Home Baked Bread and Rolls – Made Simple

Written by Pam Severance

life_breadMy mother, upon watching me mix up a batch of home made Orange Rolls, made the comment that I was the last of a dying breed. In a way- she was right! It seems that in our society of simple to prepare foods, we have lost the art of bread baking. My generation, commonly called “Generation-X” has never been called upon to bake bread for necessity, we can just go to the store and buy it! I believe, however, that we should not let this tradition fade away! Baking bread and rolls at home is not as difficult as you think-with today” s modern tools we have in our kitchens, plus a really good recipe, baking bread at home is a lot easier than you think!

Here are a few tips:

The first tool you need for baking bread at home is a good quality mixer. KitchenAid makes a high quality stand mixer that is powerful enough to easily mix your doughs and pastries. The mixers are available in 3 different models- Classic, Heavy Duty and Professional. I prefer the Heavy Duty model as it has a larger bowl capacity and a bit more power than the classic model.

The recipe you choose to use will greatly influence the type and texture of your bread. Yesterday’s bread recipes required rising for several hours- not so today! There are many great recipes that are quick and easy, and produce a wonderful quality of bread.

My personal favorite follows:

60 Minute Rolls **


1 cup milk
1 cup water
1/4 cup butter
4-5 cups all purpose flour
3 T sugar
1 tsp salt
5 1/2 tsp active dry yeast (equal to 2 pkgs)


Combine milk, water and butter in a small saucepan. Heat over low heat until liquids are very warm to the touch, about 120 degrees, butter does not need to melt completely. In mixer bowl, place 3 cups of the flour, along with the remaining dry ingredients. Mix on low speed until well blended. Gradually add the warm milk mixture. Mix until well blended.

Gradually begin adding the remaining 1 to 2 cups of flour, 1/2 cup at a time, until the dough is firm, clings to the hook, and cleans the sides of the bowl. Turn out onto counter top and knead a few times.

Place in a large greased bowl and allow to rise in a warm place for 20 minutes. Turn out, and divide into rolls or loaves, whichever you choose. Place bread in a warm place and allow to rise for another 20-30 minutes. Bake in a 425 degree oven for 10-12 minutes or until golden brown. Brush with butter while still warm to produce a nice soft crust.

Here are some hints for successful bread baking:

  • Do not use liquids that are too warm, using liquids that are above 130 degrees will kill the yeast in your dough. Liquid should feel very warm to the touch – not burning hot!
  • Yeast that is old will not rise, but yeast can be stored indefinitely in the freezer! When you buy it at the store, simply pop it in your freezer until you need it!
  • If you want a shiny, brown crust simply brush the crust of your dough with beaten egg whites before baking. Coating the crust with butter after baking produces a nice, soft, buttery flavored crust.
  • Not sure if your bread is done? Tap the crust-if it sounds hollow, it’s done!
  • And last but not least, be sure that your pans are well greased to avoid sticking to the sides. Using a cooking spray such as Pam or Crisco spray works just fine!

There you go! Following the tips given, you should have a wonderful tray of home baked bread in less than 2 hours! I baked this bread recipe into rolls and entered them in our local county fair- won a blue ribbon! And if this member of the “X-Generation” can bake bread, you can too!

28 Responses to “Home Baked Bread and Rolls – Made Simple”

  • Barbara Alpert Barbara Alpert says:

    Brian, Thanks for sharing those extra baking tips.

  • Brian says:

    Have been baking bread by hand for a few years. Do recommend putting the yeast into warm water 95 to 115 degrees f. Stir it in and let it activate. It will start to bubble after a few minutes. This way you know yeast is working. Then mix water/yeast into recipe.

  • john radford says:

    well,!!!!! to my surprise,,, even an eighth of a teaspoon of yeast turned out a good loaf, but!! i shall go back to the 1 teaspoonful tomorrow, as i dont think it rose up quite as well, it is a fine recipe though…… turns out good bread,,,,,John

  • john radford says:

    sorry! correction

    one teaspoonful of yeast

    been baking all day must have got tired,,,,,John

  • john radford says:


    try this. amazingly only eighth of a teaspoon of yeast. turns out wonderful John

  • John Radford says:

    very good site for breadmakers, one aspect thats seems to be overlooked, is the nutritious quality, of the bread, as far as my researches indicate, there is no goodness in white flour, as some say: only good for wallpaper paste, so . you can substitute a cupful of Millet flour, semolina . or even both, i have tried them all, all produce nice rolls, my daughter loved the millet addition,, have a go happy baking,,, John

  • Sharon says:

    great comments from the people thank you for posting this

  • John Radford says:

    well, i tried the recipe & have to say, i found no difference using two packets of yeast, as against my usual one, would love to hear anyone else,s views,
    they were still, very nice rolls,,,,John

  • Hi PAM i am going to try your recipe, make rolls i think , for a start,i love a certain commercially baked Wholemeal bread, it,is very light in texture lovely yeasty taste( must be more nutritious than white surely), but i,d rather trust home baked (one knows whats in it) unable to make wholemeal, as it always turns out too heavy,, like a brick.very dissapointing
    The chorley Wood method sure wins there.,,as you say, even the rolls i make more & more people ask me for the recipe, so home baked is catching on, must say i noticed a marked improvement using an extra strong premium white bread flour that is on sale at Tesco, Happy Baking John

  • Sharon says:

    good recipe some thing to think about

  • John Radford says:

    very good site, just wonder, why knead by hand , when a mixer does it for you?
    if one likes doing it, by hand , then fine, saves you buying a mixer, kneading, is too much for me by hand,, I,m 87,
    i, have never used more than i packet of yeast, ( 7 grammes or about two & a half teaspoons,) works great for a dozen rolls or a small loaf. i cook for twenty mins,
    at 180, use extra strong bread flour, for a nice crisp crust , spray with cold water half way through cooking,am now going to try half strong white & half strong wholemeal, do not fancy using five & a half teaspoons of yeast, when two & a half works so well. rolls come out light & fluffy.. happy baking….John

  • john radford says:

    been making small loaf or 12 rolls for years now
    one cup very warm water half cup of milk i packet of instant yeast(about 2 teaspoons)two Tbs of butter ( or coconut oil) or any oil. one Tbs sugar,one teaspoon salt,,,,,pop yeast into water leave for 5 mins add butter. salt & flour mix in flour gradually until the mix cleans the sides,,, spray with oil lightly, leave in same bowl until risen , about 45 mins,in a warm place
    pull mix out just flatten onto board about 2 & half inches thick is good , cut out with cake cutter (about 2 half inch dia) place on baking sheet, leave to rise for 30 mins bake for 20 mins at 180 -200
    spray with water half way through cooking time,, result? lovely golden rolls. or a small loaf,,, john

  • Hillary says:

    You don’t really need a mixer. I’ve been baking bread, and getting better and better at it, for 10 years and have never had a mixer.

  • Sherry says:

    I never realized there was so much great information on this site, including recipes! What a blessing!

  • Claire Colvin Claire Colvin says:

    Hi K, I’ve never worked with coconut oil so I’m not sure if it would work in a bread recipe or not.

  • K says:

    Hey, I did not know there are recipees and cooking advice on this site.

    This recipee sounds so good, can I make it with coconut oil – daughter is allergic to dairy products.


  • Claire Colvin Claire Colvin says:

    Hi John, I’ve corrected the recipe so it says butter in both places. With bread you should be able to substitute margarine if you prefer, as long as it’s not low fat margarine. Low fat margarine does not bake well at all. Unless you’re on a specific eating plan I’d suggest going with butter. You’re going to get a much better flavour and if you’re going to the trouble of making bread, it’s worth it.

    When it comes to the yeast ignore the package, use the volume measure – 5 1/2 teaspoons – instead. This is just under two tablespoons which is a fairly standard measure for yeast in a bread recipe. You may find that yeast is packaged quite differently where you are. Too much yeast will make for rather unpleasant tasting bread.

  • john radford says:

    add butter , but no butter is mentioned,, the menu states, margerine,

    and two pkgs seems excessive to me, but i will have a go, i,e with margerine,, not butter,, then i will have another go later with butter,,,john

  • Alfred says:

    Hi to all of you, especially Sandy,
    I now bake bread using a bread machine. So does my wife, and we put the yeast in with the dry flour. I’m hoping we will one day get back to using our kitchen “Magic Mill’ that has round stones to grind grain. Freshly ground flour will not keep because it has all the nutrients still intact. I feel that store-bought flour does not quite measure up. — but that’s another topic.
    Ladies, I feel unqualified to answer your questions, and therefore urge you to wait the author, Pam Severance, to write again. Till then, what’s stopping you from trying again?

  • sundy says:

    how do u make the texture thiker, came out so thin was all crusty and not flufffy at all. pls reply

  • Jen says:

    Made the recipe tonight and turned out awesome…I made rolls that came out light and fluffy!

  • Wanda says:

    What is the cause of bread, rolls, you are baking to have a very dense texture
    when it should be light and not heavy

  • Claire Colvin Claire says:

    Re: proofing the yeast – yes it is more common to proof the yeast first but proofing is not always required. Some recipes, like this one do not require proofing. Traditionally any recipe that uses instant yeast will not require proofing.

    Congratulations Tracy! It’s a great feeling isn’t it? (And it makes the kitchen smell so good.)

  • Tracy says:

    Came out PERFECT!!!!! Wow….I made bread. That’s pretty cool.

  • Tracy says:

    Like Martha, I wondered: no “proofing” of the yeast in the wet ingredients first, then add that to the dries? I’ve never baked bread; I’ll try it the way you wrote it, i.e., just toss yeast in with flour, etc. Stay tuned… Oh, and btw, I, also a Gen-Xer, can think of no better way to spend a day/evening/weekend than COOKING, COOKING, COOKING! I created this garlic spread I’m dying to try on my own bread…we’ll see!

  • Claire Colvin Claire Colvin says:

    Hi Fabian,

    In North America dry yeast sold in little individual packages. Each pkg contains 2 1/4 tsp of yeast. It’s an odd measurement equal to the amount of yeast required to bake a loaf of bread. (The envelopes are just done for convenience but are incredibly common here.) So for the recipe above, 2 pkgs dry yeast = 5 1/2 tsp of yeast. I’ll add this info to the recipe above for future readers as well.

  • FABIAN says:

    Thanks for your recipe. But kindly tell me what you mean by “2 pkgs active dry yeast”

    Thank you

  • Martha says:

    I tried your recipe but got a little confused when it came to the yeast, I assumed it went into the dry ingredients, without dissolving the yeast???

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