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bread rolls on a wire rack

The Best Bread Rolls.

These rolls are incredible. Soft, sweet and fluffy they are the stuff of nostalgia. Absolutely to die for.

Course Breads
Cuisine Universal
Keyword Bread Rolls
Prep Time 30 minutes
Cook Time 15 minutes
Proving Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 12 rolls
Calories 225 kcal

Ingredients

  • 500 grams strong white flour
  • 200 mls milk warm
  • 100 mls water warm
  • 2 packets dry instant yeast 2 x 7 grams
  • 50 grams melted butter cool or warm
  • 15 grams caster sugar
  • 2 medium eggs
  • 1 tbsp butter melted to brush rolls when warm out of the oven
  • 1 ½ tsp salt

Instructions

  1. Place 500 grams of strong white flour, 2 packets of dry fast acting yeast, 1 ½ tsp salt, 20 grams of caster sugar in a free standing mixer. Put the salt and yeast on separate sides of the bowl.

  2. Add 200 mls warm milk, 100 mls warm water, 50 grams of melted butter and 2 beaten eggs together in a jug and give a whisk with a fork before pouring into the dry ingredients.

  3. Mix on a medium speed with the dough hook for about 8 minutes. The dough will be a very sticky batter but be significantly less so at the end of the mixing. Or mix by hand with a wooden spoon.

  4. Cover and leave in a warm place for an hour. It will triple in size so don't be alarmed if it makes a break for it! Cover with oiled clingfilm so the dough doesn't stick to it.
  5. When ready punch the dough back down into the bowl and give it some more pushing down with your hands to remove most of the air. Heavily flour your work surface and tip the dough out. Flour the top of the dough too and if poss weigh it. Flouring the dough will make it easier to handle but it is a sticky fellow so just bear with. Keep flouring it if it gets sticky again. Weigh out 12 equal balls give or take a few grams.
  6. I line my baking tray with Bakoglide but if you don't use it make sure your tray is oiled. Take each piece, flouring gently as you go, and make each into a tight ball. The easiest way to do this is to pull the sides of your dough ball tightly downwards to the bottom. If you keep pulling the dough sides downwards, tucking them underneath, a tight, smooth ball will form. Keep you fingers floured too to help. If unsure how to do this there are videos on youtube but be careful what you type in.......
  7. Cover with oiled clingfilm and put somewhere warm to rise for half an hour until significantly puffed up. Pre-heat the oven to 180° C./350°F/Gas Mark 4

  8. Bake for about 15-20 minutes. I have found that the tops of these rolls can colour up too quickly in my oven so I have a silver foil rectangle made to hand to slide quickly upon the top if need be. The best way to check these rolls are baked is really the colour of them. Leave them as long as you dare.
  9. Remove from the oven and brush the tops with melted butter. Leave for five mins before putting on a wire rack to cool down a little. Eaten still warm from the oven slathered with butter these rolls are completely INCREDIBLE. They are best eaten on the day so plan accordingly but still lovely 24 hours later.
  10. Apply to Drooling Face.

Recipe Notes

I use a 12 " x 9 " baking tray

  • Heavily flour your working surface
  • Weigh the dough out to get the same size rolls
  • Use an oven thermometer to get the right temperature
  • Don't let them colour too much if they are stand alone rolls/baps
  • Store as you would bread
  • They are best eaten within 48 hours
  • Reheat in the microwave to bring them back to life after a couple of days
  • Freeze on the day of baking and double wrap in clingfilm and silver foil or a freezer bag. Defrost at room temperature for a couple of hours still wrapped.

All nutritional information is intended only as a guide and is approximate

Nutrition Facts
The Best Bread Rolls.
Amount Per Serving
Calories 225 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 43mg14%
Sodium 349mg15%
Potassium 77mg2%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 4g4%
Protein 5g10%
Vitamin A 205IU4%
Calcium 31mg3%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.