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These bread rolls have a heavenly fluffy and soft texture. Whether for breakfast with butter, jam or a spread, for lunch with a soup or vegetable salad, topped to take with you on the go or as a snack between meals – you can enjoy them in many ways. The preparation of the dough is quick and easy. You can find a detailed fluffy rolls recipe with the exact quantities and step-by-step instructions below.
Fluffy rolls with dry yeast
I used active dry yeast for my bread rolls recipe, just like for the apricot roll wreath, rhubarb piroshki or pumpkin buns recipe. They didn’t need to be dissolved in a liquid. I simply stirred them into the milk mixture together with the flour and kneaded everything directly into the dough.
Of course, you can also use fresh yeast. You will then need about 20 grams of it for the quantities below. In this case, dissolve the fresh yeast together with sugar in lukewarm milk, similar to the croissant recipe, and then add the remaining ingredients.
Which flour for fluffy bread rolls?
White wheat flour is best for the fluffy rolls. I have used German type 405 in the recipe. German wheat flour type 550 is even better, as for the baguette, pizza dough or mini pizza.
The right dough consistency
A yeast dough of the right consistency is important to ensure that the rolls turn out very airy and soft. You may need a little more or less flour than specified in the recipe.
The dough should be soft and a little sticky, similar to that for vatrushka, maritozzi or potato piroshki. After thorough kneading, it will become smooth and less sticky.
Under no circumstances should you use too much flour so that your yeast dough becomes too firm. Otherwise the rolls could taste tough later on.
At the same time, the yeast dough should not be mushy. This could cause the buns to run and flatten during rising and baking.
Quick preparation – long rising time
The yeast dough for the fluffy bread rolls is very quick to prepare. All you have to do is knead all the ingredients together.
However, the dough and then the rolls need plenty of time to rise. You should give them that time. Thanks in part to this long rising time, the buns become really fluffy after baking.
These buns are
- airy,
- light,
- soft,
- delicious,
- vegetarian,
- aromatic,
- with dry yeast,
- quick and easy to prepare,
- ideal for breakfast, as a snack or for lunch.
How to make fluffy rolls: tips and tricks
- White wheat flour is best for fluffy bread rolls.
- Only use lukewarm or room warm ingredients for the yeast dough.
- The amount of flour specified in the recipe may vary. Only add as much flour to the liquid mixture in portions until you have a soft, somewhat sticky dough. It should not be too firm, but also not mushy.
- Knead the dough thoroughly. This will make it smooth and less sticky.
- The baking time stated in the recipe may vary. Test with a skewer to check whether the buns are done baking.
Fluffy rolls video recipe
You can find a short video for the fluffy rolls on my Youtube channel. There you can see exactly how to make them at home. If you don’t want to miss any more of my videos, please subscribe to my channel.
Have you made the fluffy rolls using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and how they tasted.
Try these bread and buns recipes too:
- Whole wheat bread – simple recipe with 4 ingredients
- How to make baton “Nareznoy” – recipe for Soviet oval white bread
- Wholemeal bread rolls recipe vegan – with wheat and spelt flour
Fluffy rolls
Ingredients
- 240 ml milk lukewarm
- 1 egg room warm
- 25 g butter
- approx. 420 g flour
- 7 g active dry yeast
- 1 tbsp vegetable oil
- 1 tbsp sugar
- 1 tsp salt
- vegetable oil for the hands and work surface
for coating
- 1 egg room warm
Instructions
- Melt butter and leave to cool slightly.
- Put lukewarm milk, egg, vegetable oil, sugar, salt and the melted butter in a large mixing bowl and mix together.
- Add dry yeast and then flour in portions and knead into a soft, slightly sticky dough.
- Knead the yeast dough for approx. 8 - 10 minutes, cover and leave to rise in a warm place for 1.5 hours.
- Lightly grease the work surface and your hands with vegetable oil, knead the dough briefly and divide it into 9 equal pieces (in my case 80 - 81 g each).
- Shape each piece of the dough into a ball, greasing your hands lightly with vegetable oil as needed, and place the dough balls well apart on a baking sheet lined with baking paper.
- Leave the rolls to rise in a warm place for 1 hour.
- Whisk an egg and carefully brush the rolls with it.
- Bake the rolls in a preheated oven at 356 °F (180 °C) for approx. 20 minutes.
Notes
- White wheat flour is best for fluffy bread rolls.
- The amount of flour specified may vary. Only add as much flour to the liquid mixture in portions until you have a soft, somewhat sticky dough. It should not be too firm, but also not mushy.
- The baking time stated may vary. Test with a skewer to check whether the buns are done baking.
- See the detailed tips and tricks for making the fluffy rolls at the top of the article.
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