Easy bread rolls
Prep
30 mins
Cook
30 mins
Servings
8
Difficulty
Medium
Making homemade bread rolls has never been easier, and honestly, I make these all the time now. With just a handful of basic ingredients and under an hour from start to finish, you'll have warm, fluffy rolls that taste infinitely better than store bought ones. The best part? Strong white bread flour gives you that lovely chewy texture while providing good protein content to keep you fuller longer. This recipe is so straightforward and budget friendly that you'll wonder why you ever bought rolls at the bakery. Perfect for weeknight dinners or meal prep, these rolls come together quickly and never disappoint.
Ella x
Ingredients
- 500 gstrong white bread flour plus extra for dusting
- 7 gsachet fast action yeast
- 1 tspwhite caster sugar
- 2 tspfine salt
- 1 tspsunflower oil plus extra for the work surface and bowl
Detail level
Instructions
- 1
Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
- 2
Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy – if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
- 3
Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
- 4
Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.
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