How can I make my bread lighter and fluffy?

Add Sugar Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Why are my dinner rolls not light and fluffy?

Too much flour, or not the right kind, could be to blame . Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

How do you roll dough perfectly round?

The Best Way to Roll Dough into a Circle (Not an Amoeba) Start with smooth-edged round. Roll back and forth over entire disk until disk becomes small oval. Turn oval 90 degrees. Roll back and forth again until oval becomes more circular. Continue turning and rolling until circle of desired size is achieved.

Will more yeast make bread lighter?

Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be .

What ingredient makes bread fluffier?

Milk powder . Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder.

How do you know when bread rolls are ready?

Take your loaf or rolls out of the oven (Carefully), turn them upside down and give the bottom a tap - it should sound hollow. You could use a thermometer to check the temperature of the centre of your loaf. If the temperature reads 190ºC to 200ºC your bread should be ready .

How long do you leave bread rolls to rise?

The dough rises in about 1-2 hours in a relatively warm environment. Punch down the dough to release the air and shape into rolls. Let the rolls rise for about 1 hour. Bake for 20-25 minutes until golden brown.

What makes a bread roll well risen?

The secret of successful rising Most recipes call for the bread to double in size – this can take one to three hours, depending on the temperature, moisture in the dough, the development of the gluten, and the ingredients used. Generally speaking, a warm, humid environment is best for rising bread.

What is the secret to crispy bread?

The best way to brown and crisp your bread's bottom crust – as well as enhance its rise – is to bake it on a preheated pizza stone or baking steel . The stone or steel, super-hot from your oven's heat, delivers a jolt of that heat to the loaf, causing it to rise quickly.

Does water make bread crispy?

Crisp, Steam, And Oven Spring It seems almost counterintuitive — how does adding water and steam make bread crispier? This is due to the starch gel that forms when the surface of the dough absorbs moisture, which then dries as it bakes .

How to make hard bread rolls soft?

As well as running it under the tap, you could also put a damp tea towel over your roll for a bit before popping it in the oven, or simply just wet your hands and rub them over the roll . You just need the moisture and the warmth to come together to bring your bread roll back to life. It's science or something.

Why are my dinner rolls flat?

The Dough Is Too Sweet That's because sugar absorbs the liquid in the dough, leaving very little for the yeast to feed on. Subsequently, the yeast dries out, becomes ineffective and the overall product comes out flat.

How big should dough balls be for rolls?

If I am being really precise, I use my kitchen scale to make sure that each piece of dough is about the same size – for an average size dinner roll, I use pieces of dough that weigh about 2 ounces each .

How to make Bread Rolls (Dinner Rolls) - Bread Rolls recipe (2024)

By: Author Lola Osinkolu

Posted on Published: Mar 11, 2019- Last updated: Jan 31, 2023

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These Bread Rolls are sweet, buttery, soft, and fluffy.It’s not only super easy to make, but it’s also super tasty and addictive!

Bread Rolls

These dinner rolls are so soft and tasty, and the flavor in them is really fabulous. Plus the recipe is quite easy and straightforward. We actually make these all the time and no matter the quantity I make, it takes a little time before it’s off the table.

Bread is a staple in most homes, and my home is definitely not an exclusion from that. Everyone in my home and my friends that have tasted these Bread rolls are all in love with it. In fact, I used this bread roll dough for making my famous sausage bread rolls where I wrapped this dough around sausage meat.You can also check out 22 Bread Recipes For The Foodie In You; you will love them!

Flour to use

Just like all my other Bread recipes, I used Bread Flour for these rolls as well. The bread flour gives the rolls a reliably high-rising loaf, with a soft, and springy texture. However, all-purpose flour can also be used. The taste will be fine, and the bread will be soft, but it will lack that super springy texture. I’ve got reviews from people who used the all-purpose flour, and they have no complaints.

How to make Bread Rolls (Dinner Rolls) - Bread Rolls recipe (3)

This recipe requires a lot of patience but the time spent is well worth it. You can read the reviews yourself. However, if you don’t have much time on your side, you can make these easy no-knead Bread Rolls here or the no-knead garlic knots. They are soft, light, and fluffy and there’s no kneading!

Can I freeze the bread dough?

The good thing is that you can make the dough in excess and freeze it. To do this, simply shape the rolls after the first rise, lay the rolls on a parchment-lined tray, and place them in the freezer. Once the rolls are frozen, just transfer them to a ziplock back and return them back to the freezer.

How to thaw the dough

When you are ready to bake them, just remove the quantity you need from the bag, place them on a baking tray rubbed with oil and dusted with flour, or just line the pan with parchment paper. Leave the dough to thaw for about two to three hours or just leave them in the fridge overnight. Once it’s well thawed just pop it in the oven and bake as directed.

Do you want to make these bread rolls and you don’t have an Oven? Don’t worry; you have nothing to miss, click here to see how I make the no-oven Bread rolls.

Other Bread Recipes you may want to try:

Sweet White Bread
100%whole Wheat Bread.
Sausage Bread Rolls
No-knead Bread Rolls
No-knead French Bread
Dutch Oven Bread
Raisin Bread Rolls
Garlic Knots/Bread
Hot cross buns recipe
Meat Buns

Notes:

The Dough will be soft and sticky you don’t have to worry about this just continue to work the dough sprinkling as little flour as possible on your work surface with time the Dough will become less sticky and more springy but still soft.
Please don’t be tempted to add excess Flour otherwise the rolls will come out tough, and if you’ll be using the mixer or food processor you may need to add about 1 Tablespoon (not more than that please).
If your Bread Rolls appears to be dense, then it means you did not allow enough proofing time for your dough. Make sure the dough rises well before shaping it!
Yeast is very sensitive to high heat. Make sure your milk is warm, not hot otherwise, you will kill the yeast. I personally don’t use a thermometer for reading the temperature of my liquid. However, if you are not sure you can use a thermometer. A temperature range between 105°F and 110°F works best.
This recipe works better if you don’t make your rolls too big. Otherwise, the Bread Rolls will not cook so well on the inside.

Watch the video on how to make these amazing Bread Rolls Below:**This recipe will make about 20 mini rolls and 12 big rolls.

https://youtu.be/HH4sXIZQRvY

How to make Bread Rolls

These Bread Rolls are were sweet, buttery, Soft, and fluffy.It’s not only super easy to make, but it’s also super tasty and addictive!

4.69 from 60 votes

Print Pin Rate

Course: Breakfast/Lunch/Dinner

Cuisine: Global

Keyword: bread rolls;, dinner rolls, homemade

Ingredients

4 Cups Bread Flour plus about a handful for kneading
4 Tbsp Butter Melted
1 Tbsp Yeast
2 Eggs plus 1 more for Egg wash
1 Tsp Salt
1 Cup Milk Warm
1/4 Cup Sugar
2 Tsp Sugar for proofing the Yeast

US Customary – Metric

Instructions

Proof the yeast by dissolving the yeast and the two teaspoons of Sugar in the warm milk stir well and set aside for about 5 minutes.
In a small bowl, whisk together the Eggs and the melted butter and set aside.
In another large bowl, combine the Flour, salt, and sugar. Make a well at the center and add the proofed yeast, and the Egg and Butter mixture. Mix together until a soft dough is formed.
Transfer the Dough to a lightly floured surface and knead until it’s soft, smooth and elastic about 10 minutes by hand and about 7 minutes if using a mixer.
Transfer the dough inside a very large oiled Bowl (making sure you smear some oil on the surface of the Dough) this will prevent the dough from forming a skin.
Cover the dough with a lid or a plastic wrap and leave to rise in a warm place for 1 hour or till doubled in size.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls – 20 balls for mini rolls and 12 balls for large rolls.
Place the rolls on a lightly greased and floured baking sheets at least 2 inches apart. Cover with a clean damp cloth, and let rise until doubled in volume, about 30 minutes.
Make the Egg wash by whisking together one Egg together with a tablespoon of Water.
Brush the surface of the Bread rolls with the Egg wash and place in a 425°F preheated oven. Bake for 10 to 15 minutes or till golden brown.
Remove the bread rolls from the Oven and rub the surfacewith some butter while the rolls are still very hot.
Leave to cool for a few minutes and Enjoy!

Notes

The Dough will be soft and sticky you don’t have to worry about this just continue to work the dough sprinkling as little flour as possible on your work surface with time the Dough will become less sticky and more springy but still soft.

Please don’t be tempted to add excess Flour otherwise the rolls will come out tough and if you’ll be using the mixer or food processor you may need to add about 1 Tablespoon (not more than that please).

If your Bread Rolls appears to be dense, then it means you did not allow enough proofing time for your dough. Make sure the dough rises well before shaping it!
Yeast is very sensitive to high heat.Make sure your milk is warm, not hot otherwise, you will kill the yeast. I personally don’t use a thermometer for reading the temperature of my liquid. However, if you are not sure you can use a thermometer. A temperature range between 105°F and 110°F works best.
This recipe works better if you don’t make your rolls too big, otherwise, the Bread Rolls will not cook so well on the inside.

Nutrition

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