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Bread Rolls

Discover Pinterest’s 10 best ideas and inspiration for Bread Rolls. Get inspired and try out new things.

No Dutch oven needed. You can start this dough the night before by switching to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours. Aerate your flour before measuring! - Jenny Jones

4 ingredients

Baking & Spices
  • 3 cups All-purpose or bread flour
  • 1 tsp Salt
  • 1/4 tsp Yeast
Liquids
  • 1 1/2 cups Water, hot
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JudeJ
Jude saved to Bread

132 · This recipe is for a simple, crusty French bread you can mix up in your bread machine and bake in the oven for the freshest bread ever.

7 ingredients

Refrigerated
  • 1 Egg white (35 gr)
Baking & Spices
  • 3 cups Bread flour, unbleached
  • 1 tsp Instant or bread machine yeast
  • 1 1/2 tsp Salt
  • 1 1/2 tsp Sugar
Dairy
  • 1 1/2 tsp Butter
Liquids
  • 1 1/8 cup Water
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8 · 50 minutes · These easy yeast rolls can be made in under an hour with just 4 ingredients! With how quick and simple they are, they will become your new go-to dinner rolls.

4 ingredients

Baking & Spices
  • 2 1/2 cup Biscuit/baking mix
  • 1 package Quick rise yeast
  • 1 tbsp Sugar
Liquids
  • 3 4 c warm water ((110
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42 · 30 minutes · Vienna Bread or Pain Viennois is an absolutely delicious Austrian bread that one must definitely not miss to try.

7 ingredients

Refrigerated
  • 1 Egg wash
Baking & Spices
  • 1 packet Active dry yeast
  • 3 5/8 cup All purpose flour
  • 1 tbsp Salt
  • 2 tbsp Sugar
Dairy
  • 3 tbsp Butter, Unsalted
  • 1 1/3 cup Skim milk, Fat free
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10 · 30 minutes · These classic Scottish bread rolls are so easy to make - with only one kneading required. They are soft with a distinctive floured finish and are excellent for all manner of fillings, but especially bacon or cheese and salad. These baps are quite wide without much height, and they must only be baked for a maximum of 10 minutes in order to maintain their soft texture. Preparation time includes the proving and kneading time. They are best eaten on the day that they are made - they are delicious toasted the next day however.

8 ingredients

Baking & Spices
  • 1 Flour
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 lb White bread flour, strong
  • 1/2 oz Yeast, fresh
Dairy
  • 2 oz Butter
  • 1/2 pint Milk
Liquids
  • 1 Water
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976 · 45 minutes · Simple dinner rolls that are easy to make. Dough is also a great base for cinnamon rolls.

8 ingredients

Refrigerated
  • 2 Eggs
Condiments
  • 1/2 cup Margarine
Baking & Spices
  • 5 tsp Active dry yeast
  • 5 cups All-purpose flour
  • 1 tsp Salt
  • 1/2 cup White sugar
Dairy
  • 3/4 cup Milk
Liquids
  • 3/4 cup Water
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These Soft Brioche Dinner Rolls are so deliciously buttery. Richly flavored and golden brown, they are the perfect complement to any meal.

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My mother has made these yeast rolls at least once a week for as long as I can remember. She also makes them for the monthly potluck dinners at her church. She has made them numerous times for bereaved families or just to help out the neighbors. She celebrated 86 years on her birthday this year, so I can't begin to guess how many pans of these yeast rolls she has made. I like to try different recipes and experiment with new dishes. Not Mother. She's happy cooking what she has always cooked. This is the same recipe that she has always used throughout all her years of baking bread. You know, maybe that's her secret - keep doing the same thing over and over until you have perfected it. Print Recipe Yeast Rolls In a small bowl, mix together: 1 cup warm water 1 teaspoon sugar 1 package yeast (or 2 1/4 teaspoons) Let this stand until yeast bubbles up. In a separate large mixing bowl, mix together: 1/2 cup vegetable oil 1/2 cup sugar 1 1/2 teaspoons salt 1 cup warm water Combine yeast mixture with the oil mixture. Add about 6 cups all purpose flour, gradually stirring in 1 cup at a time. Knead well, then place dough in a large greased bowl to rise. Cover with plastic wrap, and let rise until double in size (about 2 1/2 - 3 hours). Knead again, and form dough into rolls. Place in a greased 9 x 13-inch pan. Let rise again until rolls touch top of pan. Bake at 350 degrees F for about 30 minutes or until browned. One cup of warm water (not hot), 1 teaspoon of sugar and 1 packet of yeast. I buy yeast in these larger packages, because I bake so much, then I measure it out. One regular yeast packet = 2 1/4 teaspoons. This is how the yeast looks after it bubbles up. Mix the oil, sugar, salt and water. The mixture does not resemble bread at this stage. This is my mother's flour brand. She seriously won't buy anything else. Does the flour make a difference? Yes, it really does. I know there are many good brands of flour, so use the brand you have good results with. I promise that you will be able to tell a difference in the bread when you change to different brands, though. I have made this same recipe with different kinds of flour, and the bread is changed when the flour is changed. My mother likes her bread to be white and light, so she uses a flour that suits that purpose. As the ingredients are all mixed, the dough will go through different stages. It needs a lots of mixing or stirring. The flour should be added only one cup at a time. By the time the last cup of flour has been worked in, the dough will pull away from the sides of the mixing bowl. If the dough does not pull away, add a little more flour in 1/4 cup increments until it reaches this consistency. Pour the dough out onto a lightly floured work surface and work into a ball. Place dough in a large greased bowl, turn dough over so that top is coated with oil. Cover with plastic wrap, and let rise until double in size (about 2 1/2 - 3 hours). After the dough has risen, turn it out onto a lightly floured surface and knead a few times to push all the air out by folding over several times. Now the dough is ready to make into rolls. My mother would just start pinching off pieces of dough to put into a greased pan, but I can't do it that way. Maybe after I've done this long enough, I'll be able to make my bread that way, too, but for now to ensure that everything comes out even, I have to divide my dough. Divide the dough in half. Then divide in half again. Each piece of dough will become 5 rolls. The 9 x 13-inch pan will hold 4 rows of 5 rolls in each row. As you place each roll in the pan, turn it to grease the top of the roll. When all the rows are filled there will be 20 rolls. Cover with plastic wrap and let rise until rolls are to the top of the pan. Bake in a preheated 350 degree F oven for about 30 minutes or until browned. Remove from oven and brush tops with melted butter. Then see if you can eat just one.

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