These Homemade Bread Rolls are soft, fluffy with a lightly crunchy outside and perfect for serving alongside dinner, filling with your favourite ingredients for a sandwich or burgers, or simply enjoying warm from the oven. Made from scratch with simple ingredients, they bake into beautifully soft rolls with a golden top and tender crumb. Whether you're making them for a family dinner, sandwiches or a weekend bake, homemade bread rolls are always worth having in your recipe collection.
Homemade Bread Rolls - Soft, Fluffy & Freshly Baked
Homemade Bread Rolls Recipe
Ashley’s Place
8 Rolls
15 minutes
20 minutes
Australian
Bread
Once you make your own homemade buns you will not want to go back. These are so easy to make using instant yeast to make the process much easier. You don't need to be a pro-baker to make these they are super easy to do and delicious. Especially for a fresh salad roll or burger.
Ingredients
420g Plain Flour (All purpose)
2 ½ Tsp Instant Yeast (*See note 1)
1 Tbsp Sugar
1 Tsp Salt
200g Warm Water
2 Eggs Room Temp (1 for dough 1 for the glaze)
30 Softened unsalted butter (can use salted if needed)
2-3 Tbsp of Sesame Seeds (optional)
Directions
Take out your eggs & chop your butter so that it softens and your eggs are room temp
Add your flour, yeast, sugar, salt, 1 egg and water into your mixing bowl with your hook attachment, Start to mix your dough until the dough starts to come together, scrape your bowl down if needed to make sure all the flour ect gets captured. If you don’t have one simply add them into a bowl, mix well and knead by hand
As it is starting to mix together add in your butter piece by piece
Mix your dough for a good 8-10 minutes on a medium speed (or knead by hand). It will turn into a formed dough that is nice and smooth. You may need to scrape the mixer as it goes. But otherwise it will just mix and knead itself. If kneading by hand do so until it is smooth and formed into a dough
Once your dough is mixed leave it into a bowl (i use my mixing bowl) and cover with a damp tea towel. Leave for about 1 hour or until it has at least doubled and it light and airy. If it is a bit cooler you may need to leave it a little bit longer but 1 hour is usually enough. Leave it somewhere warm but not in the direct sunlight. (The damp tea towel helps prevent the top of your dough drying out)
Just before it is ready you can get a large baking tray (or a couple small ones) lined with baking paper ready (*see note 2)
After its risen, deflate the dough by pushing it down in the bowl and then start to roll into your little balls. You can use a scale if you want to be exact with your rolls, it will be approx. 85-90g of dough per roll.
To roll get your dough and pinch all the sides at the bottom of the roll and then roll the dough ball so it becomes smooth. Place the seam side down on your baking tray and repeat until done. You will get about 8 bread rolls out of these. Cover with your towel and leave again for about 50-60 minutes until they puff up and rise again. About 20 mins prior pre-heat your oven to 190°C
Whisk your egg yolk and once the dough is ready gently brush the tops and sides that are showing with egg wash then add on your sesame seeds if using. They will stick to the rolls with the egg wash. You can also use poppy seeds too
Bake away in the oven for about 18-20 minutes or until golden brown on top. If you want them crispier on the outside you can bake them a few minutes longer
Remove from the oven and let them cool slightly before cutting and eating them