Easy Soft Bread Rolls Recipe
I don’t think there is anything better than the smell of freshly baked bread and until this year, it was something I avoided making as I just struggled to get it to work. However, we have now perfected this soft bread rolls recipe and once you try it, there is no going back to shop-bought rolls.
Breads and doughs have been something that has taken a long time to master but this recipe is so easy to do, anyone can do it. It can be a little bit fiddly to shape the rolls but I have shared a video below that gives the best explanation to master this.
It does take about 3 hours from start to finish to make, including proving time, but don’t let this put you off. The time is worth it and you know everything that is going into the rolls, so you know what you are consuming.
Soft Bread Rolls Recipe
Prep time – 2 Hours 15 Minutes
Cook time – 15 Minutes
Wait time – 30 Minutes
Ingredients
- 500g Strong flour/bread flour
- 14g Dry instant yeast
- 10g Sugar
- 200mls Milk
- 100mls Warm water
- 50g Butter melted
- 1tsp Salt
- 2 Eggs
Instructions
- In a large bowl, add all your dry ingredients.
- Add in all the wet ingredients and mix well. If you are using a stand mixer, use a dough hook and knead for 8 minutes. If you are doing this by hand, knead 10 minutes. The dough will still be sticky at the end of this.
- Leave in a warm place for 1 hour to prove, it should double in size.
- Once it has proved, it is time to portion out ready for another proof.
- Line 2 baking trays with parchment paper. These trays need to be big enough for the rolls to have space to expand but I just use normal baking sheets.
- On a lightly floured surface, turn out your dough.
- This needs to be divided into 8 portions, now you can do this by eye or weigh it out. I usually weigh it out and aim for between 115g – 120g per portion.
- You will need to shape your rolls by gently pulling them into a neat ball, simply pull a section and tuck it under. This video is a great way to learn how to do this. As you do it more often, the easier it becomes.
- Place all your rolls on the baking sheets and leave them in a warm place to prove for 45 minutes.
- Pre-heat your oven to gas mark 4/180° C.
- Once they are proven, place one baking tray in the oven in the middle. I always cook 1 tray at a time on a lower shelf so they don’t go too golden. Cook for 12 minutes.
- Remove from the oven and allow to cool on the tray whilst you cook the 2nd batch.
- After 10 minutes, remove from the tray and place on a cooling rack to cool completely.
- Enjoy!
If you would like a printable recipe card, you can download it below.
Easy Soft Bread Rolls Recipe
Ingredients
- 500g Strong flour/bread flour
- 14g Dry instant yeast
- 10g Sugar
- 200mls Milk
- 100mls Warm water
- 50g Butter melted
- 1tsp Salt
- 2 Eggs
Instructions
- In a large bowl, add all your dry ingredients.
- Add in all the wet ingredients and mix well. If you are using a stand mixer, use a dough hook and knead for 8 minutes. If you are doing this by hand, need 10 minutes. The dough will be sticky still at the end of this.
- Leave in a warm place for 1 hour to prove, it should double in size.
- Once it has proved, it is time to portion out ready for another proof.
- Line 2 baking trays with parchment paper. These trays need to be big enough for the rolls to have space to expand but I just use normal baking sheets.
- On a lightly floured surface, turn out your dough.
- This needs to be divided into 8 portions, now you can do this by eye or weigh it out. I usually weigh it out and aim for between 115g - 120g per portion.
- You will need to shape your rolls by gently pulling them into a neat ball, simply pull a section and tuck it under. This video is a great way to learn how to do this. As you do it more often, the easier it becomes.
- Place all your rolls on the baking sheets and leave them in a warm place to prove for 45 minutes.
- Pre-heat your oven to gas mark 4/180° C.
- Once they are proven, place one baking tray in the oven in the middle. I always cook 1 tray at a time on a lower shelf so they don't go too golden. Cook for 12 minutes.
- Remove from the oven and allow to cool on the tray whilst you cook the 2nd batch.
- After 10 minutes, remove from the tray and place on a cooling rack to cool completely.
- Enjoy!
Can you make bread without a stand mixer?
Of course you can, it just needs a little bit more effort to knead it. Lots of people prefer to do this step by hand, I just don’t have time to wait around so pop it in the Kitchenaid and leave it to work its magic!
What is the best way to store fresh bread?
For a while when I first started making these, I used to wrap them in parchment paper and then place them in re-sealable plastic bags. As we make them so often now that I invested in some bread bags from Amazon and they are a game changer. These bags keep the rolls fresh for at least 4 days, we haven’t had any left past that point to check them out!
What equipment do you need to make bread?
There are a number of bits you will need, some are essentials and then the rest are ones that will make your life a little easier but you can still enjoy the rolls without them.
Essentials –
- Large bowl
- Scales
- Spatula
- Jug
- Baking trays
- Parchment paper or tray liners
Additional equipment –
- Stand mixer with da ough hook – I love my KitchenAid for this.
- Dough scraper and cutter
- Bread bags
These rolls work great for lunch but also for burgers or even as a side dish to soup, delicious!
Alongside these bread rolls, I have also been working on a focaccia recipe which I am not going to lie, has been tough and many failed attempts! However, I think we are almost there so I can’t wait to be able to share that with you soon.
If you do give these rolls a go, please come back and let me know how you got on.
