The fluffiest bread rolls

Prepare to embark on a journey to bread heaven with a recipe that promises nothing less than the fluffiest, most heavenly bread rolls you’ve ever tasted. Perfectly golden on the outside, irresistibly soft on the inside – these rolls are more than just a side dish; they’re a testament to the art of baking. Let’s dive into the details and unravel the secrets behind creating these cloud-like delights.


Q1: Can I freeze the rolls?

Certainly! Once baked and cooled, you can freeze the rolls in a zip-top bag for up to three months. Thaw them at room temperature or gently warm them in the oven before serving.

Q2: Can I use whole wheat flour?

Absolutely! Feel free to experiment with whole wheat flour or a mix of different flours for a heartier variation.

Q3: Can I make smaller or larger rolls?

Absolutely! Adjust the size of the rolls according to your preference, keeping in mind that baking times may vary.


Gather the following ingredients to weave the magic:

  • 1 ½ cups warm water (110 degrees F/45 degrees C)
  • 2 tablespoons white sugar
  • 1 tablespoon active dry yeast
  • 4 cups bread flour
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt


Yeast Awakening

In a large bowl, stir together warm water, sugar, and yeast. Allow the mixture to stand until it becomes creamy, usually around 10 minutes. This is the magic moment when the yeast comes alive.

Flour Symphony

Add 2 cups of bread flour, vegetable oil, and salt to the yeast mixture. Gradually stir in the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead it until it becomes smooth and elastic, about 8 minutes.

Rise to the Occasion

Lightly oil a large bowl, place the dough in it, and turn to coat. Cover the bowl with a damp cloth and let the dough rise in a warm place until it doubles in volume, which typically takes about 1 hour. This is where the magic happens – the dough transforms into a fluffy, airy cloud.

Roll Crafting

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces and shape them into round balls. Lightly grease two baking sheets and place the rolls on them, ensuring they are at least 2 inches apart. Cover with a damp cloth and let them rise again until doubled in volume, about 40 minutes.

Oven Ballet

Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls until they turn a beautiful golden brown, typically around 18 to 20 minutes. The aroma that fills your kitchen is a prelude to the fluffy perfection that awaits.

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