These air fryer bread rolls are ready in 10 to 12 minutes. The Thermomix® kneads the yeasted dough in 2 minutes on kneading mode and we do not need to do anything by hand. After the proving time, the shaped rolls go straight into the air fryer and we get rolls with a crispy crust and a soft centre. No oven needed, no steam burst. The air fryer circulates the heat evenly, which gives consistent browning on all sides.
The dough is a simple wheat and yeast dough. We bake 8 medium rolls with about 75 g of dough each. Most air fryer models fit 4 rolls per batch, so two rounds are needed. That is not a drawback: the second batch goes just as quickly as the first.
Air Fryer Bread Rolls with the Thermomix®
Ingredients 0 / 9 ✓
- 500 g wheat flour Type 550
- 200 ml water
- 80 ml milk 3.5% fat
- 7 g dried yeast 1 sachet
- 10 g butter
- 10 g sugar
- 10 g salt
- 1 tbsp water for brushing
- sesame seeds, poppy seeds or rolled oats optional
Instructions 0 / 4
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1
Activate the yeast.
Add water and milk to the mixing bowl. Warm for 2 min / 37°C / speed 2. Add the dried yeast and sugar. Dissolve for 1 min / 37°C / speed 2.
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2
Knead the dough.
Add the flour, salt and butter. 2 min / kneading mode. The dough should come away from the mixing bowl as a ball. Transfer the dough to a lightly floured bowl, cover with a cloth and leave to rise in a warm place for 45 to 60 minutes, until visibly increased in size.
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3
Shape the rolls.
Turn the dough out onto a lightly floured work surface and knead briefly. Divide into 8 equal pieces (about 75 g each). Shape each piece into a smooth ball and press down lightly. Brush with water and sprinkle with sesame seeds, poppy seeds or rolled oats if you like. Leave the rolls to prove for a further 20 minutes.
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4
Bake in the air fryer.
Preheat the air fryer to 170°C. Place the rolls on baking paper in the basket, maximum 4 rolls per batch. Bake for 10 to 12 minutes. The rolls are ready when the crust is golden brown and the base sounds hollow when tapped. Repeat with the second batch.
How to get perfect air fryer bread rolls
The temperature of the dough during kneading determines how long it takes to prove. We warm the milk and water to 37°C in the Thermomix® before dissolving the yeast. Too cold and the yeast will not activate, so the dough barely rises. Too warm (above 45°C) and the yeast will die. Kneading with the Thermomix® kneading function is equivalent to about 6 minutes of kneading by hand. Afterwards, the dough is elastic and comes away cleanly from the mixing bowl. Air fryer bread rolls do not need scoring, as the circulating air allows them to expand naturally.
Our tips
- Extra crispy crust: Increase to 180°C for the final 2 minutes. This gives a darker, crunchier crust.
- Refreshing day-old rolls: Revive stale rolls in the air fryer at 160°C for 3 minutes. They taste just like freshly baked.
- Freezing: Freeze the cooled rolls. Bake straight from frozen at 170°C for 8 minutes, no defrosting needed.
- Wholemeal variation: Replace 100 g of the wheat flour with wholemeal flour. The dough will need 10 extra minutes to prove.
Find all our other recipes, cooking times and combinations in our Thermomix® and air fryer guide.
Looking for the cooking time for a different dish? Our complete air fryer cooking times table has the temperature and time for over 30 dishes at a glance.
