Oh, isn’t there anything better than that smell? That moment when you pull the oven door open and the aroma of warm, yeasty bread completely fills your tiny kitchen. If you’ve been searching for bakery-quality fluffiness at home, trust me, I get it. Achieving that cloud-like interior texture used to feel like a miracle, but making **Soft Thermomix Dinner Rolls**? It’s totally doable now, even on a busy Tuesday night!
My love for warm rolls goes way back to my childhood in Vermont, where Sunday dinners always needed a basket of fresh bread. I wanted to capture that cozy feeling but make it fit modern life. That’s where the Thermomix sneaks in as my secret weapon. The real magic, the thing that guarantees an unbelievably tender crumb every single time, is using a little cooked milk base—a roux—right at the very start! It sounds fancy, but it’s so simple, and it makes these rolls unbelievably soft and tender.
Using the Thermomix takes all the guesswork out of kneading, meaning you can have deeply comforting, wholesome bread on the table without breaking a sweat. These rolls are proof that you don’t have to sacrifice comfort for balanced eating. They are simply lovely.
Why You Will Love These Soft Thermomix Dinner Rolls
Seriously, when you make these at home, you won’t ever go back to the store-bought stuff. They are just that good! Here are a few reasons why these have become my go-to savory bake for everything from weeknight dinners to holiday spreads:
- Cloud-Like Texture Guaranteed: Thanks to that surprise roux base mixed right in the Thermomix, these rolls boast the fluffiest, most tender crumb imaginable. They are soft for days!
- Thermomix Perfection: You get perfectly kneaded dough every time without lifting a finger. The machine handles the hard work, leaving you with reliable results for your dinner plans.
- Subtle, Buttery Flavor: They are lightly sweet from the sugar in the roux but perfectly balanced with buttermilk and salt. They taste rich without feeling heavy.
- Freezer Friendly: This is huge for busy weeks! You can bake a big batch and freeze them, bringing that fresh-baked comfort back whenever you need it.
- Versatility is Key: They are sturdy enough to dip into thick soups but soft enough to split open and melt butter over immediately. Perfect for any Italian Recipes night or simple supper.
Essential Ingredients for Perfect Soft Thermomix Dinner Rolls
Okay, getting the ingredient list right is the first big step to ensuring these rolls are as soft as they can possibly be. Since the Thermomix is doing the heavy lifting, we need quality ingredients that cooperate beautifully. We are separating these into two groups: the initial cooked base (the roux) and the main dough ingredients. If you want truly amazing bread structure, make sure you grab some strong or baker’s flour. It really helps give these rolls that perfect rise and chew!
For the Roux Base
This little cooked mixture sets the stage for maximum softness in our Thermomix dinner rolls. Don’t skip this step!
- 30 Grams bakers or strong flour (this is crucial!)
- 30 Grams sugar
- 120 Grams buttermilk
Cooking these three ingredients together first creates a lovely, slightly gelatinized base. When we add the rest of the dough ingredients, the starches are already partially hydrated, which ensures that heavenly, pillowy texture we are chasing for our **Soft Thermomix Dinner Rolls**.
For the Dough Mixture
Once the roux has cooled down a tiny bit, we throw in the good stuff to finish the dough. These are the heavier hitters that give the rolls flavor and body.
- 350 Grams bakers or strong flour
- Pinches pink salt flakes (a little extra flavor, but regular salt works too!)
- 25 Grams butter (cold, cubed is fine)
- 210 Grams buttermilk
- 2 Teaspoons dried yeast
See those two amounts of buttermilk? That’s intentional! Using that extra buttermilk throughout the dough, combined with the yeast, yields such a light, slightly tangy result that pairs wonderfully with savoury mains. It’s a simple combination that yields incredible results.
Ingredient Notes and Substitutions for Soft Thermomix Dinner Rolls
When baking bread, ingredient quality really shows, especially when you’re counting on the Thermomix to deliver amazing results. You absolutely must use strong or baker’s flour here! I know, I know, sometimes we only have plain flour around, but the higher protein content in baker’s flour is what helps develop the gluten structure we need, preventing that sad, dense result.
Now, about that buttermilk! It’s what gives these rolls their beautiful, light tang, but if you run out mid-recipe—oops!—don’t panic. You can easily make a substitute. Just take whatever regular milk you have on hand and stir in one tablespoon of white vinegar or lemon juice for every cup of milk. Let it sit for about 5-10 minutes until it looks slightly curdled. That’s your homemade substitute, ready for your **Soft Thermomix Dinner Rolls**!
Also, if you’re using regular salt instead of those pink flakes, just make sure you use about 3/4 of a teaspoon. Don’t skimp on the salt, though; it’s essential for flavor and controlling the yeast activity!
Step-by-Step Instructions for Soft Thermomix Dinner Rolls
This is where the magic happens, and honestly, the Thermomix makes this process so much simpler than traditional kneading. We are relying on precision here, so follow these three main stages closely to ensure that fluffy texture we talked about. If you are new to bread making, don’t sweat the proofing times; just watch the dough!
Making the Roux and Initial Mix
First things first, we build that foundational softness. Pop those roux ingredients—the 30g flour, sugar, and 120g buttermilk—right into your mixing bowl. We cook this mixture for 3 minutes at 80 degrees Celsius on Speed 3. It’s going to look a little strange, maybe slightly thickened. You need to let it cool down just a touch so it doesn’t scorch the yeast later on. Then, leave this roux right there in the bowl; that’s our base for everything else to follow!
Kneading and First Proofing of Soft Thermomix Dinner Rolls Dough
Next, add all the remaining dough ingredients—all that flour, the salt, cold butter, the rest of the buttermilk—and mix it super briefly, just 10 seconds on Speed 6 just to bring it together. Now, sprinkle in your dried yeast. This is where the Thermomix earns its stripes! Run the machine on the kneading setting (Interval speed) for a full 4 minutes. Once kneading is done, scrape the now beautiful, elastic dough out onto a lightly floured mat. Wrap it up securely and let it prove in a warm spot until it has truly doubled its size. Be patient; an under-proofed dough will lead to dense rolls! Working with the Thermomix opens up so many great possibilities for wonderful Thermomix baking desserts too!
Shaping, Second Rise, and Baking
When the dough has doubled, it’s time to shape. This dough can be a little sticky, so here is my favorite trick: wet your hands slightly before handling it! This stops the dough clinging to you while you shape the mixture into even rolls. Place them onto your baking sheet, cover them again, and let them get happy and puffy for their second rise. Here’s another tip I learned developing my sourdough recipes: to get the best lift, start baking them in a COLD oven. Set the temperature to 180°C, and bake for 15 to 20 minutes. Immediately when they come out, brush them with a little extra melted butter while they’re piping hot. That finishes them off perfectly!
Tips for Success When Making Soft Thermomix Dinner Rolls
Manage the Stickiness of the Dough
Even with the Thermomix doing most of the work, bread baking always has a few little secrets to keep things running smoothly. I’ve learned a few things over the years—especially when trying to get that perfect pillowy result in my kitchen—that I want to share with you so your rolls come out perfect the first time.
The biggest game-changer, which I mentioned during the shaping phase, is managing the stickiness. This dough is richer than a standard rustic loaf because of the buttermilk and the roux, so it stays softer. If you find it sticking terribly to your hands, don’t cave and add a ton of extra flour! That will just make the final rolls heavy. Instead, keep a small bowl of water right next to your mat and lightly wet your hands whenever you handle the dough for shaping. It works like a charm as a non-stick barrier.
Start the Bake in a Cold Oven
Another crucial point is related to that specific instruction about starting the bake in a cold oven. Honestly, this is one of my favorite tips for any soft roll recipe; it sets them beautifully! When you place the rolls in when the oven is cold, they get a slow, gentle heat-up. This gives the yeast a final chance to produce gas for a huge oven spring before the exterior crust sets permanently. If you preheat your oven too high, the outside sets before the inside has a chance to completely puff up, resulting in flatter rolls.
Don’t Rush the Proofing Time
Also, don’t rush the proofing times! I know we all want to eat these immediately, especially when the kitchen smells amazing, but if the dough hasn’t doubled—truly doubled—it won’t have enough gas to create that light, airy texture. If your kitchen is chilly, try finding the warmest spot in your house, maybe near a sunny window or on top of the fridge. If you love making bread, but sometimes it feels too long, you should check out my formula for turning leftover bread into a gorgeous bread pudding!
Check Your Oven Temperature
Finally, remember that all ovens are a bit different, especially when it comes to temperature consistency. Use an actual oven thermometer if you have one; sometimes the dial is way off! Even a 10-degree difference can change the tenderness of these delicate Soft Thermomix Dinner Rolls.
Serving Suggestions for Your Soft Thermomix Dinner Rolls
What are you going to eat these beauties with? See, these rolls aren’t just for boring nights when you need a side! Because we used buttermilk and a little sugar in that roux, they develop a flavor profile that is just slightly richer and less savory than a plain roll. This makes them absolutely incredible for pairing up with bigger, bolder dishes, especially if you are making up a big batch of comfort food.
Since these are styled after lovely rustic, **Italian Recipes**, they match perfectly with hearty meals! Forget those stale breadsticks; these soft rolls are fantastic for soaking up the last bits of sauce. Try serving them alongside a rich pasta dish or a simmering, slow-cooked ragù. When you’re serving something chunky, you want a roll that can hold up to the dipping, and trust me, these are up to the task!
They are my absolute favorite companion for soup season, especially when we think about classic savoury recipes. When the weather gets chilly—and you know, being in Vermont, I know chilly!—there is nothing better than dipping a warm roll into a steaming bowl. They are heavenly with French Onion Soup, but they really sing when paired with something smoky and creamy.
For instance, if you’re making something indulgent, like a creamy broth, these rolls are the perfect tool. I always serve them with my Creamy Parmesan Italian Sausage Soup because the richness of the soup is balanced out by the slight tanginess of the buttermilk in the rolls. If you need ideas for what else to serve alongside them, check out my post on what to serve with French Onion Soup for more cozy pairing inspiration! They really elevate any simple supper into a full-blown savoury event.
Storage and Make-Ahead Tips for Soft Thermomix Dinner Rolls
One of the best things about finding a reliable bread recipe is knowing you can make it ahead of time, right? We all love that convenience, especially when hosting big autumn dinners or prepping meals for the week. Thankfully, these rolls are champions at hanging out after they’re baked, though they taste best on Day One, of course.
If you plan to eat them within a day or two, simply keep them stored on the counter at room temperature. Make sure they are in an airtight container or a sealed bag. If you leave them exposed, that beautiful soft crust you worked so hard for will dry right out, and nobody wants that!
If you need them to last longer than 48 hours, you *can* pop them in the fridge, but I usually caution against it for bread unless you absolutely have to. Refrigeration can actually make bread go stale faster, even in a container. If you do need to refrigerate them, make sure they are in a very sealed bag and be prepared to give them a good refresh before serving.
The real secret weapons here are the freezing instructions. These **Soft Thermomix Dinner Rolls** freeze incredibly well! Once they are completely cooled down after baking—and I mean completely cool, warm rolls create steam and soggy spots—you can wrap them tightly. I usually wrap three or four rolls together in plastic wrap, and then put that bundle inside a sturdy freezer bag. They keep beautifully for up to two months.
When you realize you need bread for dinner—maybe you’ve planned ahead for one of my classic make-ahead casseroles!—just pull out what you need. Let them thaw on the counter for an hour or two, and they are ready to go. If you’re in a rush, you can give them a quick blast in a moderate oven (around 300°F/150°C) for about five minutes, and they practically smell freshly baked again!
Frequently Asked Questions About Soft Thermomix Dinner Rolls
Can I use active dry yeast instead of dried yeast?
That’s a super common question! Yes, you absolutely can swap the dried yeast for active dry yeast, but you need to give the yeast a little wake-up call first. Because this whole recipe is designed around the precision of the Thermomix, we usually stick to dried yeast because it’s more reliable in the machine.
If you only have active dry yeast, here’s what you do: take about half a cup of the buttermilk designated for the dough (make sure it’s lukewarm, not hot, definitely not what’s used in the roux!) and sprinkle your yeast over the top along with a tiny pinch of the sugar you have set aside. Let it sit on the counter for about 10 minutes. If it gets foamy and bubbly on top, it’s alive and ready to go! You can then use that activated mixture in place of the dried yeast measurement in Step 2.
Why are my Soft Thermomix Dinner Rolls dense instead of fluffy?
Oh, that’s so disappointing! Density usually comes down to two things, and it’s almost always about the proofing time or the mixing. First, did you let the dough double in size during that first prove? If you didn’t let the yeast do its work, there’s no spring when it hits the oven.
Second, check your flour. If you accidentally used standard plain flour instead of the specified strong or baker’s flour, the lower protein content just can’t hold the gas bubbles that the yeast creates. The result is a heavier, denser roll. The roux helps a ton, but it can’t fix a weak flour structure!
How can I make these rolls healthier, aligning with Thermomix Recipes Healthy?
I love that you’re thinking about keeping things balanced! Because the core structure relies on that roux, you can’t overhaul the flour too much, but you can make small thoughtful swaps. For example, when wrapping them up after baking, skip the brush of melted butter. That saves a little fat right there!
You can also look at the sugar in the roux. While 30g doesn’t drastically change the nutrition, you could substitute white sugar for coconut sugar for a slightly lower glycemic index option. If we are aiming for truly nutritious baking, make sure you check out my roundup of the very best Thermomix Recipes Healthy alternatives!
Do I absolutely have to use buttermilk?
You don’t *have* to, but my goodness, it makes a big difference in the final texture of these **Soft Thermomix Dinner Rolls**! Buttermilk contains acid, and that acid reacts beautifully with the baking soda (if you were using any) and tenderizes the gluten strands, resulting in a softer, lighter crumb. It also adds that lovely, subtle tang that makes them taste more artisanal.
If you simply cannot find it at the store, use my substitution trick I mentioned above: add one tablespoon of lemon juice or white vinegar to a cup of regular milk and let it sit. That will mimic the acidity needed for that tender bite!
Estimated Nutritional Data for Soft Thermomix Dinner Rolls
When we’re baking our own bread, especially using something like the Thermomix, we usually get much better results ingredient-wise than store-bought options, but it’s still fun to see the general picture of what we’re eating! Since these are mostly flour and dairy, they offer a cozy, satisfying bite that pairs perfectly with hearty meals. Remember, because this recipe yields twelve generous rolls, these numbers are based on a single roll serving.
Here is a breakdown of the estimated nutritional information based on our ingredients. Please keep in mind that these are just averages, so consider them a helpful guide—Option A, as I like to call it!
- Serving Size: 1 roll
- Calories: 150
- Fat: 4g (Saturated Fat: 2g)
- Carbohydrates: 25g
- Protein: 5g
- Sugar: 3g
- Sodium: 150mg
- Fiber: 1g
See? Not too bad for a roll that tastes this luxurious! The buttermilk and whole ingredients keep the fat content reasonable while giving you that satisfying texture. Enjoy every bite of your homemade Soft Thermomix Dinner Rolls!
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Soft Thermomix Dinner Rolls
- Total Time: 140 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Make soft, fluffy dinner rolls using your Thermomix. This recipe uses a simple roux base for a tender crumb, perfect for everyday meals or special occasions.
Ingredients
- 30 Grams bakers or strong flour (for roux)
- 30 Grams sugar (for roux)
- 120 Grams buttermilk (for roux)
- 350 Grams bakers or strong flour (for dough)
- Pinches pink salt flakes
- 25 Grams butter
- 210 Grams buttermilk (for dough)
- 2 Teaspoons dried yeast
Instructions
- Place roux ingredients into the Thermomix bowl and cook 3 min/80°C/speed 3. Cool the mixture slightly. Leave the roux in the Thermomix bowl.
- Add all dough ingredients except yeast to the cooked roux in the Thermomix bowl and mix 10 sec/speed 6. Add the yeast and knead 4 min/Interval. Scrape the dough out onto a floured silicone mat and wrap it. Prove until the dough has doubled in size.
- Shape the dough into rolls using wet hands. Place the rolls onto a lined baking sheet, cover them, and let them rise until doubled. Place the baking sheet into a cold oven and bake for 15-20 minutes at 180°C. Brush the rolls with a little extra melted butter immediately after removing them from the oven.
Notes
- Shaping the rolls with wet hands helps manage the stickiness of the dough.
- Baking from a cold oven helps the rolls rise evenly before setting.
- These rolls freeze well after cooling.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
- Cholesterol: 10
Keywords: Soft Dinner Rolls, Thermomix Bread, Homemade Rolls, Buttermilk Rolls, Autumn Recipes, Savoury Recipes, Italian Recipes