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Versatile easy bread rolls recipe

Versatile easy bread rolls recipe


  • Recipes
  • Dish type
  • Bread
  • Bread rolls and buns

This really easy recipe is so amazing, I make it every week. Lovely just out of the oven with butter, or served with the tomato and basil soup with a kick that I posted!


West Midlands, England, UK

14 people made this

IngredientsMakes: 10 easy bread rolls

  • 500g strong white bread flour
  • 2 teaspoons easy blend yeast
  • 1 1/2 teaspoons golden caster sugar
  • 1 teaspoon salt
  • 1 tablespoon softened butter
  • 280ml warm water
  • 1 egg, lightly beaten
  • 1 tablespoon olive oil
  • seeds of your choice, to taste

MethodPrep:25min ›Cook:20min ›Extra time:2hr proofing › Ready in:2hr45min

  1. Mix flour, yeast, sugar and salt together in a big bowl. Rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Cut in the water with a steel blade spatula and bring everything together in the bowl.
  2. Tip out onto a lightly floured surface and knead for at least 10 minutes until smooth and elastic. Grease the mixing bowl with olive oil, put dough back in, cover loosely with cling film and put in a warm place to rise until at least trebled in size, about 1 hour.
  3. Knock back gently and knead briefly to get rid of the air. Dough can be divided and shaped as you prefer but I divide into 10 pieces, roll each piece into a long snake about 25cm long, then roll up like a pinwheel and tuck in the end at the top and press down gently.
  4. Place on a large baking tray that has been lightly greased and dusted with flour; continue with the rest, space apart if you want individual rolls as these will rise again, (if close together just tear off when baked) cover with the piece of clingfilm originally used. Leave to rise in a warm place until doubled in size, about 45 minutes.
  5. Preheat the oven to 180 C / Gas 4.
  6. When rolls have risen, remove and discard the cling film. In a bowl combine the egg and oil then brush the rolls very lightly with this. If you wish to add seeds, do this now.
  7. Bake in the preheated oven for 20 minutes until golden brown. When done, they should sound hollow when tapped on the base. Remove from the oven and serve warm, or allow to cool on a cooling rack before serving and enjoying.

Tip

You can add 50g of flavouring at the mixing stage before the first rise. I have added 50g to 100g of fine desiccated coconut at the first mix, then before the second rise I cut into 10 equal pieces, make into rolls, press out a little, add a few pieces of milk chocolate, seal, then place on baking tray, cover with film, when risen again, brush with beaten egg, sprinkle with caster sugar and some more coconut, bake same as above.Email me [email protected] if any queries.Thanks Debbie

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

These turned out fab, I actually make them smaller, usually make about 18, as they rise very well. They seem to stay soft for a couple of days, just after they are out of the oven, I brush them with melted butter that has been mixed with a little olive oil- if I'm making them savoury. If I am making them sweet I'll brush with a little melted butter, some caster sugar & lemon juice. Just make it up as I go along really!!Tried to post a pic but hasn't work!-25 May 2015


Versatile Sandwich Buns

The best of sandwich fillings can fall short when you use the wrong bread. The underwhelming feeling of biting into stale bread, or into a bread that's too chewy or too crusty, is not uncommon. The availability of many types of store-bought bread has made us used to loaves of bread and buns that aren't good enough, but that keep showing up in our kitchens because it's easy and convenient.

Our recipe for sandwich buns will forever change your sandwich game—and your bun game, too. This recipe can be shaped in whatever form you need and suits a variety of fillings, from pulled pork, grilled chicken, or cheese, to beef and vegetables. No matter what you want to put inside, these rolls will be your new favorite. Even on their own with butter, they are simply delicious.

For our soft yeast buns, we used a kaiser roll stamp to make an impression, but if you don't have a stamp, simply flatten the dough balls slightly with your hand before the second rise. Before you start, plan ahead, as you need two and half hours to complete the proofing and baking. Be mindful the buns contain butter and eggs, so they aren't suitable for people with these types of allergies.


Versatile easy bread rolls recipe - Recipes

After some soft pancakes from Somali and a bowl of comforting soup from Sudan, my today's post is from Spain. Yes my theme for this week's blogging marathon is Pick a Alphabet,3 Countries as theme, and i picked 'S'. Hence i grabbed a popular Antequera bread rolls aka Molletes for this theme.This Molletes are super soft and delicious bread rolls which is typically served for breakfast or for a afternoon tea. And this bread is originally from Antequera which is just 30kms from Spain. Mollete is also a typical food of Mexico as well, and its consumed as a open sandwich. However this Spanish Mollete is a piece of a soft crumb bread which is quite known as an Andalusian breakfast bread which is quite like a star product of this region after Olive oil. The typical way of having this bread is to serve with olive oil, salt, tomato and garlic. Usually they are eaten as split, drizzled with olive oil, salt. If you want to make more filling, dont forget to add some sliced tomatoes and chopped garlic cloves to tickle your tastebuds.

Antequera Mollete is quite a well known bread of Andalusian bread as much as like Cateto bread. Bread is a good accompaniment to serve along with different stews, soups, sauces or salads. Bread is the most important part of the Andalusian cuisine, and it will be present from breakfast to dinner.Do you know Molletes are baked even in the neighbouring village of Archidona is also quite famous for the production of the bread. However there are some differences between molletes from Antequera and Molletes from Archidona, yes their size, their shape and the amount of flour used to make this bread varies. Earlier this bread is valued much more than the traditional and regular breads in Spain. Now these Molletes are quite easily available everywhere and its bit easy to bake ourselves at home easily as well. Dont forget to bake these soft crumb bread rolls as this bread is super easy to bake at home.

Recipe Source: El Mundo Eats
1cup Bread flour
1cup Wholewheat flour
2tbsp Wheat bran
1/2tbsp Instant yeast
1tbsp Sugar
1tsp Salt
1tbsp Milk powder
3tbsp Olive oil

In a bowl, take both bread flour and whole wheat flour, with wheat bran, instant yeast, sugar, salt, milk powder.

Add luke warm water and knead everything as a dough. Add the olive oil and knead again for a while until the dough turns soft and smooth.

Place the dough in a greased bowl and coat well with oil. Keep aside and leave to rise until it doubles in size, in a warm place.

Take out dough and divide the dough 5-6 pieces. Form them into balls

Roll each of the balls into oval shaped bread rolls.

Place the oval shaped bread rolls on a baking tray. Cover baking tray tightly with greased cling wrap. Leave to rise until double in size

Preheat the oven to 350F, pour some boiling water in a baking tray and place it on the bottom surface of the oven.

This will create steam that helps the mollete to rise beautifully when baking.

Put in baking tray with mollete in the oven and bake for 25 minutes or until the mollete turns golden brown.


Recipe Summary

  • 1 ½ cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 2 tablespoons white sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 4 cups bread flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).


Recipe Summary

  • 2 (0.6 ounce) cakes compressed fresh yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 4 cups hot water
  • ¾ cup white sugar
  • 1 tablespoon salt
  • ½ cup shortening
  • 15 cups bread flour

In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.

In a very large bowl, combine hot water, white sugar, salt and shortening. Stir to dissolve shortening let cool to lukewarm. Add the yeast mixture and 6 cups of flour beat well. Stir in the remaining flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.

Lightly oil two large bowls Divide the dough in half and place each half in a bowl turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate dough, form into rounds and let rise again until doubled, about 30 minutes.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 9x5 inch loaf pans. Cover the loaves and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 35 to 40 minutes, until loaves are golden brown and bottoms sound hollow when tapped.


Soft Fluffy Bread Rolls

Soft Fluffy Bread Rolls. Make up a batch of these to go with your BBQ, salads and party food. These are light, soft and freezer friendly too!

Soft Fluffy Bread Rolls. Make up a batch of these to go with your BBQ, salads and party food. These are light, soft and freezer friendly too!

These soft and fluffy bread rolls are delicious! Easy to make and great for parties, lunches, freezer friendly very popular too!

This recipe has kindly been shared by one of our Lovefoodies followers, Simone. Simone shows us how she makes her Homemade soft and fluffy bread rolls. Often she serves these together with her Three Cheese Manicotti and her family loves it!

Bread rolls are always a great addition to any dining table or picnic. Always popular at Thanksgiving and the Summer holidays, such as 4th July celebrations, these soft and fluffy rolls are easy to transport and you can make ahead and simply freeze until you're ready to use them.

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I've also made a couple of other recipes using Simone's basic soft and fluffy bread rolls recipe and added a twist. If you're looking for a lovely savory bread roll recipe with a twist, check out our Cheese and Bacon soft fluffy bread rolls. These are great for breakfast and picnics, and so delicious when served warm from the oven.

I also made a sweet version of these rolls, Soft Vanilla Pudding Filled Rolls, oh so delicious!

I have used a dough mixer to make these rolls, but if you don't have one, please don't worry! You can make these by hand. At the end of this recipe, you can see a link to go to the mini video tutorial for How To Knead, Rise and Shape Dough By Hand. It's easy to follow and fun to watch!

These soft and fluffy rolls are very versatile. Serve for breakfast, warm from the oven with a little butter, arrange in a nice bread basket on your Thanksgiving table, make up some nice sandwiches for a party or picnic, take along to a potluck, or serve with a nice BBQ.

The photo below show these soft and fluffy rolls used as a breakfast where I added bacon, tomato, egg and sauteed mushrooms with a sprinkling of cheese on the tops during the baking process for the rolls.

and this photo shows the soft and fluffy bread rolls being used for a BBQ and a couple of cheeky burgers inside the rolls!

So whatever you decide to serve with these soft and fluffy rolls, you will really enjoy them. The recipe itself is easy to make, and just follow it step by step.

There is quite a bit of yeast in these rolls to give you the ultra light and fluffy texture, so don't be alarmed and think it is a typing error on the ingredients list!

So let's get straight to the recipe and see how we make these lovely soft and fluffy bread rolls. Please enjoy!


Bread rolls

Today I’m really excited to share a recipe with you that’s one of my family’s favorites and has a lot of meaning for me. It’s bread rolls, or “roll-ppang” in Korean. “Ppang” is Korean for bread, and “roll” is a Korean word borrowed from English. You might think that this recipe has nothing to do with Korean food, but it’s something many Koreans make at home.

This is one of my family’s favorites and brings back good memories for me, when I used to make these as a snack for my children when they came home from school. They were so happy to smell and see the rolls when they got home, I never forgot the looks on their faces and it makes me smile, even today.

If you’ve been cooking for a long time like me, you know that certain recipes remind you of certain periods of your life when you made them all the time. These bread rolls are like that for me: whenever I make them again I’m reminded of when my children were young and studying hard. Now they’re all grown up and I don’t cook for them anymore, but we all have good memories of roll-ppang. I hope you enjoy these with your family, too!

This recipe was taught to me by a friend of mine in Korea. She studied nutrition and was a great cook. She had three sons and her house was always full of food! The first time she showed me how to make these I couldn’t believe how delicious they were! I rushed home to make them for myself. So light and fluffy! For me and my friends, the ideal roll-ppang splits apart into light pieces like perfectly cooked chicken breast. Her recipe is perfect every time. The key is to let them rise the second time for a full hour. Even if they look perfect after 30 minutes, let them rise for the full hour, and they will be super-fluffy!

I always served these rolls with milk and homemade strawberry or grape jam, two things my children also loved. It was a perfect snack between lunch and dinner, but me and my friends experimented with this recipe to make all kinds of things: fried twisted donuts, buns with vegetable chunks inside, and even sausage rolls. You could also serve them as dinner rolls with a bit of butter.

In this recipe i made a small batch, but you can double or triple the recipe, whatever you can eat comfortably over a few days. If you make a larger batch, you’ll have to keep the rolls in the fridge as you form them, otherwise by the time you finish forming the last one, the first one will have started to rise already! For large batches, I recommend you put them in the fridge one by one as you make them, and when you’re finished bring them out so they can rise all at once.

Enjoy the recipe and let me know how they turn out!

Ingredients (for 6 rolls) Serves 3 to 4

  • 3 tablespoons butter
  • ½ cup cold milk
  • 2 tablespoons sugar
  • ¼ teaspoon kosher salt
  • 1 large egg
  • 2 teaspoons dry yeast
  • 1 ½ cups plus ¼ cup all purpose flour
  • 1 egg white

Directions

  1. Heat the butter in a large heavy pot. Turn off the heat.
  2. Add the milk, sugar, and salt. Mix well with a wooden spoon until thoroughly dissolved.
  3. Crack the egg, add to the mixture and mix well. Add the dry yeast and let it all sit for 1 minute.
  4. Add 1 ½ cups flour and mix well with the wooden spoon (or rice scoop) for about 1 minute. The dough will be very sticky.
  5. Cover the pot and let it rise for 1 hour until it doubles in size.
  6. Deflate and knead the dough by hand for 1 to 2 minutes and cover again. Let it rise for 30 minutes.
  7. Deflate and fold the dough for another minute until it makes a smooth dough ball.
  8. Place the ¼ cup flour on the cutting board and sprinkle with some flour. Transfer the dough ball to a dusted cutting board and divide into 6 equal size pieces.
  9. Rub a piece of dough between your hands until it forms into a cylinder. Put it on the dusted cutting board and roll it out with both hands until it’s about 8 inch in length. Coil it around itself and bring the end from the bottom up and over to the top of the coil so you can insert it into the center. The dough is very soft and sticky. When you shape the rolls, dust your fingers with some flour so the rolls don’t stick to them. Put it on a non stick baking pan (I used 7 x 8 inch pan in the video).
  10. Repeat with the remaining dough pieces. Be sure to leave enough room in between the rolls for them to expand.
  11. Let it rise for 1 hour.
  12. Preheat oven to 350° F for 5 minutes. Gently brush the rolls with the egg white and bake for 15 to 17 minutes until light golden brown.
  13. Brush the remaining egg white onto the rolls. Bake another minute.
  14. Remove it from the oven and serve hot.

Versatile easy bread rolls recipe - Recipes

Searching anything for evening snacks or an appetiziers as low fat version also nourishing and yummy dish with less oil and baked in oven??U have to give a trial to this delicious rolls i have prepared with chickpeas and bread slices, u can very well prepare with canned chickpeas too. Its such a easy and fulfilling snacks suits prefect for everyone, these rolls can be served very well with ketchup or else with hot chilly sauce. Garbanzo beans well known as chickpeas have a delicious nut like taste and buttery texture, they are rich and good source of protein, they are available as dried or canned so that they can be enjoyed year round. Its such a versatile legume and one of the main ingredients in many Middle Eastern and Indian dishes such as hummus, falafels and many indian curries. Chickpeas can be black, green, red and brown in colour and the most known colour is the beige one..This rolls needs few drops of oil for baking and this tastes fabulous. Am gonna try next time as kofta curries with this combination, coz once i prepared this bread rolls they disappeared within few minutes. They tastes divine if they are served hot. Voila, am sending this baked version of rolls to Madhuram's Low Fat Baking Event and to AFAM-Bellpeppers guest hosted by me, event started by Maheswari, also am sending this delicious chickpeas rolls to Sunday Snacks-Spill the beans guest hosted by Priya of Akshayapaatram.

1cup Chickpeas (soaked overnite and cooked)
3nos Bread slices
1no Onion (chopped finely)
1/4cup Bellpeppers (chopped finely)
1/4tsp Garam masala powder
1/2tsp Chilly powder
1/4tsp Fennel seed powder
2tbsp Coriander leaves (chopped)
Salt
1tbsp Oil

Heat a tsp of oil and saute the chopped onions until they turns transparent. Smash the cooked chickpeas and dip the bread slices in water,squeeze out the excess of water and smash it.. Take both the smashed chickpeas, bread slices with sauteed onions, garam masala powder, chilly powder, chopped bell peppers, fennel seed powder , coriander leaves and salt..mix everything well and make out medium size rolls, meanwhile preheat the oven at 250F..

Arrange a baking sheet over a baking tray, brush the baking sheet with oil, place the rolls over the greased baking sheet one by one by leaving spaces between each rolls..Brush the rolls with few drops of oil and bake for 30 minutes by turning the roll on both sides until they turn slightly brown..


Recipe: Simple Crescent Bread Rolls

Who doesn’t love warm crescent rolls right out of the oven? Eat them with a meal or as a delicious appetizer.

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Ingredients

1 yeast cake or 1 package of dry yeast, softened in 3 tablespoons of warm water
3 eggs, beaten
1 cup warm water
1/2 cup sugar
1 teaspoon salt
1 stick melted butter
5 cups flour

Directions

  1. Mix all ingredients, cover, and let stand overnight.
  2. Next day, divide dough into quarters and roll out to 1/8-inch thickness.
  3. Cut into triangles and brush with butter.
  4. Roll up and let stand 3-5 hours on cookie sheets.
  5. Bake at 375 degrees for 8-12 minutes.

Nutrition information

This recipe makes 24 servings.

155 calories
4 grams protein
25 grams carbohydrates
5 grams fat
36 milligrams cholesterol
88 milligrams sodium
1 gram fiber

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy