Bread Rolls
Soft and fluffy homemade bread rolls, perfect for any meal or occasion.
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.
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Notes
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.