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Absolutely! Here’s a warm and inviting article for your Homemade Bread Rolls Recipe:
Homemade Bread Rolls: Soft, Fluffy, and Irresistibly Delicious
Few things compare to the aroma of freshly baked bread wafting through the house. Homemade bread rolls are a timeless classic—perfectly soft, delightfully fluffy, and with a golden crust that’s just begging to be torn apart and slathered with butter. Whether you’re planning a holiday feast, a family dinner, or just want a comforting snack, these homemade bread rolls will elevate your meal to a whole new level.
Why You’ll Love Making Homemade Bread Rolls
- Freshness and flavor: Nothing beats the taste and texture of fresh bread straight from the oven.
- Simple ingredients: Made with basic pantry staples you likely already have.
- Customizable: Add herbs, garlic, or cheese to tailor them to your taste.
- Perfect accompaniment: Ideal alongside soups, stews, salads, or as sandwich buns.
- Fun and rewarding: Baking your own bread is a gratifying kitchen experience.
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 tsp salt
- 1 tbsp sugar
- 1 1/4 cups warm milk (about 110°F / 43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
Instructions
1. Activate the Yeast:
In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy, signaling the yeast is active.
2. Mix the Dough:
In a large bowl, whisk together flour and salt. Add the yeast mixture, melted butter, and egg. Stir until the dough begins to come together.
3. Knead the Dough:
Turn dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. You can also use a stand mixer fitted with a dough hook for this step.
4. First Rise:
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
5. Shape the Rolls:
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and place them on a baking sheet lined with parchment paper.
6. Second Rise:
Cover the rolls loosely and let them rise again for 30-45 minutes until puffy.
