I call these my King Arthur bread rolls as my recipe was inspired and adapted from the recipe collection of King Arthur Baking Company. I believe good things take time and while these rolls can’t be whipped up in a jiffy, they are so delicious and definitely deserving of the time spent making them. They are incredibly soft with just the right amount of chew. Serve them up for lunch with a hearty soup and you will be a winner.

King Arthur Bread Rolls with Pumpkin Soup

High grade flour or bread flour has a higher gluten content and this is first preference. I used atta (sourced from Indian grocery store or you can use finely ground wholemeal flour – the kind that does not have any bran or grain bits in the flour)


241g high grade flour or bread flour

113g atta

43g oats

½ cup ground linseed or flax

2 and ½ teaspoons instant yeast

1 and ½ teaspoons salt

50g sunflower oil

1 large egg yolk, save the white for brushing on top of the rolls

2 tablespoons runny honey

57g oat milk or almond milk

170g to 198g lukewarm water – mine took 193g


In a stand mixer bowl, combine all ingredients, mixing until a soft dough forms. Reserve some of the water and add as required. Knead dough at low speed for 6 minutes. The dough should bounce back when poked. It will look smooth and satiny.

Place dough in a greased bowl for 1 and a half hours until nearly doubled. Cover with a wet tea towel.

Gently deflate and divide into 12 pieces (about 70g each). Shape into a round rolls.

King Arthur Bread Rolls

Place rolls on a lightly greased parchment lines baking sheet, cover with a wet tea towel and let rise for about 90 minutes, until puffy looking. Toward end of rise time, preheat oven to 180 degrees Celsius.

Beat the egg white with a fork. Remove cover for the rolls and just before placing in oven, brush the egg whites over the top surface. Sprinkle with oats or white flax seeds and bake for 21 -25 minutes until golden brown.

Makes 12 rolls.

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