Soft Dinner Rolls in the Air Fryer
We are in love with the AirFryer in the test kitchen. We officially think that you all should get one!
We have probably the smallest air fryer on the market and would perhaps recommend you do a bit of research on sizes of AirFryers before committing to any particular version. I am quite happy with the volumes I can do in the small one I have, but if I had all my kids living at home I would probably want a larger one.
This recipe is a load of fun. You will be addicted to bread making in the AirFryer after making this one, pretty sure. Enjoy the method, and remember, these are vegan but for the butter brushed on top, so if you were considering the need to be vegan, just use a little EVOO instead.
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- 30 Grams Bakers or Strong Flour BUY
- 30 Grams Raw Caster Sugar BUY
- 120 Grams Coconut Milk
- 350 Grams Bakers or Strong Flour BUY
- 1 Pinch Pink Salt Flakes BUY
- 25 Grams Extra Virgin Olive Oil (EVOO) BUY
- 215 Grams Coconut Milk
- 2 Teaspoons dried yeast
- 40 Grams Butter melted BUY
- sesame seeds
Line your Air Fryer basket with baking paper and preheat Air Fryer to 60°C.
Place Roux ingredients into the Thermomix bowl and cook 3 min/80°C/speed 3. Cool slightly.
Add dough ingredients except butter and sesame seeds and blend 10 sec/speed 6.
Knead 4 min/Interval/Dough. Scrape out onto well-floured silpat mat and wrap. Prove until doubled. This is meant to be a very sticky dough.
Shape into 35g balls and place some in your Air Fryer basket (amount depends on the size of your Airfryer). Brush with melted butter and sprinkle with sesame seeds. (Shape remaining dough into balls and set aside, covered to prove).
Turn Air Fryer OFF and place basket inside. Leave to rolls prove until doubled in size.
Take basket with the rolls out once risen. Increase Air Fryer temperature to 170°C and preheat for 5 minutes. Cook at 170°C for 12 minutes. Brush with more butter while hot.
Cook remaining buns in batches.
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