Air Fryer Bread Rolls
Air fryer bread rolls give you six soft, golden rolls without heating a full-size oven. The dough is a simple mix of strong bread flour, yeast and a little butter that rises twice, then bakes in two batches of three at 180°C. Allow around two and a half hours from start to finish, most of it hands-off, and serve the rolls warm with butter.
- Total
- 2 h 27 min
- Prep
- 20 min
- Cook
- 27 min
- Serves
- 6 rolls
- Per 1 roll
- 200kcal
Fitting air fryer bread rolls in the basket
A standard 4–5.5 litre basket holds three rolls at a time, which is why this recipe bakes in two batches. The rolls grow during the second rise and again in the heat, so squeezing in a fourth means they fuse together and bake unevenly. The three waiting balls can stay covered on the worktop while the first batch bakes.
Yeast needs warmth, not heat. Water that feels comfortably warm on your wrist is about right, and it should never be hot enough to be uncomfortable.
Making air fryer bread rolls
Tap a time to start a timer.
- Mix the dough Put the flour in a large bowl, with the yeast on one side and the salt and sugar on the other. Pour in the warm water and melted butter and stir to a rough, sticky dough.
- Knead Turn the dough out onto a lightly floured surface and knead for , until it is smooth, stretchy and springs back when you press it with a finger. It starts sticky, but add only a pinch of flour at a time.
- First rise Put the dough in a lightly oiled bowl, cover with a tea towel or cling film and leave it somewhere warm for 1 hour, until it has doubled in size.
- Shape the rolls Tip the dough onto the work surface, press out the large air bubbles and weigh it. Divide it into 6 pieces of about 88g each. Roll each one into a tight ball by tucking the edges underneath and turning it under a cupped hand.
- Second rise Place the balls on a floured tray, cover them and leave them for , until puffy. A finger pressed into one should leave a dent that springs back slowly. Brush with milk and add seeds if you like. Preheat the air fryer to 180°C for towards the end.
- Bake the first batch Put a perforated liner in the basket and add 3 rolls, with at least 2cm between them. Bake at 180°C for , until deep golden and hollow-sounding when tapped underneath. Lift them onto a wire rack.
- Bake the second batch Bake the other 3 rolls in the same way for . Cool all the rolls on the wire rack for before you eat them.
Serving and using up the rolls
Fresh from the rack, the rolls are best with butter, or split and filled for lunch. A tablespoon of seeds on top adds crunch. The same dough can be baked as a loaf, which is covered in air fryer white bread. Rolls that go stale make good garlic bread, and air fryer garlic bread has the butter mix and timings.
Common problems and fixes for Air Fryer Bread Rolls
- The rolls are dense and heavy.
- The yeast was old, the water was too hot (yeast slows above about 45°C and dies at around 55°C), or the dough had not doubled. Check the date on the sachet, use water that feels comfortably warm, and give the dough extra time to rise if the kitchen is cold.
- The tops brown before the middles are cooked.
- The rolls sit close to the heating element. Weigh the dough so every roll is about 88g, and lower the temperature to 170°C and bake for 14 minutes if your air fryer runs fierce.
- The baking paper lifts and touches the element.
- Loose paper can be blown upwards by the fan. Use a perforated liner, never preheat with paper alone, and make sure the rolls sit on it so their weight holds it down.
Frequently asked questions about Air Fryer Bread Rolls
How long do air fryer bread rolls take to bake?
12 minutes at 180°C for rolls of about 88g, baked in two batches of three. Allow about 2½ hours in total, because the dough needs two rises.
Can I use plain flour instead of strong bread flour?
Yes, but the rolls will be softer and rise a little less. Use the same weight of flour and hold back about 20ml of the water, as plain flour absorbs less.
Can I make the dough the day before?
Yes. After shaping, cover the rolls and chill them overnight, for up to 12 hours. Leave them at room temperature for about 45 minutes, until puffy, then bake as normal.
How do I keep the rolls soft, and can I freeze them?
Once completely cold, keep them in a bread bin or bag for up to 2 days. They also freeze for up to 3 months. Warm them in the air fryer at 160°C for 3–4 minutes.
How did you like the recipe?
4.7 / 5 · 67 ratings
