Small Batch Dinner Rolls made from scratch, so soft, fluffy and easy to make at home with just a few simple ingredients. These bread rolls are the best you can get, they are so light and pillowy, you won't believe you've made them with so little effort and preparation. It might be a small batch, but it is so delicious!
Bread, the one food we all take for granted, don't we? It comes in countless shapes and sizes, but it's a staple food throughout the world, and it has been so from the beginning of times, at least as far as the recorded history is concerned.
Although nowadays it is preached that wholegrain stuff is better, healthier, wiser to consume, and l don't say no to that, let's face it, white bread will always be the most popular choice.
When it comes to cooked food, we might choose to eat some dishes without bread, but some are still delicious with a nice slice of bread, or a perfectly fluffy roll. Soups, for example, either cream soups or hearty ones, they all go so well with bread. Throw some butter on it, and you have the ultimate comfort food no matter the season.
Sweet old days when our grandmas used to bake bread daily to feed the whole family. We might not bake it as often now, since it's so convenient to go get it from a shop, but you can only get the real deal when you make it yourself. And that is a treat indeed!
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Ingredients needed
- strong white bread flour - it works a lot better than regular flour, the rolls turn out soft and light
- dried fast-action yeast - make sure it's still active, otherwise the dough will not prove well
- granulated sugar
- salt
- milk - full-fat milk is the best, semi-skimmed also ok, but not skimmed
- olive oil
- butter - at room temperature
- egg - to brush
Step-by-step photos and instructions
Making bread seems like a super difficult task, but in fact it's easier than baking cakes that require countless ingredients and lots of preparation. These rolls are out of the oven in about 15-20 minutes, all you need to do is leave them to proof for about 2 hours, otherwise the texture won't be as fluffy, but too dense.
- in a bowl, add the warm milk, yeast, a tablespoon of flour, and one of sugar
- give it a good stir, and set aside for 10-15 minutes for the yeast to activate.
This step is particularly important, if the yeast doesn't activate, which is, become all foamy, DO NOT USE IT. Better start again, it might be that the yeast you used is no longer active, or the milk was too cold or too hot.
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Once the yeast is active
- in a separate bowl, add the sifted flour, butter, salt, then the yeast mixture, and knead well for at least 5 minutes until you get an stretchy and elastic dough
- shape the dough into a ball, brush it with olive oil, then cover the bowl with cling film, and leave to proof in a warm place for at least 1 hour, or until double in size
Depending on how warm it is in your kitchen, it might take less or longer than an hour to get the dough risen. The warmer, the better!
- when the dough has risen, transfer it to the work surface, and divide it into 6 smaller rolls
- add the rolls either to a baking tray lined with non-stick paper, or a baking dish greased with oil or butter, keeping the rolls together
- leave to proof again for 30 minutes to an hour, brush with beaten egg
- bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for about 15-20 minutes, making sure the tray or baking dish is on the middle rack. When the top is nicely golden brown, remove from the oven.
Expert tips
Make sure the yeast is active, otherwise the rolls won't rise, and the will be rather tough, rather than fluffy and soft. If the yeast mixture becomes frothy, then it's working well.
Also, the room temperature is also crucial. A warm room will speed up the process and make the dough prove well, whereas a cold place will prevent the dough from rising well.
Just because proofing takes a bit of time, don't think that making these yummy bread rolls is a hard job, on the contrary! And you get freshly baked bread on your table, what a luxury this is nowadays!
If you’ve liked my SMALL BATCH DINNER ROLLS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Small Batch Dinner Rolls
Equipment
- Oven
Ingredients
- 500 g strong white bread flour
- 2 teaspoon dried fast-action yeast
- 1 tablespoon granulated sugar
- 2 teaspoon salt
- 300 ml milk
- 1 tablespoon olive oil
- 50 g butter at room temperature
- 1 egg to brush
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Instructions
- Warm up the milk ( do not boil), add the yeast, sugar and one tablespoon of flour, and set aside until the yeast mixture is foamy and bubbly.
- In a separate bowl, sift the flour, add the salt, butter and yeast mixture once is ready.
- Knead gently for at least 5 minutes until you get a smooth and elastic dough that does not stick to the bowl.
- Shape the dough into a ball, brush with the olive oil, cover the bowl with cling film and leave to proof for at least 1 hour in a warm place or until it doubles its size.
- Shape the dough into a sausage and divide it into 6 balls. Transfer the balls to a baking tray lined with non-stick paper, or a baking dish greased with oil or butter. Leave to proof again for 30 minutes to an hour, until the rolls are sell risen.
- Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).
- Beat the egg, then brush the rolls with the egg.
- Place the tray or dish on the middle rack in the oven and bake for 15-20 minutes until the rolls are a golden brown colour and well fluffy.
Notes
- To see the measurements displayed in cups and ounces, please click on the US Customary link.Â
- The number of serving can be adjusted by clicking on the number 9 next to Servings.
- If the yeast doesn't activate, which is, become all frothy, DO NOT USE IT. Better start again, it might be that the yeast you used is no longer active, or the milk was too cold or too hot.
- Depending on how warm it is in your kitchen, it might take less or longer than an hour to get the dough risen. The warmer, the better!
Nutrition
David Palmer says
Sorry, but mine never come out the same soft rolls as per the recipe, they are always very heavy and only good for toasting
Daniela Apostol says
Thank you for your feedback! There could be a few reasons why the bread rolls are not fluffy: yeast no longer active, or not activating the yeast well, not kneading for long enough to have a nice stretchy dough, not proving the dough for long enough in a warm place. I hope this helps!
David Palmer says
I live in the uk north east and it may be its not proving , how do you know it’s enough??
Daniela Apostol says
Usually the dough doubles its volume when it’s ready, if you look on my post at photos 3 and 4 ( step-by-step instructions) you can see the difference in volume. Also, once you have shaped the rolls, they have to prove again for at least 30 minutes before they go in the oven to bake.
If the room is cold (my kitchen always is), l turn the oven on on the lowest temperature and turn it off after 5 minutes, then prove the dough in there with the oven door shut for 2 hours to begin with. Make sure the dough is covered with a kitchen towel to prevent it from drying.
cakespy says
Perfect! Little balls of bliss.
Daniela Apostol says
Thank you very much ?
Sheryl says
The rolls look wonderful Classics like this are the best. 🙂
Daniela Apostol says
Thank you, Sheryl 🙂
Lana says
Gorgeous, Daniela! I must admit that doughy little hand stole my heart ♥
Daniela Apostol says
awwww thank you, Lana! So lovely of you 🙂
Chris says
Great bread idea!
Daniela Apostol says
Thanks! 🙂