Here’s another great recipe to have and to hold from this day forward. It’s actually the same basic recipe as my Easy French Bread, but this time we’re going to shape it into rolls instead of bread loaves! So, get ready people: Homemade white bread rolls are on the blog today!

If you’ve made my French Bread before, I’ve made a few necessary changes in the recipe below, but the basics all are the same… Which means that the step by step recipe directions in the link I just shared apply here as well, all the way up to shaping the buns! Check out this link for French Bread if you need the step by step guide.

Otherwise… Here we go! These are delicious, beautiful, and oh-so-simple to make. 

To make this recipe, you will need:

• Ingredients (see recipe card)
• Stand mixer or large mixing bowl
• Measuring cups and spoons
• Large stir spoon
• Bench scraper
• Parchment paper
• Baking sheets
• Cooling rack

5 from 1 vote

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Basic White Bread Rolls

This is the roll version of my Easy French Bread recipe. Pretty much the same recipe, just a couple of differences in the directions!

Course Breakfast, Dinner, lunch, Side Dish, Snack

Cuisine American, Canadian

Keyword bread, bread rolls, easy bread recipe, rolls

Prep Time 3 hours

Servings 20 rolls

Author Naomi

Ingredients

• 1/2 c. lukewarm water
• 1/2 tsp. sugar
• 1 Tbsp. or 1 pkg. dry active yeast
• 2 c. lukewarm water
• 2 Tbsp. sugar
• 2 tsp. salt
• 2 Tbsp. oil
• 5 + cups all-purpose flour* approx. *see recipe notes

Instructions

1. In a large drinking glass or measuring pitcher, combine the 1/2 c. lukewarm water with 1/2 tsp. sugar and dry active yeast. Stir to combine and let this rest about 10 minutes, till risen and bubbly.
2. Note: Careful not to use hot water! If the water is too hot, it will kill the yeast and you'll have to start again. Allowing the yeast to rise in the cup, separate from the rest of the ingredients, is to test the yeast and make sure it's rising well. This prevents wasting your other ingredients, should you have to start again.

3. While the yeast is rising, combine the rest of the water, salt, sugar, and oil in a large bowl or the bowl of an electric mixture. Add the risen yeast mixture and about 2 cups of flour. Stir to combine. If you’re mixing the bread by hand, continue adding flour in small amounts until the mixture is difficult to combine by stirring.

4. Turn the dough out of the bowl onto a work surface generously dusted with flour and knead, adding flour, until the mixture forms a smooth soft dough. If using an electric mixer, add flour in small amounts, and scrape the dough off of the sides of the bowl often. When the dough begins to leave the sides of the bowl on its own, it should be ready– The consistency should be stiff, spongy, and slightly sticky. If you’ve never made bread before, I recommend kneading it by hand until you learn, by experience, what the consistency should feel like.
5. Turn the dough into a greased mixing bowl and cover with plastic. Let this rise in a warm place for 1 hour, or until doubled in bulk.

6. Grease your hands with a little oil, punch the dough down, and shape into golf-ball size rolls, stretching the dough between your fingers and pinching it underneath to make it smooth. Roll in a little bit of flour to coat them slightly. Place on baking sheets (with room between them so that they can spread out), and cover with a tea towel and let them rise for 35 minutes.

7. Preheat the oven to 400 degrees F and set the timer for 10 minutes. Meanwhile, using a very sharp knife or bread scoring tool, make a little slit in the top of each roll. Allow them to rest until the timer goes off.

8. Bake for 20-25 minutes, or until golden brown. Cool on wire racks.

Recipe Notes

The Perfect Amount of Flour: If you have a kitchen scale, this recipe is perfect with 920g of flour.

Pre-rise:

Post-rise:

I highly recommend a bread scoring tool for this part!!

And voila! Done. For baking time, I just recommend that you take them out when they look nice and golden, like these photos. When they’re brown enough, they will be done.

Back soon!

Naomi 

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