Soft pillowy bread rolls with a slight crunchy crust! Serve these warm with butter as a side to your dish, or fill them up with your favourite toppings for a light snack.
What’s better than bread? Freshly baked bread at home! These bread rolls are the easiest rolls you can make at home. I remember making these specific rolls every Sunday with my mum, aunt and cousin. We used to make a huge batch which we used for our school lunch during that week. It was a fun activity, as apart from making the breads, I used to enjoy shaping each roll in a different way.
Making these bread rolls
These bread rolls are one of the easiest breads you can make. All you need is flour, yeast, water, milk, olive oil, salt, and sugar. After kneading well the dough, the waiting game begins as you have to let the dough rest; first for an hour and then, after shaping, you let them rest again for 30 minutes.
The milk in this recipe makes the bread rolls fluffier, however you can substitute the milk with water. Or else, you can also use dairy-free milk.
If you like this bread, you can also try this slightly different bread – Qagħqa tal-Appostli – Maltese Apostle’s ring bread or this stuffed bread Peppered Ġbejna braided bread.
Shaping these bread rolls
Of course, you can keep these buns simple and just shape them as traditional round shaped rolls. However, as this dough is versatile you can easily work with it and shape them as you like. My favourite ways to shape these dinner rolls are as braids, twists, knots and S-shaped.
The smell of fresh bread
These bread is ideally enjoyed the same day that they are baked. However, if you have some leftover rolls simply warm them up before serving or toast them slightly. You can freeze these bread rolls individually for about 3 months.
Easy Bread Rolls
- 500 g bread flour or plain flour
- 4 g sugar 1 tsp
- 10 g salt 1 1/2 tsp
- 7 g active dry yeast
- 15 ml olive oil
- 100 ml water lukewarm
- 250 ml milk lukewarm
- In a small bowl mix together the lukewarm water, milk, yeast and sugar. Set the mixture aside until it froths. This usually takes about 15 minutes.
- In a mixer or in a large bowl, mix the flour and the salt together and make a well. Add the olive oil and the yeast mixture in the well.
- Start kneading or mixing the dough in the mixer. If you are going to knead the dough by hand it should take you about 20 minutes. Whereas with the mixer, the dough should be done in 10 minutes. The dough should be sticky, so don’t add any extra flour to it.
- Place the dough in a bowl, cover and let it proof for about 1 hour. After this resting time, it should be double in size.
- Preheat the oven to 200°C or 400°F. Line a baking tray with parchment paper. Set aside.
- Once rested, punch the dough down on a lightly floured surface. Divide into 10 pieces. Shape each piece as you like. Place on the baking tray. Cover and let rest for 30 minutes.
- Brush the bread rolls with some water. Bake the bread rolls for about 20/30 minutes until they have a nice golden brown colour.
- Let it rest before serving. Serve warm or at room temperature.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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