easy
3 - 4 HOURS
uk
Soft bread rolls are a common bread really in the UK. Soft rolls or baps are readily available, I remember having a supermarket baked bread roll for my lunch everyday during my school years.
Following an artisan recipe and making them at home is extremely rewarding- and delicious.
The trick to making quality soft bread rolls is to be quick to get the dough mixed, divided and moulded. Being fast ensures you get a soft, close knit crumb and a great spring in the oven.
How to make soft bread rolls video recipe
Ingredients
560g White bread flour
360g Water
11g Fresh yeast (5g dried yeast)
11g Salt
11g Sugar
6g Vegetable oil
Weigh the ingredients. Add the yeast and sugar to a large mixing bowl with the water and whisk. If using dried yeast follow the instructions below.
Once dissolved, add the remaining ingredients and using a dough scraper in a clockwise motion combine into a dough mass. After about a minute the dough will start to form so turn it out of the bowl and onto a workbench. Slow knead with a stretching action for 2-3 minutes followed by 6 minutes of kneading as intense as you can.
Rest the dough on a lightly floured area of the work surface for a couple of minutes. Line a baking sheet with baking paper.
Divide into 100g pieces and lie in a line on the workbench. Next starting with the first one that was divided, shape into balls. Place the dough piece between the table and the palm of your hand and apply pressure using a circular motion, using more of your fingers whilst raising your hand up to cup the dough piece. Place the rolls straight on the baking sheet.
Leave to proof in a warm place for 2-3 hours, spraying with water occasionally to prevent the rolls from drying out. Preheat the oven with a baking stone to 250C (480F).
Once they are nicely batched together poke the dough using a finger. If a dent remains after 3 seconds, the soft rolls are ready, if it springs straight back up, give it a little longer to rise.
Put in the oven and drop the temperature to 230C (450F), turn the top and bottom heat on if your oven allows. Bake for 10-15 minutes, until a golden colour is achieved. If you do not have a top heat oven setting, use the grill setting to brown the tops of the baps. After 10 minutes, open the oven door quickly to remove the steam.
Remove from the oven and give the tray a bang on the table. Cool for 1-2 hours.
Method using a dough mixer
If using dried yeast follow the instructions below.
Add all the ingredients to the mixing bowl fitted with a dough hook attachment. Mix on a low speed for 3 minutes then increase the speed to a fast knead for 5 minutes.
Rest the dough on a lightly floured area of the work surface for a couple of minutes. Line a baking sheet with baking paper.
Divide into 100g pieces and lie in a line on the workbench. Next starting with the first one that was divided, shape into balls. Place the dough piece between the table and the palm of your hand and apply pressure using a circular motion, using more of your fingers whilst raising your hand up to cup the dough piece. Place the rolls straight on the baking sheet.
Divide into 100g pieces and lie in a line on the workbench. Next starting with the first one that was divided, shape into balls. Place the dough piece between the table and the palm of your hand and apply pressure using a circular motion, using more of your fingers whilst raising your hand up to cup the dough piece. Place the rolls straight on the baking sheet.
Once they are nicely batched together poke the dough using a finger. If a dent remains after 3 seconds, the soft rolls are ready, if it springs straight back up, give it a little longer to rise.
Put in the oven and drop the temperature to 230C (450F), turn the top and bottom heat on if your oven allows. Bake for 10-15 minutes, until a golden colour is achieved. If you do not have a top heat oven setting, use the grill setting to brown the tops of the baps. After 10 minutes, open the oven door quickly to remove the steam.
Remove from the oven and give the tray a bang on the table. Cool for 1-2 hours.
Using dried yeast
If using instant yeast, divide the amount of fresh yeast used by 3 and follow the same method as fresh yeast.
Active dried yeast needs to be activated before use. In this case, warm 20 grams of water to 35C (95F) - no higher! Add the yeast with half a teaspoon of sugar, whisk and leave to stand for ten minutes before adding to the dough. Remove 20 grams of water from the recipe.
Top tips for soft bread rolls
Always preheat the oven with only bottom heat if your oven allows, this helps to get the stone thoroughly hot.
Less is better when it comes to moulding the rolls. More shaping usually creates a more uneven roll. Don’t worry about them being perfect rounds, after proofing you will hardly notice.
For a more batched look to your rolls use a rolling pin or knuckles to flatten the baps into discs before proofing.
