Loaded Bread Rolls
What you need to make them
Basic Dough
- plain flour
- bread flour
- fast action yeast
- water
- salt
- sugar (granulated/caster)
Savoury rolls
- sundried tomatoes
- rocket
- olive oil
- sesame/poppy seeds
Sweet rolls
- nut butter
- cocoa powder
- brown sugar (plus extra to top)
- cinnamon
- banana
How to make loaded bread rolls
Add the sugar and yeast to the water, stir, and leave for 5 minutes.
Mix the flour and salt together in a large mixing bowl, then add the yeast mixture.
If using a mixer, attach the dough hook and mix on a medium-fast speed for 3 minutes, or knead by hand for 10 minutes.
Place back in the mixing bowl and cover with a damp towel, leaving it in a warm place to rise for 1 hour.
Once risen, knock the dough back (30 seconds with a mixer, 1-2 minutes by hand) to remove any large air bubbles.
Roll the dough out flat – as a guide, 18 x 9 inches will make 12 rolls.
For savoury, oil 2/3 of the flat dough and add your toppings to the oiled section. Fold in half lengthways, rotate 90°, and roll out flat again. Repeat this another 2 times (see video for tutorial)
For sweet, mix the sweet roll ingredients together in a bowl and spread over 2/3 of the flat dough, and top with 1/3 of the banana. Fold in half lengthways, rotate 90°, and roll out flat again. Repeat this another 2 times (see video for tutorial).
Cut 6 strips down the rolled dough, and 1 across (to make 12 equal strips). Roll each piece up and place vertically in a flour-dusted muffin tray.
Lightly brush with plant milk, then sprinkle the sesame/poppy seeds, or brown sugar, on top. Leave to prove for 20 minutes.
Bake for 15 minutes at 200°C (390°F) until golden brown. Enjoy!
This amount of dough can make 2 medium loaves instead – for this, stop after step 5 and add the dough to a loaf tin, score the top, then bake for roughly 20-25 minutes at 200°C (390°F) or until golden brown. To tell if it’s ready, tap the bottom of the loaf to see if it sounds hollow. If so, you’re ready to go!
Add whatever you like to the rolls (just be careful not to overstuff!), e.g. vegan nutella for sweet, caramelised onion/vegan cheese for savoury.
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Loaded Bread Rolls
Ingredients
Basic dough
- 500 g plain flour (plus extra for dusting)
- 500 g bread flour
- 21 g fast action yeast (3 sachets (7g each))
- 450 ml lukewarm water
- 25 g salt
- 25 g sugar (granulated or caster)
Savoury rolls
- 1 handful sundried tomatoes
- 1 handful rocket
- olive oil
- sesame/poppy seeds (for the top)
Sweet rolls
- 2½ tbsp nut butter
- 1 tsp cocoa powder
- 1 tsp brown sugar (plus extra to top)
- 1 tsp cinnamon
- 1 banana, chopped
Instructions
- Add the sugar and yeast to the water, stir, and leave for 5 minutes.
- Mix the flour and salt together in a large mixing bowl, then add the yeast mixture.
- If using a mixer, attach the dough hook and mix on a medium-fast speed for 3 minutes, or knead by hand for 10 minutes.
- Place back in the mixing bowl and cover with a damp towel, leaving it in a warm place to rise for 1 hour.
- Once risen, knock the dough back (30 seconds with a mixer, 1-2 minutes by hand) to remove any large air bubbles.
- Roll the dough out flat – as a guide, 18 x 9 inches will make 12 rolls.
- For savoury, oil 2/3 of the flat dough and add your toppings to the oiled section. Fold in half lengthways, rotate 90°, and roll out flat again. Repeat this another 2 times (see video for tutorial)
- For sweet, mix the sweet roll ingredients together in a bowl and spread over 2/3 of the flat dough, and top with 1/3 of the banana. Fold in half lengthways, rotate 90°, and roll out flat again. Repeat this another 2 times (see video for tutorial).
- Cut 6 strips down the rolled dough, and 1 across (to make 12 equal strips). Roll each piece up and place vertically in a flour-dusted muffin tray.
- Lightly brush with plant milk, then sprinkle the sesame/poppy seeds, or brown sugar, on top. Leave to prove for 20 minutes.
- Bake for 15 minutes at 200°C (390°F) until golden brown. Enjoy!
Video
Notes
- This amount of dough can make 2 medium loaves instead – for this, stop after step 5 and add the dough to a loaf tin, score the top, then bake for roughly 20-25 minutes at 200°C (390°F) or until golden brown. To tell if it’s ready, tap the bottom of the loaf to see if it sounds hollow. If so, you’re ready to go!
- Add whatever you like to the rolls (just be careful not to overstuff!), e.g. vegan nutella for sweet, caramelised onion/vegan cheese for savoury.
Nutrition
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2 comments
Valérie
Heyy Madeleine!
I’ve been watching your video’s for quite a while now and I love them!
Just a quick question: in your video you make 1 whole bread and 12 rolls. Is this recipe made for just the rolls when it comes to all the measurements?
Love from the Netherlands!
Izzy
Do you not need a second proof?