When it comes to rolls, some people prefer crusty rolls, some like brioche rolls, some like wholemeal rolls, and some people like a nice, soft white roll. While I am a fan of all of those rolls, I don’t think you can beat a lovely, soft, fluffy white roll and these rolls are the softest, fluffiest, lightest rolls if you’ll ever have. They’re fantastic for lunches with your favourite fillings, or they’re amazing just out of the oven and simply smothered in butter. Whatever you want to use them for, you’ll never buy rolls from the store once you make these.
Soft Bread RollsPrint Recipe
- 500g Strong Bread Flour
- 10g Fast Action Yeast
- 10g Salt
- 2 tbsp Caster Sugar
- 50g Butter, Softened
- 100ml Whole Milk
- 250ml Water
Add the flour to a stand mixer or mixing bowl, and then add the yeast to one side of the flour and the sugar and salt to the other side.
Cut the butter into chunks and add to the flour, and then add the water and milk into a jug.
Pour in half of the milk and water and start your mixer off on a medium speed, or start combining with a wooden spoon, and then slowly add the rest of the milk and water - you may not need it all - until you get a soft, smooth dough that should leave the bowl clean.
Knead the dough for ten minutes, either in the mixer or by hand, and then place in an oiled bowl and cover with cling film and leave to prove for an hour to an hour and a half.
Once your dough has proved and doubled in size, knock the air out and divide into eight equal pieces - these should be approximately 115g each.
Roll each piece of dough into a bowl by placing on a work surface, cupping your hand over it and the roll it around into a circle.
Get a baking tray and place the dough pieces on in a 2-1-2-1-2 layout and be sure to leave a gap between them so that they can expand. Cover lightly with a tea towel and leave to prove for another hour.
Preheat an oven to 200°C (180°C Fan)/400°F/Gas Mark 6.
Once your rolls have doubled in size, dust lightly with a little extra flour, and place into the oven for 20 minutes until they're a lovely golden brown.