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    Sharing Bread Rolls - 6 Perfect Rolls

    Sharing Bread Rolls - 6 Perfect Rolls

    Amazingly tasty bread rolls arranged in groups for easy sharing

    These sharing bread rolls are the perfect addition to any meal! I arrange 6 beautiful rolls in two groups of 3, making them ideal for gathering around the table. The crispy, flaky outside gives way to a wonderfully soft and tasty inside.

    What makes these rolls special is how they tear apart so beautifully—perfect for sharing with family and friends. The therapeutic process of shaping them into groups creates a stunning presentation that's as impressive as it is delicious.

    Follow along with the video to see exactly how to create these amazing sharing bread rolls.

    Sharing Bread Rolls Recipe

    The beauty of this recipe is in its simplicity and the way the rolls come together in groups. Using the classic lift-and-slap technique, I build strength in the dough without any traditional kneading. The result is a bread that sings as small cracks form on the crust—the best song in the world!

    Ingredients

    • 220 ml Water(1 cup)
    • 3 g Fresh yeast(¾ tsp, or 2g dry yeast (½ tsp))
    • 320 g Bread flour(2 ½ cups)
    • 7 g Salt(1¼ tsp)
    • Sesame seeds or any seeds(for topping)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a large bowl, mix water (220ml) with fresh yeast (3g) or dry yeast (2g) until dissolved. Add bread flour (320g) and salt (7g). Mix until no dry flour remains—just mix, no need to knead. Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold them to the center. Lift the dough and slap it back - the "lift and slap" technique. Cover and let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the stretch, fold, lift and slap process. The dough will be much more elastic and smooth! Let rise until doubled in size - about 2 hours.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Divide and pre-shape: Sprinkle flour on the work surface. Fold the dough so it's easier to cut. Divide into 6 equal parts, brushing off any excess flour. Shape each piece using your preferred method: Method 1: Flatten gently, fold into a ball tightly, rub against work surface to seal. Method 2: Flatten and roll lengthwise, then fold into a ball and seal. Let rest for 10 minutes uncovered.
      Timer Available:Ball Rest (10:00)
    5. 5
      Final shaping: Fold each roll to tighten the surface - this helps them maintain their shape. Pinch and seal. Move to the baking tray, arranging them in two groups of 3 rolls positioned next to each other.
    6. 6
      Final rise: Cover with a towel and let rise for 30 minutes. Meanwhile, preheat oven to 430°F (220°C).
      Timer Available:Final Rise (30:00)
    7. 7
      Score and prepare: Score each roll with one cut using a sharp blade. Brush with water, sprinkle seeds on top. Sprinkle a few drops of water around the rolls to create steam.
    8. 8
      Bake: Cover with another tray of the same size. Bake at 430°F (220°C) for 20 minutes. Remove the top tray and bake for 10 more minutes until golden and crispy.
      430°F (220°C)
      Timer Available:Baking Time (30:00)
    9. 9
      Cool and serve: The bread will sing as small cracks form on the crust! Test by tapping the bottom—hollow taps mean it's perfectly baked. The rolls tear apart beautifully for sharing!
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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