DIY Tutorial: How to Make Homemade Bread Rolls Like Our Bakery

Bring the Bakery Home

Few things rival the joy of pulling a tray of warm, golden bread rolls from the oven. At Balkan Bakery in La Grange, we believe simple, well-made breads are the heart of a great table—soft enough to tear, flavorful enough to enjoy with just butter, and sturdy enough for dipping into soup or serving alongside family-style meals. Today we’re sharing a DIY tutorial for making homemade bread rolls like our bakery. Whether you’re a seasoned baker or brand new to dough, this step-by-step guide will help you achieve bakery-style results in your own kitchen.

If you’ve ever searched for “how to make soft bread rolls,” “bakery-style dinner rolls,” or “homemade bread rolls recipe,” you’re in the right place. We’ll cover ingredients, technique, proofing, shaping, and pro tips to get that perfect glossy finish you see in a dessert shop or bakery case. And if you’re in the Chicago area, stop by Balkan Bakery for breads, Balkan pastries, and more—the smell alone is worth the trip.

What Makes Bakery-Style Bread Rolls Special?

Great rolls are all about balance: a pillowy, tender crumb; a thin, slightly chewy crust; and a subtle, savory-sweet flavor that complements everything from roasted meats to butter and jam. At our Serbian bakery in the Chicago area, we aim for consistency and comfort—rolls that feel like a hug. The keys are proper gluten development, well-timed fermentation, and gentle shaping. We’ll walk you through each so your homemade rolls rival those from a professional bakery in La Grange.

Ingredients You’ll Need For a classic batch of 12 bakery-style rolls:

• Bread flour (3 1/4 cups / 390 g)

• Warm water or milk (1 cup / 240 g; 100–110°F)

• Active dry yeast (2 1/4 tsp / 7 g) or instant yeast (2 tsp)

• Sugar (2 tbsp / 25 g)

• Salt (1 1/2 tsp / 9 g)

• Unsalted butter, softened (4 tbsp / 56 g), plus more for brushing

• One large egg (for enriched dough; optional but recommended)

• Optional for finish: milk or egg for wash; sesame or poppy seeds

Bakery Tip:

Using milk instead of water makes softer, richer rolls—great for dinner rolls and sliders. Water yields a slightly chewier texture, perfect for soup-night. Bread flour gives the best structure, but all-purpose flour works in a pinch; just reduce liquid by a tablespoon or two.

Step 1:

Activate the Yeast In a small bowl, combine warm milk or water with sugar and yeast. Let it sit for 5–8 minutes until foamy. If it doesn’t foam, your yeast may be expired or the liquid too hot or cold. For instant yeast, you can skip the activation and mix it directly with the flour—but we still like the proofing step for a reliable lift and a head start on flavor.

Step 2:

Mix the Dough In a large bowl (or stand mixer with a dough hook), whisk together bread flour and salt. Add the foamy yeast mixture, softened butter, and egg. Mix until a shaggy dough forms, then knead on low-medium speed for 8–10 minutes, or by hand for 10–12 minutes, until smooth and elastic. The dough should be soft and slightly tacky, not sticky. If it clings to your fingers, dust in a tablespoon of flour at a time; if it’s stiff, wet your hands and continue kneading.

Bakery Tip:

Proper kneading builds gluten, which traps gas and creates that fluffy, bakery-style crumb. Look for the “windowpane” test: stretch a small piece of dough between your fingers. If it stretches thin without tearing, you’re ready.

Step 3:

First Rise (Bulk Fermentation) Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled, 60–90 minutes. Cooler kitchens may take longer; warm Chicago summers will speed things up. Fermentation develops flavor, so don’t rush it.

Pro Move:

For even better flavor, let the dough rise for 45–60 minutes at room temperature, then refrigerate 4–12 hours. Cold fermentation improves texture, adds depth, and makes shaping easier. This is one of our bakery secrets for consistent quality.

Step 4:

Divide and Pre-Shape Turn the dough onto a lightly floured surface. Weigh the dough and divide into 12 equal pieces (about 60–70 g each). For uniform, bakery-style rolls, a kitchen scale is your best friend. Pre-shape each piece into a rough ball, cover with a towel, and rest for 10 minutes. This relaxes gluten and prevents tearing during final shaping.

Step 5:

Final Shaping for Smooth Tops To shape each roll, cup your hand over a piece of dough and move it in small circles on an unfloured surface, using gentle pressure to create surface tension. Alternatively, flatten slightly and fold edges into the center, pinching to seal, then place seam-side down and tighten with a circular motion. Surface tension equals smooth, glossy tops after baking.

Arrange rolls in a 9x13-inch pan or on a parchment-lined sheet pan, spaced evenly. In a pan, they’ll bake “pull-apart” style with soft sides; on a sheet, you’ll get rounder rolls with more crust.

Step 6:

Second Rise (Proof) Cover loosely and let proof until puffy and nearly doubled, 35–55 minutes depending on room temperature. When gently poked, the dough should spring back slowly and keep a slight indentation—a sign your rolls are perfectly proofed.

Under-proofed rolls will split aggressively in the oven; over-proofed rolls may deflate. Watch the dough, not the clock.

Step 7:

Glaze and Bake Preheat your oven to 375°F (190°C). For a tender, golden finish, brush rolls with milk or a beaten egg for deeper shine and color. If you love a Balkan bakery vibe, sprinkle sesame or poppy seeds. Bake for 16–20 minutes until deep golden brown with an internal temperature of about 200°F (93°C).

As soon as they emerge, brush with melted butter for that soft, bakery-style sheen and extra flavor. Cool in the pan for 10 minutes, then transfer to a rack so the bottoms don’t steam-soggy. Serve warm.

Flavor Variations Our Customers Love

• Garlic-Butter Herb Rolls: Stir 1 tsp garlic powder and 1–2 tsp dried herbs (parsley, dill, oregano) into the dough; finish with garlic butter.

• Honey-Butter Rolls: Replace 1 tbsp sugar with 2 tbsp honey; brush with honey butter.

• Sesame or Za’atar Rolls: Egg wash and sprinkle generously with sesame seeds or za’atar for a savory twist that pairs beautifully with soups and salads.

• Cheese-Topped Rolls: In true European specialty store fashion, add a light sprinkle of grated kashkaval or parmesan in the last 5 minutes of baking.

Troubleshooting: Bakery-Pro Tips

• Dense Rolls? Usually under-kneaded dough or not enough rise time. Knead to full gluten development and proof until truly puffy.

• Dry or Crumbly? Too much flour. Keep the dough slightly tacky and measure flour by weight when possible.

• Yeast Didn’t Foam? Liquid was too hot/cold or yeast expired. Aim for 100–110°F and always check dates.

• Pale Tops? Use an egg wash, bake on the center rack, and finish under broil for 30–60 seconds if needed (watch closely).

• Rolls Spread Too Much? Dough too warm/soft. Chill shaped rolls for 10 minutes before baking to help them hold shape.

Serving Ideas:

Bakery-Style These homemade bread rolls are perfect with roasted meats, soups, and holiday spreads, and they make incredible slider buns. At Balkan Bakery, we love them warm with salted butter and a drizzle of honey, or split and toasted the next day for breakfast sandwiches. For a taste of the Balkans, pair with ajvar, kajmak, or deli cheeses you can find at our European specialty store in La Grange.

Make-Ahead and Freezing Rolls are a host’s best friend because they’re easy to make ahead:

• Overnight: Refrigerate the dough after the first rise or refrigerate shaped rolls, covered, and bake the next day. Let them sit at room temperature 30–45 minutes before baking.

• Freeze Baked Rolls: Cool completely, wrap well, and freeze up to 2 months. Reheat at 325°F for 8–10 minutes.

• Freeze Shaped Dough: After shaping, freeze on a tray until firm, then bag. Thaw in the fridge overnight, proof at room temperature until puffy, and bake as directed.

Why Bake at Home When There’s a Bakery in La Grange?

Baking your own bread rolls connects you to the same craft we practice daily at Balkan Bakery. It’s the comfort of warm bread, the pride of a beautiful tray, and the joy of feeding people you love. If you’re in Chicagoland and want a head start—or a treat while your dough rises—visit our bakery and dessert shop for fresh breads, Balkan pastries, gelato, and crepes. We’re a family-owned Serbian bakery in the Chicago area known for quality, consistency, and a friendly, welcoming atmosphere.

Visit Balkan Bakery in Chicagoland Ready to taste the real thing and stock your pantry with European imports? Visit Balkan Bakery, a beloved bakery in La Grange serving the Chicago suburbs. We’re open Monday–Friday 8 am–4 pm, Saturday 8 am–3 pm, and Sunday 8 am–2 pm. Pick up warm bread rolls, order custom cakes for your next celebration, or explore our European specialty store for wines, chocolates, deli items, and more.

Prefer convenience? Order delivery via DoorDash, UberEats, or GrubHub if you’re nearby.

Closing Thoughts

Homemade bread rolls are simple, comforting, and endlessly versatile. With the right ingredients, proper kneading, and patient proofing, you can create bakery-style rolls with a tender crumb and glossy finish—exactly what you’d find at your favorite dessert shop or bakery in Chicagoland. Save this tutorial for holidays and weeknights alike, and don’t be surprised when these become your signature side.