Bread And Rolls
Soft, fluffy bread and rolls with a slightly sweet flavor, perfect for breakfast or sandwiches, suitable for both beginners and experienced bakers seeking homemade goodness.
Ingredients
Instructions
- Heat sugar, milk, oleo, and salt together on the stove to just a boil.
- Take off the stove and cool to lukewarm.
- Dissolve yeast in warm water and add to the cooled mixture.
- Add beaten eggs to the mixture.
- Gradually add the flour, a small amount at a time, mixing well.
- Let the dough rise in a warm place until doubled in size.
- Knead down the dough, then let it rise again.
- Shape the dough into loaves or rolls.
- Let the shaped dough rise until doubled in size.
- Bake at 400°F for 15 to 20 minutes until golden brown.
- Brush with butter while hot.
Tips & Substitutions
For a richer flavor, consider substituting half the milk with buttermilk or adding a tablespoon of vanilla extract. If you need a quicker rise, use instant yeast instead of active dry yeast, and skip the warm water step. Make sure your dough is in a warm area to rise effectively; a sunny spot or an oven set to low works well.
Serving Suggestions
These bread and rolls are perfect as a side for soups or stews, or enjoyed with butter and jam for breakfast. Try serving them alongside a hearty main dish, or pair them with a salad for a light meal. They also make a delightful accompaniment to desserts like Cheesecake Cookie.
Storage & Reheating
Store leftover bread and rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer bag for up to 3 months. To reheat, wrap in foil and warm in a preheated oven at 350°F for about 10-15 minutes, or microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Bread And Rolls contains roughly 213 calories, with 4g protein, 42g carbohydrates, and 4g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 718mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may result in denser bread. To maintain a light texture, consider blending half whole wheat and half all-purpose flour. Additionally, you might need to adjust the liquid slightly, as whole wheat flour absorbs more moisture.
What can I do if my dough isn't rising?
If your dough isn't rising, check the yeast's expiration date and ensure it's activated properly in warm water. Additionally, make sure the dough is in a warm environment; if it's too cold, it won't rise effectively. You can create a warm spot by placing the dough in an oven with just the light on.
Can I add herbs or spices to the dough?
Absolutely! Adding herbs like rosemary or spices such as garlic powder can enhance the flavor of your bread. Just be cautious with the quantity; start with 1-2 teaspoons and adjust to taste. This customization can make your bread a standout side for many dishes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).