Soft Rolls

Ingredients

Soft Pillowy Sandwich Rolls

Perfect every time – light, fluffy, and delicious.

Ingredients:

* 330 ml warm water

* 2 tbsp olive oil

* 1 x 7g sachet fast-action dry yeast

* Pinch of sugar

* 425g strong bread flour (must be strong bread flour – no substitutes!)

* 8g fine salt

* Extra flour for shaping

Instructions:

1. Activate the Yeast:�In a large mixing bowl, add:

* 330 ml warm water (make sure it’s warm, not hot),

* 2 tablespoons olive oil,

* 1 sachet (7g) fast-action dry yeast, and

* a pinch of sugar (this helps activate the yeast).

2. Give it a gentle stir, then leave it to sit for 5 minutes. You should start to see a foamy, bubbly layer forming on top — that’s your yeast waking up and getting ready.

3. Make the Dough:�Once the yeast is bubbly:

* Add 425g strong bread flour. Start mixing gently- half mixed.

* Then add 8g salt, and mix everything together until all the flour is combined.

* Stop mixing when it starts getting tough — at this stage, it’s okay if it’s a bit rough. Cover the bowl and let it rest for 30 minutes.

4. First Stretch and Fold:�After 30 minutes:

* Wet your hands to stop sticking,

* Gently pull the dough from the edges of the bowl into the centre.

* Keep turning the bowl and folding until you've pulled all the dough inwards and it looks smooth.

5. Cover again and let it rest for another 30 minutes.

6. Second Stretch and Fold:�Repeat the same stretch-and-fold technique: pull from the edges into the centre.�Then leave the dough to rest in a warm place for 1 hour until it has noticeably risen.

7. Shape the Rolls:

* Dust the top of the dough with a little flour.

* Lightly flour your work surface and tip the dough out onto it.

* Cut the dough into 6 to 8 equal pieces.

8. If the pieces look a bit messy, no worries — just press and shape them into rolls using floured hands. Place them onto a baking tray lined with parchment or lightly floured.

9. Final Rise:�Let the shaped rolls rest on the tray for 30 minutes to 1 hour, depending on the warmth of your kitchen. They should puff up a bit more.

10. Bake:�Preheat your oven to 200°C (fan).�Bake the rolls for 15 minutes, or until golden brown on top and hollow-sounding when tapped underneath.

Top Tips:

* Always use sachets of yeast. They're pre-measured, fresh, and reliable — your best bet for a consistent rise.

* Warm environment = happy dough. If it’s a cold day, place the bowl near a radiator or in a slightly warm oven (switched off) to help it rise.

Enjoy your perfect, pillowy bread rolls – they’re great with butter, for sandwiches, or just warm from the oven!

✅ Best Way to Store Homemade Bread Rolls (Short-Term)

1. Let Them Cool Completely First�Warm rolls trap moisture in containers and go soggy or “sweaty.” Let them cool fully on a wire rack before storing.

2. Wrap in a Clean Tea Towel or Paper Bag�This keeps the crust soft and avoids condensation. Then place in:

3. An Airtight Container (Optional)�Use a breathable wrap inside an airtight box to balance air and moisture. If your kitchen’s dry, this helps stop rolls from drying out.

Use within 2–3 days.

🧊 For Longer Storage (Freezer-Friendly Tip)

1. Freeze While Fresh (Same Day is Best)�As soon as they’ve cooled, wrap each roll tightly in cling film or foil, then pop into a freezer bag.

2. Reheat Straight from Frozen�Bake at 180°C (fan) for 8–10 minutes, or microwave for 20–30 seconds. They’ll taste freshly baked again!

❌ Avoid:

* Plastic bags alone — they trap moisture and make the rolls go soggy.

* Fridge storage — it dries bread out faster than anything.

Bonus Tip:

If you love super soft rolls, store them wrapped in a tea towel inside a bread tin or cake box. For crustier rolls, keep them unwrapped in a paper bag on the counter (but eat within 2-3 days).

Notes

Fb jadesbites