Home
Recipes
Breads
Artisan Bread
Double Roti Recipe

Double Roti Recipe

By What’s Baking

Soft, pillowy white bread with a tender crumb and golden crust that makes the perfect canvas for sandwiches or a delicious accompaniment to any meal.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
30 mins
Serves:
2 loaves (24 slices)
An overhead shot of freshly baked Double Roti loaves arranged on a rustic wooden board, their golden-brown tops gleaming in soft natural light. A cross-section reveals the bread's impressively fluffy, white interior with a fine, even crumb structure. Nearby, a small bowl of butter with a wooden knife, scattered flour, and a vintage linen cloth add context to the scene. Steam rises gently from a freshly sliced piece, highlighting the bread's warm, inviting nature, while the deeply caramelized crust provides beautiful color contrast against the pillowy soft interior.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g all-purpose flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">40g unsalted butter, softened</li><li class="ingredients-single-item">300ml warm milk (around 38°C/100°F)</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">15ml vegetable oil</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">10g sesame seeds (optional, for topping)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Two 23cm (9-inch) loaf pans</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Dough scraper</li></ul>
BAKE SMARTER

Kitchen Converter

Quickly switch between common baking units without leaving the recipe.

Convert
⇄
Result—

Volume uses US cups, tablespoons, and teaspoons. Converting weight to volume depends on the ingredient.

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine the warm milk (ensure it's around 38°C/100°F – warm to the touch but not hot) with the sugar and yeast. Stir gently and let it sit for 5-10 minutes until frothy. This activation step ensures your yeast is alive and will give your bread a proper rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl or the bowl of your stand mixer, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture, egg, and oil. Mix until roughly combined, then add the softened butter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Knead the dough for 8-10 minutes by hand on a lightly floured surface (or 5-6 minutes with a stand mixer using the dough hook) until smooth, elastic, and slightly tacky but not sticky. The dough should pass the "window pane test" – when a small piece is stretched between your fingers, it should form a thin, translucent membrane without tearing. This indicates proper gluten development, essential for that perfect soft texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. The ideal temperature for proofing is around 27-29°C (80-85°F).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once doubled, gently punch down the dough to release air bubbles. Divide the dough into two equal portions. On a lightly floured surface, shape each portion into a rectangle about 20cm (8 inches) wide and 30cm (12 inches) long.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Starting from the shorter end, tightly roll each rectangle into a log, pinching the seams and ends to seal. The tight rolling creates the characteristic swirl inside Double Roti and ensures even rising. Place each log seam-side down in a greased loaf pan.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover the pans loosely with a damp cloth and let the dough rise again for 45-60 minutes, or until the dough has risen about 2.5cm (1 inch) above the rim of the pans. This second rise (called proofing) gives the bread its light, airy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 180°C (350°F) during the final 20 minutes of proofing. When the loaves are fully proofed, gently brush the tops with beaten egg wash for a beautiful golden crust. Sprinkle with sesame seeds if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 25-30 minutes, or until the tops are deeply golden brown and the loaves sound hollow when tapped on the bottom. If the tops are browning too quickly, loosely cover with aluminum foil for the remaining baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and immediately turn out onto a wire rack. Brush the tops lightly with butter for an extra soft crust, if desired. Allow to cool completely before slicing – although it's tempting to cut in right away, waiting ensures the texture sets properly. Store in an airtight container for up to 3 days, or freeze for longer storage.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 145 calories
🥑 Fat: 3 g
🧈 Saturated Fat: 1.5 g
🍞 Carbohydrates: 26 g
🍭 Sugar: 2 g
🍗 Protein: 4 g
🫀 Cholesterol: 25 mg
🧂 Sodium: 195 mg

Chef’s Notes

A few helpful details for making this recipe.

Why does my homemade bread turn out dense instead of fluffy?

Dense bread usually results from insufficient rising time, under-kneading (poor gluten development), or inactive yeast. Ensure your yeast is fresh and properly activated, knead until the dough passes the windowpane test, and allow sufficient proofing time in a warm environment for light, fluffy results.

What's the best way to store homemade white bread to keep it soft?

For maximum freshness, cool bread completely before storing in an airtight container at room temperature for up to 3 days. Avoid refrigeration as it accelerates staleness. For longer storage, slice the bread first, then freeze in freezer bags for up to 3 months, thawing slices as needed.

How can I achieve that perfect golden crust on my bread?

For a perfect golden crust, brush the dough with egg wash (beaten egg) just before baking. Ensure your oven is properly preheated to 180°C and consider placing a pan of water on the bottom rack to create steam during the first 10 minutes of baking, which helps develop a beautiful, shiny crust.

Want to try something else in ...

More recipes you might like

Keep exploring with more recipes from What's Baking.

View all
An overhead shot of freshly baked conchas arranged on a rustic terracotta platter, their distinctive shell-patterned tops showing varied colors - some classic white, others cocoa-brown, and a few tinted pink. Soft natural light streams across the scene, highlighting the characteristic cracks in the sugar topping. A close-up captures the moment a concha is broken apart, revealing the pillowy, slightly yellow interior with a fine crumb structure. The conchas are photographed alongside a traditional Mexican ceramic mug filled with hot chocolate, creating steam that adds atmosphere to the image. Scattered cinnamon sticks and vanilla pods frame the composition, complementing the warm, spiced notes in the bread.
Breads
Artisan Bread

Classic Mexican Concha Recipe

Sweet, pillowy Mexican bread rolls topped with a crisp, cookie-like shell that cracks beautifully when bitten into, revealing a soft, aromatic interior.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
20 mins
Serves:
12 conchas
View recipe
An overhead shot of a rustic round country loaf with a deep caramelized crust displaying beautiful crackling patterns, photographed in soft natural morning light on a weathered wooden bread board. A cross-section view reveals a tender, slightly dense crumb studded with wild rice grains and toasted nut pieces creating appealing texture variations. The deep amber color of the bread's interior showcases the acorn flour's distinctive hue, while scattered whole grains and nuts surround the base of the loaf. Steam gently rises from a freshly cut slice, capturing the bread's wholesome warmth against a backdrop of natural linen and scattered flour dusting.
Breads
Artisan Bread

Wild Rice and Acorn Flour Country Loaf with Toasted Nuts Recipe

A rustic, hearty loaf featuring nutty wild rice, earthy acorn flour, and crunchy toasted nuts that creates a complex flavor profile perfect for artisanal sandwiches or alongside soups.
Difficulty:
Advanced
Prep Time:
24 hours
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a golden-brown loaf with visible swirls of herb butter peeking through its perfectly domed top, placed on a rustic wooden board dusted with flour. A cross-section reveals the cloud-like interior with distinct, delicate layers where the herb butter has created green-flecked marbling throughout the impossibly soft crumb. Shot in soft natural light streaming through a kitchen window, the image captures tendrils of steam rising from a freshly sliced piece. Surrounding the loaf are scattered herbs, a small bowl of the vibrant herb butter, and a linen napkin, while a butter knife rests alongside, ready for spreading a pat of butter on the still-warm bread.
Breads
Artisan Bread

Tangzhong Milk Bread with Laminated Herb Butter Layers Recipe

Pillowy-soft milk bread made with the tangzhong method, featuring delicate layers of aromatic herb butter that create a stunning marbled effect and irresistible pull-apart texture.
Difficulty:
Advanced
Prep Time:
3 hours 30 mins
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a dark amber loaf with a crackling crust, scored with a distinctive pattern that has opened beautifully during baking. A cross-section reveals a moderately open crumb structure with golden roasted einkorn berries scattered throughout like gemstones in the wheaty matrix. The bread sits on a natural linen cloth atop a rustic wooden board, with scattered whole einkorn berries and spelt flour dusting the surface. Soft window light catches the textural details of the crust, highlighting its rustic, artisanal quality. A butter knife and small dish of cultured butter sit alongside, suggesting the bread's perfect pairing.
Breads
Artisan Bread

Cold-Proofed Spelt Bread with Roasted Einkorn Berries Recipe

A rustic, nutty bread featuring ancient grains with a complex flavor profile achieved through cold fermentation and the caramelized sweetness of roasted einkorn berries throughout.
Difficulty:
Advanced
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot captures the rustic Schiacciata con l'uva on a flour-dusted wooden board, its surface glistening with caramelized grape juices and scattered sugar crystals. Natural window light highlights the deep purple-red stains where grapes have burst during baking, contrasting beautifully with the golden-brown crust. A cross-section view reveals pockets of jammy grapes nestled within the airy bread structure, while fennel seeds add tiny specks throughout. Surrounding the loaf are scattered wine grapes, fennel fronds, and a small glass of Chianti, creating a Tuscan harvest scene. The bread's irregular shape and artisanal appearance emphasize its traditional, homemade character.
Breads
Artisan Bread

Fermented Grape Skin Loaf (Schiacciata con l'uva) Recipe

A sweet Italian harvest bread studded with juicy grapes and fennel seeds, offering a perfect balance of crisp, sugary crust and tender, wine-infused interior.
Difficulty:
Advanced
Prep Time:
3 hours 30 mins
Cook Time:
35 mins
Serves:
1 loaf (8 slices)
View recipe
An overhead shot of a rustic Triple-Fermented Durum Wheat Bread with Biga showcasing its golden-brown crust with characteristic blisters and scoring patterns. A cross-section reveals an open, airy crumb structure with irregular holes surrounded by a creamy yellowish interior characteristic of durum wheat. The bread sits on a dark wooden board dusted with semolina flour, with a few wheat stalks and a small bowl of extra virgin olive oil positioned nearby. Soft natural light streams in from the side, highlighting the bread's textural contrasts and casting gentle shadows that emphasize its artisanal quality.
Breads
Artisan Bread

Triple-Fermented Durum Wheat Bread with Biga Recipe

Rich, nutty bread with a complex flavor profile and chewy open crumb achieved through multiple fermentation cycles and robust durum wheat flour.
Difficulty:
Advanced
Prep Time:
24 hours
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe