Bread roll recipes
Our top 3 of 7 Bread roll recipes
- 500g strong white flour
- 2 tsp dried yeast
- 1 tsp salt
- 30g softened butter OR marg
- 75 ml tepid milk
- 225ml warm water
- oil for greasing
- rice flour for dusting (optional)
- Mix the white flour, salt and dried yeast in a bowl. Rub in the softened butter until it resembles breadcrumbs.
- Mix the warm milk with the water.
- Add the milk mixture to the dry ingredients and mix together with your hands until the dough is well combined. Bring the dough together into a ball.
- Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. Return the dough to the bowl and cover with cling film. Stand for 1½ hours in a warm place until the dough has doubled in size.
- Return it to a floured work surface and knock it back. (Lightly knead again for a few minutes to ‘knock’ the air out of it, taking it back to its original size)
- Separate into eight parts and roll each into a ball. Flatten each slightly with your hand and place the rolls on a lightly greased baking tray quite close together. Cover the tray with cling film and put aside for another hour, when the rolls will have doubled in size again.
- Preheat the oven to 220C/Gas 7.
- When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through. Allow to cool slightly before separating.
- MAKES 16 ROLLS
- 1.) Sift the Flour and Salt into a large mixing bowl. Mix in the Yeast. Combine the Oil with the warm Water in the jug. Make a well in the centre of the dry ingredients, stir in the Oil and Water mixture to form a soft, pliable dough.
- 2.) Knead the dough for 10 minutes, or until it is smooth and elastic.
- 3.) Shape the dough into a ball and place into a lightly oiled bowl. Cover the bowl with cling film and leave the dough to rise in a warm place for 1 hour, or until almost doubled in size.
- 4.) Punch down the dough gently. Roll out onto a lightly floured surface to fit a 23cm (9") non-stick baking tin. Put the dough into the tin, pressing into the corners.
- 5.) Cut the dough into 16 equal-sized squares and dust lightly with flour. Cover loosely with cling film and leave to rise again for about 20 minutes in a warm place. Meanwhile preheat the oven to 190C/375F/Gas5.
- 6.) Bake for 18 minutes, or until well risen and rolls sound hollow when tapped.
- Serve warm or cold.
- 250g Bread Flour
- 6g Yeast
- 25g Sugar
- 9g Milk Powder
- 0.5 tsp. Salt To Taste
- 125 ml Water
- 1 whole Beaten Egg, Divided
- 25g Butter
- 1. In a mixing bowl combine flour, yeast, sugar, milk powder and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter. Knead by hand until smooth and elastic, about 10 minutes.
- 2. Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 10 round balls and allow to rise for 10 minutes .
- 3. Now take out each ball and roll out with a rolling pin until you get a thin disk (4-inch diameter and 1/8-inch thick). Roll up loosely, then coil so that it resembles a snail shell. Keep it a bit loose, as the dough with rise further. Tuck the outer end underneath.
- 4. Place on a greased baking tray and allow to rise for 35 minutes. Brush the remaining beaten egg over the dinner roll.
- 5. Bake at 200C for 20 minutes or until golden brown.
- Serve hot with butter or jam.