Our household is one that often enjoys a bowl of soup for dinner quite often and everyone loves these bread rolls that go well with any kind of soup. Looking at the frequency with which we make soups and salads, buying baguettes and bugger rolls wasn’t a sustainable solution. We looked into a number of different bread recipes and I think this is the easiest and fastest recipe that I found and tweaked and they last up to 4 days when stored in an airtight container in the fridge.
One thing that amazes me about this recipe is that it uses ingredients you’d normally have in your house and it takes roughly an hour and a half from prep time to having freshly baked bread rolls.
I tried to use different types of flour and the outcome was always different. Cassava Flour (for my gluten-free friends) made the bread rolls chewy and they had a rich but slightly sour taste. I’d recommend you add a bit of almond flour (or another denser flour) to your gluten-free flour to give it a bit of texture and make them a day earlier… they tasted better the following day.
I also combined a bit of sweet potato flour with All Purpose flour and this made the bread rolls darker in colour and they had an earthy (very flavour filled) taste, similar to that of brown flour bread roll. The flour of choice is dependent on your taste and health requirements, I’ve just found that using All Purpose Flour gives it a clean sweet and consistent flavour.
Another important thing, an egg wash on the rolls, just before they go into the oven, transforms them from plain ol’ rolls to decadent looking pieces. It gives them a very smooth glossy finish. We experimented with a sugar solution wash and it didn’t come out as glossy as using the egg wash, though it was not as matte as baking without any wash.
You can also make the dough and store it in the fridge for next day baking. I’ve noticed that this makes the bread rolls fluffier than baking them the same day. Reason being that the gluten gets to rest a longer time, giving ample time for air bubbles to work their way into the dough. The end result is fluffier or sponge-like bread rolls.
It’s so versatile that you could also use it as a bugger bun when you’ve got guests.
Warming the bread rolls the following day is as easy as putting them in a brown bag and heating them for 30 seconds in the microwave.
Yields 16 Rolls
Prep Time: 1Hr 30 Min
So, here’s what you need:
- 375ml (1 ½ cup) Warm water
- 1 Tablespoon (15ml) Active Dry Yeast
- 2 Tablespoons White Sugar
- 2 Tablespoons Cooking Oil (slightly more to be used later)
- 1 teaspoon Salt
- 4 Cups All Purpose Flour/Flour of choice (slightly more for dusting)
- Sesame Seeds (optional)
- 1 egg (optional)
This is how you make them:
- Warm the water in the microwave for 40 sec to a min. The water should be warm and not hot.
- In a large bowl, add the warm water, yeast and sugar and let it rest for 5 – 10 min or till the mixture turns creamy.
- Add 3 cups of the flour, the oil and salt to the yeast and sugar solution. Mix until it is well incorporated. Add the remaining flour ½ cup at a time until it is well kneaded.
- Spread a bit of oil into another bowl and place your dough in it. Cover with a damp kitchen towel/cling film and leave it to proof in a warm place till it doubles up in size (30 – 45 min)
- On a lightly floured surface, gently deflate the dough and divide it into 16 portions to be moulded into round balls. Place on a lightly greased baking sheet (you can use lightly greased Aluminium foil or parchment paper. It makes cleaning easier) and cover them with a damp towel and allow to double in size.
- Preheat your oven to 200 degrees celsius
- Beat the egg and apply it on the bread rolls. Sprinkle some sesame seeds on them before placing them in the preheated oven.
- Allow to bake for 15 – 20 minutes or until they turn golden brown. Remove once done and allow them to cool
- Serve with some hot Butternut Soup
This blog post was first published on March 13, 2018