One-Rise Method · Ultra Soft & Fluffy · Stay Tender for 3 Days
Want to recreate the viral Sam’s Club butter dinner rolls at home? This recipe is surprisingly simple. With added milk powder for extra aroma and a single fermentation, these rolls come out incredibly soft, rich in buttery flavor, and beautifully fluffy with a pull-apart texture.
They stay tender at room temperature for up to 3 days, filling your kitchen with irresistible buttery aroma—perfect for breakfast or afternoon coffee.
Contents
Ingredients (Makes about 30 rolls, 28g each)
Main Ingredients
- 500g bread flour
- 15g milk powder
- 80g granulated sugar
- 300–315 g cold milk
- 50g beaten egg
- 6g instant dry yeast
- 50g unsalted butter, softened
Additional Ingredients
- 6g salt
- 10g unsalted butter
- 1 bowl of water (for humidity during proofing)
Instructions
1. Knead the Dough (Add Ingredients in Stages)
In a stand mixer bowl, add bread flour, milk powder, sugar, and yeast. Stir lightly with chopsticks or a spoon to combine.
(Avoid direct contact between yeast and sugar to maintain yeast activity.)
Add cold milk and beaten egg. Mix on medium speed until the dough reaches 70% gluten development—the dough can stretch into a thick membrane that tears with jagged edges.
Add softened butter and salt. Continue mixing on medium speed until the dough reaches full gluten development:
Smooth, elastic dough
Can stretch into a thin, translucent membrane
Tear edges are round and smooth
Check dough temperature after mixing: 24–26°C (75–79°F) is ideal.
2. Divide & Shape
Transfer the dough to a work surface. Divide into 30 equal portions, about 28 g each.
Shape each piece into a smooth ball by rolling gently with your palm.
(Lightly dust hands with flour if needed to prevent sticking.)
3. Pan & Proof
Place dough balls evenly into a 28 cm (11-inch) baking pan. No greasing needed. Leave 1–2 cm space between each ball.
Lightly mist the surface with water to prevent drying.
Place the pan in the oven using fermentation mode at 34°C (93°F). Add a bowl of hot water inside the oven to maintain humidity.
Proof for about 1 hour, until the dough expands and fills the pan.
Gently press the dough—if it slowly springs back without collapsing, it’s ready.
4. Bake
Preheat oven 10 minutes before baking.
Top heat: 180°C (356°F)
Bottom heat: 195°C (383°F)
Place the rack on the lowest level.
Brush the dough gently with a thin layer of beaten egg.
Bake for 18 minutes.
(If browning too quickly, loosely cover with foil.)
5. Finish
Remove rolls from the oven and immediately brush with melted butter.
Transfer to a cooling rack. Let cool until warm before serving.
Soft, buttery, fluffy—and beautifully pull-apart every time
Tips & Notes
Bread flour is essential for the signature stretchy texture—do not substitute with all-purpose flour.
Adjust milk quantity slightly depending on flour absorption; the dough should be soft but not sticky.
Butter must be fully softened for proper incorporation.
Dough temperature control is critical—cold milk helps prevent overheating during mixing.
Proper humidity during proofing prevents dry crust and ensures a soft crumb.
Store rolls airtight at room temperature for up to 3 days.
Reheat in microwave for 10 seconds, or
Re-bake at 150°C (300°F) for 3 minutes for extra softness.
Sam’s Club–Style Butter Dinner Rolls
Ingredients
Main Ingredients
- 500 g bread flour
- 15 g milk powder
- 80 g granulated sugar
- 300 –315 g cold milk
- 50 g beaten egg
- 6 g instant dry yeast
- 50 g unsalted butter softened
Additional Ingredients
- 6 g salt
- Balances sweetness and strengthens gluten
- Beaten whole egg as needed (for egg wash)
- 10 g unsalted butter melted (for brushing after baking)
- 1 bowl of water for humidity during proofing
Instructions
Knead the Dough (Add Ingredients in Stages)
- In a stand mixer bowl, add bread flour, milk powder, sugar, and yeast. Stir lightly with chopsticks or a spoon to combine.
- (Avoid direct contact between yeast and sugar to maintain yeast activity.)
- Add cold milk and beaten egg. Mix on medium speed until the dough reaches 70% gluten development—the dough can stretch into a thick membrane that tears with jagged edges.
- Add softened butter and salt. Continue mixing on medium speed until the dough reaches full gluten development:
- Smooth, elastic dough
- Can stretch into a thin, translucent membrane
- Tear edges are round and smooth
- Check dough temperature after mixing: 24–26°C (75–79°F) is ideal.
Divide & Shape
- Transfer the dough to a work surface. Divide into 30 equal portions, about 28 g each.
- Shape each piece into a smooth ball by rolling gently with your palm.
- (Lightly dust hands with flour if needed to prevent sticking.)
Pan & Proof
- Place dough balls evenly into a 28 cm (11-inch) baking pan. No greasing needed. Leave 1–2 cm space between each ball.
- Lightly mist the surface with water to prevent drying.
- Place the pan in the oven using fermentation mode at 34°C (93°F). Add a bowl of hot water inside the oven to maintain humidity.
- Proof for about 1 hour, until the dough expands and fills the pan.
- Gently press the dough—if it slowly springs back without collapsing, it’s ready.
Bake
- Preheat oven 10 minutes before baking.
- Top heat: 180°C (356°F)
- Bottom heat: 195°C (383°F)
- Place the rack on the lowest level.
- Brush the dough gently with a thin layer of beaten egg.
- Bake for 18 minutes.
- (If browning too quickly, loosely cover with foil.)
Finish
- Remove rolls from the oven and immediately brush with melted butter.
- Transfer to a cooling rack. Let cool until warm before serving.
- Soft, buttery, fluffy—and beautifully pull-apart every time
