Soft rolls are little clouds of bread that are delicious by themselves, with butter, or as hamburger rolls.
These rolls take a much shorter time to make than traditional breads (with long proofing times), so they are perfect for making during the week.
I've stopped buying hamburger rolls from the grocery store, as I always use these soft rolls to make hamburgers.
A soft roll with strawberry jam is perfect for breakfast the next morning after making a batch of these delicious rolls!
This recipe is based on this amazing recipe from Bigger Bolder Baking: Dinner Rolls.
Since this recipe uses active dry yeast, make sure to bloom the yeast in warm water (approximately 100 degrees Fahrenheit (F)).
The proofing times for these rolls are very short, so make sure to include sugar when blooming the yeast to jump-start it.
When placing the dough balls onto a baking sheet (with parchment paper), leave about 2 centimeters (cm) between the dough balls, as they will expand during the final proof. They should be slightly touching when they go into the oven.