White homemade rolls

    (24)
    40 min

    I have been experimenting with dough and have made bread and rolls a few ways now. I am now making these rolls every day - sometimes 12 rolls or 6 rolls with one white loaf - best to batch bake where possible and put extra in freezer. Kids say these, too, are better than the shops, hence the amount I am baking.


    63 people made this

    Ingredients
    Makes: 6 good sized rolls

    • 280g (10 oz) strong white flour, such as Hovis®
    • 1 (7g) sachet fast bake yeast
    • 2 teaspoons caster sugar
    • 2 teaspoons salt
    • 55g (2 oz) butter
    • 300ml (10 fl oz) warm water (200ml boiling topped with 100ml cold)
    • 1 tablespoon olive oil

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Put everything bar the olive oil and water in a bowl and give it a little stir through.
    2. Make a well in the centre of the mix and add the water and olive oil and mix well. I use a spoon to do this until the dough pulls together and then I take it out and drop it onto a floured surface.
    3. Knead the dough for between 7 to 10 minutes until the dough becomes like elastic. Tear off into 6 even-sized bits of dough, or more if you want smaller rolls.
    4. Roll each piece of dough in the palms of your hands for a few seconds to get a ball shape and then place it onto a baking tray. I always use a pizza tray.
    5. Once the dough is on the tray wrap some cling film loosely over the top to ensure dough is covered and leave to expand. Leave for around 45 minutes and it should double in size.
    6. Preheat the oven to 230 C / Gas 8.
    7. Bake for 10 minutes then drop down to 200 C / Gas 6 for 20 minutes. The way to check they are cooked is use a metal spoon and tap the outside of the roll. It should be a hard crust and sound hollow.
    8. I recommend leaving to cool or you may burn your hands trying to cut them open. Place on a wire rack to cool.
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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (25)

    20

    makes great crusty rolls, would only use around 250ml water though or it is way too wet  -  05 Apr 2012

    by
    14

    Think i must of put too much water in because dough was very gloopy and couldnt really knead it well at all...but spooned mixture into rounds and they actually turned out great.  -  13 Apr 2011

    openflame
    6

    first time making rolls for me and these were a huge success!  -  19 Apr 2011

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