I have recently become addicted to making fresh bread rolls, which doesn’t end well in my house as myself and my husband, can easily polish off 3 rolls each and then eat the leftovers for lunch the next day. So, rolls don’t last long in my house. Neither does apricot jam…come to think of it…as I like to put apricot jam on my roll while it is still hot and eat it while the jam is melting into the bread…yum yum!
If you have never made fresh bread rolls, you really need to give it a try as it is easier than you would think. Especially this recipe, which I adapted from The Kitchn. The only painful part is waiting for the dough to prove, especially if you are like me and not very patient.
The recipe I have given below is for white bread rolls but can easily be adapted to make whole wheat ones, as I did. In addition, I have give you a few hint and tips to help you to become the bread roll queen/king!
Hints & tips for making bread rolls
Make whole wheat rollsby substituting 1 cup of white bread flour with whole wheat flour and prepare the recipe as usual. The texture of the rolls will be a bit more dense, but still very delicious.
If you do not have white bread flour, you can use all-purpose flour to make the rolls.
The rolls are best if eaten within a day, but will keep in an airtight container for about 2 – 3 days.
To double the recipe, double all of the ingredients except for the yeast. To make even more rolls, it’s best to prepare separate batches as the dough becomes too difficult and heavy to work with easily.
Bread Rolls can easily be made and frozen for up to 3 months. See more about how to freeze bread rolls here.
Whole wheat bread rolls just out the oven (photo taken with iPhone)
In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast into the warm water and let it sit until dissolved.
In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined.
Add all the flour and stir until it forms a shaggy dough.
Knead the dough at low speed, or by hand against the counter, for 8-10 minutes, until smooth but slightly tacky. It should spring back when pressed
Let the dough prove/rise by covering the mixing bowl and leaving it in warm spot until doubled in size. This should take about an hour.
Dust your work surface with a little flour and turn the risen dough out. Divide the dough into 12 pieces or 10 if you want slightly bigger rolls. To shape into rolls, tuck the edges underneath to form a plump little package, then roll the dough between your palms until round.
Spray two baking trays with 'Spray and Cook' and arrange the rolls a little apart from eachother - you should get about 5 - 6 rolls on each tray. Let the rolls rise until they look pillowy, this will take about 30-40 minutes.
While the rolls are rising, pre-heat the oven to 190°C.
Melt the butter and brush it over the risen bread rolls. This will help keep the crust soft and also brown the tops of the rolls.
Bake the rolls until golden and cooked through, approximately 15-18 minutes.
Let the rolls cool on a wire rack until cool enough to handle, serve and enjoy!