I am so so excited to share this amazing bread roll recipe with you. I bake very casually and by no means am I Nigella Lawson (or Paul Hollywood). But I promise you this recipe is absolutely foolproof. Even a novice baker like me, has not managed to get it wrong! Yes the picture in the featured section is my own.
I am a huge fan of bread in every shape and form. I like soft bread, crusty bread, seeded bread, brown bread, white bread, you get the picture. Now being such a bread fanatic I occasionally attempt to bake my own bread. It’s usually edible, but nothing to write home about. Until now!
So, many moons ago, I went to the Maldives (for my honeymoon). I tasted the softest, lightest and most amazing melt in the mouth bread there. Now if you’ve been to the Maldives, you’ll know they bake everything fresh at every mealtime. These bread rolls were available at every meal (breakfast/lunch and dinner). So all I did was eat bread rolls (I was definitely a lot plumper when I returned).
A few years ago, I woke up and decided I wanted to eat those amazing bread rolls that I had eaten in the Maldives. I went to all the supermarkets, gourmet bakeries (there are a lot as we live in London) and food stalls. Alas, nobody sold a bread roll quite like the one I was looking for. Now this was the mother of all cravings and I really NEEDED to eat that bread roll (to be fair I was expecting at the time/you cannot deny pregnancy cravings), so I decided to try recipes from the internet. There were a countless number of recipes, many with raving reviews, but still no Maldives bread roll! It got to a point where I decided to email the resort I visited, but as I did not know the name of the item, they were unable to help me. I never did fulfil that craving (don’t worry as this story has a happy ending)! Cue a few years down the line I have finally discovered THE bread recipe of my dreams.
This bread is soft and melts in the mouth. It has a slight sweetness which makes it complimentary to any dish (perfect for Indian Snacks Vada Pav and Pav Bhaji) or just dinner in general. Now I’ve been told this recipe is from an Aunt (it was my sister who tried it first), but I have absolutely no idea who I can credit the original recipe to, as I am unsure of its proper name. But whoever you are THANK YOU (contact me if this is you and you want credit)! I love that the ingredients are so simple and available in most pantries! I also love that it tells you the exact amount of water to add (as I can never understand how sticky the dough is meant to be). Follow the recipe exactly and I can promise you it will be the softest, most amazing bread you have ever made at home.
Ingredients: (Makes 30 rolls)
2 Cups Warm Water
4 Tablespoons Sugar (Tate & Lyle Sugar)
2 Tablespoons Yeast (Allinson Easy Bake Yeast (Pack of 6 only £2.50) )
5 Cups Flour (Bread Flour Allinson)
¼ – 1 Teaspoon Salt (really depends on your tastebuds)
2 Tablespoons Milk Powder (Do NOT miss out under any circumstance as it won’t taste the same) (Nido – Full Cream Milk Powder – 400g – Nestle)
½ Cup Oil
1 Teaspoon Baking Powder (Borwicks Baking Powder 100g)
- Combine 2 cups of warm water, 4 tablespoons sugar, 2 tablespoons yeast, TWO cups of flour, salt and 2 tablespoons of milk powder.
- Once well combined (I usually use a mixer but you can do it in a bowl) let the mixture sit for 10-15 minutes.
- The mixture should have started bubbling slightly.
- Add in 3 cups of flour, 1 teaspoon of baking powder and ½ cup oil.
- Knead until the dough is well mixed and smooth and elastic (takes about 8-10minutes).
- Oil your hands lightly and place the dough in an oiled bowl and leave it to prove until it doubles in size. (This takes about an hour). Cover the bowl with a damp cloth.
- Once doubled in size, deflate the dough and divide the mixture into parts on a floured surface. I usually weigh each part to be about 40g (I like small buns).
- Form a ball with each part and place on a tray 2-3cm apart (you can put them closer or further away depending on whether you want them to stick together or not whilst baking). Cover with a damp cloth.
- Allow the rolls to prove again in a warm area until doubled in size (30-45 minutes).
- You can whisk some egg and brush on top if you like a glazed finish.
- Preheat the oven on 200 degrees C (400 degrees F).
- Place rolls into oven once heated and wait 9-15 minutes (until the bread is golden brown on top).
- Remove the tray from the oven and brush some butter/margarine on top if you wish.
Please let me know if you try this recipe and also how successful you were. I would love to see pictures! If you have any comments or queries, feel free to leave a comment below or email me.