I’ve been making these delicious bread rolls for a while now. They weren’t always perfect. In fact there have been many bread rocks along the way. I’ve tweaked the recipe and honed my skills over many attempts and I think I’ve pretty much got them down now. Today I posted some on Snapchat and had a bunch of requests for the recipe, so here it is!

I make the dough in my Thermomix, but I’ve adapted it for non-Thermomix bakers and hopefully that method works because, full disclosure, I’ve never made these by hand ‘cause I’m lazy.

PERFECT BREAD ROLLS

Ingredients:

• 350ml tepid water
• 4tsp Edmonds Surebake yeast
• 600g high grade flour
• 1tsp sugar
• 2tsp salt
• 1 Tbsp oil

Standard Method:

Put water and yeast into a large bowl and mix well

Add remaining ingredients in the above order and combine until dough comes together

Transfer dough to oiled or floured surface (or into your stand mixer with dough hook) and knead until smooth and stretchy.

Pop dough into an oiled bowl, cover and rest for 20 minutes.

Turn dough out and knock down (punch the dough to remove gasses)

Weigh into equal parts – I make 15 rolls – and shape into balls. Roll the balls until you have a nice smooth shape

Evenly space balls in an oiled and floured baking dish a few cms apart

Leave rolls to prove in warm place – I pop mine in the oven (turned off) with a bowl of steaming water beneath. If you are placing in a dry heat, spray tops of rolls with water and cover with a tea towel so they don’t dry out

When the rolls have roughly doubled in size place them in a preheated oven (180°C) and bake for 15-20 mins or until golden brown

Thermomix Method:

Put water and yeast into bowl and mix 5 sec / speed 3

Add remaining ingredients and mix 15 sec / speed 3

Knead dough for 8 mins / dough function

Pop dough into an oiled bowl, cover and rest for 20 minutes

Turn dough out and knock down (punch the dough to remove gasses)

Weigh into equal parts – I make 15 rolls – and shape into balls. Roll the balls until you have a nice smooth shape

Evenly space balls in an oiled and floured baking dish a few cms apart

Leave rolls to prove in warm place – I pop mine in the oven (turned off) with a bowl of steaming water beneath. If you are placing in a dry heat, spray tops of rolls with water and cover with a tea towel so they don’t dry out

When the rolls have roughly doubled in size place them in a preheated oven (180°C) and bake for 15-20 mins or until golden brown

I’d love to see any bread rolls made using this recipe, so please tag me on Facebook, Instagram or Twitter. Or send me a snap of your handiwork!

[ Follow me on Snapchat: janeyee ]