Easy bread roll recipe

This Easy bread roll recipe was given to me by my Brother-in-Law. These are the best bread rolls I have ever tasted. They are super easy to make, but the hardest part is the proofing.

Proofing is the process where yeast ferments and Carbon Dioxide gas is released causing the dough to rise. For this recipe, the total proofing time is 2.5 hours.

The recipe is a four-stage process: Activation of yeast, making the dough, proofing, and baking. The total time required to make these bread rolls is 3.5 hours, so I wouldn’t recommend them if in a rush but if you have the time, believe me, they are worth the wait.

These bread rolls would be delicious with my Seasonal Vegetable Soup or even by themselves with a little bit of creamy Irish butter.

Thank you so much for taking the time to read this Easy Bread Roll Recipe. The Sustainability Strategy aims to build a community that feels free to openly discuss their environmental views. If you enjoyed the content and would like to get involved in the Sustainable growth conversation, I would love to hear from you.  I would love to hear from you. You can find me on Facebook,  TwitterLinkedInPinterest, and Instagram.

Print Recipe
Easy bread roll recipe
Easy bread roll recipe
Course Baking
Prep Time 30 Minutes
Cook Time 30 Minutes
Passive Time 2.5 Hours
Servings
Bread Rolls
Ingredients
Active Yeast
Dough
Course Baking
Prep Time 30 Minutes
Cook Time 30 Minutes
Passive Time 2.5 Hours
Servings
Bread Rolls
Ingredients
Active Yeast
Dough
Easy bread roll recipe
Instructions
Activation of Yeast
  1. Add the warm water, dry active yeast, and sugar together until dissolved
  2. Leave the mix for 10 minutes until the mixture begins to bubble
Dough
  1. Add the salt and flour together in a separate mixing bowl
  2. Slowly add the activated yeast to the salt & flour mixture, Add the cold water.
  3. Once all mixed, leave for 5 minutes. The dough should become smooth and stretchy.
Proofing
  1. Place the dough into a large bowl, cover over and leave to proof for 1 hour in a warm location.
  2. Once proofed, knead the dough to remove the air.
  3. Return to the bowl and leave to proof for a second time. 30 minutes is required.
  4. Remove the dough, and gently cut 12 round pieces. Ensure they are evenly sized.
  5. Place the 12 pieces of dough onto a tray, ensuring space is kept between each piece.
  6. Cover the dough for the third time and leave to proof for 1 hour.
Baking
  1. Dust the proofed dough with flour.
  2. Place in a preheated oven (220 °C) and bake for 30 minutes until golden brown.
  3. Remove from oven, leave to cool down & enjoy.
Recipe Notes

HOW TO KNOW IF YOUR DOUGH IS PROOFED?

Lightly touch the side of your dough.  If the indentation remains, and doesn't bounce back, your dough is proofed. 

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