Kumiko's Bread Rolls
Updated: Jun 6
Makes 12 bread rolls
Total cooking time is about 3 hours. Making the dough takes only 20 minutes. Most of the time is resting the dough, so you can make bread between working, doing house work or studying and practicing the piano.
350g strong white flour
5g dry yeast
12g olive oil
220ml lukewarm water (32°C)
Makes 12 bread rolls
Total cooking time is about 3 hours.
Making the dough takes only 20 minutes.
Most of the time is resting the dough, so
you can make bread between working,
doing house work or studying and
practicing the piano.
1. Prepare the bowl with hot water and set it aside. This bowl will be used for
resting the dough.
2. Put flour, yeast, salt, sugar in the bowl. Stir and mix well.
3. Add lukewarm water and mix roughly and quickly.
4. Turn dough on the work surface, make a well in the centre. Pour the oil and
mix until all the flour is incorporated. Knead the dough for 10 minutes or until
it becomes smooth and elastic. Shape the dough into a ball.
5. Drain the hot water from the prepared bowl and rub with a little oil to avoid
the dough from sticking to the bowl. Place dough into the bowl and cover with
a kitchen towel. Allow to rise (double in size) for about 1 hour depending on the
6. Punch the dough with your hand, which removes some of the gas bubbles
formed by the yeast. Place onto the dough mat or chopping board on the work surface.
7. Using a knife or dough cutter, divide the dough into 12 round pieces (50 gm each).
8. Gently roll them into the balls under your hands and onto the mat. Cover with the
mat and leave to rest for 10 minutes.
9. Working with 1 piece of dough at a time, use the palm of your hand to flatten it
into a long log shape. Twist and form the shape. Put all onto a non-stick baking sheet.
10. Cover once again with kitchen towel, leave to rise again for 30 minutes, by
which time they will have increased in volume.
1. Preheat the oven to 180°C/ 350°F.
2. Just before you put the dough into the oven, brush each dough with salted water,
and bake for 30 minutes.
3. Rest them on the rack and ready to serve. Or if you wish to eat later, you can keep
and store in the room temperature for a couple of days, and you can warm up again
in the oven.
Bread making has been our most important cooking for my late husband and me.
I put up the special chart which my husband made (available on the blog site).
These are for all sorts of shapes- square tins, cob, bread rolls and etc..
Enjoy making homemade bread!
Written by Kumiko