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Double Roti Recipe

Double Roti Recipe

Learn how to make the best homemade Double Roti with this easy baking recipe that yields perfectly soft, pillowy bread every time. This South Asian white bread features a tender crumb and golden crust that's ideal for sandwiches or alongside curry dishes. Master the simple technique for bakery-quality results!
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>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Double Roti?

Double Roti requires all-purpose flour, active dry yeast, sugar, salt, butter, warm milk, eggs, vegetable oil, and optionally sesame seeds for topping. These basic ingredients create the signature soft, pillowy texture with a golden crust that's perfect for sandwiches.

How to cook Double Roti at home?

Learn how to cook Double Roti by activating yeast in warm milk, kneading a soft dough with flour and butter, allowing it to rise twice, shaping into loaves, and baking at 180°C for 25-30 minutes until golden brown. The key steps include proper kneading for gluten development, careful proofing, and egg washing for that beautiful bakery-style crust.

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.

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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." }, { "@type": "HowToStep", "name": "Combine Ingredients", "text": "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." }, { "@type": "HowToStep", "name": "Knead Dough", "text": "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." }, { "@type": "HowToStep", "name": "First Rise", "text": "Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. 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Place each log seam-side down in a greased loaf pan." }, { "@type": "HowToStep", "name": "Second Rise", "text": "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." }, { "@type": "HowToStep", "name": "Prepare for Baking", "text": "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." }, { "@type": "HowToStep", "name": "Bake", "text": "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." }, { "@type": "HowToStep", "name": "Cool and Store", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "124" }, "review": [ { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-01", "reviewBody": "This double roti is incredibly pillowy soft, just like what I used to get from the bakery in my hometown! The recipe is detailed enough for even beginners to follow. I've made it three times already!", "name": "Pillowy Soft Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mohammed Amir", "datePublished": "2024-04-29", "reviewBody": "First time making bread and got perfect results! The step by step instructions were very clear. The bread stayed soft for days and made excellent sandwich bread for my kids' lunches.", "name": "First Try Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rodriguez", "datePublished": "2024-04-25", "reviewBody": "My family literally begs me to make this bread weekly now! The texture is amazing and it's much better than anything store-bought. Worth the time investment for the proofing steps.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-04-18", "reviewBody": "This recipe delivers on its promise of bakery-quality bread at home! I love the light, airy texture and how well it freezes. I slice the second loaf before freezing for easy toast throughout the week.", "name": "Better Than Bakery", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Fatima Hassan", "datePublished": "2024-04-12", "reviewBody": "The perfect crumb texture was achieved following this recipe exactly! I've tried many double roti recipes and this one is superior - the milk and butter quantities are just right for that signature softness.", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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