt
- 1 large egg
- 3 1/2 to 4 cups bread flour
- 2 tablespoons melted butter for brushing tops
Optional Additions
- Honey butter
- Garlic butter topping
- Flaky sea salt
- Fresh rosemary
Instructions
Step 1: Activate the Yeast
- Warm the milk slightly until it feels warm but not hot.
- In a large mixing bowl, combine the warm water, yeast, and sugar.
- Let it sit for about 5 to 10 minutes.
- The mixture should look foamy on top.
- If nothing happens, the yeast may be expired.
- The first time I made this Ozzie Rolls Recipe, my milk was too hot and completely killed the yeast.
Step 2: Add Wet Ingredients
- Stir the warm milk, melted butter, egg, and salt into the yeast mixture.
- Mix until everything looks combined.
- The mixture should smell slightly sweet and buttery.
Step 3: Add the Flour
- Start adding the bread flour one cup at a time.
- Stir after each addition.
- Once the dough becomes too thick for a spoon, use your hands.
- The dough should feel soft and slightly tacky but not sticky enough to coat your fingers heavily.
- I noticed adding flour slowly prevents the dough from becoming too dry.
Step 4: Knead the Dough
- Transfer the dough onto a lightly floured surface.
- Knead for about 8 minutes.
- The dough should become smoother and more elastic.
- If it sticks too much, sprinkle a tiny bit more flour.
- Try not to overload the dough with flour because dense rolls are disappointing.
Step 5: First Rise
- Place the dough into a lightly greased bowl.
- Cover with a clean kitchen towel.
- Let it rise in a warm spot for about 1 hour or until doubled in size.
- I usually place mine near the stove if the kitchen feels chilly.
- The dough should look puffed up and soft.
Step 6: Shape the Rolls
- Punch the dough down gently.
- Divide into 12 equal pieces.
- Roll each piece into a ball shape.
- Place them into a greased baking dish or onto a baking sheet.
- Don’t worry if they aren’t perfectly shaped.
- Homemade rolls honestly look better a little uneven.
Step 7: Second Rise
- Cover the shaped rolls loosely with a kitchen towel.
- Let them rise for another 30 minutes.
- The rolls should look puffier and slightly touching each other.
- This second rise makes a big difference in softness.
Step 8: Bake the Rolls
- Preheat your oven to 375 degrees Fahrenheit.
- Bake the rolls for about 16 to 18 minutes.
- The tops should turn lightly golden brown.
- Your kitchen will smell like buttery bakery bread at this point.
- If the tops brown too quickly, loosely cover with foil during the final few minutes.
Step 9: Brush with Butter
- As soon as the rolls come out of the oven, brush the tops with melted butter.
- This keeps the tops soft and adds extra flavor.
- I accidentally skipped this once and the tops dried out faster.
Step 10: Serve Warm
- Let the rolls cool for about 5 minutes before serving.
- The inside should feel fluffy and soft when pulled apart.
- Honestly, these barely last long enough to cool completely in my house.
Notes
- Warm ingredients help dough rise better.
- Use bread flour for softer texture.
- Let the dough rise fully before shaping.
- Brush butter on immediately after baking.
- Don’t overcrowd the baking pan.
- Serve warm for the best texture.