When it comes to comfort food, few dishes can compete with the warm aroma of freshly baked bread rolls wafting through your home. There’s something truly enchanting about the process of creating these soft, fluffy delights.
Why We Love This Bread Rolls Recipe
This bread rolls recipe is not just a simple list of ingredients and instructions; it’s an invitation to explore the enchanting world of baking. Bread-making is an art, and creating these rolls gives you a chance to hone your skills. The ingredient list is minimal, yet it results in a product that is bursting with flavor and texture. You’ll love how simple it is to prepare these rolls. Moreover, the added bonus is that they are perfect for any occasion, be it a holiday gathering, a cozy family dinner, or a casual get-together with friends.
The thrill of waiting for the dough to rise is an experience all its own. You can almost feel the anticipation in the air as you watch the dough transform from a simple mixture into airy, pillowy clouds. And let’s not forget about the satisfaction of pulling these golden-brown rolls out of the oven, their crispy exteriors beckoning you to reach for just one more. You will have the confidence to experiment with various serving options, and who knows, you might just impress yourself along the way!
Ingredients for Bread Rolls
To create these mouth-watering bread rolls, you’ll need the following ingredients:
- 500 g strong white bread flour: The foundation for your rolls, giving them structure and a lovely chewy texture.
- 1 1⁄2 tsp sea salt: Enhances the flavor and balances the sweetness of the dough.
- 1/2 tsp sugar: A touch of sweetness that nourishes the yeast.
- 7 g instant yeast: The magic ingredient that helps your rolls rise beautifully.
- 2 tbsp rapeseed oil: Adds moisture and richness to your rolls.
- 300 ml lukewarm water: Activates the yeast and brings the dough together.
- Spray oil: For greasing the bowl and baking tray to prevent sticking.
How to Make Bread Rolls
Creating bread rolls from scratch may sound daunting, but with a few simple steps, you’ll become a master bread maker in no time.
Prepare Your Mixing Bowl: Start by attaching the dough hook to your mixer. In the bowl, combine 500 g of strong white bread flour, 1 1⁄2 tsp of sea salt, 1/2 tsp of sugar, and 7 g of instant yeast. Make a well in the center to add liquids.
Add Oil and Water: Pour in 2 tbsp of rapeseed oil and 150 ml of lukewarm water into the well.
Mix Ingredients: Begin mixing on the lowest speed for a couple of minutes. This helps combine the ingredients without splattering. Gradually add another 150 ml of lukewarm water, then mix on a second speed for about 10 minutes. This intense mixing helps develop gluten, which gives your rolls their structure.
Knead the Dough: Once the dough forms, turn it out onto a lightly floured surface. Knead it a few times until you have a smooth and elastic ball.
First Proving: Place the dough into a greased bowl and cover it with a tea towel. Let it rise in a warm place for about 1.5 hours, or until it doubles in size. This step is crucial as it allows the yeast to work its magic.
Shape the Rolls: After the dough has risen, lightly flour your work surface and punch down the dough to remove excess air. Turn it out onto the surface and divide it into approximately 90 g portions, resulting in about nine balls. Shape each portion into a ball and place them onto a greased baking tray, leaving about 2 cm between each roll.
Second Proving: Cover the rolls with the tea towel and let them prove in a warm spot for another 30 to 45 minutes.
Preheat the Oven: While the rolls are proving, preheat your oven to 190°C (fan-assisted) or 210°C (non-fan).
Bake the Rolls: Bake the rolls for about 25 minutes. It’s a good idea to check halfway through and rotate the tray if one side is browning quicker than the other.
Final Test: When they are done, tap the undersides of the rolls. If they sound hollow, they’re ready. Allow them to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Bread Rolls
Serving homemade bread rolls is a wonderful opportunity to be creative. These rolls can complement any meal delightfully. You might choose to serve them warm with a pat of butter or olive oil for spreading. Pair them with your favorite soups or stews for a cozy accompaniment that soaks up the delicious broth.
For a more adventurous twist, try making sandwiches with sliced meats, cheeses, or even roasted vegetables for a light lunch. If you’re hosting a dinner, consider serving them alongside a fresh salad or a charcuterie board for an impressively rustic presentation.
You could even toast them lightly and serve alongside jams or spreads for a delightful breakfast option. The versatility of these rolls makes them suitable for any time of the day!
Expert Tips for Perfect Bread Rolls
Creating the perfect bread rolls is part science and part art. Here are some expert tips to help you nail the recipe every time:
Room Temperature Ingredients: Ensure your water is lukewarm, and all your ingredients are at room temperature. This helps activate the yeast effectively.
Kneading: Don’t skip on the kneading process. Kneading develops gluten, which is essential for the texture of your rolls.
Warm Proving Environment: If your kitchen is cold, consider placing the dough in a warm spot, like the oven with the light on, to help it rise effectively.
Flour Amounts: Be mindful with the flour. Adding too much can make your rolls dense. If your dough feels too sticky, add flour gradually and sparingly.
Don’t Rush the Proving: Allowing the dough to proof properly is key. Rushing this step leads to dense rolls that lack that fluffy texture.
How to Store Bread Rolls
If you find you have leftover rolls, storing them properly is essential to keep them fresh. Place the cooled rolls in an airtight container or a ziplock bag, ensuring they are sealed well. They can be stored at room temperature for up to three days.
For longer-lasting bread rolls, consider freezing them. Wrap each roll individually in plastic wrap and then place them in a freezer bag. They can last up to three months in the freezer. To enjoy, simply thaw at room temperature or warm them in the oven for a few minutes before serving.
Variations of Bread Rolls
Herbed Rolls: Add fresh or dried herbs like rosemary, thyme, or oregano into the dry ingredients for an aromatic twist.
Cheese Rolls: Incorporate grated cheese, such as cheddar or parmesan, into the dough for an extra cheesy flavor.
- Sweet Rolls: For a sweet twist, add sugar, cinnamon, or raisins to your dough. These can be delicious served for breakfast or as dessert.
Whole Wheat Rolls: Substitute a portion of the strong white flour with whole wheat flour for a nuttier flavor and added nutrition.
Seeded Rolls: Top your rolls with seeds such as sesame, poppy, or pumpkin seeds before baking for an enhanced crunch and flavor.
FAQs About Bread Rolls
Can I use all-purpose flour instead of strong white flour?
Yes, you can use all-purpose flour, but the texture will vary. Strong white flour provides more gluten, resulting in chewier rolls.
Why did my rolls not rise?
If your rolls didn’t rise, it’s usually due to inactive yeast. Check expiration dates or ensure your water temperature was correct when activating the yeast.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, knead it, and place it in the fridge after the first proving. When ready to bake, let it come back to room temperature before shaping and the second proving.
What should I do if my rolls are too dense?
Dense rolls may result from not kneading enough or not allowing the dough to rise properly. Ensure you follow the steps closely and be patient during the proving stages.
Bread Rolls
Equipment
- 9 x 5-inch Loaf Pan
- Mixing Bowls
- Dough Hook Mixer
Ingredients
- 500 g strong white bread flour
- 1½ tsp. sea salt
- ½ tsp. sugar
- 7 g instant yeast
- 2 Tbsp. rapeseed oil
- 300 ml lukewarm water
- spray oil for greasing
Instructions
- In a mixing bowl, combine flour, salt, sugar, and yeast. Make a well in the center.
- Pour in the oil and lukewarm water into the well.
- Mix on low speed until combined, then knead on medium speed for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a tea towel, and let it rise in a warm place for about 1.5 hours, or until doubled in size.
- After rising, punch down the dough and divide it into 9 equal pieces (around 90 g each). Shape each piece into a ball.
- Place the shaped rolls on a greased baking tray, leaving space between each roll, and cover with a towel. Let them rise for another 30-45 minutes.
- Preheat your oven to 190°C (375°F).
- Bake the rolls for about 25 minutes or until golden brown. Tap the bottom; if it sounds hollow, they are done.
- Let the rolls cool on a wire rack before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!