Soft Bread Rolls
Pillowy Soft Bread Rolls with pull apart edges, guaranteed soft & fluffy every time. With easy step by step instructions!
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Servings: 12
Calories: 294kcal
Equipment
- Stand Mixer
- Mixing Bowl
- Baking sheet
- Silicone sheet
Ingredients
- 750 g extra strong white bread flour plus a little extra for dusting. we use Marriage's flour
- 2 teaspoons sea salt
- 1 teaspoon sugar
- 1½ teaspoons instant yeast ( 5 grams ) we use Dove’s Farm
- 6 tablespoons rapeseed oil / Canola oil ( 90 mls ) use refined rapeseed oil for cooking
- 450 ml tepid water
Instructions
- By KitchenAid : Add flour, salt, sugar, yeast, oil and water to the bowl of your stand mixer.
- Mix on slow speed for 8 to 10 minutes until you a have a smooth and elastic dough. Check your dough is ready by using the windowpane test.
- BY HAND : Mix the flour, salt, sugar and yeast in a large bowl and make a well in the centre.
- Add the oil and a little water. Mix well adding a little water at a time until you have formed a ball of dough.
- Knead for 10 to 12 minutes until you a have a smooth and elastic dough. Check your dough is ready by using the windowpane test.
- Place your dough in a large greased bowl and cover. Leave to rest in a warm place for at least one and a half hours or until doubled in size.
- Transfer the dough to a slightly oiled work surface and divide into 95g portions, 12 balls. I like to weigh them to make sure they get an even bake but you can divide into 12 equal portions by eye if you prefer.
- Shape into balls, cupping in your hands and place them on a large baking sheet about 2½ cm (1 inch) apart. Gently press the balls of dough to flatten them a little.
- Cover with greased clingfilm / plastic wrap or a damp tea towel and leave to rise in a warm place for approximately 30 to 45 minutes.
- Preheat your oven to 400°F / 200°C / 180°C / Gas Mark 6.
- Dust risen rolls with flour just before baking.
- Place in the oven for approximately 25 minutes, checking halfway through the cooking time and turning the baking sheet around if some rolls are browning too quickly.
- Place on a baking rack to cool. Wait until cool before breaking apart.
Video
Notes
- Preparation time does not include proving time.
- Use refined rapeseed oil because it's flavourless and gives the best results in this recipe. That said, I’ve also had good results with sunflower oil.
- For extra soft bread cover your freshly baked rolls with a tea towel or cloth until they have cooled.
- These rolls make a great soft burger bun just as they are. But if you fancy a more traditional burger bun, brush with egg wash and sprinkle with sesame seeds just before your rolls go into the oven.
- Soft bread rolls freeze well and will keep in the freezer for up to 3 months.
- Nutrition information is approximate and meant as a guideline only.
Calories: 294kcal | Carbohydrates: 46g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 391mg | Potassium: 77mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg