Bread Rolls
- Soomaali
- Rooti Jilicsan
- Français
- Petits Pains
- العربية
- خبز رولز
By Leila & Abdullahi · ·
There are many reasons for baking your own bread. It tastes much better than store bought bread, has no preservatives, and the smell of freshly baked bread is priceless. You have full control of what goes into your bread: the amount of salt, sugar (if any), type of flour, etc…
In Somalia, bread was baked at home for another reason. The few bakeries in Mogadishu regularly ran out of bread and that was enough incentive to bake your own bread. Other cities and towns had no bakeries, so baking bread at home was the only option.
Making homemade bread is quite simple and if you have kids at home, it is fun to have them help out in shaping the dough. It is a rewarding experience, one which we believe you will repeat very often. The milk and egg enriched rolls are very delicious and our favourite way to serve them is with jam and a cold glass of milk.
Watch
Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Garnish
Garnish
Method
Tap a step to mark it done.
Ingredients for the plain rolls Steps for making the plain rolls Activate the yeast. Mix the yeast with ½ cup water and 1 Tbsp sugar. Set aside for 10 minutes. Instant yeast does not need activation but we still recommend this step to ensure that the yeast you are using is still good.
Add all the other ingredients.
Mix well for 7 to 8 minutes or knead by hand for 10 to 12 minutes.
Place the dough in an oiled bowl. Cover and let rise for 1½ hours.
Roll out the dough into a cylindrical shape. Cut in half then divide one half into two and the other into three pieces. Divide the smaller pieces in half, making six pieces. Shape them into balls and place them into an oiled baking pan.
Divide each of the larger pieces into 3.
Roll them out into 12-inch (30 cm) long ropes.
See the photo below for the braiding technique or watch the video.
Cover and let them rise for 1¼ hours. Brush with oil or milk or egg wash. Garnish with sesame or nigella seeds, if you wish. Bake in a preheated oven at 370°F/188°C for 20 to 25 minutes.
Bread braiding technique Risen dough Ingredients for the enriched rolls Steps for making the enriched rolls Activate the yeast. Mix the yeast with ½ cup water and 1 Tbsp sugar. Set aside for 10 minutes. Instant yeast does not need activation but we still recommend this step to ensure that the yeast you are using is still good.
Add all the other ingredients.
Mix well for 7 to 8 minutes or knead by hand for 10 to 12 minutes.
Place the dough in an oiled bowl. Cover and let rise for 1½ hours.
Roll out the dough into a cylindrical shape. Divide into six equal pieces.
Shape them into balls.
Set the balls into an oiled pan. Cover and let them rise again for 1¼ hours.
Brush with milk or egg wash.
Garnish with sesame or nigella seeds, if you wish. Bake in a preheated oven at 370°F/188°C for 20 to 25 minutes.
Comments
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These bread rolls r looking delicious. I want to know,should they hard or soft after baking? I tried your faatayer recipe,that was awsome.
Asw. May Allah bless you in your efforts in this. I was wondering if I could use salted butter in this recipe and is I could increase the eggs to two small eggs instead of 1 large egg. Thx Jzk Khair
salaamu calaykum walaal jazakumulaahu khayran. illahay ha idin barakeeyo. waxa tihiin dad aad u wanagsan waxas oo dhan somali ayad free uga dhigteen oo howshas ugu jirtan, ilahay ha idinka abal mariyo.
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Mahadsanid walaasheenna qaaliga ah. Aad iyo aad ayaan ugu faraxnay faalladaada.
Wow I love this bread, look fantastic and delicious
Thanks for share it
Hugs from Spain 😉
Thank you very much for your nice comment. We are happy you like the recipe.
شكرا
شكرا لك