The Best Homemade Bread Rolls

The magic of freshly baked bread rolls wafting through your home can turn any ordinary day into a special occasion. Perfect for a novice baker or a seasoned home chef, these dinner rolls are incredibly easy to make. They only take about 3 hours from start to finish (including rising time). They're incredibly soft, fluffy, and can be made ahead of time, making them perfect for Thanksgiving, Christmas or simply dunking into soups and sauces.

If you love these bread rolls, be sure to check out our homemade naan bread recipe for another simple and delicious bread that you can make at home.

🧾 Ingredients Needed for Bread Making

• Flour (All-purpose or bread flour): Gives structure to the rolls.
• Instant or Active Dry Yeast: Leavens the dough, making it rise.
• Sugar: Adds a touch of sweetness and helps to feed the yeast.
• Water: Binds the ingredients together.
• Salt: Enhances the flavors.
• Seeds (e.g., sesame, poppy, sunflower): Adds texture and flavor.

See recipe card for quantities.

👩🏻‍🍳 Step By Step

• Make the Dough: Combine flour, yeast, sugar, warm water, and salt in a stand mixer or by hand until it forms a soft dough. Tip in bold italics: Gradually add the water to avoid a sticky dough.
• Knead the Dough: Knead in a stand mixer with a dough hook or by hand for about 8-10 minutes. It should be smooth and elastic.

• First Proofing: Cover and let the dough rise for 1 hour or until doubled in size.
• Shape the Rolls: Divide into equal parts, shape into balls, then flatten slightly. 
• Second Proofing: Let them rise again, covered, for 30 minutes.
• Bake: Preheat the oven, bake until golden brown, and cool on a wire rack.

Tip: Use a kitchen scale for uniform rolls. This will help them all bake evenly.

🔪 Equipment

1. Stand Mixer: For mixing and kneading the dough, especially useful if you are making a large batch. A dough hook attachment will be helpful, but you can also knead the dough by hand if you don't have a mixer.
2. Baking Sheet or Baking Pan: To shape and bake the rolls, ensuring they cook evenly.
3. Pastry Brush: For applying the egg wash evenly over the rolls, which helps the seeds stick and gives a golden-brown finish.
4. Measuring Cups and Spoons: To measure the ingredients accurately, especially for the yeast, salt, and sugar, which must be precise for the dough to rise and flavor properly.

❓FAQ

These seeded bread rolls offer the perfect blend of convenience and taste. Their soft, fluffy texture is achieved even with lean dough. With the make-ahead and freeze options, you can enjoy freshly baked rolls at any time. The detailed steps for shaping, freezing, thawing, and baking ensure perfect results every time. Happy baking!

Pairing

These are my favorite soups to serve with these bread rolls:

Rosemary Seeded Bread Knots

Soft and fluffy seeded bread rolls! These incredible rolls are perfect for any occasion. Topped with seeds, the rolls are perfect for serving at Thanksgiving and Christmas or for dunking in soups and sauces. A make-ahead option ensures convenience, while an egg wash ensures the seeds stick beautifully.

5 from 1 vote

Print Pin Rate

Prep Time: 2 hours hours 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 2 hours hours 40 minutes minutes

Servings: 12 Bread rolls

Calories: 131kcal

Author: Deborah Rainford

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Ingredients

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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

Calories: 131kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 169mg | Potassium: 44mg | Fiber: 1g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 0.002mg | Calcium: 8mg | Iron: 2mg

have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!