These Bread Rolls are sweet, buttery, soft, and fluffy. It’s not only super easy to make, but it’s also super tasty and addictive!
These dinner rolls are so soft and tasty, and the flavour in them is really fabulous. Plus the recipe is quite easy and straightforward. We actually make these all the time and no matter the quantity I make, it takes a little time before it’s off the table.
Bread is a staple in most homes, and my home is definitely not an exclusion to that. Everyone in my home and my friends that have tasted these Bread rolls are all are in love with it. In fact, I used this bread roll dough for making my famous sausage bread rolls where I wrapped this dough around sausage meat. You can check out the recipe here. It’s so good!
Just like all my other Bread recipes, I used Bread Flour this rolls as well. The bread flour gives the rolls a reliably high-rising loaf, with a soft, and springy texture. However, all-purpose flour can also be used. The taste will be fine, and the bread will be soft, but it will lack that super springy texture. I’ve got reviews from people who used the all-purpose flour, and they have no complaints.
This recipe requires a lot of patience but the time spent is well worth it. You can read the reviews yourself. However, if you don’t have much time on your side, you can make these easy no-knead Bread Rolls here or the no-knead garlic knots. They are soft, light and fluffy and there’s no kneading!
The good thing is that you can make the dough in excess and freeze them. To do this, simply shape the rolls after the first rise, lay the rolls on a parchment-lined tray and place them in the freezer. Once the rolls are frozen, just transfer them to a ziplock back and return them back to the freezer.
When you are ready to bake them, just remove the quantity you need from the bag, place on a baking tray rubbed with Oil and dusted with flour and leave to thaw for about two to three hours or just leave them in the fridge overnight. Once it’s well thawed just pop in the oven and bake as directed.
Do you want to make these bread rolls and you don’t have Oven? Don’t worry; you have nothing to miss.
Ingredients
- 4 Cups Bread Flour plus about a handful for kneading
- 4 Tbsp Butter Melted
- 1 Tbsp Yeast
- 2 Eggs plus 1 more for Egg wash
- 1 Tsp Salt
- 1 Cup Milk Warm
- 1/4 Cup Sugar
- 2 Tsp Sugar for proofing the Yeast
Instructions
- Proof the yeast by dissolving the yeast and the two teaspoons of sugar in the warm milk stir well and set aside for about 5 minutes.
- In a small bowl, whisk together the eggs and the melted butter and set aside.
- In another large bowl, combine the flour, salt, and sugar. Make a well at the center and add the proofed yeast, and the Egg and Butter mixture. Mix together until a soft dough is formed.
- Transfer the dough to a lightly floured surface and knead until it’s soft, smooth and elastic about 10 minutes by hand and about 7 minutes if using a mixer.
- Transfer the dough inside a very large oiled bowl (making sure you smear some oil on the surface of the Dough) this will prevent the dough from forming a skin.
- Cover the dough with a lid or a plastic wrap and leave to rise in a warm place for 1 hour or till doubled in size.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls – 20 balls for mini rolls and 12 balls for large rolls.
- Place the rolls on a lightly greased and floured baking sheets at least 2 inches apart. Cover with a clean damp cloth, and let rise until doubled in volume, about 30 minutes.
- Make the Egg wash by whisking together one Egg together with a tablespoon of water.
- Brush the surface of the Bread rolls with the Egg wash and place in a 425°F preheated oven. Bake for 10 to 15 minutes or till golden brown.
- Remove the bread rolls from the oven and rub the surface with some butter while the rolls are still very hot.
- Leave to cool for a few minutes and Enjoy!
Notes:
- The Dough will be soft and sticky you don’t have to worry about this just continue to work the dough sprinkling as little flour as possible on your work surface with time the Dough will become less sticky and more springy but still soft.
- Please don’t be tempted to add excess Flour otherwise the rolls will come out tough, and if you’ll be using the mixer or food processor you may need to add about 1 Tablespoon (not more than that please).
- If your Bread Rolls appears to be dense, then it means you did not allow enough proofing time for your dough. Make sure the dough rises well before shaping it!
- Yeast is very sensitive to high heat. Make sure your milk is warm, not hot otherwise, you will kill the yeast. I personally don’t use a thermometer for reading the temperature of my liquid. However, if you are not sure you can use a thermometer. A temperature range between 105°F and 110°F works best.
- This recipe works better if you don’t make your rolls too big. Otherwise, the Bread Rolls will not cook so well on the inside.
Chef Lola’s Kitchen
