Looking for Thermomix® quick bread rolls that really live up to the name? You have come to the right place. From start to basket in 35 minutes flat.
These speedy breakfast rolls from the Thermomix® are also well worth a try. And here are even more bread roll recipes for you!
- Rustic baguette rolls
- Potato rolls
- Milk rolls
- Oat rolls
- Quark rolls
- Wild garlic rolls
- Allgäuer Seelen
Love crispy pizza? Give our Thermomix® pizza dough a go today!
Quick Bread Rolls with the Thermomix®
Ingredients 0 / 4 ✓
- 400 g water
- 25 g fresh yeast
- 2 tsp salt
- 560 g flour, type 405 + a little extra for dusting
Instructions 0 / 4
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1
Knead the dough.
Add water, yeast and salt to the mixing bowl and warm for 2 minutes / 37°C / speed 1. Add the flour and knead into a dough for 4 minutes / kneading mode.
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2
Shape the rolls.
Line a baking tray with baking paper. Turn the dough out onto a floured work surface, divide into 8 equal pieces and shape into rolls.
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3
Finish the rolls.
Place the dough pieces on the baking tray, score them as you like, brush with a little water and dust lightly with flour.
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4
Bake.
Place the tray on the middle shelf of a cold oven, set the oven to 180°C fan and bake the rolls for approximately 25 to 30 minutes until golden.
Tip: If you have a little more time, we recommend making the dough the night before and leaving it to rise overnight. In that case, you can also reduce the amount of yeast by half. When the dough has time to mature, the rolls taste even better.
Instead of flour, you can sprinkle your rolls with a variety of seeds and grains.
Video
Nutrition per serving
Why our quick rolls turn out crispier than the cold-start version
Goes well with: butter, jam and cheese.
Most quick-roll recipes (Cookidoo®, food with love, and similar sites) put the dough straight into a cold oven at 200°C and skip the proving time entirely. It works, but the crumb tends to stay dense and the crust turns leathery rather than crispy. We take a different approach: 25 g fresh yeast to 560 g flour, plus a short warm prove at 50°C for 20 minutes in the oven. The yeast gets going properly and the dough becomes noticeably lighter. The rolls then go into a preheated oven at 230°C top and bottom heat, with a dish of water on the base for steam. That is how you get the bakery-style crust the cold-start method misses. It costs us 5 minutes more and delivers a proper breakfast roll rather than a last-minute fix.
