Versatile easy bread rolls

    2 hours 45 min

    This really easy recipe is so amazing, I make it every week. Husband and daughter eat it all. Lovely just out of the oven with butter, or served with the tomato and basil soup with a kick that I posted!


    West Midlands, England, UK
    17 people made this

    Makes: 10 easy bread rolls

    • 500g strong white bread flour
    • 2 teaspoons easy blend yeast
    • 1 1/2 teaspoons golden caster sugar
    • 1 teaspoon salt
    • 1 tablespoon softened butter
    • 280ml warm water
    • 1 egg, lightly beaten
    • 1 tablespoon olive oil
    • seeds of your choice, to taste

    Prep:25min  ›  Cook:20min  ›  Extra time:2hr proofing  ›  Ready in:2hr45min 

    1. Mix flour, yeast, sugar and salt together in a big bowl. Rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Cut in the water with a steel blade spatula and bring everything together in the bowl.
    2. Tip out onto a lightly floured surface and knead for at least 10 minutes until smooth and elastic. Grease the mixing bowl with olive oil, put dough back in, cover loosely with cling film and put in a warm place to rise until at least trebled in size, about 1 hour.
    3. Knock back gently and knead briefly to get rid of the air. Dough can be divided and shaped as you prefer but I divide into 10 pieces, roll each piece into a long snake about 25cm long, then roll up like a pinwheel and tuck in the end at the top and press down gently.
    4. Place on a large baking tray that has been lightly greased and dusted with flour; continue with the rest, space apart if you want individual rolls as these will rise again, (if close together just tear off when baked) cover with the piece of clingfilm originally used. Leave to rise in a warm place until doubled in size, about 45 minutes.
    5. Preheat the oven to 180 C / Gas 4.
    6. When rolls have risen, remove and discard the cling film. In a bowl combine the egg and oil then brush the rolls very lightly with this. If you wish to add seeds, do this now.
    7. Bake in the preheated oven for 20 minutes until golden brown. When done, they should sound hollow when tapped on the base. Remove from the oven and serve warm, or allow to cool on a cooling rack before serving and enjoying.


    You can add 50g of flavouring at the mixing stage before the first rise. I have added 50g to 100g of fine desiccated coconut at the first mix, then before the second rise I cut into 10 equal pieces, make into rolls, press out a little, add a few pieces of milk chocolate, seal, then place on baking tray, cover with film, when risen again, brush with beaten egg, sprinkle with caster sugar and some more coconut, bake same as above. Email me if any queries. Thanks Debbie

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    These turned out fab, I actually make them smaller, usually make about 18, as they rise very well. They seem to stay soft for a couple of days, just after they are out of the oven, I brush them with melted butter that has been mixed with a little olive oil- if I'm making them savoury. If I am making them sweet I'll brush with a little melted butter, some caster sugar & lemon juice. Just make it up as I go along really!! Tried to post a pic but hasn't work!  -  25 May 2015