People can be off-put by the effort required to make bread and I know that because I used to be. In fact I used to think that you couldn’t really make good bread without a bread maker.
Needless to say my opinion has changed greatly, but for those of you who are still a little unsure, these classic rolls are a really good introduction to homemade bread!
They are simple, rise quickly and are quite forgiving when it comes to correctly following kneading and resting times. Most importantly though, they are delicious!
It’s fun to experiment with flavours in baking and a simple recipe like this one definitely allows you to do that. There is no real limit to the different toppings you can use to personalise these rolls. I like using seeds, cheese, herbs, or just leaving them plain which tastes really good too! You could even incorporate flavours into the dough itself if you wanted.
Whether you want to make these to eat at home with the family or bring them with you to a BBQ this summer, everyone will be so impressed when you tell them you made these rolls yourself!
I’m starting to get hungry just talking about it, so lets get to it.
Bread Roll Recipe:
- Warm water 325 ml
- Active dry yeast 1 Tbsp
- Sugar 2 Tbsp
- Vegetable oil 2 Tbsp
- Bread flour 500g
- Salt 1 tsp
- Toppings (optional) like seeds, herbs, or cheese
Add the warm water to a large mixing bowl (or stand mixer bowl) and pour the yeast and sugar on top without stirring. Leave for 10 minutes. The mixture should turn fluffy/creamy looking after this time. If it doesn’t your yeast may be dead and so you will need to buy more and start again.
To the yeast mixture, add the oil, 300 g of flour and then the salt on top of the flour (not directly into the yeast mixture). Mix until combined and then gradually add the next 200g of flour while mixing. Stop adding flour once the dough is starting to pull away from the sides of the bowl.
Knead the dough for 8 – 10 minutes either by hand on your bench or with a stand mixer. The dough should change in appearance from rough to smooth and elastic. Once you think you are done kneading you can test your dough by stretching a small piece of it out. You should be able to get it thin enough to almost see through it. This is called the windowpane test.
Once you are satisfied with your kneading, shape the dough into a ball. Oil a large bowl, put the shaped dough into the bowl and cover with a damp tea towel or plastic wrap. Leave the dough to rise until it has roughly doubled in size.
After the dough has risen, remove it from the bowl, flatten it out a little and shape it into a rough rectangle. Cut the dough into the desired number of pieces as evenly as possible. Eight pieces will result in medium/large rolls while ten will give you small/medium ones.
Shape each piece of dough into a small ball on the bench. Make sure to keep the remaining pieces covered as you work to stop your dough from drying out. Place each of the shaped rolls onto a baking paper lined tray about 3 or 4 cm apart. Cover the tray with the tea towel or plastic wrap and leave the rolls to prove. This will take from 30 minutes to an hour and when they are ready they should look puffy but not to the point where touching them might make them collapse. If they do collapse, the dough is over-proofed but you should bake your rolls anyway as they will still taste delicious. Just remember for next time not to let them get that far.
About 20 minutes before the rolls are ready to bake, preheat the oven to 200 degrees C. Before putting them in the oven lightly brush the rolls with milk and then cover with any toppings you desire. Bake until golden brown which should take around 20 minutes.
Allow to cool a bit and enjoy!
Tip: If you knead the dough by hand you may be tempted to keep adding flour as you go to stop the dough from sticking to your hands or the bench. However, you should try to avoid doing this as much as possible. Adding flour will create a stiffer dough which won’t rise as well and will have a less fluffy texture. The dough should naturally become less sticky as you knead it but if it is really hard to work with, add flour very minimally and stop as soon as it becomes workable.
Hope you try the recipe, let me know if you do!
From Larissa 🙂