Happy Friday, guys! TGIF! Yay, it’s Friday! Wishing Y’all a splendid weekend! Soft rolls recipe is on today, Yay!…lol. What are you having for the weekend? Search for different recipes to help you decide on what you’re going to make. Don’t forget to check out the food timetables to help you in scheduling the weekday meals. I will be updating the food timetable pretty soon I’ve been busy with life and family and school is now in session so I’m back in the class, but I’ve been trying to put some timetable together to ease the stress of “what am I cooking today”? So always check it out to know when I update it.
So back to the recipe, soft rolls, you need to try out this rolls, I’m dead serious it’s super soft, buttery and delicious!. This soft roll is all you need to try out this weekend or whenever you have time. It is very easy to make, and I hope you try it and enjoy it the way we did. Trust me the rolls didn’t last long before I could say jack my munchkins already tearing the rolls apart….lol
If you’re using instant yeast, you don’t need to proof your yeast just start from number 2 of the instruction. To make the rising faster I put the dough in the microwave or warm (not hot) my oven ahead for about a minute before starting the process. Also, you can make these soft rolls with hand just know you’re going to do some cardio exercise…lol
To get the deep golden brown, brush the dough with egg wash before it rises the second time then brush before baking. When you’re measuring make sure it is leveled and measuring cup is US metric you can check US cups conversion to grams for conversion
You might want to try;
Agege Bread (Nigerian Agege Bread)
- 4 Cups All-purpose flour
- 1 Packet Active yeast (2 1/4 teaspoons)
- 1 Cup Warm Whole Milk (or your choice)
- ½ Cup Unsalted butter (softened)
- 3 Small Eggs (or 2 large eggs)
- ½ Cup Sugar (adjust to your taste)
- ½ Teaspoon Salt
- Egg wash (Whisk 1 egg and a tablespoon of water)
Proof the yeast: Pour the warm milk, active dry yeast, and sprinkle some sugar in a bowl if you’re using a stand mixer you can use the bowl. Let it sit for about 5 minutes or until it foams up.
Mix the dry ingredients; flour, sugar, and salt. Set aside.
Add the softened butter, eggs to the yeast and use a paddle hook/dough hook of the stand mixer and mix, if you’re using your hand whisk.
Add the flour mixture to the yeast mixture and mix on low, use your hand if you’re that’s what you’re using.
If you’re using a mixer continue to use the dough hook to knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is sticky sprinkle a little bit f flour at a time.
Grease the mixer bowl with oil and rub some oil over the dough cover the bowl with a kitchen towel and put in a warm place to doubled about 1 hour depending on how warm the place is. Tip: I usually warm my oven for about a minute before starting the process then put the dough inside the oven to make it rise faster.
Grease a baking sheet with oil and set aside.
Place the dough on work to surface and knead for a few seconds and cut the dough into balls, mine was 12 you can get more or lower depending on the size. Form balls tuck in the excess part underneath and place in a greased baking sheet.
Cover with a kitchen towel and let it rise again for 30 minutes. Preheat the oven to 375 degrees F during the last 15 minutes. Brush with egg wash (an egg with about a tablespoon of water) and bake for 15-17 minutes. Tip: To get the deep golden brown, brush the egg wash before you let it rise the second time then brush the egg wash before baking.
Brush with melted butter and serve warm.
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5 thoughts on “Soft Rolls Recipe”
I do not have a oven so what can I do
Place a big pot (big enough to contain your baking pan) on a stove and add some garri to cover the bottom of the pot and a little more and allow the garri to get very hot. Hope this helps.
You’re doing a great job, Aliyah. I just want to say thank you. I tried this roll and everyone loved it. I’ve tried most of your recipes and always came out great. Thank you for sharing your recipes.
Thank you, Yvonne, for your feedback and your time.