Soft Fluffy Bread Rolls. Make up a batch of these to go with your BBQ, salads and party food. These are light, soft and freezer friendly too!
These soft and fluffy bread rolls are delicious! Easy to make and great for parties, lunches, freezer friendly very popular too!
This recipe has kindly been shared by one of our Lovefoodies followers, Simone. Simone shows us how she makes her Homemade soft and fluffy bread rolls. Often she serves these together with her Three Cheese Manicotti and her family loves it!
Bread rolls are always a great addition to any dining table or picnic. Always popular at Thanksgiving and the Summer holidays, such as 4th July celebrations, these soft and fluffy rolls are easy to transport and you can make ahead and simply freeze until you’re ready to use them.
I’ve also made a couple of other recipes using Simone’s basic soft and fluffy bread rolls recipe and added a twist. If you’re looking for a lovely savory bread roll recipe with a twist, check out our Cheese and Bacon soft fluffy bread rolls. These are great for breakfast and picnics, and so delicious when served warm from the oven. 
I also made a sweet version of these rolls, Soft Vanilla Pudding Filled Rolls, oh so delicious!
I have used a dough mixer to make these rolls, but if you don’t have one, please don’t worry! You can make these by hand. At the end of this recipe, you can see a link to go to the mini video tutorial for How To Knead, Rise and Shape Dough By Hand. It’s easy to follow and fun to watch!
These soft and fluffy rolls are very versatile. Serve for breakfast, warm from the oven with a little butter, arrange in a nice bread basket on your Thanksgiving table, make up some nice sandwiches for a party or picnic, take along to a potluck, or serve with a nice BBQ. The photo below show these soft and fluffy rolls used as a breakfast where I added bacon, tomato, egg and sauteed mushrooms with a sprinkling of cheese on the tops during the baking process for the rolls.
and this photo shows the soft and fluffy bread rolls being used for a BBQ and a couple of cheeky burgers inside the rolls! 
So whatever you decide to serve with these soft and fluffy rolls, you will really enjoy them. The recipe itself is easy to make, and just follow it step by step.
There is quite a bit of yeast in these rolls to give you the ultra light and fluffy texture, so don’t be alarmed and think it is a typing error on the ingredients list!
So let’s get straight to the recipe and see how we make these lovely soft and fluffy bread rolls. Please enjoy!
Recipe from Simone Logozzo, Step by Step Photos by Lovefoodies
Prep Time: 2 1/2 hr (includes rising time)
Cook Time: 20 – 30 minutes
Yield: 18 – 20 Rolls
Ingredients
The Bread
1 cup / 235 ml warm water
1/3 cup/ 80 ml canola oil
3 tbsp yeast
1/4 cup / 50 g sugar
1 beaten egg
1/2 tsp kosher salt
3 1/2 cups / 435 g unbleached all purpose flour
You will need extra flour for your worktop & hands when you come to handle the dough.
Instructions
1. First, we get the bread ready: Combine first 4 ingredients in the bowl of the mixer and wait 20 minutes. The mixture will become foamy.
2. Then, using the hook attachment for the mixer add the remaining ingredients. Knead for 10 – 15 minutes
STEP 2. Combine. Mixture starts off stuck to the sides
STEP 2 Mixture comes clean from the sides after 10 minutes kneading
3. Allow to rise in the bowl, covered with a cloth, in a draft-free place. (Do not place on oven top, just leave the bowl on your kitchen worktop). About 30 – 45 minutes
STEP 3. Allow to rise Covered with cloth
This is what the dough should look like after the first rise. At least double in size
Look how it has risen!
4. Once it has doubled, pull off pieces of the dough, slightly smaller than a tennis ball. Pull the dough from the top of the dough ball to the bottom, until nice and smooth on the top.
When you come to make balls with the dough, have a bowl of flour close by to dust your hands making it easier to handle. Be generous and make sure your hands are well dusted!
6. Place the rolls apart from each other on a floured tin/tray. Allow to rise again on the cookie sheet, until the dough balls are touching (like in the picture). Rising will take about 30 – 45 minutes
See the photo below, the rolls have risen and are now touching each other.
8. Bake at 400 F / 200C / Gas 6 for 20-30 minutes (until golden brown).
Eat warm or cold. I love them when they are still warm!
We’d love to hear from you and what you thought of our Soft Fluffy Bread Rolls recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
If you would like to learn how to Knead, Rise and Shape Dough by hand I have a short video tutorial which will help you with the technique. It’s fun to watch! Click the here and we’ll take you right there!
Delicious Bread Ideas
Here's a selection of delicious bread recipes for you to enjoy!
Aloha Bread
ALOHA BREAD! I MADE THE RECIPE SUPER EASY FOR YOU, THE ROLLS ARE SWEET, SOFT, AND OH YES, THEY EVEN SAY ALOHA WHEN YOU BITE INTO THEM!
Blueberry Cream Cheese Swirly Bread
BLUEBERRY CREAM CHEESE SWIRLY BREAD. SERIOUS SOFT, STICKY, CREAMY YUMMY! HAPPY BAKING!
Thyme and Sundried Tomato Bread
THYME AND SUN-DRIED TOMATO BREAD. A LOVELY BREAD RECIPE, GREAT TO HAVE ON IT’S OWN OR WITH A SALAD, COLD CUTS, OR SOUP!
Homemade Challah Bread
THE BEST HOMEMADE CHALLAH BREAD EVER! SOFT AND SO DELICIOUS, BRAIDED JEWISH BREAD WITH POPPY AND SESAME SEEDS. POPULAR ON SABBATH AND JEWISH HOLIDAYS
Easy Rye Bread
EASY RYE BREAD. THIS IS A LOVELY STRAIGHTFORWARD BREAD RECIPE FOR RYE BREAD WHICH GIVES YOU A SOFT BREAD TEXTURE. GREAT TO EAT ON IT’S OWN OR USE FOR SANDWICHES. FREEZER FRIENDLY TOO!
Simone’s Soft Bread Rolls
Soft Fluffy Bread Rolls. Make up a batch of these to go with your BBQ, salads and party food. These are light, soft and freezer friendly too!
Ingredients
- 1 cup / 235 ml warm water
- 1/3 cup / 80 ml canola oil
- 3 tbsp yeast
- 1/4 cup / 50 g sugar
- 1 beaten egg
- 1/2 tsp kosher salt
- 3 1/2 cups / 435 g unbleached all purpose flour
Instructions
- Combine first 4 ingredients in the bowl of the Kitchenaid mixer and wait 20 minutes. The mixture will become foamy.
- Then, using the hook attachment for the mixer add the remaining ingredients. Knead for 10 - 15 minutes
- Allow to rise in the bowl, covered with a cloth, in a draft-free place. About 30 - 45 minutes
- Once it has doubled, pull off pieces of the dough, slightly smaller than a tennis ball. Pull the dough from the top of the dough ball to the bottom, until nice and smooth on the top.
When you come to make balls with the dough, have a bowl of flour close by to dust your hands making it easier to handle. Be generous and make sure your hands are well dusted!
- Place smooth side up on a greased cookie sheet.
- Allow to rise again on the cookie sheet, until the dough balls are touching (like in the picture). Rising will take about 30 - 45 minutes
- Bake at 400 F / 200C / Gas 6 for 20-30 minutes (until golden brown).
- Enjoy warm!!
Recommended Products
-
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red -
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 131 Total Fat: 4g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 9mg Sodium: 64mg Carbohydrates: 20g Fiber: 1g Sugar: 3g Protein: 3g
Dan from Platter Talk says
These rolls look fantastic!! Thanks so much for this great post.
lovefoodies says
Thanks very much Dan!
Linda (Meal Planning Maven) says
These rolls are gorgeous and I’m certain guaranteed to disappear quickly!
lovefoodies says
Thank youuuu! Be sure to make double!
Wayne Williams says
What if your oven will not go past 350 degrees? Ours won’t. $300 for the part plus service call. Not gonna do it. We rent.
lovefoodies says
Hi Wayne, I’m afraid, if the recipe calls for that temperature, that is what is needed to make these rolls with a good outcome. I can’t say how they will turn out if you cook them at a lower temp.
Melinda White says
I’m going to try again…I’m just looking for pointers…
lovefoodies says
Oh dear! Melinda, what a shame. The dough is very sticky, and in the recipe I advise to use as much flour as you need when forming the rolls. I have made Simone’s rolls many times, and they have always turned out wonderful.
I also wonder, as you said they turned out like rocks, to be sure you leave the dough to rise just on your work top with a cloth over it. Don’t put them for rising near the oven or in a draught as this does affect the rolls.
I made a nice photo album of my step by step making of these rolls and put in in our facebook photos, and I would like you to take a look, start from the first photo and see each step (maybe you might spot something you did different?) and please let me know how you get on or if you’ve worked out what could have gone wrong. They really are worth another go, as they are super rolls!
Pop over and see me on our Lovefoodies Facebook page and message me there if you would like some help, so long as I’m not asleep, the next time you make these I can help you step by step if you wish! Here’s my photo tutorial : http://www.facebook.com/media/set/?set=a.283710138440273.1073741864.171145749696713&type=3
Melinda White says
Thank you so much for your reply! I don’t see this as a failure, it’s more of a challenge! I’m planning on trying again this Friday afternoon…I will definitely keep you posted…
lovefoodies says
You’re welcome!
Melinda White says
I have no idea what I did wrong, but they were awful…I followed everything to the letter, the dough was WAY to sticky and the cooking time was too long. My wonderful family ate them anyway but they are like little bricks…any suggestions?
Mr David says
would love a sweet buttery flavor roll … any suggestion to add butter and more sugar to the recipe or any ideals???
lovefoodies says
Hi David, I haven’t tried making these more buttery, but I have made them sweeter in another recipe I did called vanilla custard rolls, See the link at the end! They were delicious! If you’re looking for a more buttery roll I can suggest to go for a Brioche bread recipe, unfortunately I don’t have that recipe for you, but that is what you need for the buttery effect. here’s the link for my vanilla rolls so you can take a look : https://www.lovefoodies.com/soft-vanilla-filled-buns.html
happy baking!
Chrystal Gionette-MacDonald says
I don’t have a kitchen aid mixer, is there another way to mix the dough?
lovefoodies says
Hi Chrystal, you can make these rolls by hand and knead them without a mixer, it takes a little more energy of course but it can be done. I’ve got a little tutorial for how to knead dough if you would care to take a look here. https://www.lovefoodies.com/how-to-knead-rise–shape-dough.html I know many from our Facebook group have made these by hand and they have turned out lovely, so I can say yes, it is possible!
obbie says
These are the best rolls I have ever made.
lovefoodies says
so glad you love them! They are my favourite too! Thanks to Simone and her wonderful recipe!
terri says
Do you freeze them before they rise or before/after baking them?
lovefoodies says
I’ve always frozen them after baking, and when I want one or two, I either microwave them for 30 or so seconds or let them defrost on their own and they’ve always still been light and fluffy!
schoolbaker says
I made rolls from scratch with a 60 quart mixer at school for years…loved every minute of it…
Diana says
Are you correct on the amount of yeast to flour? That just seems to be an extreme amount of yeast…3T??
lovefoodies says
Hi Diana, yes, the measures are all correct. 🙂
Francesca Kotomski says
Looks amazing!!
Andrea Ring says
These look delicious to just sit and snack on. LOL Who needs dinner when you have great bread?
lovefoodies says
I made them this afternoon Andrea…and yes! i’ve been snacking on them!!!