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Vietnamese Soft Rolls

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Vietnamese Soft Rolls

Vietnamese Soft Rolls are a cherished staple on home tables, often appearing at any meal where family and friends gather. These rolls are crafted with a home cook's intuition, where the salt is measured by touch and the butter flows freely. This version captures the essence of how Vietnamese families have enjoyed them for generations, with each roll reflecting the warmth of a communal meal.

Each bite should be a tender embrace of airy crumb and rich buttery flavor, with the slightest hint of salt that harmonizes with the sweetness of the milk. These rolls are meant to be shared, inviting hands to reach out, break the bread, and enjoy the moment together.

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 with a wooden spoon to ensure the yeast is evenly distributed throughout the flour.
  2. In a small saucepan, gently heat 250 ml of milk and 50 g of butter over low heat until the butter has just 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 in the warm milk and butter mixture. Using your hands or a wooden spoon, mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
  4. Knead the dough by hand for about 10 minutes, until it becomes smooth and elastic. The dough should be soft and slightly tacky, but not sticky. If it sticks to your hands, sprinkle a bit more flour on the surface and continue kneading.
  5. Place the kneaded dough back into the mixing bowl and cover it with a clean, damp cloth. Let it rise in a warm, draft-free area until it doubles in size, which should take about 1 to 2 hours. The dough is ready when it springs back slowly when poked with a finger.
  6. Once risen, gently punch down the dough to release excess air. Divide the dough into equal portions and shape each portion into a smooth ball by tucking the edges underneath. Place the balls on a baking tray lined with parchment paper, leaving space between each roll.
  7. Preheat your oven to 200°C (392°F). Allow the shaped rolls to rest and rise again for about 20 minutes while the oven heats. They should puff up slightly and feel light to the touch.
  8. Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. Remove them from the oven and transfer to a wire rack to cool slightly, which helps set the crumb.
  9. Serve the Vietnamese Soft Rolls warm with your meal, allowing the buttery, soft texture to complement the flavors of your dishes. These rolls are perfect for sharing at the table, embodying the communal spirit of Vietnamese dining.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

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

Available soon on Amazon…

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