Description
Soft Bread Rolls with Seed Topping
Ingredients:
3 ½ cups all-purpose flour
1 tbsp sugar
1 tsp salt
2 tsp instant yeast
1 cup warm milk
2 tbsp butter, softened
1 large egg
For the Topping:
1 egg yolk (for brushing)
Sesame seeds and poppy seeds (for sprinkling)
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Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine flour, sugar, salt, and yeast.
Gradually add the warm milk, butter, and egg. Knead the dough until it becomes smooth and elastic (about 8-10 minutes).
Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
2. Shape the Rolls:
Punch down the dough and divide it into equal portions. Shape each piece into a ball and place them on a baking sheet lined with parchment paper.
Cover and let them rise again for 30 minutes.
3. Bake the Rolls:
Preheat the oven to 180°C (350°F).
Brush the rolls with egg yolk and sprinkle sesame and poppy seeds on top.
Bake for 20-25 minutes or until golden brown. Let them cool slightly before serving.
Step-by-Step Guide
Follow these detailed instructions for perfect rolls every time. After combining your dry ingredients, ensure the warm milk is between 105-115°F (40-46°C) to properly activate the yeast without killing it. When kneading, the dough is ready when it passes the “windowpane test”: stretch a small piece thinly enough to see light through it without tearing. For the first rise, a slightly oiled bowl covered with plastic wrap prevents drying. When shaping, roll each portion tightly on an unfloured surface, tucking edges underneath to create a smooth, tight ball. This ensures an even rise and a professional shape.
Serving Suggestions
These versatile rolls are perfect for any meal. Serve them warm with softened butter or high-quality olive oil and flaky sea salt. Use them as burger buns for a homemade touch, or split and toast them for breakfast sandwiches. For a festive appetizer, make smaller rolls and serve with a selection of dips like hummus or spinach-artichoke spread. They also make excellent mini sandwich sliders for parties.
How-to Summary
In brief: Mix dry ingredients, then add warm wet ingredients to form a dough. Knead thoroughly until smooth and elastic. Let the dough rise until doubled. Punch it down, divide, and shape into balls. Allow a second rise. Brush with egg yolk, add seeds, and bake at 180°C (350°F) for 20-25 minutes until golden brown.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes, but you must activate it first. Dissolve it in the warm milk with the sugar and wait 5-10 minutes for it to foam before adding to the flour.
Can I make the dough ahead of time? Absolutely. After the first rise, punch down the dough, place it in a greased bowl, cover tightly, and refrigerate for up to 24 hours. Let it come to room temperature before shaping and proceeding.
My dough didn’t rise. What went wrong? The likely culprits are expired yeast, milk that was too hot and killed the yeast, or a drafty, cold rising environment. Ensure your ingredients are fresh and your rising spot is warm.
Can I freeze these rolls? Yes, they freeze beautifully. Cool completely after baking, then store in an airtight freezer bag for up to 3 months. Thaw and reheat in a warm oven.
What can I use instead of an egg wash? For a dairy-free or vegan alternative, you can brush the rolls with plant-based milk, olive oil, or a mixture of maple syrup and water to promote browning.
Common Mistakes to Avoid
- Using milk that is too hot, which will kill the yeast and prevent rising.
- Not kneading the dough long enough, resulting in dense, tough rolls.
- Rushing the rising times. Let the dough double in size for the lightest texture.
- Placing rolls too close together on the baking sheet, causing them to bake into each other.
- Cutting into the rolls immediately after baking, which releases steam and makes them gummy. Let them cool for at least 15 minutes.
Conclusion
Baking these Soft Bread Rolls with Seed Topping is a rewarding process that fills your kitchen with an irresistible aroma. By following the detailed steps and avoiding common pitfalls, you’ll achieve bakery-quality results: rolls with a soft, pillowy interior and a beautifully seeded, golden crust. This recipe is a fantastic foundation to master, allowing you to experiment with different herbs, cheeses, or whole wheat flour in the future. Enjoy the simple pleasure of homemade bread.