Best Ever Fluffy Bread Rolls Recipe

I have longed for a recipe to make soft bread rolls and so far haven't come across it until last week.  Home made bread is great but I just couldn't get a recipe for those nice soft on the inside bread rolls that resembles bakery bread.  I can make the NYT "No Knead" bread but that's a totally different texture which I love making to serve with dips.  If you've ever bought a bread roll from Bakers Delight called a "Bap Roll" I have found a recipe like that.  A crusty top, but not hard as in crunchy to break your teeth and then it's soft on the inside.  Like most bread you have to work your time backwards from when you would like to eat it.  Allow 2.5 hours for this recipe.

 Dough after 1st rise for 1 hour.

This dough needed an hour to prove, then once you shape the dough into your rolls they will need a 2nd rise for 45 minutes and then 20-25 minutes or so in the oven.  I would allow 2.5 hours before you want to eat them to start your recipe.  This is a Thermomix recipe however Beth from Baby Mac blog made these without a Thermomix which you can read about in this post.   The recipe is via Beth's blog and here's the direct link.

INGREDIENTS

• 310 gms water
• 2 teaspoons yeast
• 510 gms plain flour (I used bread flour)
• 1 teaspoon sugar
• 1 teaspoon salt
• 30gms olive oil 
• 1 heaped teaspoon of bread improver

METHOD

1. Heat the water to 37 degrees (2 minutes on speed 1).
2. Place all other ingredients in the heated water in the order listed above.
3. Mix for 10 seconds, speed 6 until just combined.
4. Scrape down the sides of the bowl if necessary.
5. Knead on dough setting for 6 minutes (or if doing by hand for 12 minutes).
6. Turn out dough into a large oiled glass bowl and cover with glad wrap.
7. Leave to rise for 1 hour until doubled in size.
8. After 1 hour, punch down and roll onto a floured surface.
9. Shape into whatever is required (ie rolls, loaf, scrolls etc).
10. Cover with tea towel and leave for at least 45 minutes for the 2nd rise.
11. Turn oven on to "moderate" to heat up while the rolls are doing their 2nd rise.
12. Bake in moderate oven until brown (mine took 20-25 mins)

Above...rolls on their 2nd rise.

Some notes for you...even though I used bread flour I still used the bread improver as I wanted to make the recipe as close to the original as possible.  I just bought a little box of bread improver from Woolworths next to the yeast.  I store my yeast and bread improver in the freezer to keep it fresh.  

OMG these are the BEST rolls we have made and the kids LOVED LOVED LOVED them.  Next time I will try and make the rolls the same size and a bit bigger.  I stored the extra rolls in a tupperware container on the bench and tonight (ie the next day 24 hours later) these rolls were still as soft and fluffy and didn't taste like day old home made bread.  So I highly recommend you give these a go and I would be keen to make a loaf of bread as well to see how that goes but the rolls are the winner that's for sure.  We had our rolls with homemade minestone soup and it was delicious...I would't get a job as a food stylist with my photo of our dinner however you get the idea and we were pretty happy eating our lovely dinner.

Fantastic home made fluffy soft on the inside bread rolls.

Home made minestrone soup and bread rolls.