| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Intermediate | Serves: 6 |
About Soft Roll
A Firm Favorite
Its humble origins stem from European traditions where bread rolls represented a staple component of daily meals. Despite the simplicity of its components, the unique preparation and baking process employed in the creation of our Soft Roll sets it apart from your run-of-the-mill bread. The Soft Roll is a prime example of where less is indeed more.
Similarities and Pairings
Though similar in composition to various other bread types such as the French Baguette or the Italian Ciabatta, what gives the Soft Roll its distinctive softness and texture is the careful mixture of its unique ingredients. Further, the Soft Roll offers incredible versatility for culinary pairings.
Charlotte Druckman, in her book ‘Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet’ details how you might enjoy Soft Rolls for breakfast, doused with scrambled eggs for a hearty start.
Alternatively, cater to your gourmet desires by pairing the Soft Roll with Gordon Ramsay’s Beef Wellington, masterfully detailed in his recipe. The warm, soft interior of the Soft Roll complementing excellently with the rich, savory flavors of the Beef Wellington.
Indeed, the simplicity and elegance of the Soft Roll makes it an excellent accompaniment to just about any dish of your choice.
What You’ll Need
Method
Step One
Start by combining 1 cup of warm water, 2 tablespoons of white sugar, and 0.25 ounces of active dry yeast in a large bowl. Leave this mixture to sit for about 10 minutes, or until it becomes frothy.
Step Two
Next, mix in 3 cups of bread flour, 3 tablespoons of softened unsalted butter, 1.5 teaspoons of salt, 1/4 cup of milk, and an egg to the yeast mixture. Mix together until a rough dough forms.
Step Three
After that, turn the dough out onto a well-floured surface. Knead the dough for about 10 to 15 minutes, or until it becomes smooth and elastic.
Step Four
Grease a large bowl, and place the dough in the bowl, turning it a few times to coat it in oil. Cover the bowl with a damp cloth and let it rise in a warm place for about 1 to 2 hours, or until it has doubled in size.
Step Five
Once the dough has risen, divide it into small, equal-size balls. Place these on a greased baking sheet, leaving some space between each roll. Cover them again with a damp cloth and let rise for another 30 to 45 minutes, until they’re doubled in size again.
Step Six
Preheat your oven to 375°F (190°C). Before placing the rolls in the oven, brush the top of each one with 1 tablespoon of melted unsalted butter. This will give them a golden and crispy crust.
Step Seven
Bake the rolls in the preheated oven for 15 to 20 minutes, or until they’re golden brown and sound hollow when tapped on the bottom. Let them cool on a wire rack before serving.
