Description
Jamie Oliver’s bread rolls deliver homemade comfort with simple ingredients and straightforward technique. Crisp golden exteriors and pillowy interiors promise delightful results you can easily master in your kitchen.
Ingredients
Scale
- 3 cups (390 g) all-purpose flour or bread flour
- 2.25 tsp instant yeast (Red Star Platinum)
- 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
- 1 large egg
- ¼ cup (56 g) unsalted butter, softened to room temperature and cut into 4 pieces
- 2 tbsps granulated sugar
- 1 tsp salt
- 2 tbsps (28 g) melted unsalted butter (optional topping)
- 1 tbsp honey (optional topping)
Instructions
- Yeast Activation: Dissolve active dry yeast in warm water with a pinch of sugar, allowing the mixture to bloom and become frothy for 5-7 minutes.
- Dough Formation: Merge the activated yeast with remaining ingredients in a spacious mixing vessel, using an electric mixer or wooden spoon to create a cohesive mixture that integrates all components thoroughly.
- Kneading Process: Develop the dough by kneading for 6-8 minutes until achieving a smooth, elastic texture that’s soft yet slightly tacky, demonstrating proper gluten development.
- First Fermentation: Transfer the dough to a lightly oiled bowl, cover completely, and let rise in a warm, draft-free environment for 60-90 minutes until volume doubles.
- Shaping and Second Proofing: Gently deflate the dough, divide into 14-16 equal portions, and shape into round balls by tucking edges underneath. Arrange in a greased 9×13 inch baking pan and allow a second rise for 45-60 minutes until puffy and interconnected.
- Baking Preparation: Position the oven rack in the lower third and preheat to 375°F (190°C). Bake the rolls for 20-25 minutes, rotating midway to ensure uniform golden-brown coloration and achieving a hollow sound when tapped.
- Finishing Touch: Remove from oven and immediately brush with melted butter. Allow rolls to rest 10-15 minutes before serving to enable structural settling and optimal texture.
Notes
- Activate Yeast Precisely: Water temperature is critical; use a thermometer to ensure it’s exactly 110°F for perfect yeast activation without killing the microorganisms.
- Knead with Purpose: Develop gluten by kneading consistently for 6-8 minutes, creating the ideal elastic texture that guarantees soft, fluffy bread rolls.
- Proof in Warmth: Find a consistently warm spot like near a preheated oven or inside a turned-off oven with the light on to help dough rise effectively.
- Golden Brown Perfection: Rotate the baking pan halfway through cooking to achieve even browning and prevent uneven coloration on the bread rolls.
- Prep Time: 3 hours
- Cook Time: 22 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 11
- Calories: 210
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg