I love these white bread rolls, and bake them almost every week. I tried many things such as adding honey or cake flour, but I've settled on this recipe since it's easy to remember and the dough is easy to handle.When forming the rolls, if you make sure the surface is taught, the rolls will bake up nicely.For the second rising, see how much the dough rises rather than relying on the time it takes.Even in the same oven, the rolls may bake up differently depending on various circumstances. Please adjust the baking time and temperature accordingly. Recipe by yasuko

Soft and Fluffy!

Pandesal is a popular bread in the Philippines 🇵🇭. My husband’s family is Chinese-Filipino, so I’ve been a huge pandesal fan for a very long time. Unfortunately, there are no Filipino bakeries near us, so we’ve ordered pandesal online in the past. I finally decided to make them at home.I prefer feathery, light and fluffy pandesal. This recipe achieves that by using tangzhong. Tangzhong is a thick pudding‑like gel made by cooking flour in liquid. Mixing this gel into the dough lets you create a high hydration dough that isn’t overly sticky. In the oven, the abundance of water turns to steam and inflates the dough, making it light and soft. Tangzhong also extends the shelf life of baked goods.This recipe requires a LOT of kneading, which is critical to obtaining the right dough texture. The dough also starts out very gooey and sticky, which is very difficult to knead by hand. For optimal results, you need a stand mixer.This recipe is from Michael Grode#Asian #Classic #Snack #Breakfast #Lunch #BreadWeek2025

A recipe that I've been playing with and tweaking for a couple of weeks now. I think I've finally got it where I want it.

Bread rolls were the first kind of bread I ever made. I made these rolls with my favourite dough.When the dough is not stretching well, cover with a tightly wrung out kitchen towel and let it sit for a little while.I used about 1/2 an egg for the dough and the remaining for the glaze. Recipe by Maria358

I made this because my husband loves cream pastries.You can also make them into simple round shapes. Recipe by Panko625

This is our family's standard bread dough. I used to use less butter in it, but I wanted the dough to have a more silky texture, so I settled on this amount.If dusting your work surface, use as little flour as possible!Make sure the dough doesn't dry out when it is rising or resting!When forming the dough, don't touch it more than is necessary!Bake this dough at high temperature for a short time!As long as you pay attention to these points, I guarantee that you can make delicious, light as air bread. ( Recipe by Keichannopatoka-

Fluffy rolls and pastries made from this dough won't harden even after they've cooled down. I tried out various sweet bread dough recipes and this is the result.Bring the margarine to room temperature and cut it up before adding it to your bread maker. If you can, scatter the yeast around in the ingredients and let sit in the bread maker for one minute before starting the machine. Recipe by commeline

I wanted to make a bread that'd be soft and delicious the next day, and that kids could eat with their hands.It's simple, so I don't have any tips in particular.Knead the dough thoroughly for a properly soft texture.If you don't have any milk, use 170 ml of water for bread that'll be plenty delicious. For 6-8 rolls. Recipe by Hinanonnyan

Sausage and bread go so well together and I just love them..