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Member recipe

Easy White Bread Rolls

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(52 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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10th Jul, 2020
Lovely recipe, if you add a tray of water to the oven for steam, the rolls form a lovely crust- perfect to accompany soups/salads. Only thing I will change next time- I will add one teaspoon of salt only as they tasted a bit salty.
Ben Winslow's picture
Ben Winslow
28th Apr, 2020
Amazing results, I halved the recipe because I had half a packet of yeast, made home made burgers (recipe also on good food) the buns were the best looking thing on the plate - it was like putting Frankensteins' monster in a tailored suit :) I also glazed the tops of the buns with a mixed egg
21st Apr, 2020
These rolls come out beautiful. For second proving I put them close together (2cm apart) to get the batch effect. My family all loved them.
28th Mar, 2020
Wonderful, tasty rolls! I used a little more flour than required by the recipe as I like a more dense bread. I knocked back the dough for the full ten minutes, a good work out, indeed! Beautifully risen after leaving to prove for 1.5hrs. The second rising I left for 1hr. These cooked in 12 minutes. Lovely crusty top and a delightfully soft centre/bottom. After they'd cooled down to room temperature, I moved them into a bag. Later, I had one of the rolls and the top was less crispy but still tasty. They remind me of Mother's Pride bread - if they made rolls, this is exactly how they'd taste. Much to my husband's joy!
27th Jan, 2020
Worked beautifully. Used a stand mixer for dough kneading. Made for hot dog buns. Was missing last 75g of flour so used wholemeal for that part to make me feel more healthy and used 150ml water and 150ml milk because I wanted the slightly more American taste for the hot dogs. Oh, and only knocked back for a minute or 2 because I didn't read properly and still superb. Maybe would be even better ....
26th Oct, 2019
I tried this recipe and the buns turned out great my family loved this,i'd definitely will do again this bread recipe no more buying.
Michelle Lancashire's picture
Michelle Lancashire
25th Jul, 2019
Wow omg I just followed this recipe and wow turned out great and so soft I did put a tiny bit of oil on half of them and they have a beautiful golden brown crust on them and the other half are perfectly soft will make these again
6th Jul, 2019
Used Wholemeal flour because that's all I had and topped with sunflower seeds before cooking. Was absolutely delish! v good recipe
Caroline Nation's picture
Caroline Nation
15th May, 2019
Made 2 batches of these today everyone loved them. I done brown bread instead of white and they turned out fab will be making on regular basis for pack lunches
8th May, 2019
Delicious rolls. I made these at the weekend. Easy, quick and turned out soft, fluffy and utterly delicious. As others have noted it is a wet dough but kneaded for full 10 minutes using only oil on my hands and did eventually come together. Kneading after 1st prove was even more sticky but persevered and again eventually came together although I thought I'd done something wrong!


Linda Garrard's picture
Linda Garrard
27th Apr, 2020
Can I use vegetable oil , I have no olive oil . Thank you
Ben Winslow's picture
Ben Winslow
25th Jun, 2020
I've done these three times now, and never once used olive oil, I use sunflower or vegetable oil. Also if you put some on your hands before handling the dough it wont stick to you. Good luck :)
P Des's picture
P Des
31st Mar, 2020
I have made lovely soft rolls this recipe, but has anyone tried baking this into a loaf, something like a small sandwich loaf in a tin?
Shaun Pointon's picture
Shaun Pointon
8th Jan, 2020
how long does it take to make them
28th Mar, 2020
The total time, including preparation/knocking back/provingx2/cooking, I calculated at 2.5hrs. Hope this helps!
5th Apr, 2014
Can I use soda bread flour instead of bread flour?
28th Mar, 2020
You can, although the bread would likely end up with a more crumbly and moist bread texture rather than light and airy. Let us know how you get on!
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.