These soft and fluffy Thermomix Bread Rolls are so easy to make and taste amazing straight from the oven.
Everyone needs a bread roll recipe in their repertoire, and these make fantastic dinner-time rolls. They're light and fluffy, more economical than store-bought ones, and it's good to know exactly what's in them.
I'm a beginner when it comes to bread making, but this recipe is fail-proof. One of the things that won me over when buying a Thermomix was its ability to knead dough at lightning speed.
I know some people find it therapeutic to knead by hand, but if you're in a hurry and don't want tired arms, then the Thermomix can do it all for you in just 2 minutes. If you follow my tips, you'll get the perfect light and fluffy bread rolls every time.
How to make Thermomix Soft Bread Rolls
Firstly, add the water and yeast to the mixing bowl and heat gently for 1 min/37°C/speed 1. Then add all the other ingredients and mix for 10 sec/speed 6 and then knead for 2 minutes. I always add the salt last, as it can kill the yeast.
The dough should be quite sticky - this is very important; otherwise, the rolls will be dense. Be prepared to wash your hands!
Turn the sticky dough out onto a very lightly floured board and roll it into a ball. Place in a large bowl, cover with a tea towel and leave to rise for an hour in a warm spot. It should rise to double the size. If not, leave it a bit longer. (This does depend on the climate.)
After the first rise, knock the air out of the dough gently and shape it back into a ball. To make eight rolls, cut the dough in half, then into quarters and lastly into eights. Take each piece of dough and form it into a ball. I find that pinching the corners together like a money bag and then flipping it over so the smooth side is on top is the best method.
Arrange the balls onto a baking tray lined with baking paper and leave to rise again for one hour.
Once they have beautifully risen, bake in the oven for 16-18 minutes until lovely and golden.
These taste best freshly eaten on the day, and I love them served with one of my favourite Thermomix Soups:-
Pumpkin Soup
Roasted Tomato Soup
Carrot & Coriander Soup
How to Freeze Bread Dough
To freeze bread dough, let it rise once, then knock it back and shape it into rolls. Freeze on a baking tray lined with clingfilm or baking paper, and once frozen, remove and store in freeze-proof plastic bags.
To thaw, place the rolls on a baking tray lined with baking paper and cover lightly with cling film. Leave at room temperature to thaw and rise, and then bake as normal.
You Might Also Like These Thermomix Recipes
Cheat's Sourdough
Soft Flour Tortillas
Cheese & Vegemite Scrolls
Pea & Mint Soup
Cauliflower Cheese Soup
📖 Recipe
Thermomix Soft Bread Rolls
A fail proof recipe for soft and fluffy Thermomix Bread Rolls which are perfect for dinner time.
Ingredients
- 350g water
- 7g sachet of dry yeast
- 500g bakers flour, see note 1
- 2 tablespoons vegetable oil, such as canola, sunflower or olive oil
- 1 teaspoon salt
- 1 ½ tablespoons granulated sugar
Instructions
- Start by weighing the water and yeast into the TM bowl and heat 1 min/37°C/speed 1.
- Add all the other ingredients and mix 10 sec/speed 6, then knead for 2 mins/interval speed (knead function). The dough should be sticky to the touch.
- Turn the dough out onto a lightly floured benchtop (hold the TM bowl upside down and twist the bottom of the blade so it comes out easily). Work the dough into a ball, then place it in a large bowl, cover it with a tea towel, and leave it in a warm place to rise for 1 hour until it doubles in size.
- Once risen, knock back the dough, divide it into 8 equal pieces, and form them into balls. See photos and tips in the recipe post for this step.
- Arrange the balls evenly onto a baking tray lined with grease-proof paper, cover with a tea towel, and leave it to rise again for 1 hour. After half an hour of rising, preheat the oven to 180°C fan forced / 200°C.
- Once the dough is fully risen, bake in the hot oven for 16-18 minutes until lovely and golden and the rolls sound hollow when tapped on top.
- Leave to cool on a wire rack and consume whilst warm or store for later.
- These are best eaten on the day or can be frozen once cooled.
Notes
- Baker's flour or bread flour is recommended for bread recipes; however, I have made these with wholemeal flour and plain flour, and they turned out fine.
- See my tips and photos in the post on achieving the best results and tips for freezing.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 284Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 268mgCarbohydrates: 50gFiber: 2gSugar: 3gProtein: 7g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nic says
Best bread rolls ever will always be my go to
Claire says
Can I import your recipe into my TM7?
Vicki says
Hi Claire, thanks for your message! I prefer not to have my recipes imported into other platforms, as I like to keep them updated here on the site. I really appreciate your support. Kind regards, Vicki
Poppy says
Love, love this so much❤️
Kate says
My family loved these. First soft and airy bread I have ever made! 🙂
Liz says
My dough was super sticky when coming out of the Thermo and required a lot more flour to correct....I used Bread Flour??
Vicki says
Hi Liz, the dough should be sticky and bread flour or plain flour is fine to use.😊
Ali says
Hi Vicki,
Can we use all purpose flour instead of bread flour?
Vicki says
Hi Ali, yes - all purpose flour will work just as well. Vicki xx
Josie Salt says
Made these today, they came out so well. Absolutely delicious. Thank you for sharing this recipe
Vicki says
So glad they worked Josie - thank you for your feedback. Vicki x
Rhio says
A bit late to the boat but these are incredible!!!! I made the dough in my Thermomix and left it in the fridge overnight. Shaped them and popped them straight into the oven and they came out fab!!!!
Vicki says
So glad they turned out well - thanks for sharing. Vicki
Kirsten says
I use this recipe to make cheese and Vegemite scrolls just roll out after first rise and spread with soft Vegemite and sprinkle with cheese then roll them up cut them and do 2nd rise. My daughter loves them. Yes an Aussie mum here. Vegemite less is more! Once cooked I then freeze them individually and pop them in her lunchbox frozen. Talk about getting huge credit for amazing lunches with only a little work on the weekend.
Vicki says
So glad you liked them Kirsten! Vicki