Soft Bread Rolls


Nothing beats eating warm fresh bread…
            except knowing you’ve mastered baking them.
Learning to bake bread can be a challenging process. It’s important to be exact with the ingredients, adjust for the weather, persevere until light and fluffy, and read the full recipe, especially the tips! You can use this recipe for plain white rolls or top as desired. Our family favourite is the classic cheese and tomato roll, with cheese and bacon coming a close second.

Print Recipe
Soft Bread Rolls Yum
Course Bread
Prep Time 10 min
Cook Time 2 hour
Passive Time 1.7 hour
Servings
rolls
Course Bread
Prep Time 10 min
Cook Time 2 hour
Passive Time 1.7 hour
Servings
rolls
Instructions
  1. Insert kneading blade
  2. Add water to CC bowl*
  3. Add remaining ingredients in order
  4. Pastry P1 / maxi
  5. Allow to automatically continue onto prove function for 20 minutes
  6. Remove CC lid and turn upside down onto a floured or oiled surface
  7. Remove locking nut and lift bowl off dough
  8. Scrape dough off the blade, being careful not to stretch dough
  9. Quickly form into 12 equal sized balls, approximately 80g each*
  10. Place into a lightly oiled 20*30cm slice tin, leaving room around the edges*
  11. Prove the dough in a warm humid environment, until they have doubled in size (40-80mins)*
  12. Add desired toppings
  13. Steam bake 180C 20-25 minutes*
  14. Allow to cool on a wire rack
  15. Eat within 24 hours or freeze immediately*
Recipe Notes
  1. The water needs to be 30-35C. In cold climates you can achieve this in CC first. Speed 3 / 35C / 2 mins. In hot climates you may need to cool the water. Too hot and the dough will be overly sticky (sticky itself is a good thing!).
  2. On a dry day or if you are slower at this stage, cover the dough with a damp clean tea towel whilst you shape it.
  3. You can bake the rolls on a flat baking tray, however I find tins with small sides help the rolls rise in a uniform manner, making them easier to top, pull apart and of course, they look nicer too!
  4. Proving - If your oven has a 30C setting, I recommend you add a bowl of water to the bottom and allow the dough to rise in the oven. If not, get creative. Use the laundry when the tumble dryer is on, the dishwasher when it's just finished its cycle, the dashboard of your car with a wet tea over the dough or the microwave after you've heated a mug of water.
  5. If you do not have a steam oven, you can create one by adding a (oven safe) bowl of water to the bottom of your oven
  6. If you're going to freeze rolls, its important to do so immediately after they've cooled as they don't contain any preservatives. The rolls defrost perfectly, especially in a packed lunch box in the Australian summer!

Pace yourself with these rest breaks
Dough
Prep time: 15 mins
Rest time: 20 mins

Forming rolls
Prep time: 5 mins
Prove time: 40-60 mins

Topping
Prep time: 5 mins
Cooking time: 20-25 mins

Share this Recipe

Leave a comment

Your email address will not be published. Required fields are marked *