Master recipe for soft rolls - bigger rolls great for burgers, smaller ones great for dinner rolls, something in between great for sandwich rolls.
Same dough can also be very successfully used for a loaf.
- 35g sugar
- 250g whole or s/s or oat milk (Oato, Oatly Barista both tested)
- 45g water
- 45g butter
- 1 egg, beaten (or 11g chia soaked in 34g water for 5-10 minutes)
- 330g white bread flour
- 170g wholemeal bread flour
- 9g salt
- 1tsp quick yeast
For richer mix, increase butter to 60g, reduce water by 15g.
Beat egg (or soak chia for 5-10 minutes if using instead of egg).
Melt/warm together sugar, milk, water, and butter in microwave (~90-120 seconds) - stir to ensure sugar dissolved, check temp <50°, wait to cool below that if too hot.
Mix flours, salt, yeast in a bowl, add 1 beaten egg (or soaked chia) then the liquid, mix until combined together.
Once together, turn out onto surface (should be sticky but just about workable without flouring surface), knead for ~10 minutes.
Form into ball, oil bowl & return dough to bowl, cover & rise until doubled.
Rolls: Punch down gently then re-form into ball or log, cut into even-ish pieces (12 for smallish buns, 8 for burger buns, 16 for dinner rolls) and pinch into balls with a nice clean domed top. Place into baking dish with room to rise but also so they crash into each other once risen. Alternatively place on a baking tray in a plastic bag and freeze, once frozen remove baking tray and bag tightly.
Loaf: Punch down gently then flatten, roll/pinch up into a loaf creating as much tension across the top as possible. Place in well-greased loaf tin, or freeze tightly wrapped in plastic bag.
Rise until well risen and finger impression remains (~40 minutes, 5-6 hours from frozen rolls, 7-8 hours from frozen loaf). Pre-heat oven to 160° while rising.
Rolls: Bake for 22-24 minutes at 160°, turning once for even browning. Once done, brush tops with melted butter then put into teatowel ASAP to keep lovely and soft.
Loaf: Bake for 32-34 minutes at 160°, turning once after ~25 minutes for even browning. Check for being done by removing from tin and tapping bottom, should sound hollow.