Bread Rolls
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Soft, fluffy homemade bread rolls with a golden crust. Perfect for burgers, sandwiches, or just enjoying with butter.
Ingredients
- 500 g wheat flour
- 320 ml lukewarm water
- 9 g dry yeast
- 9 g sugar
- 9 g salt
- Vegetable oil (small amount, for greasing)
Tools
- High-sided mixing bowl
- Sieve
- Clean kitchen towel
- Baking sheet (bare metal, no parchment)
- Sharp knife (for dividing dough)
Instructions
1. Activate Yeast
- In lukewarm water, dissolve yeast and sugar. Stir until smooth and let stand for 10 minutes until foamy.
2. Prepare Flour Mixture
- Sift flour into a large bowl and mix with salt.
- Wash your hands at this point.
3. Make the Dough
- Combine the yeast mixture with flour mixture. Knead the dough for 5-7 minutes until smooth and elastic.
4. First Rise
- Lightly coat the dough with vegetable oil. Place in a high-sided bowl, cover with a kitchen towel, and let rise for 40 minutes.
5. Shape the Rolls
- Remove dough from bowl and knead briefly for about 1 minute. Divide into 8 equal pieces with a knife.
- Preheat oven to 240°C (conventional mode, no fan). Place empty baking sheet inside to heat.
6. Form Balls
- Roll each piece between your palms into a smooth ball. Keep unused dough covered with towel to prevent crust formation.
7. Second Rise
- Let shaped balls rest under towel for 30-40 minutes until fully risen. Don't worry if they stick together—gently separate them.
8. Prepare for Baking
- Carefully pick up one ball without deflating it. Pinch any seams to seal.
- Flip upside down, dip the bottom in flour, and place on hot baking sheet with about 3 cm space between rolls.
9. Bake
- Bake at 240°C for 15-20 minutes until tops are golden brown.
10. Cool
- Transfer rolls to a plate and cover with a slightly damp towel. Let cool completely before serving.
Tips
- Don't stretch the dough when shaping—handle gently to preserve air bubbles.
- The bare metal baking sheet gives best crust results.
- Store cooled rolls in an airtight container for up to 3 days.