As one of the small steps that we are trying to take toward self sufficiency, I’ve had to learn how to make bread. I mean, I’ve made bread before and all, but I needed to learn a few easy, foolproof, delicious bread recipes that would fully replace the store bought stuff (particularly little fluffy white bread rolls and hot dog rolls). This easy white bread rolls recipe is the closest I’ve come to replicating the store bought fluffy white bread rolls.
And let’s be honest, not a great deal of home made bread tastes much at all like what they sell at the shops, and this is probably for the best, yet there are times when you just have to have something light, white, and super fluffy. For those times, I have this recipe. I have made easy bread rolls from this recipe, hotdog rolls, and even pepperoni and cheddar twists. I’ve also added linseeds for a high Omega 3 bread that everyone loved. It just always turns out beautifully, something which I’m extremely grateful for.
I do have to warn you though, if you don’t have a stand mixer with a dough hook (I don’t either, don’t worry), the kneading time can take a while. You will not get the same results if you don’t knead the dough for long enough – it will be dense and a bit chewy instead of a melt-in-your-mouth fluffiness that I’ve come to expect from this recipe.
It’s very basis, it can be dressed up, and it hasn’t let me down once. Definitely a winner.
When you’re kneading this dough, be aware that it will be very wet. It will look something like this:
Don’t get worried at this point and add more flour – the dough is supposed to be wet. If you add too much flour to make it more “dry”, you will make a denser bread roll.
After the dough has proved, punch it down and knead again. I’ve been asked several times how I make relatively uniform dough balls, so I’ll show you here just in case you haven’t seen this clever trick before.
Section off the dough in small, evenly sized segments and pinch them tightly with your thumb and forefinger wrapped about the dough like so:
You should have evenly round balls of dough now.
I like to brush these with milk, the top with poppy or sesame seeds. The possibilities are almost endless.
- 500g (1.1lb) Strong white bread flour
- 7g (0.24oz) of dried, swift acting yeast
- 2 tsp Caster sugar
- 2.5 tsp salt
- 300ml of just warm water
- 3 tbsp Extra Virgin Olive Oil (EVOO)
- Combine all the dry ingredients into a large mixing bowl. I like to sift it all in, else you can whisk the dry ingredients together to "fluff up" the flour and combine the dry ingredients thoroughly.
- Make a well in the center of the dry ingredients and add the water and oil, mixing well until it forms a soft, sticky dough.
- On a very lightly floured board or counter top, begin to knead the dough. The dough will be quite wet and sticky at first, just power on through it. Knead for about 10 minutes for maximum "fluffiness" later.
- Dough will feel elastic and smooth when ready.
- Place the kneaded dough into a lightly oiled, large bowl, cover it with clingwrap, and leave it in a warm place for 1-2 hours until it has around doubled in size. Alternately, you can cover the bowl and leave it in the fridge over night, ready to bake in the morning. Your call.
- Once the dough has proved and has doubled in size, tip it out onto a very lightly floured board and knead again, for around 5 minutes. Roll the bread out into an evenly sized sausage shape and divide into eight segments.
- Shape the segments into the shapes you desire and place on a baking tray lined with baking paper. Leave the rolls to prove for another hour.
- Preheat the oven to 220c (428f) (fan force).
- Place the rolls in the pre-heated oven and cook for around 10-15 minutes. When they're done, transfer the to a cake or cooling rack. If you're not sure if your rolls are ready, tap them on the bottom. A hollow sound indicates that they're ready.