White Soft Bread Rolls

BREAD!!! The smell of freshly baked bread is one of the best things in the world, I think it even tops bacon and brewed coffee! I forgot how much I love making bread as well – ever since I baked Hot Cross Buns I’ve wanted to make more and more bread – it’s just so irresistably good! I definitely have a soft spot for bread – soft, crusty, seeded and most importantly fresh from the oven, still warm and slathered with butter … <3


Sometimes bread making might seem like a long process but with each proving session the bread is developing it’s flavour and texture and trust me the extra care and time taken early on will be well worth it when you’re enjoying your delicious bread! Working with your hands to mix the dough together, to knead and shape the dough is so therapeutic and satisfying when you can see the outcome – I can’t tell you how much I LOVE it! Kneading bread… the cheapest workout for your arms and the best chill out session you will have, I promise!



I’ve kept this bread recipe really simple – the humble bread roll in all it’s glory! The texture of the bread is soft, a little crisp on the outside, doughy and moorishly light. No matter what I put with these bread rolls they still shine through as the star of the show and are oh-so-delishhhhh 🙂


Enjoy the recipe guys! You can find me on Instagram posting many a baked good as well!


500g strong white bread flour

7g fast action yeast

5g salt

350ml warm water, about body temp at 37C


1 – Place the flour into the bowl. Add the yeast and salt at opposite sides of the bowl. Add in half the water and begin to mix with your hands. Using one hand in a claw like motion turn and squeeze at the same time to bring the ingredients together to form a dough. Slowly add in the remaining flour until the dough has formed – you might not need to use all of the water.

2 – Lightly flour a clean surface and turn out the dough. Knead for about 10 minutes or until when you press into the dough with your thumb the dough springs back. It won’t spring back all the way but if it starts to that’s a sign that you’ve kneaded the dough enough. Place it back into a lightly oiled bowl, cover with clingfilm and leave in a warm place to rise for 1 hour or until the dough has doubled in size.

3 – Once the dough has risen, punch it a few times, yes.. really! It will knock some of the air bubbles out of the dough and force the gluten strands to reform, meaning that you won’t have big holes in the bread! Separate the dough into 12 balls weighing between 60-65g each. Lay them out on a baking tray lined with greaseproof paper, not too far apart but close enough so when risen they will be touching and you can tear them away once baked. Cover with a clean tea towel and leave to rise again for 1 hour.


4 – Preheat the oven to 200C. If you’d like to you can brush half or all the rolls with milk and sprinkle over some sesame seeds or maybe some poppy seeds you can – completely up to you! Bake the rolls for 10 minutes for a soft roll, they’ll be turning golden brown and the bottoms will be golden. If you like your rolls slightly more crusty leave them in for another 5 minutes to crisp up.

5 – Enjoy warm with any meal!


Happy Baking! 🙂

Becky x

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