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Bread Rolls

Bread Rolls


  • 500g / 3 cups Plain Strong Flour
  • Fast Action Dried Yeast 7g or (2½ teaspoons)
  • Butter 40g or (2 tablespoons)
  • Salt 1½ teaspoons
  • Sugar 1½ teaspoons
  • Boiling Water 100ml (¹/3 cup)
  • Cold Milk 200ml (²/3 cup)
  • Optional: Olive Oil 1 tablespoon (to paste tops of baked bread rolls)


  1. In a large bowl, add 500g of strong flour and 2 tbsps of butter.  Rub the butter into the flour,  squeezing the mixture together, until the butter is completely rubbed in.
  2. Add 1½ tsp salt and 7g yeast to flour mixture.  Mix well together.
  3. In  a measuring jug, add 1½ tsp of sugar and 100ml of boiling water. Stir until sugar dissolves. Then add 200ml of cold milk.
  4. Make a well in the centre of flour mixture, and add small amounts of milk mixture at a time.  Use a round ended table knife and blend liquid into flour mixture until flour sticks together and forms a soft dough.  Place dough on a lightly floured work surface.  Knead and stretch dough for 10 minutes.
  5. Place dough in bowl and cover with damp cloth or clingfilm.  Allow to rise for 5 hours in a warm place.
  6. After 5 hours roll out dough and cut in smaller equal parts.  Wet hands with a small amount of vegetable oil, so dough do not stick to hands.  Rub hands together.  Then knead dough into shape and place rolls on a lightly floured baking tray.  Allow to rise for another  1 hour.
  7. Then brush milk on the tops of the bread rolls and bake in oven at temperature 180ºC/350ºF/GAS 4 for 15 to 20 minutes.
  8. When bread rolls are cooked, take out of oven.  (Optional: Paste olive oil on top of the bread rolls for the tops to keep soft).  Cover bread rolls with a dry cloth, then allow to cool.  Can be served hot or cold.  Remainder of rolls can be frozen in a freezer for future use.