There’s something undeniably comforting about the aroma of freshly baked bread rolls filling the kitchen. These homemade fluffy bread rolls are soft, golden, and warm—the kind you want to tear apart and enjoy with a pat of butter, a hearty soup, or as the base for a delicious sandwich. Simple in ingredients but rich in flavor and texture, this is a go-to recipe for both beginner and seasoned bakers. With a gentle rise and a tender crumb, they’re a perfect example of how just a few pantry staples can yield bakery-style results at home.
Ingredients
- 7 grams (1 packet) dry yeast
- 1 tablespoon sugar
- 375 milliliters warm water (not hot, about 100–110°F / 37–43°C)
- 500 grams all-purpose flour (about 4 cups)
- 1 teaspoon salt
- 2 tablespoons olive oil
Optional for brushing:
- Milk or egg wash (for a golden top)
Instructions
1. Activate the Yeast
In a small bowl or cup, combine the dry yeast, sugar, and warm water. Stir gently and let it sit for about 5 minutes, or until the mixture becomes frothy and bubbly. This means the yeast is active and ready to work.
2. Mix the Dough
In a large mixing bowl, add the flour and salt. Mix briefly to combine. Make a well in the center, then pour in the frothy yeast mixture along with the olive oil. Stir with a wooden spoon or spatula until a shaggy dough begins to form.
3. Knead the Dough
Turn the dough out onto a lightly floured surface. Knead it by hand for 8–10 minutes, or until it becomes smooth, soft, and elastic. If the dough is sticky, add a small amount of flour, but try not to add too much—this dough should be slightly tacky.
4. First Rise
Place the kneaded dough into a greased bowl, turning it once to coat the top with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1½ hours, or until it has doubled in size.
5. Shape the Rolls
Preheat your oven to 200°C (390°F). Once the dough has risen, punch it down to release excess air. Divide it into equal-sized pieces—about 10 to 12 rolls depending on size preference. Shape each piece into a round ball and place them evenly spaced on a parchment-lined baking tray.
6. Second Rise
Cover the tray with a clean towel and let the rolls rise again for 30 minutes. They should puff up noticeably during this time.
7. Brush and Bake
Before baking, brush the tops of the rolls with a little milk or egg wash to give them a golden, glossy finish. Place the tray in the preheated oven and bake for 15 to 20 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom.
8. Cool and Serve
Remove the rolls from the oven and let them cool slightly on a wire rack. Serve warm, with butter, soup, or anything you love.
Tips for Success
- Water temperature matters: Ensure your water is warm, not hot. Too hot and it can kill the yeast.
- For extra flavor: Add a teaspoon of dried herbs (like rosemary or oregano), a handful of shredded cheese, or sprinkle sesame or poppy seeds on top before baking.
- Freezing: These rolls freeze well. Cool completely, then store in an airtight bag in the freezer for up to 2 months. Reheat in the oven for 5–10 minutes.
Nutrition (approximate)
Per roll: 150 calories