Simple Bread Rolls

Children are natural experimenters. They’re fearless, they’re creative. I firmly believe that a kid came up with peanut butter and jelly sandwiches, because the average adult would have said “Ewwwww” and been done with it. But kids aren’t thwarted. Cooking is a real, hands-on practical way to teach children more about their world and their bodies, while having a great time. And kids who are excited about cooking and healthy nutrition are far less likely to reach for processed food at every turn, hopefully living longer and better lives for it.

These simple bread rolls are easy to make and even easier to eat, with a fabulous outer bite and addictive inner chew. Delicious plain out of hand, served warm with butter as dinner rolls, or as a base for hearty sandwiches. This recipe was selected by my older daughter from a favorite cookbook, Let’s Cook! by Pamela Gwyther, and adapted slightly for sodium restriction. Both of my daughters loved being in charge of the recipe – getting to measure, add and mix the ingredients, knead the dough and form the rolls, glaze and then decorate – almost as much as they enjoyed the scrumptious fruits of their labor.

Yields 8 sandwich-sized rolls.

SODIUM CONTENT: scant trace per serving


3 1/2-4 c. all-purpose flour
2 1/4 t. (1 pkg.) dry instant yeast
1 T. vegetable oil
1 1/2 c. warm water (lukewarm, NOT hot)
1 egg (for glazing)
2 T. sesame and/or poppy seeds (for decoration)


Measure 3 3/4 cups flour into a mixing bowl, add the yeast and whisk well. Add the oil and warm water and stir to combine. Once a thick dough begins to form, turn the bowl out onto a clean lightly-floured surface and begin to knead, adding a little flour as necessary to prevent dough from sticking to your hands or the work surface. Knead dough 7 minutes, until smooth and elastic. Lightly oil a clean mixing bowl, place dough inside and cover tightly (I like to use plastic wrap secured at the top with a rubber band). Place in a warm spot and allow to rise until dough has doubled in size, about 1 hour.

Once dough has risen, uncover bowl and turn dough out onto a clean, lightly-floured surface. Knead until smooth, about a minute, then cut dough into 8 equal portions. Form each portion into a round roll. Arrange formed rolls on a lightly-oiled baking sheet and cover gently with a clean dish towel. Let the rolls rise until doubled in size, about 30 minutes.

Once rolls have risen, preheat oven to 425 degrees. Remove dish towel from the baking sheet. Gently break egg into a small bowl and beat well with a fork. Lightly brush surface of the rolls with the beaten egg, then sprinkle sesame or poppy seeds over top if desired. Place pan on middle rack in oven and bake 15 minutes for a soft golden brown color or 20 minutes for a deeper brown. Remove pan from oven and place rolls on a wire rack to cool. Serve warm or at room temperature. Best if consumed same day; these also freeze well.

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16 Responses to Simple Bread Rolls

  1. Pingback: The Daily Dish » Blog Archive » Pretty as a Pot Roast

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  3. johnna says:

    I made these today for my mother who is on a low sodium diet due to CHF. They were DELISH! I have alway been intimidated by yeast. Early tries were failures with no rise so I have avoided it for 20yrs! But then I read somewhere about proofing by steaming a pot of water, putting a rack on top then the bowl and it worked! Thanks for the perfectly yummy recipie. I think I will be making this weekly now..along with the floured tortillas โ™กโ™กโ™ก

  4. Pingback: Thanksgiving is around the Corner | CW's The More You Know

  5. Karen says:

    I was wondering if these could be made in a bread machine and then baked in oven?

    • Christy says:

      Hey Karen! Yes, I absolutely think the dough can be made in bread machine for convenience. I’ve never done it that way (I don’t have a bread machine!) but yes, it should be fine. Really hope you enjoy the rolls! And feel free to comment back and let us know how it went. Best wishes to you! Christy

  6. Cydley says:

    Made these today (to go with the pulled pork they were tagged to) and they are scrumptious!
    I’ve so been enjoying all your recipes. I make the everyday quiche all the time (without the crust) just because it gets soggy and I pack it for my hubby for lunch. he demands I make it in some very weird variations. I comply and we’ve loved them all!!!

    Thank you Christy!
    You have gotten us through some rough times trying to figure this whole lo so thing out.

    • Christy says:

      Hey Cydley! That’s awesome to hear!! And it made me lauuuugh thinking about weird quiche combos. Hahah Glad they’ve all been successful! Great idea about omitting the crust too- less sogginess and WAY EASIER. SO happy to be helping in your lo-so life! Best wishes always, Christy ๐Ÿ™‚

  7. Charlene says:

    Hello Christy! I have Meniere’s as well and I am so appreciative of your recipes. It has been a lifesaver. I’m getting ready to try these rolls and I can’t wait to taste them. Thank you so much for putting recipes out for us. I appreciate you!

    • Christy says:

      Aww.. thanks so much, Charlene! It makes me so happy knowing I’m helping others – and I’m thrilled to hear the recipes are helping you too! Wishing you all the very best, Christy

  8. Patti Moseley says:

    Can your rolls be made with wheat flour? I’m sooo happy to find a very low sodium bun!

    • Christy says:

      Hi Patti! You can definitely try – the texture may be a little rougher and the rolls more dense. I’d recommend trying a white whole wheat flour and using 1/2 that and 1/2 unbleached white flour the first test run.

      Best of luck to you!

  9. MJ says:

    Could these be shaped into hot dog or hoagie type buns rather than dinner rolls? (I will do the dinner rolls, but am trying to find very low-sodium versions of other breads and buns as well). Thanks! Looking forward to trying these!

    • Christy says:

      Hey MJ- I’m sure these could be shaped into either hoagie or hot dog buns, just not sure how many you’d get from the recipe. If you’re successful, please comment back and let us all know how many – and any tips! Thanks and best of luck. Christy

      • Char Shores says:

        Another Meniere’s here. Thankfully found your website! Did your simple rolls today. Absolutely awesome! Also did your white bread recipe. Love it also. Bless you for all the hard work you put into this website to help us. I also need a very low sugar and have found good recipes here also. Again thank you

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