Simple and tasty white rolls

Easy soft white rolls recipe

 

I could never follow a low-carb diet – I love bread way too much.

The smell of freshly baked bread is one of my favourite smells in the world, and I could happily eat bread in one form or another with every meal of the day.

I always thought it was quite hard to make though, so most of our bread came from the supermarket until quite recently.

Then we started trying to really limit our trips to the shops during the first lockdown, and decided to try making our own bread to keep us going between visits.

This recipe for beautifully soft white bread rolls is one Steve has perfected over the last few months.  We’ve used it time and time again and it hasn’t failed us yet.

 

The main thing we’ve learnt about making any kind of bread is that it’s really not hard, but it does generally take time.  You have to know in advance that you want to make it, so the dough has plenty of time to do its thing before baking.

These rolls need proving twice, so the whole thing from start to finish takes a few hours, but it is so worth it!

If you want to give them a go yourself, here’s what you need to know:

 

Ingredients

  • 450g plain flour
  • 7g instant yeast
  • 35g sugar
  • 1 tsp salt
  • 42g butter (melted)
  • 1 egg
  • 240ml warm water

 

Here’s what you need to do:

  1. Put the flour, yeast, sugar and salt in a big bowl and stir together.
  2. Add in the melted butter, egg and water and mix.
  3. Bring the dough together in the bowl and then tip it out onto a floured surface.
  4. Knead the dough for about 5 minutes until it’s soft and elastic.  The dough will be a little bit sticky but shouldn’t get stuck all over your hands.  If it feels too sticky then add a little more flour.
  5. Gather the dough up into a loose ball and pop it back in the bowl.
  6. Cover the bowl with a tea towel or some cling film and leave it somewhere warm to rise.  You want it to double in size which generally takes between 1 and 2 hours, depending on how warm the room is.
  7. When the dough has doubled in size tip it out again onto a floured surface.
  8. Gently pat it down to knock some of the air out of it, and then divide it into 8 equal-sized portions.
  9. Line a large baking tray with greaseproof paper or a silicone baking mat.
  10. Form each of the portions of dough into bun shapes, gently tucking the ends underneath so the tops look nice and smooth, then place them spaced out on the baking tray.
  11. Dust them lightly with flour and cover loosely with a piece of cling film.
  12. Leave to rise again, for about an hour.
  13. Pop the oven on at 190° (170° fan oven)
  14. Sprinkle the buns with a little more flour and then bake for 13-15 minutes.
  15. Once they’re baked and lightly browned on top, take them out of the over and leave them to cool slightly on the baking tray.
  16. Gently separate the buns if they’ve joined together during baking and move them to a rack to finish cooling.

 

 

I know this looks like quite a few steps but honestly it is so easy.

It’s basically a case of mixing the dough together, leaving it in a blob for a few hours, dividing it into 8 buns, leaving them to rise again for an hour, and then baking.

So don’t let the number of steps or the length of time needed to make these put you off.  It might take a few hours for them to be ready, but you’re only actually doing something with them for about 20 minutes of that.

And these buns are so worth the wait.

They’re perfect to use at lunchtime instead of sandwiches and are also sturdy enough to dip in a bowl of soup.

The fact that they’re slightly sweet also means they’re amazing split in half and toasted the day after you make them.  They taste like english muffins to me and are so good with proper butter and marmite.

We use these buns for burgers too, and if you want to make them into more classic burger buns you can brush them with an egg wash and sprinkle sesame seeds on top before baking, instead of dusting them with flour.

Easy soft white rolls

These rolls are perfectly soft and great for sandwiches, dipping in soup or to have with burgers for tea.
Prep Time20 mins
Cook Time15 mins
Proving time3 hrs
Total Time3 hrs 35 mins
Keyword: Easy dinner rolls, Floury rolls, Rolls, Simple rolls, Soft white rolls, white rolls
Servings: 8 rolls

Equipment

  • Big mixing bowl
  • Big baking tray
  • Greaseproof paper or silicone baking mat
  • Tea towel or cling film
  • Weighing scales
  • Measuring jug

Ingredients

  • 450 g plain flour You can use strong bread flour if you like, but these work really well with simple plain flour
  • 7 g instant yeast
  • 35 g sugar
  • 1 tsp salt
  • 1 egg
  • 240 ml warm water

Instructions

  • Put the flour, yeast, sugar and salt in a big bowl and stir together.
  • Add in the melted butter, egg, and water and mix together.
  • Bring the dough together in the bowl and then tip it out onto a floured surface.
  • Knead the dough for about 5 minutes until it's soft and elastic.  The dough will be a little bit sticky but shouldn't get stuck all over your hands.  If it feels too sticky then add a little more flour.
  • Gather the dough up into a loose ball and pop it back in the bowl.
  • Cover the bowl with a tea towel or some cling film and leave it somewhere warm to rise.  You want it to double in size which generally takes between 1 and 2 hours, depending on how warm the room is.
  • When the dough has doubled in size tip it out again onto a floured surface.
  • Gently pat it down to knock some of the air out of it, and then divide it into 8 equal-sized portions.
  • Line a large baking tray with greaseproof paper or a silicone baking mat.
  • Form each of the portions of dough into bun shapes, gently tucking the ends underneath so the tops look nice and smooth, then place them spaced out on the baking tray.
  • Dust them lightly with flour and cover loosely with a piece of cling film.
  • Leave to rise again, for about an hour.
  • Pop the oven on at 190° (170° fan oven).
  • Sprinkle the buns with a little more flour and then bake for 13-15 minutes.
  • Once they're baked and lightly browned on top, take them out of the over and leave them to cool slightly on the baking tray.
  • Gently separate the buns if they've joined together during baking and move them to a rack to finish cooling.

Notes

Don't be put off by the number of steps in this recipe - it's really not as complicated as it might look at first!
It's basically just mix the ingredients and knead the dough, leave it to double in size, split the dough into 8 equal pieces and form them into bun shapes, leave them to rise again on the baking tray and then bake.
You can make these into more classic burger buns by skipping the part about dusting them with flour before baking, and instead brush them with an egg wash (1 egg mixed with a tablespoon of milk) and then sprinkle with sesame seeds.
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