Bread Tip 96 - The SOFT ROLL Principle

From the very beginning of the bread making process right the way through to the storage of your rolls there are many things you can do to make soft rolls soft AND to make them stay softer for longer…

Here’s what I did to make the rolls in this video:


500g Strong White Bread Flour

8g Salt

325g Water

12g Fresh Yeast / 7g Instant Yeast

20g Olive oil / 25g soft Butter

Mix and knead the dough as normal, rest for 1 hour.

For my rolls I divided the dough into eight 100g (ish) pieces, but you might prefer ten 85g rolls.

Arange them on a tray so they touch while they prove up for another 45-60 minutes.

Bake on 180C / 356F / Gas Mark 5 with steam for 17 minutes.

Cool on a wire rack under a clean fragrance free cloth.