- TM 31
Ingredients
The Bestest Bread Rolls Ever
- 310 g Luke Warm Water
- 1 sachet dry yeast, (or 1 Tbsp or 7-8g)
- 1 teaspoon salt
- 1 teaspoon sugar
- 510 g bakers flour
- 30 g extra virgin olive oil
- 1 teaspoon bread improver, (optional)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add ingredients in the order they are writtenTurn slowly to speed 6 and mix for 10 seconds
Lock Lid
"Closed lid" , Set timer to 1.5min, Knead 
"Dough mode" Oil it up, roll into a ball and prove in bowl until doubled in size or at least 10minutes.
Cut into 8 pieces and shape and put in cold oven 180-190C or 170C fan forced, for about 20 minutes.
(we do this so that the rolls will prove a 2nd time whilst in the oven and then they will cook once the oven gets to certain temperature)
The Bestest Bread Rolls Ever
Tip
When you take them out of the oven, the top should be slightly brown, sides will be white and top will be hard. the longer you leave it there to cool, the softer the bread will become.Remember it is flour, so if you turn the dial up to a high speed, you will get it all stuck on the lid, if you do it slowly you shouldnt have anything on the lid.
I prefer to shape my 8 rolls like small hotdog rolls. They are easier to eat.
Thermomix Model
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Recipe is created forTM 31
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Comments
Quick and easy recipe.
I had to do something else and left it on the bench top to prove for 30 mins but apart from that followed the recipe as per method.
Placing them in the cold oven to slowly heat up expanded the rolls a lot and they came out nice and fluffy. I needed to keep them in the oven for another 5 mins but my oven might be running colder.
I will make it into 10 dinner rolls (~87g each) next time as I started with 10 and thought it was too small and divided it into 8. They came out a bit big for a dinner roll and they were more a large hamburger size roll.
Thanks for sharing.
These are hands down the easiest and best bread rolls I've ever made! Will make them again for sure!
I used milk on the top and sprinkled seeds on the top. I also added Chia seeds to increase the fibre. They were a little doughy, so I put them back in for 4 minutes. I don't know if the doughyness was from the Chia, the kneading or it needed more time. I will keep trying.
I haven't made these yet, but I'm wondering why you would add the salt almost on top of the yeast. Surely putting the flour before the salt would be the way to go?
Perfect Rolls
Made these today, so quick and turned out beautifully. I did let the dough prove for 30 minutes before shaping into the 8 rolls. Definitely a keeper recipe, Thank you
AimeeVD:
Mine came out the very same. I will try again with more salt. Does it matter what salt you use?
Yatesh:
Mine were exactly the same as yours. I followed the recipe exactly as was written. I don't know what I did wrong yet everyone else loved them. Can anyone help?
The first time I cooked these I was a little bit underwhelmed. I found them to be dense and a little lacking in flavour I totally rushed the first prove as I was running short on time and only did the minimum 10 minutes. I decided to give them another shot given how many reviews there were & I'm so glad I did!
I did a 30ish minute 1st prove this time, 22 mins at 190c & added an extra half teaspoon of salt and this time they came out perfect. Thanks for an awesome quick and easy recipe.
Very nice rolls, turned out quite large so will divide the mixture into ten or twelve next time.
These are great. I cooked for 20 min as directed but next time will add another 5 to 10 min. Have tried many different recipes over the years but with a few tweaks this is my favourite