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Bread rolls with seeds and herbs in a tray.

The Best Homemade Bread Rolls

Soft and fluffy homemade bread rolls are perfect for any occasion. Perfect for serving at Thanksgiving and Christmas or for dunking soups and dips. A make-ahead option ensures convenience.
5 from 1 vote
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Prep Time: 2 hours 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 40 minutes
Servings: 12 Bread rolls
Author: Deborah Rainford

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

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
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