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Soft white rolls recipe

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We love sitting down for lunch together in our house. 4 days a week are days where we have childcare, at present, and so a lunchtime, just us adults, feels quite special! I love to bake nice food to enjoy, and just have something warm from the oven on a cold day. This soft white rolls recipe is super simple to follow, cheap, and best of all they really are so tasty!

Soft white rolls on a cooling rack with a grey backdrop

Ingredients for soft white rolls recipe:

3g dry active yeast

450g strong white bread flour

3g sugar

30g softened butter

3g salt

1 medium egg

250ml water

White bread rolls on a cooling rack and text overlay that says Delicious floury white rolls ready in under 1 hour!

Method for soft white rolls recipe:

Sieve together the yeast, flour, sugar and salt in one bowl.

Whisk the egg (I always keep my eggs at room temperature).

Combine the egg, water and softened butter.

Mix all of the wet and dry ingredients together. Knead the dough for around 5 minutes, until you have a lovely smooth dough that is mixed evenly.

Divide the dough. I always make 8 rolls, but you can easily do 12 or even 16 if you want some smaller rolls, however, you’ll need to cook for less time and keep an eye on them!

Place the rolls onto a greased baking sheet and allow to prove at 40C for around 20-25 minutes, until doubled in size. I always cover with a clean, slightly damp tea towel.

Dust the proved rolls with flour.

Bake at gas mark 7 (220C) for 13-15 minutes. I find 14 minutes sufficient when I haven’t pre-heated my oven, but keep an eye from around the 13 minute mark to avoid your rolls burning.

Enjoy warm with something lovely, like parsnip soup, or just make into absolutely delicious sandwiches, or use for a BBQ! Yum.

Garlic butter in a heart shape ramekin

How to make the soft white rolls recipe:

Soft white rolls recipe

Soft rolls

Course Side Dish
Cuisine British
Keyword bread, rolls
Prep Time 10 minutes
Cook Time 15 minutes
Proving time 25 minutes
Servings 8 rolls

Ingredients

  • 3 g dry active yeast
  • 450 g strong white bread flour
  • 3 g sugar
  • 30 g softened butter
  • 3 g salt
  • 1 medium egg
  • 250 ml water

Instructions

  1. Sieve together the yeast, flour, sugar and salt in one bowl.
  2. Whisk the egg.
  3. Combine the egg, water and softened butter.
  4. Mix all of the wet and dry ingredients together. Knead the dough for around 5 minutes, until you have a lovely smooth dough that is mixed evenly.
  5. Divide the dough. I always make 8 rolls, but you can easily do 12 or even 16 if you want some smaller rolls, however, you’ll need to cook for less time and keep an eye on them!
  6. Place the rolls onto a greased baking sheet and allow to prove at 40C for around 20-25 minutes, until doubled in size.
  7. Dust the proved rolls with flour.
  8. Bake at gas mark 7 (220C) for 13-15 minutes. I find 14 minutes sufficient when I haven’t pre-heated my oven, but keep an eye from around the 13 minute mark to avoid your rolls burning.
  9. Enjoy warm with something lovely, like parsnip soup, or just make into absolutely delicious sandwiches, or use for a BBQ! Yum.
Step by step photos of raw, cooking and cooked air fryer potato wedges

Can you freeze these soft white rolls?

Yes, absolutely! Cook them first and then slice and pop into an airtight bag or box in the freezer. I like to slice them in half as it makes it easier for them to defrost, and is more convenient if you want to toast from frozen. Defrost at room temperature for around an hour and then they’ll be ready to enjoy again! Alternatively, sprinkle a little water on and oven cook for a few minutes at gas mark 7 (220C) from frozen. I suggest 4 minutes and then checking they are warmed throughout.

Can you use these rolls as dinner rolls?

Absolutely! These rolls are perfect for serving alongside a hearty meal, such as a slow cooker beef casserole, or to mop up juices from just about any tasty meal.

Is this recipe suitable for a bread maker?

Yes, for sure. You could use a dough only setting, and then shape the rolls yourself.

Can I use plain flour for this recipe?

For this recipe I’d just advise using strong white flour, or a mix of strong white and wholemeal flour.

I hope that you’re found this recipe useful, and if you want to see more recipes from me do head over to follow me on Instagram.

If you enjoyed this post I’d love it if you could pin it on Pinterest!

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