Bread Rolls that Stay Soft the Next Day – a delicious recipe with Bread, flour, Sugar, Salt, butter, Milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put all of the ingredients in the bread maker and start the bread dough course.
2
Once the first rise has completed, divide the dough into 12 pieces, make them into round shapes, cover with a tightly-wrung towel and let sit for 15 minutes.
3
Make the dough into a teardrop shape.
4
Place the small end closest to you and use a rolling pin to extend.
5
Roll up from the small end, and then place on a baking pan with the seam facing down.
6
Spray with water and allow to rise for a second time.
7
Use your oven's fermentation function for 40 minutes.
8
Preheat your oven to 190C and bake for 15 minutes.
9
If you divide the dough up into 6 pieces, you can make hamburger buns!
10
Wiener Rolls
11
Corn Rolls
280
kcal
Calories
4
g
Fat
51
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 200 grams Bread (strong) flour, 50 grams Cake flour, 20 grams Sugar, 5 grams Salt, and more.
Yes, Bread Rolls that Stay Soft the Next Day falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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