Soft Bread Rolls
Learn the secrets to baking Soft Bread Rolls at home. Simple ingredients and no kneading make these rolls a must-try recipe.
Servings: 6 servings
Calories: 329kcal
Ingredients
- 500 g Bread flour sifted
- 370 ml Water lukewarm
- 1 tablespoon Olive oil
- 1 teaspoon Honey
- 7 g Fast action yeast
- 1 teaspoon Sea salt
Instructions
- In a large bowl, add 370 ml Water, 1 tablespoon Olive oil, 1 teaspoon Honey and 7 g Fast action yeast and then whisk together.
- Add 500 g Bread flour and 1 teaspoon Sea salt and mix together well. Scrape down the bowl, cover with a tea towel and leave somewhere warm for 15 minutes.
- Now it's time for the first stretch and fold. Check out our video for this recipe to see exactly how to do it.Using a wet hand, grab the dough and pull and stretch it up and then over itself. After you have done this a few times it will tighten up into a ball.
- Cover it again and leave somewhere warm for another 15 minutes.
- Repeat the stretch and fold as done previously and then cover again and leave somewhere warm for an hour and a half. The dough will be fully proofed now and will have risen considerably.
- Flour your work surface and pour the dough out on to it. Stretch the dough out a little bit to make a rectangle shape, but be careful not to handle it too much and disturb the bubbles as they are key to this amazing texture. Cut the dough into 6 squares.
- Flour a lined (with baking paper/parchment paper) baking tray and then gently place your rolls on to it. Cover them again and leave to proof for 45 minutes.
- Towards the end of this final proofing time, preheat your oven to 220°C/200°C(fan)/430°F/Gas 7 with a tray of hot water at the bottom of the oven. This creates a steamy environment in the oven which helps the rolls rise.
- Put the rolls in the top of the oven and cook for 10 minutes. Remove the tray of water and cook for 10 minutes more. Keep an eye on the rolls though, as every oven cooks differently and you might only need 8 minutes more. They will have a nice golden brown top.
- Remove the soft bread rolls from the oven and left them cool on a wire rack.
Notes
- There are many factors that can change the amount of flour needed to make bread rolls. Elevation, humidity, and the temperature of the liquid can all mean that you might need to use a different amount of flour. So bare in mind that this is what works in my kitchen, and you may need to adjust the recipe.
- If the dough is too sticky at step 2, then add a tablespoon of flour at a time.
- This might seem like a lot of time for rising, but it is essential to get really light and fluffy rolls.
- Make sure the soft bread rolls cook at the top of the oven, as this what will make them nice and golden brown.
- Every oven cooks differently, so keep checking on them and yours might be golden brown after 15 minutes, whereas other ovens might need more like 22 minutes to cook. It will also depend on the size of your rolls. If you divide this soft roll recipe into 10 rolls, then will only need about 16 minutes.
- To make these soft sandwich rolls look really nice, you can brush them with milk and then sprinkle some sesame seeds or poppy seeds on top.
- For something extra special, brush them with melted butter before serving.
Nutrition
Serving: 1roll | Calories: 329kcal | Carbohydrates: 62g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 399mg | Potassium: 95mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 1mg
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