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Homemade Bread Rolls Recipe

BakingBreadSideVegetarianEasyBudget-Friendly8

These homemade bread rolls are soft in the middle with a golden, lightly crisp top. They are reliable, freezer-friendly, and ideal for weekday lunches or family dinners.

The dough uses simple pantry ingredients and an easy two-rise method, giving you consistent results even if you are newer to bread baking.

Method

20m20m2h 10m
  1. Whisk the flour, yeast, salt and sugar together in a large bowl.
  2. Make a well, then pour in the lukewarm milk and melted butter. Mix to form a shaggy dough.
  3. Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover, and leave to rise in a warm spot for 60 minutes or until doubled.
  5. Tip out the dough, knock back gently, and divide into 8 equal pieces. Shape each into a tight ball.
  6. Arrange on a lined baking tray with a little space between each roll. Cover loosely and proof for 30 minutes.
  7. Heat the oven to 200°C (180°C fan). Brush the tops with beaten egg.
  8. Bake for 18–22 minutes until golden brown and hollow-sounding when tapped on the base.
  9. Transfer to a rack and cool for at least 10 minutes before serving.

Ingredients

  • 1 tsp Caster Sugar
  • 300 ml Whole Milk lukewarm
  • 1 tsp Fine Sea Salt
  • 30 g Unsalted butter melted and cooled slightly
  • 1 Egg beaten, for glaze
  • 500 g Strong white bread flour plus extra for dusting
  • 7 g sachet Fast-action Dried Yeast 1 sachet

Notes

If your kitchen is cool, let the dough rise in a switched-off oven with the light on.

For an extra-soft crust, brush the hot rolls with a little melted butter straight after baking.

Freeze cooled rolls for up to 2 months; reheat from thawed at 180°C for 5–7 minutes.

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