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 are 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:-
The good news is that you can freeze bread rolls either after you’ve baked them or freeze the dough after the first rise. I’ve not done this but Nigella has an article on her website on how to properly freeze dough which you can find here.
A fail proof recipe for soft and fluffy Thermomix Bread Rolls which are perfect for dinner time.
Scale
Ingredients
350g water
7g sachet of dry yeast
500g bakers flour (I used wallaby bakers flour from woolies)
2 tablespoons vegetable oil such as canola or sunflower
1 teaspoon salt
1 1/2 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 – this is important so the roll doesn’t come out dense.
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 evening onto a baking tray lined with grease proof paper, cover with a tea towel and leave to rise again for 1 hour. After about half an hour, switch the oven onto 180°C fan forced.
Once risen, bake in the oven for 16-18 minutes until lovely and golden 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
See my tips and photos in the post on how to achieve the best results and also tips for freezing.
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!
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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!