Step 5: Knead the Dough
Turn the dough onto a floured surface and begin kneading. Knead for about 8–10 minutes until the dough becomes smooth and elastic. If the dough is too sticky, you can sprinkle a little more flour as needed. The dough should be soft but not overly sticky. You can also use a stand mixer with a dough hook to knead the dough for about 6–7 minutes.
Step 6: Let the Dough Rise
Once kneaded, place the dough in a lightly oiled bowl, covering it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free area for 1 hour, or until it doubles in size. The dough needs this time to ferment and develop its flavor and airy texture.
Step 7: Shape the Rolls
After the dough has risen, punch it down to release the air bubbles. Divide the dough into 12 equal portions. Roll each portion into a ball by cupping your hands around the dough and rolling it into a smooth, round shape. Place the rolls in a greased 9×13-inch baking pan, leaving a little space between each roll.
Step 8: Second Rise
Cover the shaped rolls with a kitchen towel and let them rise again for about 30 minutes, or until they have puffed up and filled the pan.
Step 9: Bake the Rolls
Preheat the oven to 375°F (190°C). Bake the rolls in the preheated oven for 20–25 minutes, or until they are golden brown on top. You can test for doneness by tapping the top of a roll—if it sounds hollow, it’s ready!
Step 10: Cool and Serve
Once the rolls are done, remove them from the oven and let them cool for a few minutes in the pan. For an extra soft finish, you can brush the tops of the rolls with a bit of melted butter. Serve the rolls warm, or allow them to cool completely on a wire rack.
Equipment Needed:
- Large mixing bowl
- Small bowl (for yeast activation)
- Spoon or stand mixer with dough hook
- Clean kitchen towel or plastic wrap (for covering dough)
- 9×13-inch baking pan
- Oven
- Wire rack (optional, for cooling)
Recipe Variations:
- Garlic Foam Rolls:
To give the rolls a savory twist, add 1–2 teaspoons of garlic powder to the dry ingredients, or brush the tops of the rolls with garlic butter before baking. These rolls are perfect for pairing with pasta or roasted vegetables. - Herb-Infused Foam Rolls:
Add finely chopped fresh herbs like rosemary, thyme, or parsley to the dough before kneading for an aromatic and flavorful twist. - Cheese Foam Rolls:
For a cheesy version, fold in 1/2 cup of shredded cheddar or mozzarella into the dough before shaping the rolls. You can also sprinkle cheese on top during the last 5 minutes of baking. - Sweet Foam Rolls:
Add a tablespoon of cinnamon and 1/4 cup of brown sugar to the dry ingredients for a slightly sweet version of foam rolls. You can also drizzle a simple glaze on top after baking. - Vegan Foam Rolls:
Substitute the milk with a plant-based milk such as almond, oat, or coconut milk, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the regular egg. Use plant-based butter for the best results.
Frequently Asked Questions (FAQs):
Q: Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. However, you don’t need to activate instant yeast in warm water. Simply add it directly to the dry ingredients, and proceed with the recipe as usual.
Q: How can I store leftover foam rolls?
Store leftover foam rolls in an airtight container at room temperature for up to 2–3 days. You can also freeze the rolls by wrapping them tightly in plastic wrap or aluminum foil, and they will keep for up to 3 months. Reheat them in the oven for a few minutes before serving.
Q: Can I make the dough ahead of time?
Yes, you can prepare the dough the night before. After kneading the dough, cover it tightly and refrigerate it overnight. The next day, let it come to room temperature before continuing with the recipe.
Q: Can I use whole wheat flour?
Yes, you can replace half of the all-purpose flour with whole wheat flour for a heartier version of the foam rolls. Keep in mind that whole wheat flour may make the rolls slightly denser.
Q: How do I know when the foam rolls are done?
The rolls are done when they are golden brown on top and sound hollow when tapped lightly on the bottom. You can also check their internal temperature, which should be about 190°F (88°C).
Notes:
- Humidity and Temperature: Rising times for the dough may vary based on the temperature and humidity of your kitchen. If it’s a warm day, the dough might rise more quickly, while colder days may take a little longer.
- Resting Time: The two rises are essential for the texture of the foam rolls. Don’t skip the second rise—this step allows the rolls to puff up and become extra soft and airy.
- For Extra Soft Rolls: Brush the top of the rolls with melted butter as soon as they come out of the oven. This step adds a delicious richness and keeps the rolls soft.
Nutritional Info (Per Serving):
- Calories: 150 kcal
- Protein: 4g
- Carbohydrates: 25g
- Fat: 5g
- Fiber: 1g
- Sugar: 3g
- Sodium: 210mg
Conclusion:
Foam rolls are the epitome of soft, airy bread—delicate and fluffy yet full of flavor. With this simple yet fantastic recipe, you can make these mouthwatering rolls at home in just 45 minutes. Perfect for any occasion, these rolls will complement any meal and can be customized in a variety of ways to suit your taste. Whether you prefer them savory with garlic and herbs, or sweet with a cinnamon twist, foam rolls are sure to be a crowd-pleaser. Serve them fresh out of the oven and watch them disappear quickly!
