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Thai Soft Rolls

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Thai Soft Rolls

In the cozy kitchens of Thai homes, soft rolls make their appearance at tables set for sharing, embodying the warmth and generosity of family meals. The art of crafting these rolls is passed through generations, with salt measured by instinct and butter applied liberally. This recipe captures the essence of home cooking, just as a Thai family would prepare it—unfussy and heartfelt.

The result is a tender, pillowy delight with a subtle hint of salt balanced by rich buttery notes. Each bite is soft and comforting, a perfect companion to a variety of Thai dishes. These rolls are meant to be torn and shared, inviting conversation and connection around the table.

Ingredients

  • 500 gflour
  • 7 gyeast
  • 250 mlmilk
  • 50 gbutter
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 500 g of flour, 7 g of yeast, and 1 tsp of fine sea salt. Mix these dry ingredients thoroughly to ensure the yeast is evenly distributed, which will help the dough rise uniformly.
  2. In a small saucepan, gently heat 250 ml of milk and 50 g of butter over low heat until the butter is fully melted. The milk should be warm to the touch but not hot, as too much heat can kill the yeast.
  3. Create a well in the center of the dry ingredients and pour the warm milk and butter mixture into it. Using your hands or a wooden spoon, gradually incorporate the flour into the liquid until a shaggy dough forms.
  4. Transfer the dough onto a lightly floured surface and knead it by hand for about 10 minutes. The dough should become smooth and elastic, indicating that the gluten has developed properly. It should spring back slightly when pressed with a finger.
  5. Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm, draft-free area. The dough should double in size, which typically takes about 1 to 2 hours, depending on the room temperature.
  6. Once risen, gently punch down the dough to release any air bubbles. Divide the dough into equal portions and shape each into a round roll by tucking the edges underneath to create a smooth top.
  7. Preheat your oven to 180°C (350°F) and place the rolls on a baking sheet lined with parchment paper. Allow them to rest for another 15 minutes to slightly puff up again, which will result in a lighter texture.
  8. Bake the rolls in the preheated oven for about 20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. This indicates that they are fully baked and have a soft, fluffy interior.
  9. Remove the rolls from the oven and transfer them to a wire rack to cool slightly. This allows the crumb to set properly, ensuring a tender texture when served.
  10. Serve the Thai Soft Rolls warm as part of your meal, enjoying their soft, buttery texture that complements a variety of dishes.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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