Easiest Way to Autumn Yummy Light and Fluffy Basic Bread Dough Bread Rolls

Easiest Way to Autumn Yummy Light and Fluffy Basic Bread Dough Bread Rolls Delicious, fresh and tasty.

Light and Fluffy Basic Bread Dough Bread Rolls. To form a roll: Press down on the dough lightly to deflate, and roll out with a rolling pin into a rough teardrop shape. Roll the dough up from the long side, and pinch the seam tightly closed. This easy recipe makes the softest, fluffiest bread rolls and requires only a handful of ingredients.

These bread rolls are very soft and fluffy so almost any type of flour can be used.

So good! with bread machine dough cycle super easy.

Will save this one for sure!

You can cook Light and Fluffy Basic Bread Dough Bread Rolls using 7 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Light and Fluffy Basic Bread Dough Bread Rolls

1. It’s of Bread (strong) flour.

2. Prepare of Cake flour.

3. Prepare of Sugar.

4. You need of Salt.

5. You need of Unsalted butter.

6. You need of Dry yeast.

7. You need of Milk.

I've also made a couple of other recipes using Simone's basic soft and fluffy bread rolls recipe and added a twist.

If you're looking for a lovely savory bread roll recipe with a twist, check out our Cheese and Bacon soft fluffy bread rolls.

These are great for breakfast and picnics, and so delicious when served warm from the oven.

In a large mixing bowl (this is my favorite mixing bowl), combine the water, yeast, and sugar.

Light and Fluffy Basic Bread Dough Bread Rolls step by step

1. In the winter, heat up the milk to about body temperature before using. In the summer use cold milk. If youre working in an air conditioned room, warm up the milk as you would in the winter..

2. Leave it up to your bread machine up to the end of the 1st rising..

3. Divide into any size you like, and cover with a tightly wrung out moistened kitchen towel or plastic wrap. Leave to rest for 10 to 15 minutes..

4. Press down lightly on each dough ball to deflate, and form them into any shape you like. If it looks like shaping the dough is going to take some time, start working on it after letting the dough rest for 10 minutes..

5. Leave it to rise (2nd rising) at 35°C for 20 to 30 minutes. Preheat the oven to 230°C. Let the dough rise to double its original size, keeping in mind the time it takes to preheat the oven..

6. Brush with egg white or finish the tops in any way you like. Lower the oven temperature to 210°C and bake for 10 minutes..

7. To form a roll: Press down on the dough lightly to deflate, and roll out with a rolling pin into a rough teardrop shape. Roll the dough up from the long side, and pinch the seam tightly closed..

8. Roll the dough gently so that one end is thinner than the other to blend in the seam, until the dough is about 20 cm long..

9. With the seam side up. roll the dough out into a 30 cm long spatula shape..

10. Roll it up from the top, and pinch closed securely..

11. Place the rolls on a baking sheet with the seam sides down, and leave to rise again (2nd rising) for 20 to 30 minutes..

12. Brush thinly with beaten egg, lower the oven temperature from 230°C to 210°C, an bake for 10 minutes. With 2 minutes of baking time, turn the baking sheets to ensure the rolls bake evenly..

Stir until dissolved, then add in the egg and salt.

Add the flour one cup at a time.

Once the mixture is too stiff to mix with a fork, transferred it to a well-floured countertop.

Kneading the dough real good is probably the most important step in the process of bread making and getting a fluffy bread.

My grandmother used to knead her dough for about an hour (fair enough, she was baking for an army lol) and always made sure we understand the importance of this step.