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Member recipe

Easy White Bread Rolls

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(21 ratings)

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Serves 1 - 8 Rolls

Simple, soft, white bread rolls. Guaranteed not to last long once out of the oven!

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  • 500g Bread flour (white or wholemeal)
  • 7g (One sachet) Fast-action yeast
  • 1 1/2 tsp Caster Sugar
  • 2 tsp Salt
  • 300ml Luke warm water
  • 3 tbsp Olive oil
  • Plus extra flour for dusting


    1. Firstly before we start, keep in mind that the doughs first rising can be done over night in the fridge in a well oiled bowl. Combine the flour, yeast, salt and caster sugar in a large bowl. I like to mix the mixture with a regular knife.
    2. Once combined make a well in the center of the flour in preparation for the wet ingredients.
    3. Measure 300ml of luke warm water and add 3 tbsp of olive oil.
    4. Pour the water and oil into the well of flour and gradually mix the flour in until it forms a dough.
    5. Transfer the dough to the work top and start to knead. Do not be intimidated if your dough is quite wet. Many people tend to then add to much flour and this will result in a denser bread. Persist in kneading for ten minutes until smooth and elastic.
    6. Place your smooth dough into a lightly oiled, covered bowl and leave to prove for an hour. If you have made your dough in the evening then you can leave in the fridge overnight.
    7. Once your hour prove has finished knock back the dough for a good 10 minutes, then roll into a long sausage shape and divide into 8 sections. Form these sections into small rounds and place on covered baking trays for another hour. Whilst proving preheat the oven to 220C/fan. (This step also applies for the fridge proving option).
    8. Now cook your rolls in the oven for 10-15 minutes. Once out of the oven transfer to a cooling rack, tapping the bottom of the rolls to check that they sound hollow. Cover with a clean tea towel when cooling. This will absorb the moisture from the heat coming of the rolls.
    9. Best eaten warm!

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Comments (41)

Joesyjo's picture

Made these rolls tonight and they came out great. I followed the recipe and knocked the dough for the 10 mins. I am glad I did as I noticed a real difference in the feel of the dough at about 8 mins. It was really soft and pliable. Mine only took about 13 mins in the oven. My two sons ate one each with butter as soon as I got them out of the oven. Delicious.

Sreep's picture

Made these rolls this afternoon, thought I would taste one before serving them with tea when my husband came home and ended up eating two with just butter on. Lovely rolls with a nice crisp crust.

I didn't knock it back for ten minutes - only around 5 yet they were still light and airy.

PickleToo's picture

This is very close to a recipe that I use 4 or 5 times a week with 100% success. The only differences that I make are:
Ingredients: 7g salt, no sugar, 4 spoons of olive oil
I use a food processor to mix it until elastic, starting with dry ingredients, then oil, then water.
After it's proved for an hour I give it a light kneading just to flatten it, then either split into 2 loaf tins, or make 12 knot-style rolls.
Great simple recipe!

bardez's picture

Awesome recipe. I tweak it a bit and use 50/50 strong white /wholewheat flour and makes lovely cobs.
Do all the kneading in my mixer.

flexi31's picture

These are ok (not great, but ok) but seem to need a lot of kneading which is hard on the hands! I wonder if they could go in a bread mixer. If i make them again I will leave out the sugar as they are a bit sweet for my taste and the texture is too soft for my palate.

flexi31's picture

Does the dough really need knocking back for 10 mins, other recipes show much shorter times.?

Justwanttomakefood's picture

I joined just to say how awful these buns were.
I made them exactly, word for word how the recipe said to make the buns and they didn't come out to well.
They did rise really well but they had far too much salt in them. It's either too much salt or I'm not sure what I did wrong. I tried this for the first time, my first time making buns and unfortunately I'm turning to another recipe. It also took much longer to cook and they were a bit doughy on the inside.

emma-penrose's picture

I have attempted bread making numerous times without success. I am so pleased this recipe turned out perfect! I used an egg wash on top with a sprinkle of poppy seeds. Really nice. I made them yesterday as we had freinds for dinner. Everybody loved them. I just had a leftover one toasted for breakfast. It was still lovely moist and fluffy in the middle, so I guess they can be kept for a few days. It was lovely toasted, topped with peanut butter and banana, yum! Thanks for the recipe!

RG16's picture

Help I am trying the recipe for 1st time. I have followed it exactly. My dough is being left to prove (Step 6) its been about 1.5 hours and its only risen about 25%.
Have I done something wrong?
What should I do?
Just leave for longer?
Its in a warm room covered with a tea towel

PickleToo's picture

try adding the oil to the dry ingredients but keeping the salt out until just before you add the water. Salt will kill the yeast if it comes into contact with it, this stops the rise happening

Schuhs's picture

My first time making bread rolls. Fantastic results !

Pamela Comery's picture

Turned out great and so simple.
Easy to make a crusty top as well with a bit of steam. This is my go to bread roll recipe.

gerard1985's picture

Followed out instructions to the letter - bettered any expectations I had. The best bread ever baked.

thisguycan's picture

With the shorter rise time I tend to add 1tsp of balsamic vinegar to make up for the taste a longer fermentation gives the dough.

suki1964's picture

First success with bread rolls. Used the kenwood and needed a tad more water. Found it easier to knock back and shape on an oiled work top. Lovely light fluffy rolls with a good taste

bardez's picture

total novice here
'prove' - does that mean 'to rise'
'knock back the dough' - I have no idea what that means - any help?

freya1967's picture

Prove does mean to leave to rise
Knock back means once proved once, you need to basically bash the air from the dough and re-mould again. This helps to ensure there are no large air pockets. Good luck

thisguycan's picture

Yes, allow the dough to rise. Knocking back the dough is basically pushing any air bubbles that have formed out. So either knead the dough a little or give it a good few punches on the work surface!

edzbird's picture

I make a large loaf of bread every week, but I've never made rolls - so I used this recipe today. It gives the perfect quantity for 8 good sized rolls, and the dough is a lovely consistency for shaping - they look fantastic. Thanks for a great recipe.

I don't use flour for kneading - the first knead I used a little extra olive oil on the surface, and the second knead and shaping didn't require anything extra.

dora84's picture

First time making bread following this recipe and it works perfectly! Have already made them three times in the past month it's so easy! Thank you.


Questions (1)

heyimmichelle's picture

Can I use soda bread flour instead of bread flour?

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