White Bread Rolls with Yeast and Sugar: The Fluffy Game-Changer

You’ve had bread rolls before. Dry, dense, sad little things that crumble like your last diet attempt. But these?

These white bread rolls with yeast and sugar are the fluffy, golden pillows of your carb dreams. Imagine tearing one open—steam escaping, butter melting instantly, and that perfect chew. Why settle for store-bought when 30 minutes of effort gets you bakery-level glory?

No fancy skills required. Just flour, yeast, sugar, and a willingness to become the hero of your next meal.

What Makes This Recipe So Good

These rolls aren’t just good; they’re stupidly easy and impossibly soft. The sugar kicks the yeast into overdrive, creating a light, airy texture.

No brick-like failures here. The crust? Golden.

The inside? Cloud-like. Plus, they’re versatile—eat them plain, slather them with jam, or use them as burger buns.

Pro tip: Your friends will think you’re a baking wizard. Let them.

Ingredients

• 500g all-purpose flour (bread flour works too)
• 7g active dry yeast (one packet)
• 50g sugar (yes, it’s necessary)
• 1 tsp salt (don’t skip it)
• 250ml warm water (not hot—yeast hates saunas)
• 50g unsalted butter, melted (or olive oil for a lighter option)
• 1 egg (for egg wash, optional but recommended)

Step-by-Step Instructions

1. Activate the yeast: Mix warm water, sugar, and yeast in a bowl. Wait 10 minutes until frothy.

   If it doesn’t bubble, your yeast is dead. Start over.

2. Mix dry ingredients: Whisk flour and salt in a large bowl. Add the melted butter and yeast mixture.

   Stir until a shaggy dough forms.

3. Knead: Dump the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Or use a stand mixer—we don’t judge.
4. First rise: Place dough in a greased bowl, cover with a towel, and let it double in size (~1 hour). Patience is a virtue, but checking every 5 minutes won’t speed it up.
5. Shape: Punch down the dough, divide into 12 equal pieces, and roll into balls.

   Place them on a baking sheet, leaving space to expand.

6. Second rise: Cover and let them rise again for 30 minutes. Preheat oven to 375°F (190°C) during the last 10 minutes.
7. Bake: Brush with egg wash (optional) and bake for 15–20 minutes until golden. Resist eating them straight out of the oven. (Just kidding, burn your tongue like the rest of us.)

Storage Instructions

Let the rolls cool completely unless you enjoy soggy bread.

Store in an airtight container at room temp for 2–3 days. For longer storage, freeze them. Reheat in the oven or toaster to revive that fresh-baked magic.

FYI, microwaving turns them into rubber—don’t do it.

Benefits of This Recipe

Besides being delicious, these rolls are budget-friendly and customizable. Add herbs, cheese, or garlic butter for extra flair. They’re also perfect for beginners—no obscure ingredients or advanced techniques.

Plus, homemade bread impresses people way more than it should. Use this power wisely.

Common Mistakes to Avoid

• Killing the yeast: Water too hot? Yeast is dead.

  Too cold? Yeast won’t wake up. Aim for 105–110°F (40–43°C).

• Over-flouring the dough: Sticky dough is better than dry, dense rolls.

  Add flour sparingly during kneading.

• Skipping the second rise: This isn’t optional. It’s what gives the rolls their airy texture.
• Overbaking: Golden = good. Brown = hockey puck.

Alternatives

Out of ingredients or feeling adventurous?

Try these swaps:

• Whole wheat flour: Substitute half the all-purpose flour for a nuttier taste. They’ll be denser but still tasty.
• Honey or maple syrup: Replace sugar with 2 tbsp of liquid sweetener. Adjust water slightly.
• Vegan option: Use plant-based butter and skip the egg wash.

  The rolls won’t shine as much, but they’ll taste fine.

FAQ

Can I use instant yeast instead of active dry yeast?

Yes. Skip the activation step and mix it directly with the dry ingredients. Easy peasy.

Why are my rolls dense?

Either your yeast was dead, you didn’t let the dough rise enough, or you overworked it.

Check your yeast and patience levels.

Can I make these ahead of time?

Absolutely. Shape the rolls, cover, and refrigerate overnight. Let them rise at room temp for 30 minutes before baking.

Or freeze baked rolls and reheat later.

What’s the best way to reheat them?

Oven or toaster. Microwaving is a crime against bread.

Can I double the recipe?

Go for it. Just use a bigger bowl and adjust baking time if needed.

IMO, you should always double it.

Final Thoughts

These white bread rolls are the ultimate proof that simple ingredients can create something spectacular. Soft, fluffy, and begging to be devoured, they’re worth every minute of effort. So grab your flour, stop overthinking it, and bake.

Your future self (and your Instagram followers) will thank you.