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Scottish Mum

Blogger Aberdeen, Blogger Scotland, Health and Lifestyle Blogger Aberdeen, Lesley Smith Blogger, Aberdeen

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Baking & Sweet Treats Food

Breadmaker Softies Recipe – or Bread Rolls, Baps, Burger Buns, Morning Rolls – Whatever you call them.

I think there are very few people who don’t like fresh bread at any time.

I think it’s why the French bread sticks are so popular in shops, as they seem to be baked fresh for your visit.   I kept meaning to add these to the website, but just never got round to photographing ours as they tend to be eaten as soon as they come out of the oven.

I know some of you will be wondering how you make softies or buns in a breadmaker, but it’s easy enough as the breadmaker does almost all the work.

All you have to do is shift the dough from breadmaker to baking tray and then finally the oven.

Breadmaker Softies Recipe – or Bread Rolls, Baps, Burger Buns, Morning Rolls – Whatever you call them.

5 from 13 votes
Print Recipe Pin Recipe
Prep Time 3 hrs
Cook Time 15 mins
Total Time 3 hrs 15 mins
Course Bread
Servings 6 - 12

Ingredients
  

  • 320 ml Water
  • 2 teaspoons Caster Sugar
  • 2 teaspoons Salt
  • 25 g Fat - Rapeseed or Olive Oil
  • 550 g Strong Bread Flour
  • 1.75 teaspoons Breadmaker Yeast

Instructions
 

  • Using a breadmaker, you are going to choose the dough setting which normally takes a couple of hours. If you use a pizza dough setting, you will have to do two proves, not the one used for this recipe.
  • Add the water in first to the bowl. Then add the oil and layer the flour on the top, so that it covers all the water completely.
  • I add the salt and sugar to one side of the bowl so that it is kept dry on top of the flour.
  • Add the yeast, again, making sure to keep it dry at this stage by adding it to the top of the flour, but away from the sugar and salt.
  • Leave your dough until it has finished its setting and simply shape into balls on a greased tin. I'm never precise with this, so my softies come out all shapes and sizes which is fine for us. I use a little flour to coat my hands as the dough is often very sticky otherwise. Leave your dough to prove on the greased tin, until it has at least doubled in size. I tend to either use cake release spray or the one cal oil sprays to grease my baking trays.
  • Simply bake in an oven around 200C for approximately 15 minutes. Keep a check on your softies and if you think they are cooked earlier, simply insert a skewer into the side of one to see if it comes out clean.
  • Ours never seem to go cold before they are used. This size of batch makes about 6 - 8 large softies, or up to 12 small ones.
Tried this recipe?Let us know how it was!

 

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38 Comments

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Comments

  1. LAURENT SALETTO says

    December 31, 2022 at 10:27 am

    5 stars
    Perfect and much much better than Panasonic own soft roll recipe which was always too dry. Certainly the olive oil and the large water amount made a difference. And for once the bread actually tastes good rather than bland. Really impressed

    Reply
  2. kathryn abbruzzese says

    December 12, 2022 at 5:59 pm

    5 stars
    Absolutely perfect and loved the “shortcut” of starting the dough in the breadmaker. I’ve never tried that before. My scale easily converted from the metric and Google told me 200 c is 392 f. Cheers!

    Reply
  3. Ian Harrison says

    April 23, 2022 at 9:02 pm

    5 stars
    Fantastic recipe, follow the instructions and you will not be disappointed.

    Best bread rolls I’ve ever made.

    Thank you
    Ian

    Reply
  4. Lorrie says

    January 9, 2022 at 5:34 pm

    5 stars
    These were perfect! I wanted a little more brown on the top so i placed them under the broiler for a minute.

    I used my kitchen aid. Put the yeast and very warm water in the mixing bowl. When foamy i added the remaining ingredients. 8 minutes on the second setting with the dough hook. Placed in a lightly greased bowl with plastic wrap over top and rested for 60 minutes. Punched down and shaped 12 flat rolls and placed on a warm parchment paper covered cookie sheet. Let rise another 25 minutes and baked until the middle was 190 degrees Fahrenheit. Added to my recipe book for the kids!! <3

    Thank you!!! Do you have a recipe for REAL scotch meat pies by chance?

    Reply
  5. Claire says

    October 10, 2021 at 2:48 pm

    Hello Scottish Mum,
    I’m trying your recipe for the first time today. I’m new to bread making and have a question please. I’m using the Pizza Dough setting on my bread maker. Is the proving done in the bread machine or do I still need to prove them after shaping the dough? I’m a little confused with your comment about this particular bread machine cycle. Thanks!

    Reply
    • Scottish Mum says

      October 10, 2021 at 2:56 pm

      Hi Claire. With a pizza setting (45 mins), the dough is not fully proved in the machine, so when you take it out and do a single prove, the buns might not rise so high. If you use the dough setting (usually a couple of hours), the first prove (rising) is done in the machine. Saying that, if I’m in a hurry and no bread in the house, I’ll use pizza dough settings for making bread that’s like a nan.

      Reply
      • Claire says

        October 10, 2021 at 3:17 pm

        Thank you!

        Reply
  6. Dawn Goodyear says

    August 7, 2021 at 12:40 pm

    5 stars
    I made these as the partner to my homemade burgers.
    The recipe is so easy to follow and well the bread buns were amazing. I made 8 biggish buns and they were so fluffy and soft
    Fair to say they only lasted 2 days between the 2 of us.

    Reply
  7. julie says

    May 2, 2021 at 8:40 am

    5 stars
    The bread rolls are amazing. On my second batch for this afternoons barbecue

    Reply
  8. sue cannon-brock says

    March 9, 2021 at 12:21 pm

    5 stars
    I am just making these rolls for the second time. Me and my husband loved them last time. So easy to make too. Can you tell me if they matters if the water is cool or warm. Thank you again for a great recipe.

    Reply
    • Scottish Mum says

      March 13, 2021 at 12:36 pm

      Hi Sue – I use cold water from the tap, but room temperature water would be a better option. I’m never organised enough to remember to set some aside and cover it. When I want to make bread, I want to do it now..

      Reply
  9. Graham says

    January 24, 2021 at 7:52 pm

    5 stars
    Thanks for a great recipe – the closest to the ones from the corner shop we’ve managed to find. Good job when the corner shop is 200 miles away!

    Reply
  10. Nigel says

    September 16, 2020 at 2:02 pm

    5 stars
    Hi, scottishmum I have baked your softies rolls twice a week for my children since I found your recipe who love them, can you please tell me if you have a recipe for soft wholemeal rolls for bread makers
    Your help would be appreciated

    Reply
    • Scottish Mum says

      November 30, 2020 at 2:17 pm

      I’d just change the bread flour for that, but keep all other ingredients the same.

      Reply
  11. Jacqueline says

    June 15, 2020 at 5:02 pm

    Hi Amanda

    I have tried making your amazing rolls/baps so many times and only once have they came out very well risen. Can You tell me what temp your water is as I think that’s where I’m going wrong

    Reply
    • Scottish Mum says

      July 13, 2020 at 5:58 pm

      Hi Jacqueline, I use room temperature water, but do cover the buns with a damp dishcloth and place somewhere warm to rise better. On cold winters if my kitchen is really cold, I sometimes put my oven on to lowest temperature for a while, switch it off, then rise the buns in the oven with the door slightly open, when it’s warm and not hot. If I sit mine in sunlight to rise, they go like mad. Some yeasts and flours can yield different results. Perhaps try adding more yeast.

      Reply
  12. Mafeesh Moushkella says

    June 10, 2020 at 3:34 pm

    5 stars
    Made. Devoured. Thanks for sharing!

    Reply
  13. Mafeesh Moushkella says

    June 10, 2020 at 10:32 am

    5 stars
    I haven’t tried these yet, but I’m going to say a HUGE THANK YOU for having properly measured ingredients!

    I was sick of trawling the net and finding US recipes with “cups of” as measurements.

    It’s so nice to know the recipe will work before I actually try it 😀

    The absence of milk that’s in every US recipe is also a bonus, as my wife is dairy-free and I’d have had to muck about with the recipe.

    These ahve just gone straight into my Panasonic SD-2511. Time for a coffee.

    Reply
  14. Jax says

    April 21, 2020 at 3:20 am

    5 stars
    Made these today and they are lovely

    Reply
  15. Wendy McGill says

    February 11, 2020 at 7:01 pm

    5 stars
    Just made this on a cold day when I didn’t fancy popping out for a loaf for my lunch- absolutely delicious, thanks!

    Reply
  16. Sarah says

    May 6, 2018 at 6:50 pm

    I have made these numerous times as they are so good and easy to make in bread machine. Great recipe.

    Reply
  17. Iain says

    December 2, 2017 at 12:20 am

    Hi! I’ll be trying these over e weekend and I have a question.
    We are not early risers in this house, so I’m wondering if the dough can be prepared and the rolls formed the night before then put in the oven while preparing g the rest of breakfast.

    Reply
  18. margaret says

    October 28, 2017 at 7:51 pm

    After you put the dough on baking tray, how long do you let them rise for?
    Also do you use egg or milk to brush on top of rolls.
    Thanks

    Reply
    • Scottish Mum says

      November 7, 2017 at 4:15 pm

      Hi Margaret, I tend not to go by a strict time, and check them every ten minutes to see if they’ve risen enough. I find the heat of a kitchen can vary the times, so it’s hard to be precise. After your first try, you’d have a better idea of how they work for you.

      You can use egg or milk to brush the tops. I rarely do that, but many people will.

      Reply
  19. Linda says

    October 27, 2017 at 9:36 am

    Please, please can you give the recipe for these without a breadmaker & just by hand or with an electric mixer with dough hooks
    I live in Greece & long for soft floury rolls

    Reply
    • Scottish Mum says

      November 7, 2017 at 4:19 pm

      Hi Linda, I’ve never made these by hand, although I suspect the ingredients, combined with any bread recipe method with a double prove would work fine for a lighter fluffier roll.

      Reply
  20. Gill Chapman says

    July 17, 2017 at 9:41 am

    Wow. Made these a few times now. Excellent rolls

    Reply
  21. Jen Howie says

    February 13, 2017 at 11:37 am

    How do I make these without a bread machine??

    Reply
  22. Sarah Bristow says

    February 5, 2017 at 9:39 am

    These rolls were delicious. So soft and tasty. Will definately be my go to roll recipe. Might try a loaf with recipe next. Thanks Sarah

    Reply
    • Scottish Mum says

      February 5, 2017 at 3:51 pm

      Making your own rolls gets addictive, doesn’t it, especially when they taste so much better.

      Reply
  23. Mike Allen says

    December 23, 2016 at 11:20 pm

    Hi, I’m not Scots but lived in Montrose for about 6 years…..these turned out just like the softies we’d get fresh from the bakers at the weekend. Nice recipe.

    Reply
    • Scottish Mum says

      January 3, 2017 at 11:39 am

      Glad you liked them and happy softie making.

      Reply
  24. Brian Fielden says

    May 26, 2016 at 10:30 am

    Hello Scottish Mum
    I love making bread but am new to it. Your recipe is for a bread maker which I don’t own, can these soft rolls be made the old fashioned way and if so how do you prove them?
    Brian

    Reply
  25. Glenda says

    January 24, 2016 at 4:16 pm

    Afternoon Scottish mum,

    I have just tried your morning rolls and they were delicious, but can you please tell me, I used just one packet of instant yeast, should I have used two? Yes they did rise but maybe not as much as I thought they would.

    Glenda

    Reply
  26. Amanda says

    March 6, 2015 at 4:42 am

    Hello from Vancouver, Canada!
    I am writing a novel that takes place in Stirling, Scotland. I have my lead male character preparing Baps before opening up for the day. I just had a question. Can the dough be prepared the night before? And then put in the oven for baking in the morning so they are served fresh? Would this have any negative affect on them?
    Any input would be greatly appreciated. I will happily link to your page when I get the ever-evasive contract 🙂

    Have a great day!
    Amanda Whittaker
    w/a Amy Sedgemore

    Reply
  27. Alwen Jones says

    December 24, 2014 at 3:54 pm

    Hi Scottish mum,

    I love your site and just bought the Morphy Richards soup maker after reading your review. Which bread maker would you recomend?

    Thanks

    Reply
    • Scottish Mum says

      December 26, 2014 at 3:19 am

      I have the panasonic at the moment. I’ve had a couple of other brands but came back to my old Panasonic. Love it.

      Reply
  28. Alwen Jones says

    December 24, 2014 at 3:52 pm

    Hi Scottish mum,I love your website and have just bought the Morphy Richards soup maker based on your review and I\’m so glad I did! I now want to get a bread maker and was looking for reviews to see what make to get. These buns look amazing – which breadmaker do you have or would you recommend?Thanks 🙂

    Reply

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This website contains affiliate links and banner adverts, mainly labelled advertisement.

Opinions are always my own and are not brand influenced. Links to brands are not guaranteed, & are at my discretion.

Posts which are commissioned by/in collaboration with brands, supported by brands, or reviews, will be labelled as such.

A wee note, and I am so sorry I have to add this to my website.

I sincerely thank the huge amount of readers that show up weekly to read my wee blog, and this note doesn’t apply to the majority of you.

I’m not perfect, and this website is free to browse, read, and use my recipes.  It’s a personal website, not a big business.  Sometimes I make mistakes.  If you find one, I’d like you to let me know so I can fix it, but please don’t call me names.

Also, please don’t use my photographs anywhere else, as I have taken most of them myself.  With some photographs, I’ve paid to be able to use them or been given the right to use them by their owners.

If you wish to use my photographs, please ask.

 

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