Today's Case:
Soft Bread Rolls
Re: soft bread rolls
From: Kristin
To: Phaedrus
Date: 7/23/2025, 9:11 AM
On 7/22/2025 6:03 PM, Kristin wrote:
Hello Uncle Phaedrus
Someone asked about rolls used in an egg salad sandwich. I have a similar question,
but I'm looking for your own recommendation on bread: I want a soft roll, one that is
not too chewy (i.e., a bread that can be chewed by somebody with dental work!) I tried
French bread rolls from Wal mart, too tough!! I guess I'm looking for a Muffaletta type
of bread, but I can't find Muffaletta rolls in Arizona.
Do you have an idea for a replacement roll? Or know of a brand or type of bread that's
soft enough to be chewed easily that is a roll shape.
Hello Kristin,
I am not the best person to answer this, so I referred your question to an AI acquaintance of mine. Below is their response.
Phaed
Soft Roll Alternatives (Not Sweet or Tough)
1. Potato Rolls (Savory Version)
Texture: Very soft, pillowy, and easy to chew. Taste: Mild and not sweet (check label—
some brands do have sugar).
Brand Tip: Look for Martin’s Potato Sandwich Rolls, but double-check ingredients;
some versions are slightly sweet.
2. Dinner Rolls (Plain/Buttermilk Style)
Texture: Soft, fluffy interior; tender crust. Taste: Neutral—not sweet like Hawaiian rolls.
Store Tip: Try Rhodes Bake-N-Serve dinner rolls (you bake them at home). Or Pillsbury
Grands Buttermilk Biscuits—flaky and tender.
3. Brioche Rolls (Low Sugar Versions)
Texture: Rich, soft crumb.
Taste: Some are sweet—but some bakery brioche buns (like from Whole Foods) are
much less sugary.
Use: Great for sandwiches if not too eggy or sweet.
4. Hamburger Buns (Store-Brand or Artisan-Style)
Texture: Often softer than French rolls and less crusty.
Tip: Go for generic store-brand hamburger buns (not “artisan” ones, which can be chewy).
5. Bolillo Rolls (Mexican-Style Rolls)
Texture: Varies. Some are too crusty, but supermarket bolillos in plastic bags are often softer.
Try: Ask a local Mexican bakery (panadería) for the softest bolillos they make.
There should be plenty of Mexican bakeries in Arizona.
Also in Arizona, check these stores:
Fry’s/Kroger: Look in the bakery section for potato or plain soft sandwich rolls.
Sprouts/Whole Foods: Try their house-made brioche or bakery-style soft sandwich rolls.
Costco: Their fresh ciabatta rolls are softer than French rolls and not chewy.
If you are interested in a recipe, this makes pillowy soft rolls:
Easy Soft Rolls (No Sweetness, No Tough Crust)
Ingredients (Makes 8–10 small rolls)
3 ½ cups all-purpose flour (plus a little more if needed)
1 cup warm milk (about 100–110°F)
2 ¼ tsp active dry yeast (1 packet)
1 large egg
¼ cup neutral oil (like canola or light olive oil)
1 ½ tsp salt
½ tsp sugar (optional, just to activate yeast—not for sweetness)
Instructions
1. Activate the Yeast
In a small bowl, mix the warm milk with the yeast and sugar (if using).
Let it sit for 5–10 minutes until it’s foamy on top. (If it doesn’t foam, the yeast may be dead—
start again.)
2. Make the Dough
In a large bowl, combine:
Flour
Salt
Egg
Oil
Then add the yeast/milk mixture.
Mix with a spoon until it forms a shaggy dough, then knead by hand or with a mixer for
about 6–8 minutes. Dough should be soft, smooth, and slightly sticky—but not wet.
3. First Rise
Lightly oil the bowl and place the dough in it.
Cover with a towel or plastic wrap and let it rise for 1 to 1½ hours, until doubled in size.
4. Shape the Rolls
Gently punch down the dough.
Divide into 8–10 equal pieces, and shape into balls (or slightly flatter rolls for sandwich-style).
Place on a greased or parchment-lined baking sheet, spaced slightly apart.
5. Second Rise
Cover the rolls and let them rise again for about 30–40 minutes, until puffy.
6. Bake
Preheat oven to 375°F (190°C).
Optional: Brush tops with a little milk or melted butter for a soft crust.
Bake for 15–18 minutes, until lightly golden.
Tips
For an even softer crust, cover the rolls with a clean kitchen towel right after baking—
this traps steam and keeps the crust tender.
Store in an airtight container once cool.
Freeze extras in a zip bag—reheat in microwave or toaster oven wrapped in foil.
