Boiled Then Baked Bread Rolls (Soft & Easy Homemade Recipe)

These soft bread rolls are first boiled, then baked to create a unique texture, light, chewy, and slightly crisp on the outside. They are perfect for sandwiches or enjoying on their own.

Ingredients:

• 110g warm milk
• 12g sugar
• 1.5g active dry yeast
• 15ml olive oil
• 150g all-purpose flour or bread flour
• 1.5g salt

Instructions:

1. Activate the Yeast
   Pour warm milk into a large bowl.
   Add sugar and yeast.
   Mix well and let sit for 5 minutes until foamy.
2. Make the Dough
   Add olive oil and mix.
   Add flour and salt.
   Mix until a very soft dough forms.
3. Rest the Dough
   Cover and let rest for 20 minutes.
4. Develop Gluten
   After resting, the dough should stretch into a thick windowpane.
   Use a spatula to fold and press until smoother.
5. First Rise
   Lightly oil a bowl and place the dough inside.
   Shape into a ball.
   Cover and let rise until doubled, about 1.5 hours.
6. Shape the Dough
   Transfer to a work surface and gently deflate.
   Divide into 6 equal pieces.
   Shape into small balls.
7. Second Rest
   Cover and let rest for 15–20 minutes.
8. Boil the Dough
   Bring water to a boil and add a pinch of salt.
   Boil each dough ball for 30 seconds per side.
9. Bake
   Place on a lined baking tray and dust lightly with flour.
   Bake at 400°F / 205°C for 15 minutes.
10. Cool and Serve
    Let cool on a wire rack.
    Slice and fill with your favorite ingredients.

Tips:
Do not over-boil the dough, 30 seconds per side is enough. This step gives the bread its unique texture.