SOFT bread rolls?

Question

I know how to do a basic bread recipe, but the bread rolls always turn out quite hard and crispy... is there a specific recipe for soft rolls? or Sub rolls more specifically?
thanks :)

engish quantities prefered please :)

Answer 1

SOFT DINNER ROLLS

1 pkg. dry yeast
2 c. real warm water
6 tbsp. melted shortening
1 tbsp. salt
4 tbsp. sugar
2lb flour

Mix yeast and water together. When yeast is dissolved, add rest of ingredients. Knead lightly, adding a little flour if necessary. Batter will be real soft. Put in a greased bowl. Grease top. Let rise 2 hours. Turn out on floured surface and knead lightly again. Form rolls. Put in greased muffin pans. Let rise 1 hour. Bake at 375 degrees until brown. Brush with melted butter before baking if desired.

Answer 2

When making soft rolls use
500gr strong white flour,
25grm fresh yeast,
50grms sugar,
50grms butter,
10grms salt and 290ml of water,
make, prove and bake until you have a golden colour usually for 10-15 mins max @ 230c

If you want a soft crust, try rubbing the tops with marg when they come out of the oven.

Answer 3

1/2 cup warm water (110 to 120 degrees F)
1 package dried yeast
3 tablespoons sugar
6 extra-large eggs, at room temperature
4 1/4 cups unbleached all-purpose flour
2 teaspoons kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 egg mixed with 1 tablespoon milk, for egg wash

Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it's at least 110 degrees F when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 more cups of flour and mix for 5 more minutes. Still on low speed, add the soft butter in chunks and mix for 2 minutes, scraping down the beater, until well blended. With the mixer still running, sprinkle in the remaining 1/4 cup of flour. Switch the paddle attachment to a dough hook and mix on low speed for 2 minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.

The next day, allow the dough to sit at room temperature for 1 hour. Grease 2 sheet pans. Turn the dough onto a lightly floured board and divide the dough into 20 (1 3/4-ounce) balls (rolls) and place on the sheet pans. Cover the pans with a damp towel and set aside to rise at room temperature until doubled in volume, 2 hours.

Preheat the oven to 350 degrees F.
When the rolls have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the rolls out onto a wire rack to cool.


This should turn out soft. Try it.

Answer 4

It depends on what else you are serving. You could add shredded cheese, the type would depend on the rest of the meal. Herbs again the herbs would depend on what you were serving. Depending on what you are making the fat can be changed, bacon fat would give a different flavor than butter or olive oil. Caramelized onions are great in and on rolls. A sprinkle of coarse salt is good on some rolls, I particularly like it on rye rolls. A sprinkle of sesame seeds or poppy seeds is a nice addition.

Answer 5

maybe you should use a cooler oven and cook for longer.