Bread Rolls
These rolls use the same recipe as my White Tin Loaf. If you don’t want a whole loaf, or just prefer rolls, these are a simple, floured option. They’re handy because you don’t need a loaf tin, and you can freeze any extras for later.
Makes 6
Hands-on Time 30 minutes
Proving Time +2 hours
Baking Time 25 minutes
Ingredients
450g strong white bread flour (plus extra for dusting)
2½ tsp fast-action yeast
1 tbsp caster sugar
1 tsp fine sea salt
40g unsalted butter (softened)
210ml water
100ml full-fat milk
Oil for greasing (flavourless, e.g., sunflower or vegetable)
Equipment
Large bowl or free-standing mixer with a dough hook
Tea towel
Baking parchment
Small roasting pan
Sharp knife
Wire rack
Method
1. Make the Dough
In a large bowl, combine the flour, yeast, sugar, salt, and softened butter.
Add the water and milk. Mix with one hand until a dough forms.
Turn the dough out onto a lightly floured surface and knead for 10 minutes until soft and smooth.
2. First Proof
Lightly grease the bowl with oil. Place the dough in the bowl, cover with a tea towel, and let it prove for 2 hours or until doubled in size.
3. Prepare the Pan
Scrunch up a sheet of baking parchment, then flatten it out and use it to line the roasting pan.
4. Shape the Rolls
Preheat the oven to 210°C/190°C (fan)/410°F/Gas Mark 7.
Knock the air out of the dough and divide it into 6 equal pieces using a knife.
Shape each piece into a smooth ball by cupping your hands around the dough and rotating it to tuck the edges underneath. Alternatively, dust your hands with flour and roll into balls.
Place the balls onto the lined pan, evenly spaced apart.
5. Second Proof
Cover the pan with a tea towel and let the rolls prove for 1 hour or until doubled in size and touching each other.
6. Bake the Rolls
Dust the tops of the rolls with flour.
Bake on the middle shelf for 25 minutes until golden.
7. Cool and Serve
Let the rolls cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Enjoy!
