Bread rolls

Home-baked rolls

Use this basic recipe to make your dough, then finish the rolls by creating a variety of shapes and toppings

By , 02 September 2016
Home-baked rolls
  • Ready in: 25 mins
  • Serves: 8
  • Price: 14p per serving

For the mini baguettes: Use your hands to roll the dough pieces into baton shapes. Glaze with egg, then cut 3 slashes across each one before baking.

For the multi seed rolls: Shape the dough into rounds. Glaze, then sprinkle with Good& Balanced Seed Mix before baking.

For the poppy seed rolls: Roll the dough into 16 balls, 8 slightly smaller than the other 8. For each roll, put a small ball on top of a larger ball and push the handle of a wooden spoon through both balls. Glaze and sprinkle with poppy seeds before baking.

For the sesame twists: Roll each piece of dough into a log shape and twist. Glaze, then sprinkle with sesame seeds before baking.

For the cheese topped rolls: Roll the dough pieces into balls. Glaze with egg and sprinkle grated mature Cheddar on top of each one before baking.

Nutritional Info
Each 58g serving contains
  • Cals 150
    8%
  • Fat 3.7
    5%
  • Sat Fat 1.9
    10%
  • Sugar 0.2
    0%
  • Salt 0.23
    4%
of your reference intake.
Typical energy values per 100g: 1084kJ/259kcal.
Ingredients
  • 250g strong white bread flour
  • 25g butter
  • 1tsp easy-bake yeast
  • Beaten egg, to glaze
Method
  • Sift the flour into a large mixing bowl. Add a pinch of salt and mix together. Add the butter and rub it into the flour with your fingertips until completely combined.

  • Stir the yeast into the flour and make a well in the centre. Add 120-140ml warm water (see Warm to it, on p19) and mix to a soft dough.

  • Turn the dough out onto a lightly floured surface; knead for 8-10 mins until smooth and elastic (see How to knead, opposite). When ready, it’ll spring back easily when gently pressed.

  • Place the dough in a clean bowl and cover with lightly oiled clingfilm. Leave in a warm place to prove (rise) for about 1 hourr or until it has doubled in size.

  • Re-knead dough for 1 min, then divide into 8. Shape into rolls (see overleaf), put on a lightly oiled baking sheet and cover loosely with lightly oiled clingfilm.

  • Leave in a warm place to prove for 35-45 mins or until the rolls have increased in size by about a third.

  • Preheat the oven to 200C/180C Fan/Gas 6. Brush the rolls with the beaten egg and sprinkle with the toppings, if using.

  • Bake for 10-15 mins. When they’re cooked, the base of the rolls will sound hollow when gently tapped. Serve them warm or cold – they’re best eaten on the same day that they were made.

  • Top tip: The liquid you add to the flour needs to be warm in order to activate the yeast – but if it’s too hot you’ll kill it. To get the right temperature, mix 1 part boiling water with 2 parts cold water.

  • How to knead: Kneading dough develops gluten in the flour, essential for giving bread its distinctive structure. Put the dough on a floured surface and stretch it out with the heel of your hand. Turn the dough, fold and repeat for 8-10 mins until you have a smooth, elastic dough.