Bread rolls

~ Sophie

The simplest, most delicious, fluffy white rolls. I make a batch and keep them in the freezer for lunches. Probably 20-30 mins of your actual time, plus 2-ish hours of waiting.

  • 2 tsp yeast (easy bake or fast action)
  • 1 tbsp sugar
  • 1 tbsp oil
  • 600g white bread flour
  • 1 tsp salt
  1. Combine the yeast and sugar with 350ml of warm water. Whisk together and leave for 5 mins, then add the oil
  2. In a large bowl combine the flour and salt
  3. Make a well in the middle of the dry ingredients and pour in the wet ingredients
  4. Stir to bring the dough together, and then tip it out onto the counter and knead for 8-10 mins. You should be left with a stretchy, pliable dough that isn’t stuck to your hands
  5. [Alternatively, if you have a stand mixer, add the wet ingredients first and, once the yeast has bloomed, add the flour and salt. Set it to knead with a dough hook for 7-8 mins]
  6. Wipe out the big bowl, brush a little oil on the inside surface, place the dough ball into the bowl and cover it. I use a plastic bag over the bowl but you can use a shower cap, clingfilm or a tea towel. Put it somewhere warm (the airing cupbpard is perfect, just nestle it among the towels)
  7. Leave to prove for an hour and a half, until the dough is puffed up, doubled in size and deeply satisfying to prod your finger into
  8. Tip the dough out of the bowl and knead it for a minute. Then divide it into 8-12 roughly even pieces. 12 will give you little palm-of-the-hand rolls, 8 will give you burger bun-sized rolls. Roll these into neat roll-shapes like this – https://www.youtube.com/shorts/WkK6k0QW6to
  9. Place on a lined baking tray and cover with a tea towel for a second prove. No need to go back into the airing cupbpard, these can just sit on the counter. Turn the oven on to 220C fan (240C) to pre-heat
  10. After 30-40 mins, pop your rolls into the very hot oven for 12-13 mins until golden on the top and bottom
  11. Cool on a rack – use tongs to transfer them! – and then when cooled, pop in the freezer in a ziplock bag. Or eat immediately with more butter than is perhaps advisable.

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