Bread rolls are a delightful kind of quick bread that is usually composed of flour, water, milk, yeast, and salt. The dough is kneaded, formed into rolls, and then baked. Bread rolls are frequently utilized as sandwich bread or as an accompaniment to a main dish.
- 1 tablespoon dry yeast (Note 1)
- 55 grams / 1/4 cup caster sugar (superfine sugar), or sub with normal white sugar
- 1/2 cup / 125 ml warm water (Note 2)
- 600 grams / 20 oz bread flour (4 1/2 US Cups, 4 Cups everywhere else except Japan)+ extra for dusting (can use all-purpose/plain flour) (Note 3)
- 1 1/2 teaspoons salt
- 1 cup / 250 ml lukewarm milk, whole or low fat, (Note 2)
- 50 grams / 3.5 tablespoons unsalted butter, melted and cooled
- 2 eggs, at room temperature, beaten with a fork
- 1 tablespoon melted butter
- In a medium bowl, mix the yeast with 2 tablespoons of sugar and add the water. Let it foam for 5 minutes.
- Combine the remaining sugar, salt, and flour in a mixing bowl. Blend together.
- Create a well in the center of the mixture. Add milk, butter, eggs, and yeast liquid, including any froth.
- Use a wooden spoon to combine the ingredients; the mixture should resemble thick muffin batter – quite thick and sticky, not pourable.
- Keep the dough in the bowl, cover it with a damp (clean) tea towel, and place it in a warm (25C/77F+) location to rise for approximately 1 1/2 to 2 hours or until it has roughly tripled in size. See Note 4 for my method (you’ll laugh, but it always works!). The top of the dough should bubble.
- Line a 31.5 x 23.5 cm/ 9 x 13″ tray with baking paper that has an overhang.
- Remove the tea towel and deflate the dough by punching it to get rid of any bubbles.
- Flour the work area and then transfer the dough there. Sprinkle some flour on top of the dough, then shape it into a log. Cut the log into four sections, then divide each section into three pieces (12 in total).
- Take one piece at a time, push it down with your palm, gather it with your fingers into a ball, flip it over (so the smooth side is up), and quickly roll the dough into a ball. This spreads the dough on one side, which is how I achieve my roll’s wonderful, flat surface. (Avoid poking holes inside the wet dough at this step and use as much flour as necessary to handle the dough.)
- Place the ball on the tray with the smooth side facing up. Repeat with the remaining dough. Place them 3 × 4 in a row.
- Cover the tray with cling film (or cling wrap) after misting the rolls with any kind of oil.
- Place the tray in a warm spot and wait for 30 to 45 minutes, or until the dough has risen by approximately 75% (less than double in size).
- Preheat the oven to 200C/390F (conventional) or 180C/350F (fan/convection) halfway through Rise #2.
- Bake for 15 to 18 minutes, or until the rolls are golden brown on top and the center echoes hollowly when tapped. The best test for this recipe is the color of the surface.
- Remove the rolls from the oven and brush them with melted butter.