Boiled and Baked Wheat Rolls with Yeast
Soft, pillowy bread rolls made with a simple yeast dough, boiled briefly in salted water, then baked until golden. The boiling step creates a tender crumb and slight crust texture similar to bagels or dumplings. These rolls are perfect for breakfast, lunch, or alongside soups and stews. The recipe uses basic pantry ingredients and straightforward techniques, making it accessible for home bakers seeking tender, homemade rolls without complexity.
Ingredients
- 1 ¾ cups milk, room temperature
- ⅓ oz dry yeast powder
- 2 tablespoon granulated sugar
- ½ teaspoon salt
- 5 cup wheat flour, 200ml cup measure
- 2 tbsp vegetable oil
- 4 cups water
- 1 teaspoon salt
Instructions
- 1
Combine milk, yeast powder, sugar, and salt in a large bowl; mix until yeast dissolves.
- 2
Gradually add flour and mix well with a spoon, then knead by hand until smooth and uniform dough forms.
- 3
Add vegetable oil and mix thoroughly.
- 4
Cover with cloth and let rise for 1 hour.
- 5
Transfer dough to floured surface and divide into 8 equal pieces.
- 6
Roll out each piece with a rolling pin and roll up tightly; repeat with all pieces.
- 7
Heat water and salt in skillet over medium heat until simmering.
- 8
Add rolls and cook for 3 minutes.
- 9
Remove rolls and place on greased baking tray.
- 10
Make shallow diagonal cuts across each roll.
- 11
Bake at 180 C for 20 minutes until golden.
- 12
Serve warm.
Tips
Knead until dough is smooth and slightly elastic, about 5-8 minutes by hand; this develops gluten for better texture.
Boiling the rolls before baking creates a tender interior and slight chewy exterior unique to this style.
Good to Know
Cool completely, then store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Prepare dough through first rise the evening before, refrigerate overnight, then proceed with shaping and cooking the next day.
Serve warm with butter, jam, soup, stew, or as sandwich bread. Best eaten fresh within a few hours.
Common Mistakes
Use water near body temperature when dissolving yeast to avoid killing it with heat
Don't skip the boiling step, which is essential to achieving the correct texture
Cut rolls shallowly to avoid breaking the boiled dough structure
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
FAQ
Can I use instant yeast instead of dry yeast powder?
Yes, instant yeast works similarly to dry yeast powder. Use the same weight or amount; it may activate slightly faster, so watch for rising completion around 50-55 minutes instead of 60.
What if my dough is too sticky or too dry?
If too sticky, add flour by the tablespoon until workable. If too dry, add milk or water by the teaspoon. Dough should be soft and slightly tacky, not stiff or wet.
How long can I keep baked rolls and can I freeze them?
Eat fresh within hours for best texture. Store in airtight container at room temperature for 3 days. Freeze baked rolls up to 2 months; thaw at room temperature or reheat in a warm oven.