Yeasted Bread Rolls For Beginners

These Yeasted Bread Rolls are simple, easy to make, and can be seed-coated to make them special —perfect alongside a charcuterie board.

Prep Time 20

Cook Time 20

Additional Time 1 45

Total Time 2 25

Servings 10 rolls

Calories 194

Add the flours, yeast, salt, and sugar to the mixer bowl. Attach the dough hook, set the mixer to low speed, and gradually pour in the warm water. Once the dough starts coming together, add a splash of oil. Mix on medium speed for 5–7 minutes until the dough is smooth and no longer sticks to the bowl.
Alternative: you can mix up this dough by hand, by simply kneading it, but it will take about 5 minutes longer to do it.
Cover the bowl with a wet kitchen towel or plastic wrap. Let the dough rise for about 1 hour, or until it doubles in size.
Divide the dough into 8–10 equal portions. Shape each portion into a ball and place them on a baking tray lined with parchment paper.
Let the rolls rise again for 30–45 minutes until slightly puffed. For this step, I like to skip covering the rolls and simply spray them with water. This keeps them from drying out without the need for a cover.
Optional Seed Coating: Lightly spray the rolls with water and roll them in a seed mixture to coat. Return the seeded rolls to the baking tray.
Preheat your oven to 190°C (375°F). Spray the rolls with water just before baking to create a crisp crust. Bake for 17 minutes (or about 15-20 minutes, depending on how hot your oven runs) or until golden brown.
Allow the rolls to cool slightly on a wire rack before serving. These rolls are perfect plain or with your favorite spreads or toppings!

Make sure the water is lukewarm (not hot) to activate the yeast without killing it.
Try not to skip the spraying - spraying rolls with water instead of covering them during the second rise keeps the rolls soft, and spraying the rolls with water before baking helps develop a light, crisp crust.

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