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Soft, fluffy homemade rolls without eggs!

Homemade Bread Rolls (Eggless)

Soft, fluffy homemade rolls without eggs!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Makes: 8 rolls
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Ingredients
  

  • 1/4 cup water (60 ml)
  • 1/2 tbsp active dry yeast
  • 2 tbsps caster sugar
  • 1/2 cup whole milk (125 ml)
  • 2 tbsps butter, melted but not hot (salted or unsalted)
  • 2 tsps salt
  • 2 cups all-purpose flour (240 gms; see notes)
  • 2 tbsps Extra melted butter for brushing on top

Instructions

  • Heat the water until warm enough that you can still dip in a finger comfortably (too hot and it will kill the yeast, too cold and the yeast won't activate). Pour the water into the bowl of a stand mixer (or a large mixing bowl if doing this by hand). Stir in the yeast and 1 tbsp sugar, cover the bowl with clingfilm and set aside for 5 to 10 minutes to become frothy.
  • Next, heat the milk till lukewarm and pour into the bowl along with the melted butter. Add the remaining 1 tbsp sugar and then the salt. Stir.
  • Add the flour and attach the dough hook to the mixer. Let it run on medium low for 2 to 3 minutes until the dough comes together and begins to look smooth. At this stage I like to knead the dough by hand for another 2 minutes. It should hardly be sticky, and be elastic and smooth by the end of it. Poke a finger lightly on the dough. If it slowly bounces back, you've kneaded it enough. If doing this without the mixer, you will knead for about 5 minutes in total.
  • Place the dough on a lightly floured surface, then lightly oil the mixing bowl. Pop the dough back in and cover with clingfilm. Leave to rise at room temperature for 1 hour until it doubles.
  • Lightly grease a shallow 8x4 baking pan and set aside. Preheat the oven to 200 C.
  • Take the puffed dough out of the bowl and press lightly to release the air. Pat it into a disc roughly 8" wide and divide into 8 equal triangles.
  • Roll each triangle into a ball, then shape by lightly flattening the ball, then bringing the sides of the ball up and pinching them together. When you turn it over, the top should be smooth.
  • Place each shaped ball of dough in the pan, leaving a little space between them. Cover with clingfilm and allow them to rise for 20 to 30 minutes until doubled. They will stick to each other, that's absolutely fine.
  • Brush the tops lightly with melted butter, then bake for 20 minutes, rotating the tray halfway to ensure even browning. The rolls are done when they are puffed and browned and feel firm on the top.
  • As soon as they're out of the oven, brush with more melted butter to soften the crust. Allow to cool for 5 minutes, then remove from the pan and place on a wire rack to cool without them getting soggy.
  • Rolls are best eaten fresh (with butter!), but can be stored at room temperature for 2 days in an airtight tin and toasted after the first day. Beyond that, they're best stored in the refrigerator. Happy baking!

Notes

*You can substitute half the all-purpose flour with wholewheat flour. Increase the butter to 3 tbsp to ensure the wholewheat doesn't dry the rolls out. The two photos below show the darker colour that wholewheat flour gives (I was a little hasty with shaping them, therefore the cracks!). The flavour is deeper with wholewheat, and I absolutely loved it. I will get back if I have any luck with a 100% wholewheat recipe.
*Prep time does not include rise time.
*Original recipe from Cafe Delites