Soft Bread Rolls
For a while now I’ve been looking for a good recipe for soft, light and fluffy bread buns. Don’t get me wrong, I LOVE bread with a good crunchy crust, but you can’t beat light and soft bread baps for for sandwiches, burgers etc. So after months of searching and several batches later I’ve come up with what I think is a great recipe.
The recipe shown here makes 6 large rolls but you could easily adjust the quantities to make more or less.
Ingredients for the Bread
- 300g Strong White Flour
- 100ml Milk
- 100ml Water
- 30g Butter
- 2tsp Sugar
- 1/2tsp Salt
- 1 7g Sachet of fast acting yeast
- 2tsp Vinegar
To Make the buns
- Put the milk, butter and water into a pan and GENTLY warm the mixture on a low heat until the butter has just melted. Do not let this get too hot, otherwise you will kill the yeast. It wants to be about body temperature.
- Sieve the flour into a bowl or your food mixer bowl and stir in the sugar, salt and yeast.
- Add the vinegar to the bowl. This is one of the secrets of soft bread rolls, it helps the yeast and you can’t taste it. It is used in a lot of air bun recipes.
- Pour in most of the warm milk/water/butter mixture and start stirring with a knife. Keep stiring until the mixture comes together into a a dough. It wants to be a fairly wet dough so add the remaining liquid if necessary. Different flours take up different amounts of liquid so you may not need all the liquid.
- Once everything is combined and you have a nice dough you need to start kneading. If using a mixer, turn it onto a low speed and let it work it’s magic for about 5 to 6 minutes. You will know when it’s done as it will have picked up everything from the sides and will be nice and elastic. If kneading by hand, you will have to knead for about 10 minutes.
- After kneading, shape into a flattish ball, put it into the bottom of a big bowl (at least twice the size of the dough), cover with cling film and put to one side.
- Leave to prove until it has doubled in size (about an hour). You don’t have to put it somewhere warm, just room temperature will do.
- Punch the dough down with your fist and bring the dough back into a ball
- Now, split the dough into 6 equal size pieces (I use a set of kitchen scales to make sure they are all the same size) and form each one into a small ball.
- Place a sheet of baking paper onto a tray and place the 6 balls onto the tray. Squash the balls down with your hand until the are about 2cm heigh. Make sure they are evenly spread out and leave a small gap between each one.
- lightly oil a piece of cling film and place over the top (to stop them drying out). Put to one side again for about 1 1/2 hours until doubled in size again. If you don’t leave them for long enough they won’t be as light and fluffy.
- Heat oven to 200C (Fan oven)
- Remove the cling film and place the rolls into the oven. Bake for about 12-14 minutes until they go a nice golden brown on top. You may need to spin the tray round half way through if your oven cooks unevenly.
- When you remove the rolls from the oven, if you want a super soft crust, cover them with a tea towel until they have cooled. This keeps the crust moist and therefore soft.
Next, you need to make the dough. You can either make the dough by hand or by using a food mixer with a dough hook (you could even you the dough setting of your bread machine if you have one). Personally I use a mixer with a dough hook.