Soft Milk Kefir Hamburger Rolls

During hot summer weather, we often bake these rolls directly on our gas grill instead of heating the house with the oven.

Check out our tutorial: How to Bake Hamburger Rolls on the Grill.

It's a great way to enjoy homemade bread while keeping the heat outside where it belongs.

During hot summer weather, we often bake these rolls directly on our gas grill instead of heating the house with the oven.

Check out our tutorial: How to Bake Hamburger Rolls on the Grill.

It's a great way to enjoy homemade bread while keeping the heat outside where it belongs.

I made these rolls in my KitchenAid stand mixer using the dough hook.

I did not proof the yeast separately. Instead, I added all of the ingredients directly to the mixing bowl, gave everything a quick hand stir, and then let the dough hook do the work.

After kneading, the dough was soft, smooth, and slightly tacky.

If your dough feels soft, don't panic. That's exactly what you want for tender hamburger rolls.

Resist the urge to add a large amount of extra flour. A softer dough typically produces softer rolls.

Bread flour contains more protein than all-purpose flour, which helps develop stronger gluten.

The result is a hamburger roll that stays soft while still being sturdy enough to hold burgers, pulled pork, sloppy joes, and other hearty fillings.

The rolls shown in these photos were baked exactly as shaped.

I did not use:

The golden color came naturally from the dough itself.

Every kitchen is different. Temperature has a significant impact on how quickly dough rises.

Room TemperatureFirst RiseSecond Rise65°F (18°C)1½–2½ hours45–75 minutes70°F (21°C)1–2 hours40–60 minutes75°F (24°C)1–1½ hours30–45 minutes80°F (27°C)45–75 minutes25–40 minutes85°F+ (29°C+)30–60 minutes20–30 minutes

The dough is ready for shaping when it has approximately doubled in size and a gentle finger poke leaves an indentation that slowly springs back.

The rolls are ready to bake when they look puffy and airy and hold a light finger indentation.

I made these rolls during a hot Pennsylvania summer day.

Because the kitchen was warm, the dough rose much faster than many recipes suggest. If your home is warm, start checking the dough earlier than the recipe indicates.

If your house is cool, place the covered dough in an oven with only the oven light turned on. The gentle warmth helps encourage fermentation without overheating the dough.

FAQ

Probably not.

This dough is meant to be soft. A slightly tacky dough often produces the softest hamburger rolls.

Move it to a warmer location and give it additional time. Yeast works more slowly in cooler temperatures.

The dough may have been over-proofed or may have needed a little more kneading to strengthen the gluten structure.

The dough likely needed more rise time before baking.

Store cooled rolls in an airtight container or bread bag for up to 3 days.

Allow the rolls to cool completely.

Freeze in a freezer-safe bag for up to 3 months.

Thaw at room temperature before serving.

These rolls are soft enough for sandwiches but sturdy enough to hold a juicy burger fresh off the grill.

Homemade hamburger rolls are one of those simple recipes that make an ordinary dinner feel special.

The milk kefir adds tenderness and flavor, the stand mixer does most of the work, and the bread flour creates a soft roll that's sturdy enough for your favorite burger.

Whether you're planning a backyard cookout or serving a cozy family dinner, these homemade rolls are a delicious addition to the table.