Soft White Bread Roll
Fluffy, tender, and slightly sweet, these classic white bread rolls are perfect for sandwiches, sliders, or simply served warm with a pat of butter. A simple, foolproof recipe for homemade goodness.
For 8 servings
Activate the yeast.
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and bubbly.
TIPIf the yeast doesn't foam, it may no longer be active. It's best to start over with fresh yeast.Mix and knead the dough.
- In a large mixing bowl, whisk together the all-purpose flour and salt.
- Pour in the foamy yeast mixture and the vegetable oil.
- Mix with a spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, until it's smooth and elastic.
TIPThe dough should spring back slowly when you press it with a finger.Let the dough rise.
Place the kneaded dough into a lightly oiled bowl, turning it once to coat the top. Cover the bowl with a clean cloth and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Shape the rolls.
- Gently punch down the risen dough to release the air.
- Divide the dough into 8 equal portions.
- Roll each portion into a smooth, tight ball.
- Place the rolls on a baking sheet lined with parchment paper, leaving about 2 inches between them.
Let the rolls have a second rise.
Cover the shaped rolls loosely with the cloth and let them rise for another 30 minutes. They should look puffy. While they rise, preheat your oven to 375°F (190°C).
Bake the rolls until golden.
Place the baking sheet in the preheated oven and bake for 12-15 minutes. The tops should be a beautiful golden brown.
Cool and serve.
Remove the rolls from the oven and transfer them to a wire rack to cool slightly. They are best served warm.
TIPFor an extra soft crust, you can brush the tops with melted butter as soon as they come out of the oven.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your water is warm, not hot. Hot water can kill the yeast, preventing your dough from rising.
- 2Kneading is crucial for developing gluten, which gives the rolls their soft, chewy texture. Don't skip this step!
- 3For an even bake, rotate the baking sheet halfway through the baking time.
- 4You can make the dough ahead of time. After the first rise, punch it down, cover tightly, and refrigerate for up to 24 hours.
- 5These rolls freeze beautifully. Let them cool completely, then store in a freezer-safe bag for up to 3 months.
Adapt it for your goals.
Healthy
For a healthier version, substitute half of the all-purpose flour with whole wheat flour to add more fiber.
veganVegan
This recipe is already vegan as it uses oil and water instead of butter and milk.
kid friendlyKid friendly
Make mini slider buns by dividing the dough into 12-16 smaller pieces instead of 8.
quickQuick
Use instant yeast instead of active dry yeast. You can mix it directly with the dry ingredients and skip the 10-minute activation step.
Why this is on our healthy list.
Provides Energy
The carbohydrates from the all-purpose flour provide a quick source of energy for your body.
Comfort Food
Enjoying freshly baked bread can be a comforting experience, contributing to mental well-being and satisfaction.
Frequently asked questions
One homemade soft white bread roll from this recipe contains approximately 170 calories, primarily from the flour and a small amount of sugar and oil.