Baking Time
- 15 mins
Servings
- Makes 15 Rolls ( Appox Depending on size )
Ingredients
- 500g Strong White Flour
- 42g Rapeseed Oil
- 7g Fast Acting Dried Yeast
- 5g Caster Sugar
- 5g Sea Salt
- 300ml Warm Water
Dietary information
- Calories ~2,080 kcal
- Carbohydrates ~384 g
- Protein ~60 g
- Fat ~43 g
- Sugar ~7 g
- Fibre ~13 g
- Salt ~5 g
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How to get started making these bread rolls!
These bread rolls are simple and easy to make.
The six ingredients are cheap to buy from your local supermarket and store well in a cool, dry cupboard. This means you can keep using them until they run out, making these rolls cheaper than buying supermarket bread.
Step One – Weighing and Preparing
I normally weigh all the ingredients separately in different bowls. I place the yeast, oil, and water together and mix lightly. After that, I prepare my baking trays.
Note:
Only use hot water, not boiling water. Boiling water will kill the yeast and make fermentation impossible, meaning your bread rolls will turn out like bricks.
Step Two – Mixing
I take the flour, salt, and sugar and sift them into a large bowl. This helps create an even distribution of the dry ingredients, which leads to a better bread roll.
Next, add the yeast mixture and use a wooden spoon to bring everything together.
Once combined, I use my hands to roughly form the dough. It does not need to be perfect. Just bring it together into a rough ball shape.
Lightly flour the bowl to prevent sticking, cover it with a towel, and leave it to prove for up to two hours.
Step Three – Proving
This stage is simple.
Proving is when the bread dough is left to rise.
That’s it.
Step Four – Shaping
Once the second prove is finished, baking is straightforward.
Preheat your oven to 220°C.
Place the rolls near the centre of the oven and bake for 15 minutes, or until golden brown on top.
Once baked, place them on a wire rack and allow them to cool.
Step Six – Storing
These rolls will store well for up to two days in an airtight container.
If they go a little stale, it’s not the end of the world. Microwave them for about 6 seconds, then place them back in the oven for 6 minutes. This helps bring back the softness inside and the crust on the outside.
I often freeze some once they are cooled, then take out what I need during the week for lunch.
Even after freezing, these bread rolls stay tasty and keep their softness.
This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you.