Description
Jamie Oliver’s bread rolls deliver rustic Italian countryside comfort right to your kitchen. Crusty exteriors and pillowy interiors promise a delightful sensory experience you’ll savor with every warm, aromatic bite.
Ingredients
Scale
Dry Ingredients:
- 3 cups (390 grams) all-purpose flour or bread flour
- 2 and ¼ teaspoons instant yeast (Red Star Platinum)
- 1 teaspoon salt
Wet Ingredients:
- 1 cup (240 milliliters) whole milk, warmed to 110°F (43°C)
- 1 large egg
- ¼ cup (56 grams) unsalted butter, softened to room temperature and cut into 4 pieces
Sweeteners and Toppings:
- 2 tablespoons granulated sugar
- Optional topping: 2 tablespoons (28 grams) melted unsalted butter
- Optional topping: 1 tablespoon honey
Instructions
- Dissolve active dry yeast in warm water (110°F/43°C) with a pinch of granulated sugar. Allow the mixture to bloom and become frothy for 5-7 minutes.
- In a spacious mixing vessel, combine the activated yeast mixture with remaining ingredients. Use a sturdy wooden spoon or electric mixer with dough attachments to integrate components thoroughly.
- Knead the dough for 6-8 minutes until a smooth, elastic texture develops. The consistency should be soft yet slightly tacky, not overly sticky or dry.
- Transfer the dough to a lightly oiled large bowl, ensuring complete surface coverage. Cover with a clean kitchen towel or plastic wrap.
- Place the dough in a warm, draft-free environment for approximately 60-90 minutes. The dough should double in volume, indicating successful fermentation.
- Gently deflate the risen dough by pressing down with fingertips. Divide the dough into 14-16 equal portions using a sharp knife or kitchen scale.
- Shape each portion into uniform round balls, creating smooth surfaces by tucking edges underneath. Arrange rolls in a greased 9×13 inch (23×33 centimeters) baking pan.
- Allow shaped rolls to undergo a second proofing, covered, for 45-60 minutes until they appear puffy and interconnected.
- Preheat the oven to 375°F (190°C). Position the baking rack in the lower third of the oven for even heat distribution.
- Bake the rolls for 20-25 minutes, rotating the pan midway to ensure consistent golden-brown coloration. The tops should appear uniformly bronzed and sound hollow when tapped.
- Remove from oven and brush immediately with melted butter. Let the rolls rest for 10-15 minutes before serving to allow structural settling.
Notes
- Ensure your yeast is fresh and active to guarantee perfect dough rise and texture.
- Knead the dough gently but thoroughly to develop gluten and create a smooth, elastic consistency.
- Wrap leftover rolls tightly in plastic wrap or store in an airtight container to maintain moisture.
- Allow rolls to cool completely before storing to prevent condensation and potential sogginess.
- Room temperature ingredients blend more evenly and create a more uniform dough structure.
- Proofing time varies depending on kitchen temperature and humidity, so watch for visual cues.
- Brush rolls with egg wash for a golden, glossy exterior that looks professionally baked.
- Freezing unbaked rolls allows you to prepare ahead and bake fresh when needed.
- Let dough rise in a warm, draft-free area to support optimal yeast activity.
- Experiment with different flour types to customize texture and flavor profile.
- Prep Time: 3 hours
- Cook Time: 22 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 330 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 70 mg