There’s something so comforting about traditional homemade bread rolls—soft, fluffy, and perfect for any meal. Whether you’re serving them with dinner or making sandwiches, these rolls are a crowd-pleaser. Here’s a classic recipe that yields super soft and fluffy bread rolls every time!
Traditional Homemade Bread Rolls
Ingredients:
- 3 1/2 cups (440g) all-purpose flour (plus more for dusting)
- 1 tablespoon sugar (or honey)
- 2 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup (60g) unsalted butter, melted (plus extra for brushing)
- 1 cup (240ml) warm milk (about 110°F or 43°C)
- 1/4 cup (60ml) warm water
- 1 egg (optional, for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions:
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Activate the Yeast:
- In a small bowl, combine the warm water, sugar (or honey), and yeast. Stir gently and let it sit for about 5-10 minutes until the yeast becomes frothy. If it doesn’t foam, your yeast may be expired, so try using a new packet.
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Make the Dough:
- In a large bowl, mix the flour and salt. Make a well in the center.
- Pour the activated yeast mixture and the warm milk into the well, along with the melted butter. Stir everything together with a spoon or spatula until a dough starts to form.
- Once it’s mixed, turn the dough out onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough feels too sticky, sprinkle a little flour, but avoid adding too much, as you want the dough to stay soft.
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First Rise:
- Lightly oil the bowl and place the dough in it, turning it once to coat it in oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until the dough has doubled in size.
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Shape the Rolls:
- Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface.
- Divide the dough into 12 equal pieces (you can use a kitchen scale for more precision, each piece should weigh about 50g).
- Roll each piece into a smooth ball by gently pulling the dough’s edges under and pinching them together.
- Place the dough balls into a greased 9×13-inch baking pan (or two 9-inch round pans), arranging them so that they’re just touching each other. This will help them rise upwards during baking.
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Second Rise:
- Cover the pan with a towel and let the rolls rise again for 30-45 minutes, or until they’ve puffed up and are touching each other.
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Prepare for Baking:
- Preheat your oven to 375°F (190°C) while the rolls are rising.
- For a golden finish, beat the egg with 1 tablespoon of milk and brush this mixture gently over the tops of the rolls before baking.
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Bake the Rolls:
- Bake the rolls in the preheated oven for about 18-22 minutes, or until they are golden brown on top.
- If you tap the top of the roll, it should sound hollow when done. If you have a thermometer, the internal temperature of the rolls should be about 190°F (88°C).
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Finish and Serve:
- Once baked, remove the rolls from the oven and brush them with a little melted butter for a soft, glossy finish.
- Let them cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
- Serve warm with butter, jam, or your favorite spreads.
Tips for Soft, Fluffy Rolls:
- Knead the dough well: Proper kneading helps develop gluten, which gives the rolls that soft, fluffy texture.
- Don’t skip the second rise: Letting the dough rise again ensures the rolls will have a light texture.
- Warm environment for rising: Make sure your dough rises in a warm place, as a cool environment can slow down the yeast activity. You can preheat your oven to 200°F (93°C), then turn it off and place the dough inside to rise.
- Avoid over-baking: Over-baking will result in dry rolls, so keep an eye on them and check for golden brown color and a hollow sound when tapped.
Storage:
- Room temperature: Store your bread rolls in an airtight container for up to 3 days.
- Freezing: To freeze, allow the rolls to cool completely, then wrap them tightly in plastic wrap and aluminum foil. You can freeze them for up to 1-2 months. To reheat, wrap in a damp paper towel and microwave for 20-30 seconds.
These traditional homemade bread rolls are perfect for any meal, from soups and stews to sandwiches or just a simple buttered roll. Let me know how they turn out or if you need any tweaks!