Soft & Fluffy Homemade White Bread Rolls

Our soft and fluffy homemade white bread rolls made with yeast are so simple to whip together - all you need is a mixing bowl and a few basic ingredients.

5 from 5 votes

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Course: breads and loaves

Cuisine: breads and scrolls

Prep Time: 30

Rising time: 2

Total Time: 2 30

Servings: rolls

Calories: 257kcal

Author: Lucy - Bake Play Smile

Equipment

mixing bowl
Oven
Thermomix (optional)

Ingredients

125 g (½ cup) water lukewarm
15 g (1 tbs) dried yeast
55 g (¼ cup) caster sugar superfine sugar
600 g (4 cups) plain flour or Bakers flour/bread flour
pinch of salt
250 g (1 cup) milk lukewarm
50 g melted butter
2 eggs lightly beaten
sesame seeds or poppy seeds for sprinkling, optional
extra melted butter for brushing

Instructions

Conventional Method

Place the lukewarm water into a bowl. Sprinkle over the yeast and sugar. Leave for a few minutes or until frothy. Set aside.
Place the plain flour and salt into a large bowl and mix to combine.
Make a well in the dry ingredients.
Pour the liquid yeast mixture, milk, melted butter and eggs into the centre of the well. Mix until combined (the mixture will be sticky and thick).
Cover the bowl with a tea towel and place into a warm spot (see recipe notes) for at least 1.5 hours or until at least doubled in size.
Line a 30cm X 24cm baking tray with baking paper and set aside.
Flour a chopping board or kitchen bench with plain flour and roll the dough into a long log. Cut the mixture into 12 equal-sized pieces.
Roll each of the dough portions into a ball shape and place into the prepared baking tray.
Place the tray back into a warm spot and allow to rise again for 30 minutes (they won't quite double in size this time).
Preheat the oven to 180 degrees celsius (fan-forced) or 200 degrees celsius (conventional).
Sprinkle the top of the rolls with sesame seeds (optional).
Bake the rolls in the oven for 15-20 minutes. The rolls are cooked when they're golden on top and sound hollow when cooked through.
Brush the extra melted butter over the top of the rolls (don't worry if it moves the sesame seeds around).
Allow the rolls to cool for 5 minutes before transferring to a wire rack to cool completely (you can do this by picking up the entire sheet of baking paper).

Thermomix Method

Place the yeast and water into the Thermomix bowl. Mix for 10 seconds, Speed 3. Then leave for 1 minute.
Add the remaining ingredients (except for the sesame seeds and extra melted butter - for brushing) and mix for 10 seconds, Speed 6.
Knead for 2 minutes on Interval/Kmeading function (the mixture will be sticky and thick).
Cover the bowl with a tea towel and place into a warm spot (see recipe notes) for at least 1.5 hours or until at least doubled in size.
Line a 30cm X 24cm baking tray with baking paper and set aside.
Flour a chopping board or kitchen bench with plain flour and roll the dough into a long log. Cut the mixture into 12 equal-sized pieces.
Roll each of the dough portions into a ball shape and place into the prepared baking tray.
Place the tray back into a warm spot and allow to rise again for 30 minutes (they won't quite double in size this time).
Preheat the oven to 180 degrees celsius (fan-forced) or 200 degrees celsius (conventional).
Sprinkle the top of the rolls with sesame seeds (optional).
Bake the rolls in the oven for 15-20 minutes. The rolls are cooked when they're golden on top and sound hollow when cooked through.
Brush the extra melted butter over the top of the rolls (don't worry if it moves the sesame seeds around).
Allow the rolls to cool for 5 minutes before transferring to a wire rack to cool completely (you can do this by picking up the entire sheet of baking paper).

Notes

RECIPE NOTES & TIPS

Sugar - caster sugar is also known as superfine sugar (you can also use white sugar for this recipe).

Flour - this recipe is best made with Bakers flour or bread flour, however you can use plain flour if you prefer (the photos of the rolls above were made using plain all-purpose flour).

2 step rising/proving process - these rolls are made using yeast and therefore the dough needs time to rise. Our 2 step rising/proving process results in the most deliciously soft and fluffy rolls.

Yeast - ensure your yeast is in date and still active before using.

Rising the dough - put your dough in a draught-free and warm place to rise – a slightly warm oven (that’s been switched off), in front of a fire, heater or sunny window… even on top of a hot water bottle!

Cooking time - keep checking your rolls when baking – all ovens are so different so make sure you check them from 12 minutes onwards. Once they’re golden and sound hollow when tapped, they’re ready.

Storage - store the rolls in an airtight container at room temperature for 3 days (they’re at their softest on the day of baking… but delicious toasted or grilled on the following days!) or freeze for up to 1 month.

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