Dough Products · Bread machine · Dough, then the oven
Soft Rolls from the Bread Machine Dough Cycle
The machine kneads the dough and gives it its first rise; you shape 12 soft white rolls and bake them in the oven. For 6 or 9 rolls (small or medium machines) set the portions to 6 or 9.
- Serves 12
- Makes 12 rolls
- Dough programme 1½ hrs
- Prove 30–45 min
- Bake 12–15 min
- British
Variations ↓ · Kneading & proving → · Bread machines guide →
Method
Put the ingredients in the bread pan in the order your machine’s manual gives. Panasonic machines want the yeast first, then the flour and the other dry ingredients, with the liquids last; most other makes want the liquids first and the yeast last, on top of the flour, kept away from the salt and the water.
Choose the Dough programme (about 1½ hours on most machines) and start it. If the dough has not doubled in size when the machine beeps, leave it in the closed machine for 30–60 minutes more.
Tip the dough onto a very lightly floured worktop and press out the large bubbles. Divide it into 12 pieces of about 70 g; weighing them gives even rolls that bake at the same rate.
Shape each piece into a tight ball: fold the edges into the middle, turn it seam-side down and roll it under a cupped hand. Set the rolls 3 cm apart on a lightly oiled or lined baking tray, or touching for soft-sided batch rolls.
Cover loosely and prove for 30–45 minutes, until puffy: a floured finger pressed in should leave a dent that springs back slowly. Meanwhile heat the oven to 200°C (180°C fan), gas mark 6, 400°F.
Brush the rolls with the 2 tbsp of milk or beaten egg and bake for 12–15 minutes, until golden and 88–93°C (190–200°F) in the middle. Cool on a rack under a clean tea towel to keep the crusts soft.
Tip: tap a step to tick it off as you cook.
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Variations
Batch rolls
Set the 12 balls touching in a greased 23 × 33 cm (9 × 13 in) tin; bake for 18–20 minutes.
Floury baps
Flatten each ball to 2 cm, dust with flour instead of glazing and bake for 12–15 minutes.
See also
- Bread Machine White Loaf — the basic white sandwich loaf
- Bread Machine Brown Loaf (Wholemeal and White) — two parts white to one part wholemeal
- Bread Machine Pizza Dough — four 30 cm pizzas from the dough programme
- Bread Rolls White (Soft Rolls and Baps) — the same roll made by hand
- Bread Rolls (Crusty) — lean, crusty white rolls
- Kneading and proving — what the machine is doing: kneading, the windowpane test, bulk and final proof
- Bread machines — how they work, choosing one, programmes, the timer and troubleshooting
- Bread machines: ingredient order — liquid first or yeast first, and why it matters with the timer
- Bread machines: problems — sunken tops, craters, a heavy loaf and the paddle hole
Chef’s notes
- Set the portions to 6 or 9 for a small or medium machine’s dough quantity.
- Keep them in a bag for 2 days, or freeze them for up to a month and warm through for 5 minutes at 180°C (160°C fan), gas mark 4, 350°F.
- For crusty rolls, brown rolls, milk bread rolls or brioche buns, each recipe has its own “Make it in a bread machine” note (see also, below).
Sources
For the method.
Useful kit
- Digital kitchen scales: weigh the flour, water, yeast and salt to the gram. Amazon UK · Amazon US
- Bread maker: if you are choosing one, see our Bread machines guide first. Amazon UK · Amazon US
- Probe thermometer: the sure way to tell when rolls and oven-baked loaves are done. Amazon UK · Amazon US
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