- Dish type
- Bread rolls and buns
I have been experimenting with dough and have made bread and rolls a few ways now. Kids say these, too, are better than the shops, hence the amount I am baking.
136 people made this
IngredientsMakes: 6 good sized rolls
- 280g (10 oz) strong white flour, such as Hovis®
- 1 (7g) sachet fast bake yeast
- 2 teaspoons caster sugar
- 2 teaspoons salt
- 55g (2 oz) butter
- 300ml (10 fl oz) warm water (200ml boiling topped with 100ml cold)
- 1 tablespoon olive oil
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Put everything bar the olive oil and water in a bowl and give it a little stir through.
- Make a well in the centre of the mix and add the water and olive oil and mix well. I use a spoon to do this until the dough pulls together and then I take it out and drop it onto a floured surface.
- Knead the dough for between 7 to 10 minutes until the dough becomes like elastic. Tear off into 6 even-sized bits of dough, or more if you want smaller rolls.
- Roll each piece of dough in the palms of your hands for a few seconds to get a ball shape and then place it onto a baking tray. I always use a pizza tray.
- Once the dough is on the tray wrap some cling film loosely over the top to ensure dough is covered and leave to expand. Leave for around 45 minutes and it should double in size.
- Preheat the oven to 230 C / Gas 8.
- Bake for 10 minutes then drop down to 200 C / Gas 6 for 20 minutes. The way to check they are cooked is use a metal spoon and tap the outside of the roll. It should be a hard crust and sound hollow.
- I recommend leaving to cool or you may burn your hands trying to cut them open. Place on a wire rack to cool.
Reviews & ratingsAverage global rating:(24)
Reviews in English (25)
makes great crusty rolls, would only use around 250ml water though or it is way too wet-05 Apr 2012
Think i must of put too much water in because dough was very gloopy and couldnt really knead it well at all...but spooned mixture into rounds and they actually turned out great.-13 Apr 2011
first time making rolls for me and these were a huge success!-19 Apr 2011
Soft White Dinner Rolls
Homemade dinner rolls are SO much tastier than store-bought! These are a lovely addition to your breadbasket, and make great sandwiches, as well.
- 2 1/2 teaspoons instant yeast or active dry yeast
- 7/8 to 1 1/8 cups (198g to 255g) lukewarm water*
- 3 cups (361g) King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons (8g) salt
- 3 tablespoons (35g) sugar
- 6 tablespoons (85g) unsalted butter, at room temperature
- 1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk
- 1/2 cup (39g) instant mashed potato flakes
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the all of the ingredients and mix and knead — by hand, mixer or bread machine set on the dough cycle — until you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.
While the dough is rising, lightly grease two 9" round cake pans, or a 9" x 13" pan.
Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces.
Take it a step further
Freeze and bake rolls
Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball.
Place eight rolls in each of the round cake pans (or all 16 rolls in the 9" x 13" pan), spacing them evenly they won't touch one another.
Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they're very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F.
Bake the rolls until they're a deep golden brown on top, and lighter on the sides, about 25 minutes.
Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Serve warm, or at room temperature.
Yes, all yeasts will work in this recipe, it’s simply a matter of understanding how each kind of yeast works and differs. Instant dry yeast can be added straight to dry ingredients and doesn’t require any sitting or proofing. It also rises a bit quicker. Active dry yeast is a bigger size of granule and generally needs to be dissolved in a liquid before adding to a recipe. It activates a bit slower so expect 10-15 minutes extra in rise time.
The dough should be slightly sticky, but still very soft and pliable. It should just barely not be sticking to the bowl. If you add too much flour and the dough stiffens, your rolls will also get a little stiff. I like to say you can feel a soft roll just by touching the dough.
- 1/4 cup warm water (115 degrees)
- 2 packets (1/4 ounce each) active dry yeast
- 1 1/2 cups warm whole milk (115 degrees)
- 1/2 cup (1 stick) unsalted butter, melted, plus more for bowl and pans
- 1/4 cup sugar
- 2 1/4 teaspoons salt
- 3 large eggs
- 6 to 6 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
Place water in a small bowl sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl place dough in bowl, turning to coat. Cover bowl with plastic wrap let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).
Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.
Yummy White Rolls Recipe
These white rolls go with just about anything, but we love serving them with cheeseburger soup, creamy chicken soup with bacon and ranch, and homemade chicken noodle soup.
This has been my favorite basic white roll recipe for almost two decades. The evaporated milk and potato flakes give them a little something extra and people are always asking for the recipe. If you are looking for a fantastic recipe for white rolls, this is it!
I am always asked to bring rolls to every family gathering. From Thanksgiving to family reunions, this is my go-to roll recipe. I&rsquove tried several others over the years, but I always come back to this one. The flavor of the rolls is simply amazing!
I love my carbs, and there is nothing that beats a hot homemade roll slathered with butter. Yum!
The potato flakes give these rolls a great flavor and texture, but I&rsquove made them without the potato flakes, and they will still be delicious rolls!
I have a KitchenAid and a Bosch, but I usually make these in a large mixing bowl. I use my hand mixer to beat the dough at first, but I just stir the remaining flour in. I find that I get a much more tender roll that way. You can definitely use your appliances, just make sure you don&rsquot over-knead the dough!
Ninety percent of the time, I form these rolls into round balls, and they fit perfectly in my half sheet baking pan. Sometimes I roll them out into crescents, and they are fun to serve that way. You just need two pans because you need to leave more space between them.
How to make yummy white rolls:
Dissolve the yeast and sugar in warm water. Add the rest of the ingredients and enough flour to make a soft dough that isn&rsquot sticky.
Let the dough rest for about 15 minutes, then form the dough into rolls. Place on greased cookie sheets.
Cover the rolls and let them raise for about an hour or till doubled in size. Then bake at 350° for about 25 minutes or till golden brown. Brush tops with butter.
Bread Recipe: Soft White Bread Rolls
As we approach week seven of lockdown, many are still self-isolating at home and not heading out shopping as they used to. If you are one of those and somehow still have some bread flour and yeast at hand then this is a typical UK bread recipe is perfect to be made at home. The dough can be used for rolls, hot dog buns, pizza base or anything you fancy, the best part about is that you can make the dough and let it rise overnight or make a batch first thing in the morning just in time for lunch. These rolls are usually best eaten fresh but will keep for a few days or can be frozen on the day they are baked. As there are only two of us in the house so I usually give half of the batch to either my daughter (when we are not in lockdown) or to the neighbours. It’s a great way to share and not waste food.
Soft White Bread Rolls Recipe
500g bread flour
7g (one sachet) fast-action yeast or 20g of fresh yeast (I nearly always use fresh yeast)
1 ½ tsp sugar
2 tsp salt
300ml lukewarm water
3 tbsp olive oil (I did not use olive oil but rapeseed oil)
plus flour for dusting
1. Leftover rolls store in an airtight container in the refrigerator for up to 3 days. They also freeze in a freezer-safe container for up to 2 months.
2. Flour your hands well when rolling out the rolls to keep the dough from sticking to your hands! I like to reflour my hands between every roll.
3. You can substitute in 1 tablespoon raw honey in place of the granulated sugar to make these rolls processed sugar-free.
4. For most consistent and accurate results, use a kitchen scale to measure your flour. You can find good-quality scales on Amazon for less than $10. Otherwise, you can spoon and level your flour into measuring cups.
5. To make your own buttermilk, add 2 teaspoons distilled white or apple cider vinegar in a measuring cup. Fill the cup to the &frac23 cup line with milk, give it a gentle stir, and let the milk sit for 5 minutes, or until it starts to curdle.
6. Make whole wheat rolls by substituting in ½ cup whole wheat flour for ½ cup of the all-purpose flour.
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dietitians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
- 1/2 cup warm water (95 to 110 F)
- 1 tsp active dry yeast
- 1/4 cup milk (room temperature)
- 1 Tbsp soft butter (or margarine)
- 1 Tbsp sugar
- 1/2 tsp salt
- 2 cups bread flour (plus more if needed to make pliable dough)
In a medium bowl, mix water and yeast. Add milk, butter, sugar, salt. Stir. Add 1 1/2 cups of flour and mix well. Slowly add in enough of the remaining flour to make a dough that follows the spoon around the bowl. Turn dough out onto a lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in a medium greased bowl. Turn dough over in the bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
Punch down dough. Turn dough out onto a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into a loaf. Divide dough into 6 small rolls, 5 medium rolls, or 4 large rolls. Place on greased baking sheet, 2 inches apart. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
Bake bread at 375 degrees F for 10 to 15 minutes or until the rolls are golden brown. Remove rolls from sheet and let cool on the rack.
Homemade Dinner Rolls
Let’s learn how to make perfect homemade dinner rolls! This recipe produces soft and flavorful classic dinner rolls and it all starts with a straightforward 7 ingredient dough.
- Make the dough.
- Knead the dough.
- 1 st rise.Let the dough rise for about 1-2 hours.
- Punch down the dough and shape into rolls.
- 2 nd rise.Let the dough rise for about 1 hour.
- Bake for 20-25 minutes until golden brown.
The dough comes together with a mixer. If you don’t have a mixer, you can mix the dough by hand in a large mixing bowl with a wooden spoon or spatula. After the dough comes together, it’s time to knead. For kneading, you have 2 options. You can continue beating the dough with the mixer or you can knead the dough by hand. (I provide further detail about kneading in my Baking with Yeast Guide.)
You need 7 ingredients for these rolls.
- Milk: Liquid activates the yeast. For super soft rolls, use whole milk.
- Yeast: You can use active dry yeast or instant yeast. I recommend Platinum Yeast by Red Star, which is an instant yeast blended with natural dough improvers. It’s fantastic!
- Sugar: Sugar feeds the yeast.
- Egg: Egg provides structure and flavor in the dough.
- Butter: Butter adds tenderness and flavor.
- Salt: Salt adds flavor.
- Flour: You can use all-purpose flour or bread flour in this recipe.
After the dough rises in the 1 st rise, punch it down to release the air, then shape the dough. You can shape it many different ways including twists, knots, or the classic round shape. Let’s stick with the round shape this time. Divide the dough into 14-16 pieces. Take a piece and stretch the top of the dough while pinching and sealing the bottom. You can roll it on the counter to make sure it’s extra smooth, too.
The rolls require around 3 hours of rising, but you can break it up over two days and turn this into an overnight recipe. Prepare the dough, let it rise in the 1 st rise, then shape the rolls. Cover them tightly, then refrigerate for up to 15-16 hours. At least 3 hours before you need them, remove the rolls from the refrigerator and allow to rise on the counter for about 2 hours (the 2nd rise). Then bake the rolls as directed.
Even though these rolls are the perfect accompaniment to your dinner, they’re fantastic any time of day! Use them for burger sliders and sandwich trays, breakfast sandwiches with bacon and egg, or serve alongside salad. They’re wonderful for dunking in tomato sauce, soups, and stews or even a little garlic and olive oil.
- 3-1/4 cups flour, divided
- 1 package, active dry yeast
- 1 cup milk
- 1/4 cup white sugar
- 1/3 cup butter
- 1 egg
1. Mix together 1-1/4 cups flour and yeast in an electric mixing bowl.
2. In a small saucepan, add milk and sugar. Heat on medium low heat, stirring constantly until sugar is dissolved and the milk begins to steam.
3. Remove from heat and add butter. Mix well until completely melted.
4. Add egg and milk mixture to mixing bowl and beat on low for 30 seconds. Scrape down sides if necessary. Increase speed to high and beat for 3 minutes.
5. Add flour to mixing bowl and use a dough hook to beat the dough until combined.
6. Remove dough from a bowl and place onto a lightly floured surface. Knead for 5-6 minutes. You shouldn’t have to add any additional flour, but if the dough is sticky sprinkle a bit onto the dough.
7. Shape dough into a ball and place into a greased bowl. Cover with plastic wrap coated with cooking spray.
8. Place in a warm location until double in size, about an hour.
9. Punch dough down and divide in half.
10. Place onto a lightly floured surface and cover with plastic wrap. Let rest for 10 minutes. Grease a muffin tin and set aside.
11. Cut dough into 36 small pieces.
12. Shape each piece into a bowl and pull the edges under and place 3 dough balls, smooth side up into each muffin tin. Let set covered for 30 minutes or until dough doubles in size.
13. Bake for 14-16 minutes in a 375 degree oven or until golden brown. Remove from pan and serve warm.