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Member recipe

Easy White Bread Rolls

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(22 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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21st Mar, 2017
Made these bread rolls this morning. Absolutely beautiful. Reminded me of the ones we use to get from the bakery when I was young. Will be making another batch tomorrow as my kids loved them. They said they never want bread rolls from the shop again.
15th Nov, 2016
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.
25th Jul, 2016
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.
24th May, 2016
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!
7th May, 2016
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.
2nd May, 2016
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.
2nd May, 2016
Does the dough really need knocking back for 10 mins, other recipes show much shorter times.?
23rd Apr, 2016
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.
24th Jan, 2016
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!
15th Jan, 2016
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


5th Apr, 2014
Can I use soda bread flour instead of bread flour?
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