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Easy Bread Rolls For Soups and Sandwiches

Bread is such a versatile food. It can be used for everything from soup to sandwiches. And while there are many different types of bread, the basic rolls are perfect for both. They’re easy to make, and you can customize them any way you like. Plus, they’re the perfect size for filling up with your favourite sandwich ingredients or dipping into soup. So if you’re looking for a delicious and simple way to enjoy your favourite comfort foods, give these basic bread rolls a try!

basic bread rolls
Simple bread rolls

Bread rolls, bread buns or baps

When I lived in Yorkshire, it was always baps, but now I live in Shropshire, it’s either bread rolls or bread buns! Whatever you call them, these basic bread rolls are perfect for soups and sandwiches. Or cut them in half, add garlic butter and toast until golden, and you have garlic bread! They’re quick and easy to make, and they freeze well too.

I always have a batch of these in the freezer, ready to pull out when I need them. And I often double the recipe so that I have plenty on hand.

Serve them with my comforting Chicken Soup recipe.

Are these crusty or soft?

There’s nothing quite like the smell of freshly baked bread. And when it comes to bread rolls, there are two schools of thought: crusty or soft. But what if I told you that you could have the best of both worlds? That’s right, crusty on the outside and soft on the inside. It sounds too good to be true, but it’s possible with this recipe.

Initially, they look crusty when they come out of the oven, but they actually soften, and they are fluffy and soft inside.

bread rolls
Fresh bread rolls

How to kneed bread rolls by hand

If you don’t have an electric stand mixer, don’t worry – you can still make great bread rolls! The key is to knead the dough by hand. Here’s how:

1. Start by mixing together your dry ingredients in a large bowl. Then, make a well in the centre of the bowl and add your wet ingredients.

2. Use your hands to mix everything together until it forms a sticky dough.

3. Turn the dough out onto a floured surface and knead it for about 10 minutes. You’ll know it’s ready when it’s smooth and elastic.

4. Place the dough in a greased bowl, cover it with a damp towel, and let it rise

Using an electric stand mixer for bread dough

Electric stand mixers are great for kneading the dough and ensuring that the ingredients are thoroughly combined. Without an electric stand mixer, it would be very difficult to make bread rolls that are evenly mixed and have a consistent texture. Plus, whilst it is doing its thing in the mixer, you can be doing something else. For me, it’s usually washing the dishes I’ve just used!

I attach the dough hook to my stand mixer and put it on a medium to high setting for about 8-10 minutes until it becomes smooth and stretchy.

Ingredients

For 9 bread rolls, you will need:

  • 500 g Strong White Flour
  • 7 g Instant Dried Yeast
  • 2 tbsp Olive Oil
  • ½ tsp Sugar
  • 1½ tsp Salt
  • 300 ml Warm water

How to make soft bread rolls

  • Add the salt, sugar, yeast and flour to your bowl and mix through. Attach the dough hook to your mixer and start at medium speed. Add the oil to the water and gradually add it to the mix. Mix for 10 minutes.
  • Cover with cling film and leave it to rise for an hour or until it has doubled its size.
  • When it has doubled in size knock back with your knuckles and transfer to a floured surface. Divide into 9 pieces and roll into balls. Place them on a greased baking tray. Cover with a proving bag and leave to prove in a warm place for 45 to 60 mins.
  • Bake in the oven for 25 mins at 190°c fan/210°c. They should be golden brown. Tap the bottom, and if it sounds hollow, they are done! Enjoy!

How to store bread rolls

Bread rolls are best eaten on the day they are made. However, if you have any leftovers, store them in an air-tight container and eat them within 2-3 days. Alternatively, you can freeze bread rolls for up to 3 months. Thaw out naturally or reheat. Simply place in a preheated oven for 5-10 minutes until warmed through. Enjoy!

More bread recipes

Farmhouse 50/50 sandwich bread

Sun-dried tomato bread

Olive Bread

basic bread rolls

Basic Bread Rolls For Soup and Sandwiches

Rachel
Slightly crusty on the outside and fluffy and soft in the middle. Perfect for soups and sandwiches
No ratings yet – be the first to rate this recipe
Prep Time 12 minutes
Cook Time 25 minutes
Proving 2 hours
Total Time 2 hours 37 minutes
Course Lunch, Side Dish, Soup
Cuisine British
Servings 9
Calories 233 kcal

Ingredients
  

  • 500 g Strong White Flour
  • 7 g Instant Dried Yeast
  • 2 tbsp Olive Oil
  • ½ tsp Sugar
  • tsp Salt
  • 300 ml Warm water

Instructions
 

  • Add the salt, sugar, yeast and flour to your bowl and mix through. Attach the dough hook to your mixer and start at medium speed. Add the oil to the water and gradually add it to the mix. Mix for 10 minutes.
  • Cover with cling film and leave it to rise for an hour or until it has doubled its size.
  • When it has doubled in size knock back with your knuckles and transfer to a floured surface. Divide into 9 pieces and roll into balls. Place them on a greased baking tray. Cover with a proving bag and leave to prove in a warm place for 45 to 60 mins.
  • Bake in the oven for 25 mins at 190°c fan/210°c. They should be golden brown. Tap the bottom, and if it sounds hollow, they are done! Enjoy!
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Nutrition

Calories: 233kcalCarbohydrates: 43gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 389mgPotassium: 67mgFiber: 2gSugar: 0.4gVitamin C: 0.002mgCalcium: 9mgIron: 3mg
Keyword bap recipe, bread buns
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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