Perfect Bread Rolls

I’ve been making these delicious bread rolls for a while now and recently I posted them on Snapchat. I had a bunch of requests for the recipe, so here it is!

Don’t freak out if you have a crack and they don’t work out first time – mine weren’t always perfect. In fact there have been many bread rocks along the way. The truth is, I’m no bread expert, this whole thing happened by accident.

I really fancied making some rolls when I first got my Thermomix but I had disaster after disaster trying various recipes I found online. Eventually I worked up the courage to start tweaking recipes and before long I’d broken a few apart, taken bits I liked from each and smooshed them together to make this recipe. And it’s never failed me since!

After many a batch of bread rolls, I’ve now gained an understanding of how dough should look and feel when it’s ready to prove, and the kind of conditions that lead to quick rising. All that said, bread is bread is bread. This is not a magic recipe, just one that has worked time and again for me, and hopefully it will do the same for you.

Notes on Yeast

Using Surebake Yeast


The bread improvers in Edmonds Surebake yeast help to speed up the rising time and I just find it gives a really nice fluffy result. 

Using Active Yeast + Improver


If you’re in a territory that has access to bread improver, use 2tsp of active yeast with 2tsp of improver in place of the Surebake and follow the recipe above.

Using Active Yeast only


If you’re just using active yeast, you’ll only need 2tsp and then use this variation of the recipe:
Mix the yeast and tepid water together with a teaspoon of sugar and leave for a five-ten minutes. The mixture should be frothy. You will also want to rest the dough in the oiled bowl until it doubles in size (instead of the prescribed 20 minutes) before knocking down and shaping into buns.

No Thermomix? No problem

I make the dough in my Thermomix, but you can just as easily make it using a dough hook on your cake mixer (kneading time will be much less than thermomix) or go old school and knead by hand. I’ve used all of these methods with great results. 

BREAD ROLLS – Standard Method

Ingredients:

  • 350ml tepid water
  • 4tsp Edmonds Surebake yeast (see note on yeast above)
  • 600g high grade flour
  • 1tsp sugar
  • 2tsp salt
  • 1 Tbsp oil
  • Milk and egg for brushing

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
(If using active yeast only rest until dough has doubled in size – approx 1hr)

Turn dough out and punch the dough to remove gasses

Weigh into equal parts – I make 15 bread 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, cover with a damp tea towel so they don’t dry out.

When the bread rolls have roughly doubled in size, brush with a milk/egg wash and place them in a preheated oven (180°C) and bake for 15-20 mins or until golden brown

BREAD ROLLS – Thermomix Method

Ingredients:

  • 350ml tepid water
  • 4tsp Edmonds Surebake yeast (see note on yeast above)
  • 600g high grade flour
  • 1tsp sugar
  • 2tsp salt
  • 1 Tbsp oil
  • Milk and egg for brushing

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
(If using active yeast only rest until dough has doubled in size – approx 1hr)

Turn dough out and punch the dough to remove gasses

Weigh into equal parts – I make 15 bread 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, cover with a damp tea towel so they don’t dry out.

When the bread rolls have roughly doubled in size, brush with a milk/egg wash and place them in a preheated oven (180°C) and bake for 15-20 mins or until golden brown

Variations

Have fun with your rolls. Try topping them with cheese and Pepper & Me Man Rub. Rosemary and sea salt is another great combo. Or keep it simple and sprinkle on some poppy, sesame or pumpkin seeds. This is a really versatile recipe that isn’t restricted to bread rolls. Use the dough to make a loaf, garlic bread, scrolls, stuffed rolls – basically go nuts.

I’d love to see any bread rolls made using this recipe, so please tag me on Facebook, Instagram or Twitter.

Make sure you check out my recipes for Super Easy Naan Bread and Hot Cross Buns too!

Perfect bread rolls - Jane Yee

4 thoughts on “Perfect Bread Rolls

  1. I’ve made this dough four times by hand. My rolls didn’t turn out like yours, but they were still light and fluffy. Today I used the same dough and made a whole bread. It wasn’t as light and fluffy but that’s probably because I got a little too intense with the kneading lol

  2. I baked these today for the first time. As I was time poor today I prepared them to the stage they were rolled and in the tin, then popped them in the fridge. Just before lunch I took them out, sprinkled a bit of cheese over, let rise a bit more then popped them in the oven. They were crispy on the outside and soft and fluffy on the inside. They could not have been more perfect. They are dangerous, I’ll have to try not to make them too often, lest I look like a bread roll. Thanks for an easy and delicious recipe.

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