These homemade bread rolls are perfect for serving with any meal. They are soft and fluffy, brushed with seeds for the perfect texture, and perfect as a side for Thanksgiving and Christmas or with soup.
If you love these bread rolls, check out our homemade naan bread recipe or this garlic naan for another simple and delicious bread you can make at home.
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⭐️ Why this recipe works
- Quick Preparation: This recipe is easy to follow with minimal ingredients and straightforward steps.
- Versatile Uses: These rolls can be served with various meals, from breakfast to dinner, and can be customized with different toppings.
- Freezer-Friendly: The dough can be frozen for later use, making it convenient to have freshly baked rolls anytime.
- Perfect for Beginners: Simple instructions and basic ingredients make this an excellent recipe for novice bakers.
🧾 Ingredients notes
- All-purpose or bread flour: Provides structure and elasticity to the dough.
- Instant or active dry yeast: Leavens the dough, making it rise and become airy.
- Sugar: Feeds the yeast and adds a slight sweetness.
- Warm Water: Activates the yeast and hydrates the dough.
- Salt: Enhances flavor and controls yeast activity.
- Seeds (sesame, poppy, sunflower): Adds a crunchy texture and nutty flavor to the topping.
- Egg: Acts as a wash to give the rolls a glossy finish and helps the seeds adhere.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Homemade Bread Rolls recipe step-by-step
- Combine Ingredients: In a large bowl, mix flour, yeast, sugar, and salt. Gradually add warm water, mixing until a soft dough forms.
- Knead the Dough: Knead the dough for 8-10 minutes until it is smooth and elastic.
- First Proofing: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
- Shape the Rolls: Divide the dough into 12 equal parts, shape them into balls, and gently flatten each ball into a roll shape.
- Second Proofing: Place the rolls on a lined tray, cover with a damp cloth, and let them rise for another 30 minutes.
- Apply Egg Wash and Seeds: Brush the tops of the rolls with the beaten egg and sprinkle with your chosen seeds.
- Bake the Rolls: Preheat the oven to 190°C and bake the rolls for 15-20 minutes or until golden brown. Allow them to cool on a wire rack.
📖 Substitutions and variations
- Flour: Substitute whole wheat flour for a denser texture and more fiber.
- Sweetener: Use honey or maple syrup instead of sugar for a different flavor.
- Toppings: Experiment with different seeds, herbs, or grated cheese for varied toppings.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Steam in the Oven: Place a pan of water in the oven during baking to create steam, which helps achieve a crisp crust.
- Check Dough Consistency: If the dough is too sticky, add a bit more flour; if it's too dry, add a little more water.
- Water Spritzing: Spritz the rolls with water just before placing them in the oven. This helps to create a crustier exterior while keeping the interior soft.
- Slash the Tops: Make a small slash on top of each roll with a sharp knife or razor blade before baking. This helps the rolls expand properly and gives them a professional look.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled bread rolls in an airtight container in the fridge for up to 5 days.
- Freezer: Place the cooled rolls in a freezer-safe bag or container for longer storage and freeze for up to 3 months.
- Reheat: To refresh the rolls, warm them in a 150°C oven for 10-15 minutes until heated.
❓Recipe FAQ's
Absolutely! Mixing by hand might take longer, but it's equally effective. Just knead the dough on a floured surface until smooth.
After dividing the dough, shape each piece into a ball by tucking the edges under and rolling it on a lightly floured surface until smooth.
Dampen the tops of the rolls with water or an egg wash before sprinkling the seeds.
Yes, you can mix in dried herbs or spices like rosemary, garlic powder, or onion powder to enhance the flavor.
These are my soup recipes to serve with my homemade bread rolls:
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The Best Homemade Bread Rolls
Ingredients
For the Dough:
- 3 cups (375 g) All-purpose or bread flour
- 2 ¼ teaspoons (2 ¼ teaspoons) Instant or active dry yeast
- 2 tablespoons (2 tablespoons) Sugar
- 1 cup (240 ml) Warm Water, 110ºF (43°C)
- 1 teaspoon (1 teaspoon) Salt
For the Topping:
- A mixture of seeds, such as sesame, poppy, sunflower
- 1 (1) egg, beaten
Instructions
Making the Dough:
- In a large bowl, combine flour, yeast, sugar, and salt.Gradually add warm water, mixing until a soft dough forms.Knead for 8-10 minutes until smooth and elastic.
First Proofing:
- Place the dough in an oiled bowl, cover with a damp cloth. Allow to rise for 1 hour or until doubled in size.
Shaping the Rolls:
- Divide the dough into 12 equal parts, shaping them into balls. Gently flatten each ball into a roll shape.
Applying Egg Wash and Seeds:
- Brush the tops of the shaped rolls with the beaten egg. Sprinkle with your chosen seeds.
Second Proofing:
- Place the seeded rolls on a lined tray, cover with a damp cloth.Allow to rise for another 30 minutes.
Baking:
- Preheat the oven to 190°C.Bake for 15-20 minutes or until golden brown.Allow to cool on a wire rack.
Freezing (Optional):
- Follow steps 1-4.Place the shaped rolls on a baking tray and freeze until firm.Transfer to a freezer bag and store for up to 3 months.
Thawing and Baking (If Frozen):
- Thaw in the refrigerator overnight.Allow to rise at room temperature for 6-8 hours.Bake as per normal instructions.
Notes
- For Shaping: To ensure uniformity, consider using a kitchen scale.
- For Freezing: Freeze individually first on a baking tray to prevent sticking.
- When Baking from Frozen: Add an extra 5-10 minutes of baking time.
- Achieving Softness: Proper kneading and proofing times help create a soft texture despite the lean dough.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
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