Fluffy Wheat Flour Rolls Recipe – Easy Homemade Baking Guide

Last Updated on 2 months by Neha Deshmukh

Fluffy Wheat Flour Rolls Recipe – Easy Homemade Baking Guide

Hey everyone! There’s just something so comforting about warm, fluffy rolls fresh from the oven, isn’t there? I remember the first time I tried making rolls from scratch – it felt a little daunting, but the reward was so worth it. These wheat flour rolls are incredibly soft, subtly sweet, and perfect with a cup of chai or alongside your favourite Indian meal. They’re easier than you think, and I’m excited to share my go-to recipe with you!

Why You’ll Love This Recipe

These aren’t your average rolls. We’re using wheat flour for a slightly nutty flavour and a lovely, soft texture. They’re wonderfully versatile – perfect for breakfast, a snack, or as a side with dinner. Plus, this recipe is pretty straightforward, even if you’re new to baking. Get ready for some seriously delicious homemade goodness!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2.5 cups (315g) cake wheat flour or all-purpose flour
• 0.25 cup (57g) butter
• 1.5 tsp (6g) instant dry yeast
• 0.5 tsp (2.5g) salt
• 2 tbsp (25g) granulated sugar
• 1 large egg
• 0.5 cup (120ml) water
• 0.5 cup (120ml) milk

Ingredient Notes

Let’s talk ingredients for a sec! Using wheat flour (especially cake wheat flour) gives these rolls a lovely, slightly wholesome flavour and a wonderfully soft crumb. All-purpose flour works great too, if that’s what you have on hand – the texture will be a little different, slightly more airy.

I love using instant dry yeast because it’s so convenient – no need to proof it beforehand! Just add it straight to the flour. If you’re using active dry yeast, you’ll need to activate it in warm water with a pinch of sugar for about 5-10 minutes until foamy.

And don’t skimp on the butter! It adds so much flavour and keeps the rolls incredibly tender. Using good quality butter really makes a difference.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in the bowl of your stand mixer (or a large bowl if you’re kneading by hand), combine the flour, yeast, sugar, and salt. Give it a quick mix with a wooden spoon.
2. Next, melt the butter until it’s soft but not browned. In a separate jug, warm the milk and water slightly – you want it lukewarm, not hot. Add the melted butter to the milk and water, then beat in the egg.
3. Pour the wet ingredients into the dry ingredients. If using a stand mixer, knead with the dough hook for 6-8 minutes until the dough comes together and is soft and smooth. If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes.
4. Grease a large bowl with a little oil. Place the dough in the bowl, turning to coat it with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has tripled in size. This is where patience comes in!
5. Once the dough has risen, gently punch it down to release the air. Divide the dough into two equal parts. Roll each part into a rectangle about 21cm x 30cm (8in x 12in). Cut each rectangle into 6-8 triangles.
6. Starting from the wide end of each triangle, roll it up into a crescent shape. Place the rolls on a baking sheet lined with parchment paper, with the pointed ends tucked underneath.
7. Cover the rolls loosely and let them rise for another 30 minutes, or until they have doubled in size. While they’re rising, preheat your oven to 200°C (392°F).
8. Bake for 12 minutes, or until the rolls are golden brown. Immediately brush the warm rolls with melted butter. This is key for that extra flavour and shine!

Expert Tips

Want to make sure your rolls turn out perfectly? Here are a few tips:

• Light & Airy Texture: Don’t over-knead the dough! Over-kneading can result in tough rolls.
• Dough Consistency: If the dough is too sticky, add a tablespoon of flour at a time until it comes together. If it’s too dry, add a teaspoon of water at a time.
• Proofing Time: Proofing is crucial! Don’t rush it. The dough needs enough time to rise and develop flavour. A warm, draft-free spot is ideal.

Variations

Get creative with these rolls! Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the milk for almond or soy milk.
• Whole Wheat Variation: Replace up to half of the wheat flour with whole wheat flour for a nuttier flavour and added fibre. My friend, Priya, loves doing this!
• Spice Level: Add a teaspoon of your favourite herbs or spices to the dough – rosemary, garlic powder, or even a pinch of chilli flakes would be delicious.
• Festival Adaptation: For Diwali or other festivals, shape the dough into small flower or leaf shapes for a festive touch.

Serving Suggestions

These rolls are amazing on their own, but they’re even better with…

• A dollop of homemade jam or honey.
• A side of spicy Indian curry.
• A warm cup of masala chai.
• A simple spread of butter and cheese.

Storage Instructions

• Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days.
• Freezing: These rolls freeze beautifully! Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 2 months. Reheat in the oven or microwave.

FAQs

Got questions? I’ve got answers!

• What type of flour is best for these rolls? Cake wheat flour gives the softest texture, but all-purpose flour works well too.
• Can I make the dough ahead of time? Absolutely! You can make the dough up to 24 hours in advance. Let it rise once, then punch it down and store it in the refrigerator. Bring it to room temperature before shaping and baking.
• How do I know when the dough has risen enough? The dough should have tripled in size and feel light and airy. Gently poke it with your finger – if the indentation slowly springs back, it’s ready.
• What can I do if my rolls are dense? Make sure you’re not over-kneading the dough and that you’re giving it enough time to rise.
• Can these rolls be frozen? Yes! They freeze really well. Just wrap them tightly to prevent freezer burn.