White Bread Rolls

These soft white bread rolls have a light, fluffy centre and a gently golden crust, making them perfect for sandwiches, picnics and family lunches. They are delicious served warm with butter or filled with your favourite meats, cheeses and salads. Homemade bread rolls also freeze well, so you can make a batch and enjoy them whenever you need fresh-tasting bread.

Prep Time 20

Cook Time 15

Rising 1 30

Total Time 2 5

Servings Rolls

Ingredients

500 g strong white bread flour
7 g fast-action dried yeast
1½ tsp salt
1 tbsp caster sugar
300 ml warm water
2 tbsp vegetable oil or melted butter
flour A little extra for shaping
milk for brushing optional

Instructions

Place the flour in a large mixing bowl and add the yeast, salt and caster sugar. Keep the salt and yeast slightly apart initially, as this helps protect the yeast before everything is mixed together.
500 g strong white bread flour, 7 g fast-action dried yeast, 1½ tsp salt, 1 tbsp caster sugar
Pour in the warm water and add the vegetable oil or melted butter. Mix everything together with a wooden spoon until a soft, slightly sticky dough forms.
300 ml warm water, 2 tbsp vegetable oil
Turn the dough onto a lightly floured work surface. Knead for around 8–10 minutes until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook if preferred.
Place the dough into a lightly oiled bowl and cover it with a clean tea towel. Leave it somewhere warm for about 1 hour, or until it has roughly doubled in size.
Once risen, gently knock the dough back to remove some of the larger air bubbles. Turn it onto the work surface and divide it into 8 or 10 equal pieces, depending on the size of rolls you want.
flour
Shape each piece into a smooth ball by pulling the edges underneath and gently rolling it against the work surface. Try to keep the tops smooth because this helps give the finished rolls an attractive appearance.
Place the shaped rolls onto a baking tray lined with baking parchment. Leave a little space between each one because they will expand during their second rise.
Cover the tray loosely with a clean tea towel and leave the rolls to rise for another 30–45 minutes. They should look noticeably larger and feel light and puffy.
Meanwhile, preheat the oven to 200°C fan, 220°C conventional, or Gas Mark 7.
If you like a slightly softer and shinier crust, brush the tops lightly with milk. You can also leave them plain for a more traditional homemade appearance.
milk
Bake the rolls for approximately 15–18 minutes. They should be lightly golden on top and sound hollow when you gently tap the underneath.
Transfer the cooked rolls to a wire rack and allow them to cool for at least 15 minutes before serving. They are particularly delicious while still slightly warm, especially with a generous spread of butter.

Equipment

Notes

Serving:

These white bread rolls are wonderfully versatile. Split them open and fill them with ham and cheese, chicken and salad, tuna mayonnaise or egg and cress. For a simple breakfast, serve them warm with butter and jam.

They are also ideal alongside homemade soup, stews and casseroles. For picnics, prepare sandwiches in advance and wrap them individually so they remain easy to carry and eat.

Storage:

Keep completely cooled rolls in an airtight container or bread bag for up to 2 days. For longer storage, place them in a freezer bag and freeze for up to 3 months.

Allow frozen rolls to thaw at room temperature before serving. A few minutes in a warm oven can help bring back some of their freshly baked texture.

Nutrition