Bread Rolls

Bread Rolls

These rolls are fluffy and very delicious. Serve them as is or make into sandwiches.

Ingredients: 5 rolls

Bread flour
150 g
15 g
1 g
25 g
about 1/2
90 ml
Dry yeast
3 g
※Beaten egg for the finish (or milk)
a small amount


1. Put all the ingredients in a bread maker. Let it do its job until the first proofing is done.
2. Remove the dough, punch the air our, and roll into a ball. Form into a baton, and cut into 5 pieces with a bench scraper.
3. Roll the five pieces into balls, and let them sit for 8 minutes under a tightly wrung out kitchen towel.
4. Form cone shapes by rolling with your hands.
5. Roll out the dough into tear-drop shapes with a rolling pin. It's easier to do this if you hold one end of the dough while rolling.
6. Roll it up from the wider side. When it goes around twice, pull the narrower end, and wrap it around.
7. Place them sealed sides down on a baking sheet lined with parchment paper. Let them proof for the second time for about 30 minutes at 38℃.
8. When they are nice and fluffy, brush with a small amount of water and beaten egg mixture, then bake in the oven for about 12 minutes at 180℃.
9. When baked, let cool on a rack.

Story Behind this Recipe

Bread rolls were the first kind of bread I ever made. I made these rolls with my favourite dough.