Soft bread rolls
Equipment
- Stand mixer
- Large baking tray 30x40cm
- silicone mat or baking paper
Ingredients
- 120 g Greek yoghurt
- 120 ml warm water
- 1 packet instant yeast
- 2 tbsp sugar
- 1 large egg
- 60 g unsalted butter softened to room temperature and cut into 4 pieces
- 1 tsp salt
- 150 g strong white flour
- 250 g malted grain flour
topping
- 1 egg
- 1 tsp water
- 2 tbsp jumbo oats
Instructions
Dough
- Whisk the yogurt and warm water, yeast, and 1 tablespoon of sugar together in the bowl of the stand mixer. Cover and allow to sit for 5 minutes.
- Add the remaining sugar, egg, butter, salt, and 1 scoop flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading would be impossible, beat in more flour 1 tablespoon at a time until you have a workable dough, similar to the photos above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
- Knead the dough: Keep the dough in the mixer and beat for an additional 3 full minutes
Rise
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a linen cloth. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size.
- Line the baking tray with a silicone mat or baking paper.
- Shape the rolls: When the dough is ready, punch it down to release the air. Form into a long roll. Cut the dough in 3 and divide each piece into 4 pieces making 12 equal pieces. Roll each piece into a ball, Place on the baking tray and press into an oval.
- Mix an egg with 1 tso water and brush over the surface. Sprinkle the oats over the 12 rolls.
- Cover the rolls with clean linen cloth Allow to rise for about 1 hour.
Baking
- Adjust oven rack to a lower position and preheat oven to 175°C / 350°F. (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
- Bake the rolls: Bake for 21 minutes or until golden brown on top, rotating the pan halfway through. Remove from the oven and allow rolls to cool for a few minutes before serving.
Tried this recipe?Let us know how it was!