Thermomix Soft Bread Rolls
A fail proof recipe for soft and fluffy Thermomix Bread Rolls which are perfect for dinner time.
Servings: 8
Calories: 284kcal
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.
Nutrition
Serving: 1g | Calories: 284kcal | Carbohydrates: 50g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 268mg | Fiber: 2g | Sugar: 3g
