Bread Rolls
Soft white bread rolls made with strong flour, yeast and milk, shaped by hand and baked until golden. Makes 12 in 45 minutes plus proving.
Photograph credit: Bread-rolls by Kerstin Riemer · CC0 1.0 · Wikimedia
Bread dough is mostly waiting. The work is 10 minutes of kneading, and the dough does the rest by itself.
Warm the milk and water until it feels like a warm bath on your wrist; too hot and it kills the yeast, too cold and the dough takes twice as long to rise.
Knead until the dough is smooth and springs back when poked. Do the windowpane test: a small piece should stretch thin enough to see light through without tearing.
Shape the rolls by cupping your hand over a ball of dough and moving it in small circles on the worktop. This builds tension in the surface and gives a smooth, round top. Prove until puffy, then bake at a high heat. A tray of hot water in the bottom of the oven gives a softer crust. Rolls can be shaped, covered and left in the fridge overnight for a slow rise, then baked fresh in the morning. A bowl of water on the oven floor produces steam and a thinner, shinier crust.
Quick Answers
How long does Bread Rolls take to make?
About 45 minutes of hands-on work — 25 minutes of preparation and 20 minutes of cooking — plus 1 hour of proving, so allow 1 hour 45 minutes from start to finish. The recipe serves 12.
What are the key tips for making Bread Rolls?
Use warm, not hot, liquid for the yeast. Cover the dough while it proves so it does not dry out. Tap the base; a hollow sound means they are done.
What should I serve with Bread Rolls?
Soup; Butter; Ham and cheese; Sausages.
Can Bread Rolls be made ahead or frozen?
Best on the day. Keep in a bread bin for up to 2 days. Freezes for up to 2 months.
Is Bread Rolls suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Bread Rolls?
About 144 kcal per serving, with 5 g protein, 22 g carbohydrate and 4 g fat. The figures are calculated from the ingredient list and are an estimate.
Bread Rolls: Step by Step
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Mix the flour, yeast, salt and sugar. Add the milk, water and butter and mix to a dough.
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Knead for 10 minutes until smooth and elastic. Put in an oiled bowl, cover and prove for 1 hour until doubled.
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Divide into 12 pieces and shape each into a ball. Place on lined trays, cover and prove for 20 minutes.
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Heat the oven to 220°C / 430°F (200°C / 390°F fan). Brush the rolls with egg and bake for 18 minutes until golden. Cool on a rack.
Tips That Matter
- Use warm, not hot, liquid for the yeast.
- Cover the dough while it proves so it does not dry out.
- Tap the base; a hollow sound means they are done.
What to Serve With It
Soup · Butter · Ham and cheese · Sausages
Keeping and Reheating
Best on the day. Keep in a bread bin for up to 2 days. Freezes for up to 2 months.
Bread Rolls Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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