Soft White Rolls
Soft White Rolls
Ingredients
- 250 g strong white bread flour
- 5 g dried yeast
- 5 g salt
- 1 tablespoon natural yoghurt, or 50g sourdough culture
- 155-165 ml lukewarm water
- as needed flour, for dusting
Instructions
- 1
In a large bowl, combine the strong white bread flour, dried yeast, and salt. Whisk briefly to ensure even distribution.
⏱️ 2 min
- 2
Add the natural yoghurt to the dry ingredients and stir to incorporate.
⏱️ 1 min
- 3
Gradually add the lukewarm water to the mixture, stirring with a spoon until all the ingredients are combined and a soft, slightly tacky dough forms. Start with 155ml and add more if the dough is too dry.
⏱️ 3 min
- 4
Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a food mixer with a dough hook for 5-7 minutes.
⏱️ 10 min
- 5
Place the kneaded dough back into the bowl, cover it with cling film or a damp cloth, and let it rise in a warm place for 40 minutes to 1 hour, or until it has doubled in size.
⏱️ 60 min
- 6
Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into 4 equal portions. Gently shape each portion into a round roll.
⏱️ 4 min
- 7
Arrange the shaped rolls on a baking tray lined with parchment paper. Generously dust the tops of the rolls with extra flour. Cover them loosely with cling film or a clean tea towel and let them prove for 30-45 minutes, or until they look puffy and have increased in size.
⏱️ 45 min
- 8
Preheat your oven to 200°C (180°C fan). Bake the rolls for 18-20 minutes, or until they are pale golden brown and sound hollow when tapped on the bottom.
⏱️ 20 min•🌡️ 200
- 9
Remove the rolls from the oven and transfer them to a wire rack to cool completely before slicing and serving.
⏱️ 2 min
Kitchen Tools
Soft White Rolls
- 250 g strong white bread flour
- 5 g dried yeast
- 5 g salt
- 1 tablespoon natural yoghurt, or 50g sourdough culture
- 155-165 ml lukewarm water
- as needed flour, for dusting
Instructions
- 1
In a large bowl, combine the strong white bread flour, dried yeast, and salt. Whisk briefly to ensure even distribution.
⏱️ 2 min - 2
Add the natural yoghurt to the dry ingredients and stir to incorporate.
⏱️ 1 min - 3
Gradually add the lukewarm water to the mixture, stirring with a spoon until all the ingredients are combined and a soft, slightly tacky dough forms. Start with 155ml and add more if the dough is too dry.
⏱️ 3 min - 4
Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a food mixer with a dough hook for 5-7 minutes.
⏱️ 10 min - 5
Place the kneaded dough back into the bowl, cover it with cling film or a damp cloth, and let it rise in a warm place for 40 minutes to 1 hour, or until it has doubled in size.
⏱️ 60 min - 6
Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into 4 equal portions. Gently shape each portion into a round roll.
⏱️ 4 min - 7
Arrange the shaped rolls on a baking tray lined with parchment paper. Generously dust the tops of the rolls with extra flour. Cover them loosely with cling film or a clean tea towel and let them prove for 30-45 minutes, or until they look puffy and have increased in size.
⏱️ 45 min - 8
Preheat your oven to 200°C (180°C fan). Bake the rolls for 18-20 minutes, or until they are pale golden brown and sound hollow when tapped on the bottom.
⏱️ 20 min•🌡️ 200 - 9
Remove the rolls from the oven and transfer them to a wire rack to cool completely before slicing and serving.
⏱️ 2 min