The Perfect and Fluffy Homemade Yeast Bread Rolls (Video)

Directions

• Preparation
  
  Begin by dissolving the fresh yeast in 1 cup of lukewarm water in a small bowl. Stir gently until the yeast is fully dissolved. In a large mixing bowl, sift the flour to incorporate air, and mix in the salt and sugar. Create a well in the center of the flour and gradually pour in the yeast mixture, stirring slowly with a spoon. Once incorporated, add the vegetable oil, then pour in the second cup of water gradually as you continue mixing until a sticky dough forms.
  Sprinkle flour over a silicone mat or clean surface. Transfer the sticky dough onto it. Begin kneading with floured hands, adding more flour little by little until the dough no longer sticks and becomes soft, pliable, and smooth. This process may take 10–12 minutes. Once the dough is elastic, place it in a greased bowl, cover it tightly with plastic wrap or foil, and let it rest at room temperature for about 1 hour, or until it doubles in size.
• Cooking
  
  After the dough has risen, gently punch it down and knead it briefly on a lightly floured surface. Divide the dough into equal pieces—this recipe makes about 19 balls. Shape each piece into a smooth ball and place them in a greased baking pan. If using a ring mold, arrange them neatly inside it; otherwise, space them evenly in a regular greased round or square pan.
  Cover the tray with foil or plastic wrap again and allow the dough balls to proof for 20–30 minutes, or until slightly puffed. Meanwhile, preheat your oven to 180°C (356°F). This resting time helps develop the final airy structure inside each roll.
• Finishing
  
  Once the dough balls are proofed, uncover the tray and place it on the middle rack of the preheated oven. Bake for approximately 30 minutes or until the tops are golden brown and a toothpick inserted into the center of a roll comes out clean. The rolls should sound hollow when gently tapped.
  Remove the pan from the oven. While the bread is still hot, use a silicone brush to coat the tops with a thin layer of vegetable oil. This will soften the crust and give the rolls a nice shine. Let them cool for at least 10 minutes in the pan before transferring to a cooling rack.
• Serving
  
  These fluffy homemade yeast bread rolls are best served warm. They pair wonderfully with soups, stews, or butter and jam for breakfast. They also make excellent sandwich buns or a side for grilled dishes. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.