Easy-Bake Homemade Dinner Rolls

I love the marvellous soul comforting scent of freshly baked bread. Nothing beats homemade bread! Especially these days. And these easy-bake homemade rolls are my ‘pieces de resistance’. They are the ultimate easy-bake homemade rolls. Perfect for summer barbecues.

Since lock-down started, I have become a true bread-oholic. Yes, bread is definitely my favourite bake these days. I treasure that moment when the house all fills up with the mouth-watering scent of fresh-baked bread that you just cannot wait to bite into. That’s pure happiness.

Whether it’s soft challah, crusty soda bread or a quick flatbread, they’re all celebrated in our home. Spread with a slurp of butter, fresh orange marmalade or some homemade labane (a sour yogurt cheese). For me, bread is always a treat.

With that, I must say, and please don’t let this discourage you, making bread is not a simple task. Not to say that it’s a hard one for itself, but more that it needs some getting used too and a bit of practice. But hey, practice makes perfect, right?!

This post (is a bit longer than usual – but bear with it, it’s worth it) will provide you with a few great tips and tricks on how to successfully bake with yeast. See ‘Tips for successful bake’ section. Guiding you, step by step, through baking those wonderfully easy-bake homemade rolls, so that they come out perfect every single time.

Ingredients

600 gram strong flour
7 gram dry yeast, 1 sachet
3 tbsp sugar
1 cup lukewarm water
1/4 cup vegetable oil
1 large egg
1 tsp salt

For Decoration
1 egg + 1 tbsp cold water
1/2 tbsp sesame seeds

Method

Sieve the flour into an electric mixer bowl, add in the yeast and mix together with a hand whisk.

Mix in the sugar and create a dimple at the centre of the dry mixture.

Into the dimple pour the egg, oil and 3/4 of the water, lightly mix the wet ingredients with the dry.

Knead the dough, using the dough hook, on a low to medium speed (speed 2 be perfect) until combined.

Add water as needed. The dough should be slightly sticky but already smooth and shiny.

When the dough has all come together (this will take about a minute kneading) add in the salt.

Leave the mixer to knead the dough for another 3-5 minutes. Dough is ready when it no longer clings to the sides of the bowl but is sticky at the bottom.

Transfer the dough to a well-floured surface, and hand knead it for couple minutes. Finish off by tucking the edges of the dough underneath itself and form a smooth ball.

Move the dough into a lightly oiled bowl, and brush the top with a bit of oil.

Cover the bowl with a clean cloth and set aside to proof until double in size.

Once doubled, deflate the air with a punch and roll the dough onto a floured surface.

Split the dough in half and every half into quarters, kneading every quarter into a ball, tucking the edges underneath

Set the balls of dough on a baking pan aligned with baking paper, cover with a clean cloth and leave to proof for an additional half an hour.

Preheat your oven to 200℃ \ 180℃ fan \ 400℉ \ Gas 6

Brush your homemade rolls with a mixture of 1 egg + 1 tbsp cold water and sprinkle with sesame seeds.

Bake in preheated oven for 25-30 minutes. until brown on top and make a hollow sound when tapped on the bottom

Working with yeast dough

Mixing the dough

1. mixing the flour will air it, making it lighter and breaking down any lumps. Stirring the yeast in will protect them from coming into direct contact with any ingredient that might prohibit their growth.

2. The amount of water your dough will absorb depends very much on the type of flour been used and the conditions in your kitchen (temperature, dryness, etc.). Therefore, it is best to start with 3/4 of the water amount and slowly add-on as needed.

3. Adding the salt after all other ingredients are combined will protect the yeast from coming in direct contact with it, as salt is a killer of yeast.

Kneading by hand

Dust your work surface with flour. Flip your dough onto the floured surface and sprinkle a little flour on top.

Stretch the dough away from you using the heel of your hand, and fold it back on itself, towards you.

Turn the dough 45 degrees and repeat the stretch motion, if it becomes too sticky, add a little more flour.

Continue to knead, stretch, fold and turn, until the dough is smooth and stretchy.

Finish off by tacking the edges of the dough underneath itself, forming a smooth, shiny ball.

Proofing the dough

Oiling the bowl will prevent the dough from sticking to it, oiling the dough will keep it from drying out and provide it with the much-needed elasticity to proof.

Proofing yeast dough depends on the temperature in your kitchen. It will usually take about 90 minutes to an hour & half for it to double in size. However, do not despair if it takes longer, as your kitchen might be a tad colder.

If after an hour there are still no signs of proofing, it is probably due to no yeast activity (i.e. dead yeast). Discard of it and try again with new yeasts.

Tips:

Do not over oil the dough. You can oil your hands and pat the dough gently or use a pastry brush to brush the oil on top of it.

To save time on the day, you can prep the dough the night before and set it for first proof overnight in the fridge.

I find that sesame seeds work really well with these buns, but you can replace them with any other crunchy seed (sunflower seeds or nigella seeds) or just go without.

For sweeter buns, add 1-2 more tbsp of sugar. If you do, monitor the water addition carefully.

The buns freeze well for up to 4 months. Try removing from oven couple of minutes before they are done, chill, freeze, and when required thaw and bake to completion.

Make these in different sizes and shapes, and they will match different needs, from burgers and hot-dogs to a lush sandwich for work.


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Easy-Bake Homemade Rolls You Will Absolutely Love

The ultimate homemade rolls, perfect for dinner, or entertaining
Course Main Course
Cuisine International
Keyword Bread, Buns, Homemade, rolls
Prep Time 20 minutes
Cook Time 25 minutes
Proof Time 1 hour 30 minutes
Servings 8 Buns
Calories 100kcal

Ingredients

  • 600 gram strong flour
  • 7 gram dry yeast 1 sachet
  • 3 tbsp caster sugar
  • ¼ cup vegetable oil
  • 1 cup lukewarm water
  • 1 large egg
  • 1 tsp salt

Instructions

  • Sieve the flour into an electric mixer bowl, add in the yeast and mix together with a hand whisk.
  • Mix in the sugar and create a dimple at the centre of the dry mixture.
  • Into the dimple pour the egg, oil and 3/4 of the water, lightly mix the wet ingredients with the dry.
  • Knead the dough, using the dough hook, on a low to medium speed (speed 2 be perfect)until combined.
  • Add water as needed. The dough should be slightly sticky but already smooth and shiny.
  • When the dough all came together(this will take about a minute or two kneading) add in the salt.
  • Leave the mixer to knead the dough for another 5-7 minutes.
  • The dough is ready when it no longer clings to the sides of the bowl but is still slightly sticky at the bottom.
  • Transfer the dough to a well-floured surface, and hand knead it for couple minutes. Finish off by tacking the edges of the dough underneath itself and form a smooth ball.
  • Move the dough into a lightly oiled bowl, and brush the top with a bit of oil.
  • Cover the bowl with a clean cloth and set aside to prove until double in size.
  • Once doubled, deflate the air with a punch and roll the dough onto a floured surface.
    Split the dough in half and every half into quarters, kneading every quarter into a ball, tucking the edges underneath.
  • Set the balls of dough on a baking pan aligned with baking paper, cover with a clean cloth and leave to proof for an additional half an hour.
  • Preheat your oven to 200℃ 180℃ fan 400℉ Gas 6
  • Brush the buns with a mixture of 1 egg + 1 tbsp cold water and sprinkle with sesame seeds.
  • Bake in preheated oven for 25-30 minutes. until brown on top and make a hollow sound when tapped on the bottom.