Soft Bread Rolls

I sincerely hope you would share the same passion as me!

A roll is a small round bread.  Can be eaten plain or as a sandwich with a filling.

I believe the first roll was created in the south east of England in 1581.

Bakers in different towns and cities named the bread rolls according to the size of the rolls and the way they baked them.

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Ingredients

  • 225ml Warm Water

  • 500gm Strong White Bread Flour

  • 75ml Warm Milk

  • 6gm Salt

  • 6gm Improver (for lightness, longer shelf life and better texture)

  • 6gm Sugar

  • 12gm Yeast

  • 30gm Butter, softened

  • Oil for greasing

  • Flour for dusting

Step No 1

In a mixing bowl, add the flour, yeast, salt, sugar, improver, butter and warm milk. 

Knead by adding water, a little at a time to the mixture. 

Knead for about 10 to 12 minutes until the dough is smooth.

The dough should leave a dent when poked with your finger.
Step No 2

To prove the dough cover with a parchment and a damp tea towel.

Set aside for 1½ hours until the dough has doubled in size.

Step No 3

To Shape the rolls into balls, tip the dough onto a lightly floured surface and stretch. 

Stretching the dough out and over itself increases elasticity and makes it easier to work with and to shape.

Roll the dough into a long sausage shape.

Divide the dough into eight equal portions.  Roll each portion into a tight ball. 

Transfer the balls onto a lined baking tray, leaving some room between each ball for rising.
Step No 4

Cover with a parchment and set aside for a further hour until doubled in size.

Step No 5

Bake in a preheated oven at 220°C fan. 

Place the baking tray in the centre of the oven then turn the oven down to 200°C fan.
Step No 6

Bake for 15-17 minutes until golden brown and sounding hollow when tapped on the base.  

 Ready to serve.