Rolls or bread

    2 hours 30 min

    This yeast bread and rolls dough was something I experimented with and very pleased with the results.

    21 people made this

    Makes: 4 good sized rolls

    • 280g (10oz) Allinson's® bread flour or pizza dough flour
    • 2 teaspoons dried active baking yeast
    • 1/2 teaspoon salt
    • 1 dessertspoon caster sugar
    • sprinkling black pepper (optional)
    • 1 dessertspoon olive oil
    • 200ml warm water

    Prep:10min  ›  Cook:20min  ›  Extra time:2hr proofing  ›  Ready in:2hr30min 

    1. Put all the dry ingredients in a bowl and give a quick mix with a spoon.
    2. Add the olive oil and mix through.
    3. Form a well in middle of mixture and pour in some water and fold mixture in from outside in. Repeat these steps until all water has been added and dough is coming together.
    4. Put dough onto a well-floured surface and knead dough for about 5 minutes then break into 4 evenly sized pieces.
    5. Wrap dough in cling film loosely as it will expand. You will find it will stick to the cling film but should come away easy enough. I use cling film as I find it expands better this way you can just put it in a bowl and put a wet cloth over the top. Leave to rise or 2 to 3 hours.
    6. Preheat oven to 180 degrees 15 minutes before dough is ready to be baked.
    7. Remove dough from cling film and put back on floured surface and kneed again to get most of air bubbles out, about 2 minutes. Put dough onto a baking tray and brush with milk.
    8. Bake in the preheated oven until golden, about 20 minutes.


    If you want the kids to help just break what ever size they want. I ended up with 3 decent sized and 2 little ones but they do expand to double the size, so don't worry too much and then once in oven later, they will be even bigger again.

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    Reviews in English (2)


    I have now made this bread 3 times. It has a lovely soft texture and we just love it. I did however contemplate giving this less stars as for me the instructions need some embellishment. All is okay until step 7. I believe that the recipe should include that after punching down the dough it should be shaped into rolls then left to rise again until doubled in size. With this modification this bread is fabulous  -  22 Feb 2015


    Fantastic recipe, will definitely be baking this one very often. So much better than store bought.  -  24 Mar 2015