Grandpa's Ultimate Soft Crust Bread Rolls Recipe~Лепчиња

The ultimate soft crust bread rolls recipe is another of my grandpa’s famous recipes. These rolls are perfect for soups, stews, meat sandwiches, or a snack. They also freeze well, making them very convenient! Freeze them in parchment paper in an airtight container. 

Ingredients for a Small Batch:

500 g flour + extra for dough development

325 ml room temperature water or lukewarm water

1 teaspoon sugar

7g instant yeast (1 packet) or 10.5 g active dry yeast

2 tablespoons oil

15 g Himalayan Salt

Ingredients for a Large Batch:

1000 g flour + extra for dough development

650 ml room temperature water or lukewarm water

25 g sugar

14 g instant yeast (2 packets) or 21 g active dry yeast

4 tablespoons oil

30 g Himalayan Salt

Execution Steps:

1. Activate the yeast: Mix the yeast with lukewarm milk and sugar. Cover and let it sit for 15–20 minutes until frothy. Stir to dissolve any remaining yeast granules.

2. Make the dough: Add the yeast mixture to the flour, salt and the olive oil. Knead until the dough is smooth and elastic. Knead until a slightly sticky dough is achieved.

3. First rise: Place the dough in a lightly oiled bowl, cover, and let it rise for ~ 1 hours or until doubled in size. Allow the dough to rise in a warm environment until it doubles in size.

4. Second rise: After the first rise, punch down the dough, knead briefly, and let the dough proof for another hour.

5. Shape the buns: Transfer the dough to a very lightly floured work surface and divide it into 8 portions. Roll each piece into a tight ball and then shape each ball into a circular disk by lightly pushing the ball down with your palm. Shape disks with a diameter of 10 cm or approximately 4 inches (10 cm).

6. Final proof: Let rolls rest covered for another 20 minutes.

7. Bake: Preheat the oven to 220°C (425°F) and bake for 15 to 20 minutes.