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The Softest Rolls

The softest rolls

These soft homemade rolls defy all expectations. Despite a familiar lineup of ingredients and a dough that can be effortlessly mixed by hand, the result is truly mind-blowing. These buns emerge from the oven as the softest you’ve ever made, thanks to a clever combination of techniques. By preventing the gluten from overdeveloping and baking at lower temperatures, these buns retain an unmatched moisture level, ensuring they stay fresh for up to three days.

Ready in 4 hoursServes 6 people
Yield 13x66gMetrics: US, EU

Ingredients 

Dough 

Directions

  • Lightly mix all ingredients by hand, then incorporate the butter. The dough will remain lumpy. Cover and let it rest for 30 minutes. 
  • After resting, fold and round the dough, then let it rest for another 30 minutes. 
  • Repeat this process a third time, and you’ll notice how smooth the dough becomes. Let it rest for another 30 minutes.

  • Divide the dough into thirteen 66g portions, shape them into rounds, and place them on an oiled tray. Let them ferment for 1 hour covered, or opt for slow overnight fermentation in the fridge at this stage.
  • The next day or after proofing, roll each dough round into a rectangle and shape into a rope about 4-5 inches long (12-14cm). 
  • Then, roll each rope into a long strip, resembling a mini baguette (about 16inches/40cm long), and form into a croissant shape.

  • Line a baking dish (sides 13×9 inches) with parchment paper , and place the rolls inside. Cover with plastic wrap and proof until doubled in size, approximately 1-2 hours. Egg wash each roll.

  • Preheat the oven to 340°F (170°C), then place the rolls inside the oven and lower the temperature to 320°F (160°C). 
  • Bake for 27-29 minutes. 

Enjoy your freshly baked buns!

Summary
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The softest rolls
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13 thoughts on “The Softest Rolls

  1. These rolls look yummy 😋 I want to make it eggless what should I use and how much.

  2. Also what is the temperature range during the whole process

    1. My goodness! These look incredible! I’m looking forward to making them.

  3. What good is the recipe for people in the US who do not use metric?

    1. Google will help you convert the weights.

    2. Google as suggested or a good kitchen scale

  4. They look delicious 😋, I can not wait to try this scrumptious recipe.
    Thanks .

  5. Why do we shape the dough into 13 rounds but there is only 12 in the finished pan?

    1. Maybe she ate the 13th roll!

  6. I have made these rolls twice now and both times they have come out perfect. They are the softest rolls I have ever made and they are amazing for sandwiches.

  7. My dough keeps staying sticky, I don’t know why 🙁

  8. I m interested in trying your recipies

  9. Hi ! Can these rolls be made eggless?

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