Bread Rolls

Golden, fluffy, and so versatile—this is my go-to dough base for dinner rolls, sandwich buns, and more.

Prep Time: 20 mins
Rise Time: ~1.5–2 hrs
Bake Time: 18–22 mins
Makes: 6 soft rolls

Ingredients

• 1 cup (240ml) whole milk, warmed to 43°C (110°F)

• 2¼ tsp (1 standard packet) active dry yeast

• 2 tbsp granulated sugar

• 1 large egg, at room temperature

• ¼ cup (56g) unsalted butter, softened

• 1 tsp salt

• 3 cups (390g) all-purpose or bread flour, spooned and leveled

• Optional: ½ tsp garlic powder

• Optional: ½ tsp onion powder

• Extra milk, for brushing

Method

1. Bloom the yeast
   In a large mixing bowl or stand mixer, combine the warm milk, yeast, and sugar. Stir gently and let sit for 5–10 minutes until frothy. This tells you your yeast is active.

2. Mix the dough
   Add the egg, softened butter, salt, and optional onion + garlic powder. Mix to combine. Gradually add in the flour, one cup at a time, until a shaggy dough forms.

3. Knead until smooth
   Knead for about 8–10 minutes by hand or 5–6 minutes in a stand mixer with the dough hook. The dough should be soft, slightly tacky but not sticky, and pull away from the sides of the bowl.

4. First rise
   Form the dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot for 60–90 minutes or until doubled in size.

5. Divide + shape
   Weigh the dough and divide it into equal portions. To shape, tuck all four corners into the centre, pinch the bottom to seal, and roll into a smooth ball using your hand or the bench.

6. Second rise
   Place shaped rolls onto a lined or greased baking tray or pan, spaced just close enough that they’ll just touch as they rise. Cover and let rise again for 30–45 minutes until puffy and doubled in size.

7. Bake
   Preheat oven to 180°C (350°F). Brush rolls lightly with milk and sesame seeds. Bake for 18–22 minutes or until golden brown on top and cooked through.

8. Cool slightly + enjoy
   Let cool for 5–10 minutes in the pan before serving warm.

   Tips + Notes

• Warm milk matters: Too hot, and you’ll kill the yeast. Aim for just warm to the touch.

• Flavour twist: Add garlic and onion powder for a subtle savoury base—perfect with soup or for sandwich buns.

• Soft rolls tip: Brushing with milk gives a soft top. For a glossy finish, use an egg wash (1 egg beaten with 1 tbsp water).

• Make ahead: After shaping, freeze rolls on a tray, then store in a bag. Thaw and proof before baking.

• Versatile dough: This base works great for scrolls, burger buns, or even hot dog rolls.