Homemade Bread Rolls Recipe

Homemade wheat rolls have a golden crust and a soft centre. The yeast dough needs some kneading and time to rise, but shaping the rolls is straightforward. You can knead by hand or use a mixer with a dough hook. This recipe makes a small batch for sandwiches or serving with warm soup.

Ingredients

500 g wheat flour, preferably type 500 or 550
300 ml lukewarm water
7 g instant yeast or 20 g fresh yeast
1 teaspoon sugar
1 level teaspoon salt, about 8 g
2 tablespoons oil
A little milk or water for brushing
2 tablespoons sesame or poppy seeds for topping, optional

Step-by-step method

If using fresh yeast, mix it with the sugar, a few tablespoons of lukewarm water and a tablespoon of flour, taken from the measured amounts. Leave for about 10 minutes until foamy. If using instant yeast, mix it directly with the flour.
Put the flour and salt in a bowl. Add the instant yeast or prepared yeast mixture, the remaining water and the oil. Stir with a spoon until no dry flour remains.
Knead by hand for about 10 minutes or with a dough hook for 7-8 minutes. The dough should become smooth and elastic. If it sticks slightly to your hands, let it rest briefly instead of immediately adding lots of flour.
Shape into a ball and put in a lightly oiled bowl. Cover with a cloth or lid and leave in a quiet, moderately warm place for 60-90 minutes. The dough should roughly double in size.
Turn the dough onto a work surface and flatten it gently. Divide into 8 equal pieces. Gather each piece towards the centre and shape into a ball, tightening the surface. Place seam-side down on a baking tray lined with baking paper.
Cover the rolls and leave for 30-45 minutes for a second rise. They should noticeably increase in size. Meanwhile, heat the oven to 210°C using top and bottom heat.
Brush the rolls with milk or water and sprinkle with seeds if using. You can slash the tops with a sharp knife. Bake on the middle shelf for about 18-22 minutes, until golden.
Remove from the oven and transfer to a wire rack. Leave to cool so steam can escape and the crumb can set before slicing.

Time and servings

Hands-on work takes about 25 minutes. Allow about 2.5-3 hours including rising and baking. The recipe makes 8 rolls, or 8 servings.

Tips and variations

Use lukewarm, not hot, water. High temperatures can damage the yeast. In a cool kitchen, rising takes longer; judge by the volume of the dough as well as the clock.
Divide the dough into similarly sized pieces so they bake evenly. A kitchen scale helps, though dividing by eye is fine for home baking.
Leave space between the rolls on the tray as they expand in the oven. If their sides touch, they will still be good, but the contact points will stay soft and pale.
Before baking, top with poppy, sesame or sunflower seeds. Brushing with water helps the seeds stick; milk also encourages the crust to brown.

FAQ

Why did my rolls not rise?

Check that the yeast is active and the water was not hot. The dough also needs enough time. If it is cool and rising slowly, leave it covered for longer until it has visibly expanded.

Can I knead the dough by hand?

Yes. Knead it on the work surface for several minutes, stretching and folding it. It may be sticky at first but should become more elastic. Avoid adding lots of flour, which can make the crumb dense.

How should I store the rolls?

Keep cooled rolls in a closed container or bag. You can also freeze them and briefly refresh them in the oven after thawing. Let them cool completely before packing.

Can I shape the rolls ahead?

It is easiest to shape them after the first rise and allow time for the second rise straight away. Covering them keeps the surface from drying out. If the rolls start to touch, gently move them apart before baking, taking care not to press the air out of the dough.