Wednesday, 24 December 2014

Soft White Rolls

As it is Christmas time I thought I wouldn't be baking for a week or so, but I had the urge.  At first I was going to try to make some pretzels, but having read the recipes I decided that was just too much work for today.  So I opted to make some soft white rolls.  I usually only eat wholemeal bread, but sometimes I have a hankering for some white bread.  So these rolls will be ideal.  I can freeze  them in twos, and just take them out when the fancy takes me.

They are also very simple to make, so that is a bonus as well.  They just take a while, as they rest for a total of about 2.5 hours.

You can dust the rolls with flour before putting in the oven.  But I don't bother as I don't like excess flour making a mess.


  • 500g/1lb 2oz unbleached strong white flour
  • 1 tsp salt
  • 2 tsp dried yeast
  • 30g/1oz butter or lard, softened
  • 75ml/2½fl oz milk, warmed
  • 225ml/8fl oz warm water
  • Rice flour for dusting


  1. Add the flour, salt and dried yeast into the bowl of a stand mixer, and mix with the paddle attachment for a few seconds.  You can do this manually in a large mixing bowl.
  2. Add the softened butter  into the flour mixture and beat until the mixture resembles breadcrumbs
  3. Mix the warm milk with the water.
  4. Change the paddle attachment to the kneading attachment, if you are using a stand mixer.
  5. Add the milk mixture to the flour mixture and beat until the dough is well combined. If doing by hand bring the dough together into a ball.
  6. Knead the dough in the stand mixer for about 13 minutes. If doing manually knead on a floured work surface for 20 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough.
  7. Place the dough in a lightly oiled bowl and cover with clingflim.  Allow to prove for 90 mins in a warm place.  The dough should double in size.
  8. When the dough has risen, return it to a floured work surface and knock it back.
  9. Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again.
  10. Meanwhile, preheat the oven to 220C/200C fan/425F/Gas 7.
  11. When the rolls have expanded, dust them with the rice flour(if you wish)  and transfer them to the oven. 
  12. Bake for 8-10 minutes, or until golden-brown and cooked through.

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