Bread rolls are a type of quick bread that is typically made with flour, water, milk, yeast, and salt. The dough is kneaded, formed into a roll, and then baked. Bread rolls are often used as a sandwich bread or served as a side dish.

Ingredients :


1 tbsp dry yeast (Note 1)

55 g / 1/4 cup caster sugar (superfine sugar), or sub with normal white sugar

1/2 cup / 125 ml warm water (Note 2)

600 g / 20 oz bread flour (4 1/2 US Cups, 4 Cups everywhere else exc Japan)+ extra for dusting (can use all purpose / plain flour) (Note 3)

1 1/2 tsp salt

1 cup / 250 ml milk, lukewarm, whole or low fat, (Note 2)

50 g / 3.5 tbsp unsalted butter, melted and cooled

2 eggs, at room temperature, beaten with fork


1 tbsp butter, melted

Directions :

In a medium bowl, combine the yeast with the 2 tablespoons of sugar and add the water. 5 minutes should pass before it foams.

Mix the remaining sugar, salt, and flour in a bowl. To mingle, blend.

Build a well in the middle. Add milk, butter, eggs, and yeast liquid, including any froth, to the mixture.

Use a wooden spoon to blend ingredients; the mixture should resemble thick muffin batter. Rather thick and sticky, not pourable.

STEP 1 :

Keep the dough in the bowl, cover it with a wet (clean) tea towel, and set it in a warm (25C/77F+) location so it may rise for about 1 1/2 to 2 hours or until it has approximately tripled in volume. See Note 4 for my method (you’ll laugh, but it always works!). The top of the dough should bubble

A 31.5 x 23.5 cm/ 9 x 13″ tray should be lined with baking paper that has an overhang.

To get rid of the bubbles in the dough, remove the tea towel and punch the dough to deflate it.

Flour the work area and then scrape the dough there. Dust the dough’s top, then form it into a log. cut the log into four sections, then into three pieces from each piece (12 in total).

One piece at a time, push down with your palm, gather with your fingers into a ball, flip (so the smooth side is up), and quickly roll the dough to make a ball. This spreads the dough on one side, which is how I achieve my roll’s wonderful, flat surface. (Avoid poking holes inside the wet dough at this step and use as much flour as necessary to manage the dough.)

Place the ball on the tray with the smooth side facing up. Use the leftover dough to repeat. 3 × 4 in a row.

STEP 2 :

Place cling film over the tray after misting rolls (or cling wrap) with any type of oil.

Place tray back in a warm location and wait 30 to 45 minutes, or until the dough has risen by about 75%. (less than double in size).

Pre-heat the oven to 200C/390F (conventional) or 180C/350F (fan/convection) halfway through Rise #2.

Bake for 15 to 18 minutes, or until golden brown on top and the center of the roll echoes hollowly when tapped. The best test for this recipe is the color of the surface.

remove rolls from the oven. Use melted butter to brush.

Lift rolls onto a cooling rack using the overhang. Prior to serving, allow to warm to cool.

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