Homemade Bread Rolls

These classic white bread rolls bake up into soft, pillowy buns with a lightly crisp, golden crust. Perfect for breakfast, alongside soup or stew, or split and filled for sandwiches, they’re a versatile staple in any home kitchen.

Prep Time 20

Cook Time 20

Risiing 1 20

Total Time 2

Servings Rolls

Ingredients

500  g strong white bread flour
7  g instant yeast (1 sachet)
1 ½  tsp fine sea salt
1  tbsp granulated sugar
300  ml warm water about 40 °C
2  tbsp olive oil plus extra for greasing

Instructions

In a large bowl, whisk together the flour, yeast, sugar and salt.
500  g strong white bread flour, 7  g instant yeast, 1 ½  tsp fine sea salt, 1  tbsp granulated sugar
Pour in the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or use a stand mixer with the dough hook on medium speed for 6–7 minutes).
300  ml warm water, 2  tbsp olive oil
Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with a clean tea towel or lightly greased clingfilm and leave in a warm spot for 60–75 minutes, or until doubled in size.
Gently deflate the dough and divide into 12 equal pieces (each about 65 g). Shape each piece into a tight ball by tucking the edges underneath and rolling on the work surface.
Line a baking tray with parchment paper and place the rolls about 3 cm apart. Cover loosely and leave to rest for 15–20 minutes until noticeably puffy.
Preheat the oven to 200 °C (fan 180 °C/gas mark 6). If you like, brush the tops of the rolls with a little milk or beaten egg for extra shine. Bake for 15–20 minutes until golden brown on top and sounding hollow when tapped underneath.
Transfer to a wire rack and cool for at least 10 minutes before serving.

Notes

Enjoy these freshly baked white rolls warm with butter, or cool completely and freeze in airtight bags for up to one month—simply reheat in a warm oven when needed.

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