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 in 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°/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 roll 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 then leave 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 then flipping it over so the smooth side is on top to be 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 with Chilli & Ginger
Roasted Tomato Soup
Carrot & Coriander Soup
How to Freeze Bread Dough
To freeze bread dough, let the dough rise once then knock it back and shape into rolls. Freeze on a baking tray lined with clingfilm or baking paper and once frozen you can 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
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°/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 touch.
- Turn the dough out onto a lightly floured bench top (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 into a large bowl, cover with a tea towel and leave in a warm place to rise for 1 hour until double the size.
- Once risen, knock back the dough and divide into 8 equal pieces and form 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 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
- Bakers flour or bread flour is recommended for bread recipes however I have made these with wholemeal flour and plain flour and they can out fine.
- See my tips and photos in the post on how to achieve the best results and also 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.
Ros Deagan
Thanks for the recipe. They were light and fluffy with chicken soup. I popped them in at 220° and they were perfect.
Could you tell me if they freeze well please
Vicki
Yes you can freeze them. I let them cool completely after baking then wrap them tightly in foil or plastic wrap and then a zip lock bag so they don't get freezer burn!
Sue Davies
This is a wonderful recipe, I’ve been trying to find a good soft rolls technique for ages and this is it!!
Can it be doubled up? X
Vicki
Thank you for your kind comment - I've haven't tried doubling the recipe so not sure if it would work or not xx
L.J.
Can i leave risen dough in refrigerator over night to bake the next day please?
Vicki
Many apologies for the late response. In answer to your question - you can leave the dough to rise over night in the fridge and bake it straight away the next morning. As long as it's doubled in size it should be ok.
Kim
These were better then recipe on cookidoo!! Amauzing!!
Vicki
Thank you!
Bethany
Hi, just come across your site and love your recipes! Do you know if this recipe would work for making a loaf of bread instead of rolls?
Vicki
Hi Bethany,
I haven't tried this recipe for making a loaf of bread so not sure if it would get the same results as bread rolls. Sorry for not being much help.
Betty Kang
I just made this as a round loaf as i didn't have time to shape the buns. It turned out well! 😁
Vicki
That's great Betty, I'm so glad it turned out well. Vicki x
Joanna Verden
Absolutely perfect soft bread rolls!
Vicki
I'm so glad you enjoyed them Joanna!
Razlan72
Wow....
Nice..going to try it...
Been looking for a bread recipe like weeks...
Yours is the most simplest of all...
Will set up my thermomix and try....
Wish me luck...
First time doing dough mixing wth thermomix5
Since its lockdown here in malaysia home alone..
Will utilise my themomix5..
Thnx a lot..chef..💕💕💖
Penelope Horsburgh
Hello from Dubai, Vicki. What a fabulous bread roll recipe. In these strange days i made them yesterday and they were scrumptious and came out perfectly. Great recipe and easy to follow as well as turning out divine. Thank you, diva!
Vicki
Hi Penelope, I'm so glad they turned out well for you!
Yes, these are very strange times - stay safe xx 😊
Kristin Verge
I normally leave the sugar out of bread recioes With no effect on the result. Can I leave it out of this one?
Vicki
Hi Kristin, yes that will work.
GavinWay
Thank you. My first time making any rolls or bread and they came out amazing. Could I substitute the white flour with wholemeal. If I do do I have to do anything different.
Vicki
Hi Gavin, yes I've made a batch using wholemeal plain flour and they turned out well. They were slightly more dense than with white flour but not too noticeably. (I didn't do anything different with the instructions) Vicki
Erica
Hi Vicky i really want to try this!
Which attachment should I use for kneading on the tm?
Vicki
Hi Erica, there's no attachment needed, the blades do all the work!
j
hi! would it be possible to replace the water with milk for a tastier bun?
Vicki
Hi there, I haven't tried the recipe with milk so not sure what the result would be. Sorry I can't be more help. Vicki
Hayley
I am about to make these for my family. I wondered if you have ever tried putting a chunk of cheese in the centre of them, if that would work?
Hayley
Also, once it has risen can I place in fridge till just before dinner time to bake them?
Vicki
Yes that should work fine. Vicki.
Vicki
Hi Hayley, I've not tried baking them with a chunk of cheese in the middle. If you do, please let me know how they turn out.
Ferne O’Loughlin
I loved this recipe! The buns turned out to be a bit big for my liking. Next time I will make them smaller.
Vicki
So glad you like it Ferne!
Sally
Made a couple of batches woth this rwcipe today for Easter lunch with the family. 7 kods 8-14yo and 7 adults. Everyone gave them the thumbs up and wemt back for more!
To a couple of earlier questions/comments I made 2 batches: 1 with wholemeal bakers flour and 1 with white bakers flour. The Wholemeal rolls were a little denser than the white rolls but still soft and delicious!
I also made the batches 1.5 x the recipe written here. No impact to outcome that I could tell. The only thing I changed was that I added an extra 20secs to the kneeding (2mins 20 secs in total) just in case given the larger volume.
Finally, I changed the sugar from 1.5 tablespoons to 1.5 teaspoons (total accident in the first batch as i misread the recipe originally 🙃 but did it intentionally in the second batch to keep it consistent). There was just a hint of sweetness at this level and I/we thought it was just the right amount in the end.
Totally delicious. Will definitely be making this recipe again!
Vicki
Hi Sally, thank you for your lovely comment. Vicki
Kirsten
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
So glad you liked them Kirsten! Vicki