Nothing is better than freshly baked Bread Rolls. These are the perfect combination of soft rolls with a slightly chewy crust. A great everyday roll!

The freshest most delicious bread rolls
I think many people will agree that you really can’t beat freshly baked bread. These bread rolls are absolutely no exception to that rule.
Whether you call them bread rolls, cobs, barms, baps, teacakes, batches or stotties; they are even better when you make them yourself at home!
Don’t be put off my thinking making bread is difficult. With this recipe and step by step instructions, you will have the most perfect and tasty bread rolls.
This is fantastic recipe to start with if you are a bread beginner because it is simple and there is very little shaping involved. I think everyone will be able to make something roll shaped!

Which kind of yeast can be used for these bread rolls?
There are three types of yeast. All could be used for these rolls, but you will need to know how best to use them.
- Instant yeast – also sometimes known as easy bake yeast. This is the yeast I always use because I think it is the easiest to use. It is ready to use straight away, you just need to add it with the rest of your ingredients. This is the best yeast to use if you are ever using a bread maker.
- Active dry yeast – similar to instant yeast, but it has to be dissolved in water or milk to activate it. Sugar can be added to speed up the activating process. It usually takes 5-10 minutes for it to get nice and bubbly which means it is then ready to use.
- Fresh yeast – less commonly used in home baking but very popular in commercial bakeries. Fresh yeast isn’t as readily available and has to be kept in the fridge. Whereas instant and active dry yeast have a long shelf life, fresh yeast doesn’t. You can’t substitute the same amount of fresh yeast as the other two so if a recipe doesn’t specify fresh yeast you will need to convert it to work out the amount you need.

Although I don’t always pay a huge amount of attention to best before dates, you need to with yeast. Yeast is ‘alive’ and if it has died, it won’t help your bread to rise no matter how long you wait!
If you are ever not sure if your yeast is alive, just add it to some water and leave for 5-10 minutes. If after a few minutes you have bubbles you are good to go; if it doesn’t you need to buy more yeast.

Can I still make Bread Rolls without a stand mixer?
You can definitely still make these rolls without a stand mixer. A stand mixer makes it easier and a lot less effort, but isn’t an essential piece of equipment.
If you knead the dough by hand you will get exactly the same result. You may just feel a little tired after ten minutes of kneading!
There are quite a few tips on the best kneading techniques. As I said I am no expert, but I like to use my palms as much as possible when kneading.
You are really just looking to stretch the dough to form the gluten so your bread rises. Use whichever technique works for you until you have a smooth dough that springs back when you poke it.

crusty or soft rolls?
These rolls are quite hard to describe; they are neither crusty or super soft. When they come out of the oven they sound like they are going to be quite crisp when you tap the tops. But they soften as they cool and become become really delicious.
The trick of getting this softer texture is putting the rolls quite close together on the baking tray. This means that during their second prove they grow in size and touch slightly. Then when they are baking they join together even more.
The end result is a lovely soft roll with a slight crisp crust.

Proving times can vary
Giving a specific proving time is tricky because there are many variables! If your kitchen is warm, your dough can prove more quickly and if it is cold it can be much slower.
For the first prove, you are looking for your dough to double in size. For the warmer months of the year, I cover my dough and leave it to prove on a sunny window sill.
However when it is cold, it needs a bit of help! Turn the light of your oven on only and leave the covered dough in there with the door closed. The light will create a slight warmth which will help speed up the proving process.

Can I make the rolls different sizes?
You can make these Bread Rolls whatever size you would like. The size in the recipe will make nine medium sized rolls. I think this is the perfect size for sandwiches or for Pulled Pork rolls.
If you would like to make the rolls bigger, I would still recommend weighing each roll so you can get even sized rolls when baked. Just make sure you tap them on the bottom and check they are hollow when they have finished baking. If they don’t sound hollow, cook for a few more minutes.
You can also double the batch to make 18 rolls. This is ideal for a family as the rolls are a good size for children to have one and they’re not too big for adults to have two at a time.

How long will these rolls keep for?
As with most bread, these rolls are at their best the day they are baked or the day after. They will still be good for up to three days but they will become less fluffy.
If you don’t think you will eat them all within this time, I would recommend freezing the rolls.
How to freeze Bread rolls
These rolls couldn’t be more simple to freeze and they do freeze very well. However I do think that fresh bread is always that little bit more delicious than bread that has been frozen.
Once they have completely cooled, add them to a container or bag and freeze them for up to three months.
When you are ready to defrost the rolls leave them at room temperature for a couple of hours.

how to serve bread rolls
Now I know you probably don’t need suggestions on how to eat bread rolls, but here are some of my favourite ways to enjoy them.
Leftover meat from your roast dinner is absolutely delicious in these soft rolls. Beef, chicken or gammon are all absolutely fantastic. Don’t forget to add some stuffing if you’ve got leftovers of that too! You could even add some honey mustard mayo too.
If you’re looking for a warm filling, how about my air fryer fish fingers or sausages. Add your sauce of choice and you have the perfect bunch or lunch.
Don’t forget the classic way of serving them – as a burger bun! They would be great for my bacon cheese burgers, turkey burgers or halloumi tray bake burgers.

Other recipes you might like
- Poppy & Sesame Seed Bread Rolls
- Easy Flatbreads
- Rosemary & Salt Fougasse
- Garlic & Parsley Dough Balls
- Cheese Scones
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Bread Rolls
Nothing is better than freshly baked Bread Rolls. These are the perfect combination of soft rolls with a slightly chewy crust. A great roll for sandwiches!
Ingredients
- 500 g strong white bread flour
- 1 ½ tsp sea salt
- ½ tsp sugar
- 7 g instant yeast
- 2 tbsp rapeseed oil
- 300 ml lukewarm water
- Spray oil
Instructions
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Attach the dough hook to your mixer. Add 500g strong white bread flour, 1½ tsp sea salt, ½ tsp sugar and 7g instant yeast to the bowl making a well in the middle. Add 2 tbsp oil and 150ml lukewarm water into the well
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Mix on the lowest speed for a couple of minutes
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Add another 150ml water and mix on the second speed for 10 minutes
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Tip the dough onto a lightly floured surface and knead a couple of times until you get a smooth ball
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Put the dough in a greased bowl and cover with a tea towel. Leave somewhere warm to prove for an hour and a half or until the dough has doubled in size
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After the dough has doubled in size, lightly flour your work surface. Punch the air out of the dough and then turn the dough out onto the surface
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Divide the dough into 90g portions which will be approximately 9 balls
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Shape each portion into balls and then place them on a greased baking tray. Make sure they are no more than 2cm apart from each other
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Cover the rolls with the tea towel again and leave to prove in a warm place for 30 – 45 minutes. When the rolls are proving, preheat the oven to 190ºC (fan assisted, 210ºC non fan)
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Bake the rolls in the oven for 25 minutes – check half way through to see if the tray needs turning if one side is browning quicker than the other
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To test the rolls are ready, tap the underneath and if its hollow they’re ready. Allow to cool for a couple of minutes on the tray before transferring to a wire rack to cool completely
Recipe Notes
Nutritional information is given as a guide only and my vary.
Chloe Edges | Feast Glorious Feast says
Soft white rolls are what my dreams are made of. See also my hips and butt although that might be to do with the amount of butter I schmear on them
Curly says
Haha I love everything about this!
Michelle Rolfe says
Bread is always the answer. couldn’t care less what the question was!:-) I need to make rolls the next time – still remember my mum baking bread every Sat morning and loved watching her rub butter over the crust straight from the oven and listen to them crackle – if you’ve never done that – then you should, satisfying and what could ever be wrong with a bit more butter! 🙂 Thanks for linking up to #CookBlogShare. Michelle
Curly says
Haha love it. Rubbed butter on the crust? No I’ve never done that but I’ll have to try!
Ken McBride says
I’ve been looking for a simple ingredient roll receipt, this did the trick, perfect, they even turned out like in the pictures.
I didn’t have rapeseed oil though, so used extra virgin olive oil, worked a treat.
Curly says
So pleased you liked them Ken. Oh yes olive oil will work just as well.
Carol says
Great recipe, easy to follow and I found the 90g per roll estimate really useful – thanks!
Curly says
Oh fantastic, thanks Carol 🙂
Donna says
Mine didn’t rise as much I thought they might any tips please
Curly says
Was your yeast old? Sometimes if if isn’t as fresh as it should be it affects the rise.
C says
I’ve made this recipe a couple times now and loving them, but what would be the best way to add some seeds ontop?
Curly says
So pleased you like them! I would brush them with some water and then sprinkle the seeds on top like in this recipe – https://www.curlyscooking.co.uk/poppy-sesame-seed-bread-rolls/
Jane says
Hi I am staying with my daughter and I asked if I could make some rolls came across your recipe I have made them and now we can buy the oven when they are ready. I will take them out. Fingers crossed they’re going to Tesco’s delicious if so, I will make some more tomorrow. I really enjoyed making them I’m 76 so not bad for an old girl thank you for the recipe. God bless x
Curly says
Hi Jane, how fantastic! I hope they turned out well and you both enjoyed them 🙂
Bjarney B. says
I like them a lot. It’s been my go-to bread recipe this fall and it’s a nice dependable bread roll.
I think they are best with sesame seeds on top, or with a lot of cumin in and on them 😀
My current copy of the recipe has gotten all crumpled and worn from use and spending time in the kitchen. I will now give it the greatest honour I can bestow: Printing it on nice paper and laminating it <3
Curly says
Thank you so much! I am really pleased you’re loving these rolls. I love them with sesame and poppy seeds! That is a big honour – thank you!
Paul K says
WOW! This is a brilliant and simple recipe, it’s so easy to make and I get 8 100g rolls in each batch. I also add 10g of dough improver powder, which helps with even lighter bread and a great crust.
Thanks for this recipe A+++
Magzz says
This is my go to recipe, so simple but the results are brilliant, I use extra virgin olive oil, still works out perfect.
Thank you for making rolls so simple, every other recipe I’ve ever used results in rock hard door stop type rolls. Thanks again
Lorraine Matthews says
Could you freeze these after baking?
Thanks
Curly says
Hi Lorraine yes you can
Helen Downing says
These rolls look fab, but is there an error in the carb count per roll at 1g each? Would be amazing if they are Curly
Tim says
I followed the recipe exactly and produced 9 perfect rolls. They’re great with soup for lunch or dinner but equally good as a sandwich.
So easy to make with a stand mixer and such a great taste and texture. Thank you.
Mrs Kate Jeremy says
Made these today. Did the dough last night in the kitchenaid and shaped and out in tins after the first rise. Overnight prove in fridge then out for half an hour before baking. Would definitely make again!
Lesley says
Such an easy recipe to follow and the rolls turned out perfect, light and fluffy in the centre. I really don’t think anything beats homemade bread.
Maddie says
I got a new stand mixer so I thought I’d try this recipe and they are so good and so easy to make. I’ll be making another batch very soon.
Kate says
Makes amazing rolls. Have used the recipe several times and now my daughter insists upon these for her packed lunches. Trying a 50/50 wholemeal and strong white bread flour mix today with a little extra water because of the wholemeal flour.
Sandy says
Absolutely loved your recipe. Best rolls ever made. Thank you. I posted a picture on Facebook of mi e, cooked in my air fryer,