Home-baked bread rolls take few ingredients and little hands-on time. Here is an easy recipe for 12 rolls, plus a version you shape the night before so they are ready for breakfast.
Black Month pack What you need for 12 rolls
- 350 g strong white flour
- 150 g fine wholemeal flour
- 350 ml lukewarm water, about 37 °C
- 25 g fresh yeast, or 6 g dried yeast
- 1.5 tsp salt
- 2 tbsp cooking oil
- 1 egg or a little milk for brushing
How to make them
- Stir the yeast into the water. If you use dried yeast, mix it into the flour instead.
- Add the flour, salt and oil. Knead for about 10 minutes, until the dough is smooth and comes away from the bowl.
- Cover and let the dough rise for 45 to 60 minutes, until doubled in size.
- Divide the dough into 12 equal pieces, about 75 g each.
- Roll each piece into a tight ball against the table and place on a baking tray lined with baking paper.
- Cover and let them rise for about 30 minutes. Heat the oven to 225 °C in the meantime.
- Brush with egg or milk and bake in the middle of the oven for 12 to 15 minutes, until golden.
- Let them cool on a wire rack.
Ready for breakfast: shape them the night before
Use only 8 g fresh yeast or 2 g dried yeast. Knead the dough as usual and let it rise for 30 minutes. Shape the rolls, cover them well and put the tray in the fridge overnight. Take the tray out while the oven heats up, brush and bake as usual.
Three tricks for light rolls
- Go easy on the extra flour: The dough should be a little sticky. Too much flour gives dense rolls.
- Roll them tight: A taut surface makes them grow upwards instead of spreading out.
- Heat the oven properly: The oven should be fully hot when the tray goes in.
How to look after them
Rolls dry out faster than a large loaf, so they are at their best on the day. For the next day, put them in the bread bag once they are completely cold and keep the bag in the fridge. Freeze the rest the same day, in the same bag. Read more in keeping rolls fresh and freezing rolls.
«Excellent product and so far it works perfectly.»
Bivoks™ bread bag299 NOKCotton and linen with beeswax on the inside. Measures 30.5 × 43 cm, closes with a clip and can go in the freezer.
Frequently asked questions
Can I use only white flour?
Yes. Replace the wholemeal flour with the same weight of white flour, and hold back a little of the water until you see how the dough turns out.
How long should bread rolls bake?
12 to 15 minutes at 225 °C. They are done when they are golden and sound hollow when you tap the base.
Can bread rolls be frozen?
Yes, once they are completely cold. Put them straight from the freezer into the oven at 200 °C for 8 to 12 minutes.
Why did my rolls turn out flat?
Most often they rose for too long on the tray, or they were not rolled tightly enough.
Want to bake a whole loaf? See everyday bread with dried yeast.
Soft and fresh the next day too
The Bivoks™ bread bag is made for the bread you bake yourself, and it can go in both the fridge and the freezer.
See the bread bag →- 365-day guarantee
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- Closes with a clip
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- Reusable for 12+ months