There’s something deeply comforting about the aroma of freshly baked bread in the morning. This Delicious Breakfast Bread recipe has been lovingly passed down and perfected over the course of two decades—a testament to its reliability and irresistible flavor. The soft, fluffy rolls, brushed with melted butter and baked to golden perfection, are ideal for family breakfasts, brunch gatherings, or just a quiet morning with coffee.
Prep Time: 15 minutes
⏳ Rising Time: 1.5 to 2 hours
Bake Time: 20–25 minutes
Yield: About 12–16 rolls (depending on size)
Ingredients
1 cup warm water (200 ml) — ideally around 40–45°C (104–113°F)
1 tbsp active dry yeast (10 grams)
4 tsp sugar — helps activate the yeast and adds a touch of sweetness
1/3 cup vegetable oil (60 ml) — can substitute with canola or sunflower oil
1 cup warm milk (200 ml) — whole milk gives the richest result
1/2 tsp salt — balances the flavors
5 cups all-purpose flour (600 grams) — start with this base, then adjust
30–50 grams additional flour — for dusting and kneading
100 grams butter — melted, for brushing the rolls before and/or after baking
Instructions
1. Activate the Yeast
In a large mixing bowl, combine:
1 cup warm water
1 tbsp yeast
4 tsp sugar
Stir gently and let sit for 10 minutes. You should see a frothy layer form on top, indicating the yeast is active. If not, the water may have been too hot or your yeast may be expired.
Tip: Warm, not hot water is key. If the water is too cold, the yeast won’t activate; too hot, and it could die.
2. Mix Wet Ingredients
Once the yeast is frothy, add:
1/3 cup vegetable oil
1 cup warm milk
1/2 tsp salt
Stir to combine evenly.
3. Add Flour Gradually
Start mixing in the flour, one cup at a time:
Add 5 cups (600 grams) of flour gradually, stirring with a wooden spoon or using a stand mixer with a dough hook attachment.
As the dough begins to come together, it should be slightly tacky but not overly sticky.
Note: The amount of flour may vary slightly depending on humidity and your flour type. Add just enough to form a soft dough that pulls away from the sides of the bowl.
4. Knead the Dough
Transfer the dough to a lightly floured surface and knead for 5–7 minutes by hand (or 4–5 minutes in a mixer).
The dough should become smooth, elastic, and slightly springy.
If it sticks too much, sprinkle a little more flour (from the additional 30–50 grams) as needed.
Tip: Kneading develops the gluten, which gives the bread its structure and chew.
5. First Rise (Proofing)
Place the kneaded dough in a greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1 to 2 hours, or until doubled in size.
️ Tip: If your kitchen is cool, place the bowl inside your (off) oven with the oven light on for gentle warmth.
6. Shape the Rolls
Once risen:
Punch down the dough gently to release air.
Turn it out onto a floured surface and divide into 12–16 equal portions, depending on your preferred roll size.
Shape each piece into a smooth ball, tucking the dough underneath to form a tight surface.
Place the shaped rolls into a greased baking dish or pan, leaving just a little room between them so they can rise and touch slightly while baking (which keeps the sides soft).
7. Brush with Butter
Melt 100 grams of butter and brush over the tops of the rolls.
You can reserve some butter to brush on again right after baking for added flavor and a glossy finish.
Optional: Sprinkle a little flaky sea salt or sesame seeds on top for added texture.
8. Bake
Preheat your oven to 180°C (356°F). Once heated:
Bake the rolls for 20–25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
If your oven heats unevenly, rotate the pan halfway through baking.
9. Final Touch
Right after baking, brush the tops of the rolls with any remaining melted butter for an extra soft and flavorful finish.
Let the rolls cool slightly before serving.
Serving Suggestions
These breakfast rolls are wonderfully versatile! Try them:
Warm with jam, honey, or butter
Sliced with cheese and eggs
As a side for soups or stews
Stuffed with breakfast sausage and a fried egg
They’re great for freezing too—just wrap tightly and reheat in the oven or microwave.
Variations & Add-ins
Sweet Version: Add an extra tablespoon of sugar and a pinch of cinnamon.
Savory Version: Mix in shredded cheese or herbs like rosemary or thyme into the dough.
Whole Wheat: Swap out 1–2 cups of the all-purpose flour for whole wheat for a heartier bread.
Stuffed Rolls: Place a cube of cheese or spoonful of sautéed onions inside each dough ball before baking.
Storage Tips
Room Temperature: Store cooled rolls in an airtight container for 2–3 days.
Freezer: Freeze in a zip-top bag for up to 1 month. Reheat in a 160°C (320°F) oven for 10 minutes.
Final Thoughts
This Delicious Breakfast Bread is more than just a recipe—it’s a part of a morning tradition that brings comfort, warmth, and a bit of joy to the day. With its simple ingredients and dependable method, it’s easy to see why this has remained a family favorite for 20 years and counting.
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