Yeasted Bread Rolls For Beginners

Soft, fluffy, and basic in the best possible way, these yeasted bread rolls are the definition of simplicity done right. They’re what I like to call “just good bread” – straightforward to make but packed with flavor and texture. And with options to coat them in seeds, they can easily become pretty enough to serve them alongside a charcuterie board.

Why This Recipe is Great:
- Soft inside with a crisp crust.
- Very beginner friendly and perfect for anyone new to baking bread.
- Make them plain or make them interesting with seeds.
- Ideal for breakfast, lunch, dinner, or snacks.
Ingredients
- Flour: A mix of bread flour and all-purpose flour gives these rolls their soft yet compact texture.
- Water: Warm water helps activate the yeast and binds the dough.
- Yeast: Instant yeast is used for a quick and reliable rise, and to save you a step in the process of blooming the yeast before using it.
- Salt: Enhances flavor.
- Sugar: Feeds the yeast for a nice rise and adds just a touch of sweetness.
- Oil: Adds moisture and elasticity to the dough.
- Optional Topping: Sesame, poppy, or sunflower seeds (or a mix of all of those!) add crunch and visual appeal.
See recipe card for quantities.
How to Make Yeasted Bread Rolls
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!
Hint: make sure the water is lukewarm (not hot) to activate the yeast without killing it.
Substitutions & Variations
- Flour: Substitute bread flour entirely if you want even bigger rolls, or use only all purpose flour if you want them softer.
- Seeds: Try flaxseeds, pumpkin seeds, or even a mix for a unique topping.
- Oil: Swap sunflower oil with olive oil for a Mediterranean touch.
- Sweet Rolls: Add 1–2 tablespoons of sugar for slightly sweeter rolls.
💭Crucial Success Tips
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.
FAQ
Absolutely! Hand-kneading works just as well, though it might take a little longer.
Store in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
Yes! Add dried herbs like rosemary or thyme for a herby version.
Yeasted Bread Rolls For Beginners
Equipment
- 1 baking mat or parchment paper
- 1 spray bottle to spray rolls with water
- 1 stand mixer
Ingredients
- 250 g bread flour
- 250 g all-purpose flour
- 340 g warm water
- 7 g instant yeast
- 6 g salt
- 5 g sugar
- 10 g oil I don't really measure this, I just do a splash.
- Mixed seeds optional, for topping
Instructions
- 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!
Notes
- 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.
Nutrition
How To Store Yeasted Bread Rolls
At Room Temperature: Keep the rolls in an airtight container or bread bag for up to 2 days.
In the Freezer: Freeze cooled rolls in a freezer-safe bag for up to 2 months. Thaw at room temperature or reheat in the oven for a few minutes.