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Member recipe

Easy White Bread Rolls

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(36 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!

Comments, questions and tips

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alan jones's picture
alan jones
27th Feb, 2019
First attempt. Brilliant. Thanks.
24th Feb, 2019
I misread the method and didn’t take into account the second proving time. I needed some rolls for the the kids burger dinner so decided on this instead of the breadmaker (as I thought it would be quicker). So as I needed to get food into kids quick I halved my dough and gave one portion only a 20 min 2nd prove. They still turned out lovely and I’m saving this recipe for when right for time
21st Dec, 2018
I proved it overnight on the kitchen table just oil the dish and cling film on top I was amazed how big it got almost 3 times its original size. then I made a tare and share christmas tree out of the breadcakes with cheese pot in the middle .it took longer to cook than eat just divine
Hannah Grace's picture
Hannah Grace
3rd Nov, 2018
No but seriously these were perfect for a novice baker trying bread for the first time!
14th Jun, 2018
I wanted soft rolls followed recipe correctly I ended up with crusty rolls
12th May, 2018
Easy to follow recipe and taste delicious. No more shop bought ones in this house.
Jay Lockhart's picture
Jay Lockhart
6th Jan, 2018
Seemed overly salty but rose perfectly and are lovely and soft - next time I will only add a teaspoon
10th Oct, 2017
Started making bread recently. First mistake I made was buying dried yeast which needed activating. So I’ve finally got the 7g instant sachets of yeast and have been desperate to make crusty rolls. Each batch I made turned out heavy until I used the sachet yeast and heard a tip about putting water in a tray at the bottom of the oven. Just made a batch and they’re brilliant. Stuck to the recipe, proved twice, lightly floured the tops, and preheated the fan oven and had steam. 17 mins and they’re the best yet, crusty yet light. My next challenge is to try and get a glazed crusty roll like the supermarkets.
29th Sep, 2017
Great rolls for burgers. Also work well with a milk glaze and a variety of seeds sprinkled on top before baking.
4th Sep, 2017
I've never baked bread before and this recipe works. The hardest part was working out what 500g of flour is in cups. I used 3 and a third cups which was enough to make 8 burger size rolls or 10 dinner size rolls. I did first prove for 90 min. Baked 14 min. Definitely needed the sugar and salt for flavour balance.


5th Apr, 2014
Can I use soda bread flour instead of bread flour?
10th Oct, 2017
Preheat the oven whilst having a pan of water in the bottom to create steam when baking. Gives bread a lovely crusty finish.