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Member recipe

Easy White Bread Rolls

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(10 ratings)

Member recipe by

Cooking time

2 lots of 1 hour prooving sessions.

Servings

Serves 1 - 8 Rolls

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

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Ingredients

  • 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

Method

    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!

Comments, questions and tips

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Comments

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Azee14's picture
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Very easy recipe and it works!! Thank you :-)

sunworld's picture
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Love this recipe - it is the only one we use now for bread rolls. Even use it for burgers and just add some sesame seeds! So easy you can't go wrong - the rolls rise really well when proving and then even more in the oven - a winner!

ClaireMG's picture
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I actually joined this site just to comment on this recipe!
I was at my wits end with making bread rolls, none that I had tried worked for me.
So, I chose this recipe to be my last attempt before I just gave up and accepted that I cannot make them.
I am so glad I chose these! They worked perfectly! I now have lovely wholemeal rolls to put my burgers in for dinner tonight. THANKYOU!!

gardener27's picture
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Absolutely excellent recipe. Really simple for a novice.
The tea towel tip is brilliant and made the rolls very soft.
My husband was suitably impressed. Thank you.

strongmansj's picture
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very sticky dough, can only assume my flour doesn't take the liquid as well. Used Allinson strong white bread flour so should have been ok. It did get better on kneading but when I knocked it back it was just as sticky as before and couldn't knead without it sticking to the worktop so had to sprinkle the work surface with some more flour. Now in the oven so hopefully they won't be too dense. Sprinkled half with sunflower seeds for extra taste.

lynniecooks's picture
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I've made these once before and I have a new batch proving right now. This is a brilliant recipe for really good rolls, compared to shop bought, there is very little difference.

For this current batch, I added some oats, dried oregano, thyme and squeezed in some garlic paste for a more savoury roll. Will report back with how they are!

EDIT: I would leave out the garlic, didn't make much of a difference, just a slight hint.
I just added around 1 - 1 1/2 tbsp of dried oregano and thyme, smells wonderful, soft rolls. Delicious!

middleman's picture

Love the bread, however I use honey as an alternative which gives it a very moorish taste! Went down a storm when baked for the family at Christmas with a salmon terrine and using whole meal seeded flour instead of white, I proof for a good 4 hours to allow a greater depth of flavour, best in the boiler cupboard I find!

aeh1704's picture

Lovely soft bread rolls. Glad the recipe told me the dough would be wet as I would probably have added more flour. Added poppy seeds to mine. Would definitely make these again.

laurastanier's picture

Easy to follow. I've made these twice and both times turn out well. I recommend adding 2 tablespoons of honey to the mix too, gives it something different.

Nadine12's picture

Nice recipe. Quick and easy to use

walnlal's picture
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Forgot the stars!!

walnlal's picture
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I have never had much success making bread but this recipe was easy to follow and really worked! Delicious rolls! Will do again and again

fashion123's picture

hi, I have a catering exam coming up and want to make these rolls but I only have 2 and a half hours to make four dishes, will it matter that the dough won't be able to rise over-night?

gekkotoes's picture
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Sorry, forgot the stars...

gekkotoes's picture
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Hi SurferHobbit, I've just tried your recipe for white tolls - I found it easy to follow and my children really like them.

Not sure quite what the other comment about converting the recipe is on about, as all the measurements were quite standard.

Thanks, I'll be making these again!

surferhobbit's picture

Hi
Sorry I'm not to good with conversions (I normally stick to grams)
This is what I've come up with:
500g - 18 ounces
7g - One standard yeast sachet
And I don't know what I would convert the others to?
Hope this helps :) Enjoy baking

kadjad's picture

PLEASE CONVERT MEASUREMENTS

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