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
Ingredients
- 350 g water
- 7 g sachet of dry yeast
- 500 g 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/dough setting. The dough will be sticky to touch.
- Turn the dough out onto a lightly floured benchtop (hold the Thermomix 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 200°C/400°F (180°C fan).
- 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.
Sally says
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 says
Hi Sally, thank you for your lovely comment. Vicki
Ferne O’Loughlin says
I loved this recipe! The buns turned out to be a bit big for my liking. Next time I will make them smaller.
Vicki says
So glad you like it Ferne!
Hayley says
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 says
Also, once it has risen can I place in fridge till just before dinner time to bake them?
Vicki says
Yes that should work fine. Vicki.
Vicki says
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.
j says
hi! would it be possible to replace the water with milk for a tastier bun?
Vicki says
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
Erica says
Hi Vicky i really want to try this!
Which attachment should I use for kneading on the tm?
Vicki says
Hi Erica, there's no attachment needed, the blades do all the work!
GavinWay says
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 says
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
Kristin Verge says
I normally leave the sugar out of bread recioes With no effect on the result. Can I leave it out of this one?
Vicki says
Hi Kristin, yes that will work.
Penelope Horsburgh says
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 says
Hi Penelope, I'm so glad they turned out well for you!
Yes, these are very strange times - stay safe xx 😊
Razlan72 says
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..💕💕💖
Joanna Verden says
Absolutely perfect soft bread rolls!
Vicki says
I'm so glad you enjoyed them Joanna!
Ilana says
Best bread rolls EVER! So easy, taste amazing, super soft and fluffy! And I’ve made it into loaves and it works really well too ☺️
Vicki says
Thank you so much! So glad you enjoyed them. Vicki.
Bethany says
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 says
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 says
I just made this as a round loaf as i didn't have time to shape the buns. It turned out well! 😁
Vicki says
That's great Betty, I'm so glad it turned out well. Vicki x
Kim says
These were better then recipe on cookidoo!! Amauzing!!
Vicki says
Thank you!
L.J. says
Can i leave risen dough in refrigerator over night to bake the next day please?
Vicki says
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.
Sue Davies says
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 says
Thank you for your kind comment - I've haven't tried doubling the recipe so not sure if it would work or not xx
Marilyn Newton says
Exactly as your description says, soft, which is what I was after. This recipe goes straight into my bread recipe file to make again and again. Thank you.
Ros Deagan says
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 says
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!