I made these soft, pillowy bread rolls using simple pantry ingredients. They turn out light, fluffy, and perfect for breakfast, sandwiches, or just enjoying warm with butter.

Homemade Fluffy Bread Rolls

Why I’ll Love This Recipe

I love this recipe because it’s both easy and rewarding. The dough is forgiving, the ingredients are basic, and the result is reliably soft rolls with a tender crumb. It’s a recipe I return to when I want freshly baked bread without too much fuss.

Ingredients

(here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

7 grams of dry yeast
1 tablespoon of sugar
375 milliliters of warm water
500 grams of all-purpose flour
1 teaspoon of salt
2 tablespoons of olive oil

Directions

Activate the yeast – In a bowl, mix the dry yeast with the sugar and about half of the warm water. Let it sit until frothy (about 5–10 minutes).
Combine ingredients – Add the remaining warm water, flour, salt, and olive oil. Stir until a dough starts to form.
Knead – Transfer to a floured surface and knead (or use a mixer with a dough hook) until the dough is smooth and elastic, about 8–10 minutes.
First rise – Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot until doubled in size (around 1 to 1½ hours, depending on room temperature).
Shape rolls – Punch down the dough gently, divide it into equal portions (e.g. 10–12 rolls), shape into balls, and place them on a baking tray lined with parchment.
Second rise – Cover the rolls and let them rise again until puffed (about 30–45 minutes).
Bake – Preheat the oven (about 200 °C / 400 °F). Bake the rolls for about 18–20 minutes or until golden brown on top.
Cool – Remove from oven, let them cool slightly on a wire rack before serving.

Servings and timing

Yield: about 10–12 rolls (depending on how large you make them)
Total time: ~2 hours (including rising time)
Active time: ~30 minutes

Variations

Replace a portion of the all-purpose flour with whole wheat flour for a heartier texture (e.g. substitute 100 g).
Add herbs (rosemary, thyme) or garlic powder into the dough for savory rolls.
Brush the tops with melted butter or egg wash before baking for a golden sheen.
Make sweet rolls by incorporating a tablespoon of honey and sprinkling sugar on top.

Storage / reheating

Storage: Keep the rolls in an airtight container or zip bag at room temperature for up to 2 days. They soften over time.
Freezing: You can freeze the cooled rolls in a freezer bag for up to 1 month.
Reheating: To refresh, heat in a preheated oven at ~160 °C (325 °F) for 5–8 minutes, or microwave briefly with a damp paper towel over the roll for 15–20 seconds.

FAQs

1. How do I know if the yeast is alive?

If the yeast mixture becomes frothy and bubbly after 5–10 minutes in warm water, it’s active. If there’s no foam, the yeast may be dead and you should try new yeast.

2. Can I skip the second rise?

Skipping the second rise will give denser rolls. The second rise lets the dough relax and trap air, which makes the final texture light and fluffy.

3. My rolls are crusty on top but doughy inside. What went wrong?

That can happen if the oven temperature is too low or baking time is too short. Make sure your oven is fully preheated and bake until they’re golden. Also ensure the rolls have fully risen before baking.

4. Why do my rolls collapse after baking?

If the rolls are overproofed (risen too much) before baking, they may collapse. Also opening the oven door too early or abrupt temperature changes can cause collapse.

5. Can I use milk instead of water?

Yes, you can substitute part or all of the water with milk (warm) for a richer, softer crumb. Just be aware that the dough may brown faster, so monitor it.

Conclusion

I enjoy making these fluffy bread rolls because they’re simple, flexible, and yield a result that feels special. Whether I serve them warm at breakfast or use them for sandwiches, they never disappoint. Let me know if you want a version with whole wheat or dairy, or tips for shaping fancy rolls!