Round Bread Rolls. A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves. Rolls are also commonly used to make sandwiches similar to those produced using slices of bread. Add warm water, warm milk and egg.

Deflate the dough, and turn it out onto a lightly floured surface. The rolls in the round pan bake up elongated or even triangular. Those in the square pan end up square. You can cook Round Bread Rolls using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Round Bread Rolls

Prepare 150 grams of Bread flour.
Prepare 50 grams of Cake flour.
It's 3 grams of Dry yeast.
Prepare 20 grams of Sugar.
You need 3 grams of Salt.
You need 16 grams of Skim milk.
It's 28 grams of Butter.
Prepare 120 grams of Egg yolk (1) + water.
You need 1 of Beaten egg (for glazing).

Well, square-ish; they could pass as round. And the free-form rolls retain their initial round shape entirely. • A mini twist on my all-time favorite (and best ever) artisan bread recipe. Super crusty, fluffy, and so easy! Use these mini loaves as sandwich rolls, or toast and add toppings for cute crostini.

Round Bread Rolls step by step

Put all the dough ingredients in a bread maker, and let it knead the dough..
Allow the dough to rise (1st proofing) at 30℃ until it is double in size..
Press the air out, and divide into 8 portions. Roll into balls, and let them sit for 15 minutes..
Reshape them, and allow them to rise (2nd proofing) at 36℃ for 30 minutes..
Brush the surfaces with the beaten egg. Bake in the oven for 10 minutes at 180℃..
And they're done..

In a large bowl, dissolve yeast in warm water. The bread comes round, cut in half for a half of hot dog or sausage and also quartered. Muffulata bread looks close but without sesame seeds. The crumb is almost like white bread with a light golden crust. French Bread Rolls are the PERFECT yeast bread to serve on the weekend because they're warm and fluffy on the inside, crusty on the outside, and incredibly easy to make!