These are my go-to bread rolls for burgers, barbecues and school lunches. I love how easy they are: once the dough is kneaded, you shape the bread, pop it in a low oven and then crank it up. That is, you don’t touch the bread again until it’s fluffy and hot and ready to rip into!
Thanks a million to chef Nicolas Poelaert for the recipe inspiration. Nic’s Olive Bread version of this recipe is one of the most popular dishes from my first cookbook, In the Mix: Great Thermomix Recipes.
Makes: 7 (or more) rolls
Time: 1 hour 50 minutes
- 300 grams (10.6 oz) lukewarm water
- 1 tsp dried yeast
- 500 grams (17.6 oz) bread flour (strong, white flour)
- 50 grams (2 oz) olive oil
- 2 tsp salt
1. Place water and yeast in mixing bowl and warm for 2 min/37°C (100°F)/speed 1.
2. Add flour, oil and salt. Knead 2 min/Knead.
3. Turn bread onto a board and form into rolls (I usually do seven but you can make them as big as you like).
4. Place in a low oven around 50°C (120°F) or as low as it will go. Leave for 45 minutes to rise.
5. Spritz bread with a little water. Turn oven up to 220°C (430°F) and cook for 20 minutes.
- if you have a gas oven, bread can rise in there with the pilot light turned on
- the original recipe from Nicolas Poelaert mixes dried olives through the dough. Feel free to knead the bread with olives, herbs or spices to flavour as you wish.
- tuck a little caramelised onion and/or cheese into each roll for a savoury surprise
Looking for something delicious and nutty to dip your Best-Ever Bread Buns into try my Wattleseed & Macadamia Dukkah.
And for another tasty filling to stuff into these quick and easy bread rolls? Try my Mexican Chicken Tinga recipe. Or if you’re looking for even more delicious baked goods try Sophia’s Grissini and Dani’s Fetta Dip. Yum!