bread roll

Pandesal is the quintessential bread roll of the Philippines. The slightly sweet bread is soft and fluffy. It&#039;s best enjoyed with salty cheese or peanut butter.

Pandesal (Filipino Bread Rolls)

dry yeast

(285 g) whole milk, warmed to 100-105 degrees F

(390 g) all-purpose flour

(195 g) bread flour

salt

Tablespoons (43 g) unsalted butter, room temperature

(70 g) granulated sugar

eggs,

Dissolve yeast in warm milk. Add 2 teaspoons of sugar. Stir to combine. Let stand for 5-10 minutes until yeast has activated and mixture is foamy.

In a large bowl, whisk together all-purpose flour, bread flour, and salt. Set aside.

&nbsp;Pour yeast mixture into the bowl of a stand mixer fitted with a hook attachment. Add remaining sugar, butter, and lightly whisked eggs.

With the mixer running on low speed, add the flour mixture in three additions. Once all the flour has been added, increase speed to medium. Continue to knead until dough comes together to form a smooth ball.

Remove from mixing bowl and transfer to a lightly oiled bowl. Cover with plastic wrap and let dough rise at room temperature for 1 hour, until dough has doubled in volume*. Punch dough down and divide into 24 equal parts.

Roll dough into balls and dip the top of the bread roll into breadcrumbs. Place rolls breadcrumb side up on a parchment lined 18x13-inch baking sheet. Cover dough with plastic wrap to prevent from drying out. Allow bread rolls to rise for 20-30 minutes, until bread rolls have puffed up.

Preheat oven to 350 degrees F. Remove plastic wrap and bake for 20-25 minutes until fragrant and golden brown. Eat bread rolls warm or at room temperature.&nbsp;All images and text ©The Little Epicurean.

These vegan Chinese fluffy steamed buns are paired with a sweet, spicy sticky filling. You’ll have time to get on with other things while the dough rises and the cauliflower bakes in the oven.

Each serving provides 690 kcal, 18g protein, 112g carbohydrate (of which 15g sugars), 17g fat (of which 2.5g saturates), 10g fibre and 3.3g salt.

For this recipe you will need a steamer, ideally bamboo. You can buy these from Asian supermarkets or online.

Steamed bao buns with spicy cauliflower

grams/¾oz caster sugar

sachet fast action dried yeast

tsp baking powder

100 milliliters/3½fl oz oat milk, lukewarm

tsp sesame oil

cauliflower,

fresh root ginger,

garlic cloves, finely chopped

red chilli, finely chopped

tbsp tamari

brown sugar

mayonnaise

spring onion, trimmed and cut into thin strips

tsp sesame seeds

coriander (optional)

This crispy Air Fryer Indian Bread Roll stuffed with spicy potato filling is a delicious snack that you can savor any time of the day. Make it for school lunches or as an after-school snack, your kids will gobble it up in no time.

Air Fryer Indian Bread Roll Recipe

potatoes

water

olive oil

cumin seeds

Indian green chilies (Bird's eye) (chopped)

coriander powder

cumin powder

turmeric powder

garam masala

lime juice

cilantro

white bread

Place the peeled and chopped potatoes in the steel insert of the Instant Pot.

Add water till the potatoes are submerged. Add 1/2 teaspoon of salt and mix well.

Close the lid and set the vent to sealing position.

Pressure cook on high for 8 minutes. When the cooking cycle is complete, release pressure by moving the vent to the venting position.

Drain the water and mash the potatoes and transfer it into another bowl.

Rinse the Instant Pot steel insert and wipe it clean.

Boiling potatoes

Add oil in the steel insert of the Instant Pot. Set the Instant Pot to ’Sauté’ mode and adjust to normal.

Once the oil is hot, add cumin seeds. When they start to sizzle, add green chilies. Sauté them for about 10 seconds.

Add cumin and coriander powder along with salt, turmeric powder and garam masala. Mix well and then immediately add the potatoes along with lime juice and cilantro.

Mash using either the back of your spatula or a potato masher until no lumps remain.

Making the stuffing

Flatten the bread slices (one at a time) using a rolling pin.

Take about 1.5 tablespoons of the potato stuffing and spread it evenly over a flattened bread slice.

Roll the bread slices tightly into a long cylinder. Dab the edges of the bread with water to seal them.

Repeat the process with the rest of the bread slices.

Making the rolls [Takes a minute per roll]

Set the air fryer at 400°F. Let it preheat for about 5 minutes.

Place the rolls inside the basket and let it cook for about 10 minutes at 400°F. Note - depending on the size of your air fryer, 3 to 6 rolls might fit in and you&#x27;ll have to make it in batches.

Serve hot with green chutney or ketchup.

Air frying the rolls

Cook your Garlic Bread to perfection with an air fryer. Whether it&#039;s store bought and prepackaged, or home made using yummy garlic butter, the finished product looks and tastes like it was just served at your favourite restaurant. The crust is toasted to perfection, and the bread slices stay moist from the garlic butter. Serve it along side your favourite Italian dish, including Pizza.

Garlic Bread

Bread Roll

g Garlic Butter

g Mozzarella Cheese (Optional)

Slice the bread roll into multiple slices about 1 inch thick being careful not to slice all the way through.

Spread the garlic butter onto both sides of each slice. A dollop of garlic butter will also work since it will melt however spreading it will cover the slices evenly.

Preheat the Air Fryer to 180° C or or 360° F which usually takes around 3 minutes depending on the air fryer.

Preparation

Place the bread roll into the air fryer basket and cook for 8 minutes. Check it often as the time gets closer to 8 minutes to ensure it&#039;s toasted to your liking.

Using tongs, remove the garlic bread from the Air Fryer and serve with your favourite Italian dish.

Cook

This is a crispy and tasty recipe of bread roll with a spiced, savory, tangy mashed potato filling. Makes for a delicious evening snack or an after school snack for kids.

coriander leaves

green chilli (- finely chopped)

red chilli powder

¼ teaspoon crushed black pepper (or ¼ teaspoon black pepper powder)

¼ teaspoon Garam Masala (or add as required)

salt (as required)

bread

oil (for deep frying, as required)

Rinse the potatoes very well in water. Then place them in a 3 litre stovetop pressure cooker. Add water just about covering the potatoes. Also add ½ teaspoon salt. 

Pressure cook the potatoes for 5 to 6 whistles on medium to medium-high heat.

When pressure settles down on its own, then only open the lid. Then check the potatoes with a knife, and it should slid easily. Drain all the water and set aside the potatoes. Let them become warm or cool at room temperature.

Pressure cooking potatoes

Then peel and grate them in a bowl. You can even mash them with a potato masher or fork.

Add chopped coriander leaves and finely chopped green chilies.

Add all the spice powders - red chilli powder, black pepper powder, garam masala powder, cumin powder and dry mango powder.

Also add salt as per taste.

Mix very well. Check the taste and add more spice powders, salt and dry mango powder if required.

Take a portion of the mixture and make small to medium rolls of potato filling. The size of the rolls will depend on the size of the bread.

Take the bread slices and slice off the side crusts.

Making potato stuffing

Take ⅓ cup water in a plate or a bowl. Dip one bread slice in the water completely.

Simply keep the bread in water and remove after 1 to 2 seconds. Let the bread absorb the water. It should get damp but not overly. Otherwise the bread slice breaks. The idea is to make the bread moist enough so that it becomes pretty flexible which would make the rolling and shaping easier.

Press the bread between your palms so that the excess water is drained.

Make sure the bread stays intact and does not break. So press gently.

Now place the bread on a tray or board or plate.

Preparing bread slices

Place the prepared potato stuffing roll on one side of the moist bread slice.

Gently roll the bread and join the edges.

Press the edges and seal them. Also press the top and bottom parts and seal them.

You should get a neat bread roll. Also there should not be any uncovered potato filling as when frying they will leak out in the oil. If there are any uncovered edges, then simply cover with a piece of soaked and drained bread and press it to get an even cover. Forming the bread roll is not so easy part for beginners and with practice you will learn.

Shape and make bread rolls this way with the remaining bread slices.

Making bread roll

Heat any neutral flavored oil for deep frying or shallow frying bread rolls in a kadai or pan. When the oil becomes medium hot, then add the bread roll. Do not over crowd the kadai. Add 3 to 4 bread rolls depending on the size of the kadai. 

The oil has to be moderately hot. If the oil is not hot enough, the moist bread will absorb a lot of oil. If the oil is very hot, the bread will brown quickly and unevenly with uncooked insides.

Fry them till they become crisp and light golden in color.

Then turn over each bread roll with a slotted spoon.

Continue to fry and turn over as required for uniform frying. Fry till they look crisp and golden.

Then using a slotted spoon remove them draining as much oil as possible in the kadai or pan.

Place them on kitchen paper towels for extra oil to be absorbed. While still hot serve them. In the same way, fry the rest of the bread rolls.

Serve bread roll hot or warm with your favorite accompaniment like tomato sauce or green chutney or cilantro chutney or mint chutney.

Frying bread roll

Sturdy, sizable bread rolls for making sandwiches

Bajan salt bread

All-purpose flour

265 ml lukewarm water

sugar

kosher salt

vegetable oil

sourdough discard (optional)

In a bowl, dissolve the sugar into the lukewarm water then mix in the yeast and allow to bloom.

While the yeast is blooming, add the flour, salt, and oil to the mixer bowl and mix with the wire whisk attachment until well combined.

Once the yeast mixture has bloomed and is frothy on top, pour it into the flour mixture and mix to combine. If using sourdough starter discard, add it as well. Mix with the dough hook for 8-10 minutes on medium speed then transfer the dough to an oiled bowl to rise until doubled in size. (1 or more hours depending on ambient temperature)

Divide dough into 6 equal portions and roll each into a tight ball. Place on a pan (or parchment paper if using a peel and a baking stone), dust lightly with flour, cover with oiled plastic wrap, and allow to proof until doubled in size again, 45 minutes to an hour.

While proofing the dough, preheat oven to 425° Fahrenheit.

Remove plastic wrap and spray rolls with water before putting in oven. Bake at 425° F for 25-30 minutes, until golden brown.

This bread machine rolls recipe is very easy to make. It allows you to create delicious buttery rolls that contain a hint of rosemary. They can used as dinner rolls, hamburger buns, sandwich rolls, breakfast biscuits, etc. Visit BreadDad.com for more great bread machine recipes.Enjoyed this recipe? Please give us 5 stars &amp; leave a comment below. We would love to hear from you!

Bread Machine Rolls (Buttery Italian)

Cups Milk ((lukewarm) - 288 milliliters)

Cups Bread Flour (- 420 grams)

Tablespoons Unsalted Butter ((softened) - 115 grams)

Tablespoons White Granulated Sugar (- 50 grams)

Teaspoons Dried Rosemary (- 3 grams)

Teaspoons Bread Machine Yeast (- 6 grams)

(optional

Remove the bread pan from your unplugged bread machine.

Soften butter in a microwave.

Place the milk, butter and then the rest of the ingredients into the bread pan. You can make a little indent on top of the flour in order to avoid the yeast falling into the milk (until the machine starts). Do not combine the salt with the yeast (as the salt can kill the yeast). Place the yeast &amp; salt in separate parts of the bread pan.

Place the bread pan (with ingredients) back into the bread machine and plug in the machine.

Put your machine on the &quot;Dough&quot; setting and press the start button. In our bread machine, the kneading &amp; rising on the dough setting takes about approximately 1:30 hours.

When your bread machine has finished, unplug the machine &amp; pour the dough onto a cutting board. Wear oven mitts. Sprinkle some flour on the cutting board (before you pour the dough) in order to avoid the dough sticking to the cutting board.

Divide the dough into 12 equal parts.

Roll the dough pieces into balls and then press them down slightly into semi-&quot;patties&quot; on a baking sheet.

Use a pastry brush &amp; coat each dough ball/patty with olive oil.

Cover the dough ball/patties with plastic wrap or a slightly wet cloth to protect the dough from dust, etc.

Let the dough sit for at least 40 minutes. During this time, the yeast will rise and the dough will slowly expand into a round roll shape.

Preheat oven to 350 degrees before you begin to bake your rolls.

Remove the cover. Do not move the dough on the baking sheet.

Optional - Sprinkle a little salt on top of dough before baking. It should stick to the olive oil.

Place the baking sheet in the oven. Wear oven mitts.

Bake for 20-25 minutes or until golden brown. Baking time may vary depending on the size &amp; shape of your bread rolls. To ensure even coloring, turn the baking sheet around in the oven at the 10 minute mark. Remember to wear oven mitts as the oven will be very hot.

Remove the baking sheet and place rolls on a cooling rack. Wear oven mitts. Let the rolls cool down for 5-10 minutes.

This crescent moon-shaped traditional Spanish bread is made with a ferment, so you need at least 48 hours to get it going before you make the recipe.


Pataquetas

grams/3½oz plain flour

sachet instant yeast

tsp sugar

milliliters/3½fl oz tepid water

250 milliliters/9fl oz tepid water

oil,

These bread rolls are traditionally served with borscht, you can try different toppings for the rolls such as finely chopped bacon and herbs. 

Pampushki (Baltic buns)

white bread flour

150 grams/5½oz rye flour

dry instant yeast (1 sachet)

tbsp oil

300 milliliters/10 fl oz milk, warmed

garlic cloves, crushed

butter

These tear-and-share savoury rolls are lovely served warm from the oven. If they have cooled, warm them through slightly first.


Cheese and chorizo rolls

white flour

instant yeast

300 milliliters/10fl oz tepid water

chorizo,

grams/3½oz hard cheese (such as cheddar

tbsp finely snipped chives (or finely chopped thyme, oregano, parsley)

free-range egg, beaten, for glazing

There is nothing quite like the smell of freshly baked bread, top these rolls with a generous amount of butter for a real treat. 

Top 11 bread roll recipes from across the web

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Top Tags

Pandesal (Filipino Bread Rolls)

Steamed bao buns with spicy caulifl...

Air Fryer Indian Bread Roll Recipe

Garlic Bread

Bread Roll

Bajan salt bread

Bread Machine Rolls (Buttery Italia...

Pataquetas

Pampushki (Baltic buns)

Cheese and chorizo rolls

Basic bread rolls

Top 11 bread roll recipes from across the web

The most viewed bread roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pandesal (Filipino Bread Rolls)

Steamed bao buns with spicy caulifl...

Air Fryer Indian Bread Roll Recipe

Garlic Bread

Bread Roll

Bajan salt bread

Bread Machine Rolls (Buttery Italia...

Pataquetas

Pampushki (Baltic buns)

Cheese and chorizo rolls

Basic bread rolls

The most viewed bread roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine