I mean, it’s the holy grail of home breadmaking, is it not? Cloudy, soft-as-a-feather crumb with a crisp, golden crust?
From-scratch, white, fluffy bread rolls baking in your very own kitchen? You can smell it now, can’t you!
Something that looks, feels, and tastes like a shop-bought loaf but is made at home for a fraction of the cost?
I know it was for me, and my trials and tribulations in search of that perfect loaf are well-documented on this blog. I was so determined to make a good, reliable, failsafe, everyday loaf. I was iffy about bread improver, which my breadmaker’s instructions implored me to use, but after seeing this situation, I was finally convinced. I stick to mostly Jamie Oliver and Hugh Fearnley-Whittingstall’s bread rules, which has led to this recipe.
Now I have bloody fantastic bread every day of my life. I’m also on the sourdough train, so let’s see how that plays out before I declare success. For now, just let’s focus on these easy balls of utter delight:
Good, reliable, failsafe, everyday, homemade from-scratch fluffy white bread rolls, soft as a cloud and better than shop-bought. Enjoy!
- 300ml warm water
- 7g dry yeast
- 1 teaspoon sugar
- 500g plain flour
- 1 teaspoon salt
- 1 large teaspoon bread improver
- Mix everything together and knead for about 10 minutes. You can also knead it in your mixer fitted with a dough hook, or in your breadmaker.
- Cover the bowl and leave in a warm place to rise for about an hour, or until doubled in size.
- Punch down, and divide that dough into as many rolls as you want – I can get up to 16 small rolls with this amount of dough – and arrange them on your tray about an inch from each other and let them rise again for about 45 minutes (that second rise is everything).
- After your dough loaves have had a second rise, bake at 200C for about 20 minutes or until they’re golden brown and sound hollow when tapped on the bottom.
Fluffy bread rolls are yours!