Soft White Bread Rolls

Soft White Bread Rolls

Soft White Bread Rolls are certainly one of the most versatile varieties of bread you can make. They are equally perfect alongside a steaming bowl of soup, filled with egg and cress for a seaside picnic, or stuffed with a succulent pork burger and red cabbage slaw. This recipe for white bread rolls is so simple and flavourful that you’d happily consume all 8 with half a pound of butter and nothing more.

There are several characteristics you should always be looking to achieve when making plain white bread rolls, like the ones you had at home when you were a child. Firstly, they should have a relatively close texture; dense, but not heavy. Secondly, they should be soft throughout; a crust there should not be. Finally – and unlike those from your youth – your homemade white bread rolls should be rich and delicious, even alone.

The key ingredient in this recipe is the butter. The fat content of butter softens and enriches – just as you’d expect. Though not brioche, the buttery flavour and texture of these rolls is certainly reminiscent of the popular French breakfast bread and can even be enjoyed in a similar way. Spread them with nutella or strawberry jam and you’ll see just what I mean.

White Bread Rolls Recipe

For a good idea about what to put in your freshly made soft white bread rolls see my quick and simple recipe for Pork and Apple Burgers…

Soft White Bread Rolls

Makes 8

Ingredients:

  • 500g white bread flour
  • 7g sachet of fast-action yeast
  • ½ tsp salt
  • 50g salted butter
  • 250ml warm water
  • 50ml warm whole milk
  • 1 tbsp honey
  • flour for dusting/kneading

Method:

  1. Tip the flour and yeast into a large mixing bowl and combine. Stir through the salt. Rub the butter into the flour mixture until fully incorporated.
  2. In a measuring jug, mix together the water, milk and honey. Make a well in the centre of the flour and pour in the contents of the jug. Bring the dough together with metal spoon.
  3. Transfer the dough onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
  4. Pop the kneaded dough into a clean and lightly oiled mixing bowl, cover and set in a warm place for 1 ½ hours.
  5. Tip the dough back onto the floured surface and knock back. Divide into 8 equal balls and arrange on a baking tray, placing them close together in 2 rows. Cover the dough and return to a warm place to prove until doubled in size (30 mins to 1 hour).
  6. Preheat the oven to 220C/200C(fan). Once proved,dust the uncooked rolls with flour and bake for 8-12 minutes until golden brown.
  7. You can eat the rolls when slightly warm or, if saving for later transfer them to a wire rack to avoid soggy bottoms. Best served with a hunk of butter.

Recipe for White Bread Rolls How to Make Soft White Bread Rolls

Cost: Though these are very rich, delicious rolls, the recipe is very simple. Quick to make and only faintly extravagant, these soft white bread rolls should set you back only £1.20. Supermarket baps may be slightly cheaper, but they’ll never be this good…

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25 comments on “Soft White Bread Rolls

  1. cookinginsens
    May 12, 2014 at 4:07 pm

    Butter! Your egg and cress too!

  2. originalapplejunkie
    May 12, 2014 at 4:22 pm

    I adore your website.. I just thought you should know!
    I have a question. As I am dairy intolerant, could I use soya milk instead of whole milk?

    • frugalfeeding
      May 14, 2014 at 1:47 pm

      Thank you very much. Honestly? I’ve never cooked with soya milk, but I don’t see why not – I think it would be fine.

      • originalapplejunkie
        May 14, 2014 at 4:25 pm

        Okay.. Thank you for responding :)
        I will try it out and let you know how it goes..

  3. Misky
    May 12, 2014 at 4:44 pm

    Gorgeous!

  4. Mama's Gotta Bake
    May 12, 2014 at 5:35 pm

    I love that these rolls have so much butter in them. I will give this recipe a try as I love baking my own bread. Sounds great with some strawberry jam!

    • frugalfeeding
      May 14, 2014 at 1:46 pm

      The butter really improves their flavour and texture. Baking bread is fantastic, as is the smell!

  5. Jo Blogs
    May 12, 2014 at 8:15 pm

    Yup, that’s a perfect recipe there Frugs – the fat from the butter and the milk deffo soften bread rolls up beautifully. I already make some similar ones and no matter how beautiful artisan sour dough gets, you just can’t beat a soft white roll 😉

    • frugalfeeding
      May 14, 2014 at 1:46 pm

      Yay, thanks! Soft white rolls are classic – some of my favourite!

  6. Joanna
    May 12, 2014 at 11:57 pm

    They look great Nick! Always good to have a perfect roll recipe up your sleeve!

  7. DellaCucinaPovera
    May 13, 2014 at 1:19 pm

    These look lovely – I’m super happy you’ve used weighing over measuring… it’s the only way I don’t mess up baking!

    • frugalfeeding
      May 14, 2014 at 1:43 pm

      Thank yoy – always weigh, there’s no other way in baking, there are too many variables!

  8. Chica Andaluza
    May 13, 2014 at 5:22 pm

    Gorgeous – my favourites for a cheese and pickle roll :)

    • frugalfeeding
      May 14, 2014 at 1:43 pm

      Ooooh yes, though my favourite has to be ham and butter!

  9. Poppy
    May 14, 2014 at 8:41 pm

    They look so professional!

  10. lambyknits01
    May 15, 2014 at 3:29 pm

    Yum – that shot of the buttered roll makes me miss bread even more! 😉

    • frugalfeeding
      May 27, 2014 at 1:45 pm

      My bad – but yes, buttered white bread is tops…

  11. maggie
    June 10, 2015 at 8:41 pm

    Hi Nick, I think your blog is wonderful. I look forward to each. New recipe!, I have made lots of them too! I don’t just drool over them ….. Well I do, but then I have a go and I love them! I have just come across this one, because it was sort of attached to the Indian one …. XPav … And I wondered if I could make the dough at night. And then stick it in the fridge overnight and make them for breakfast, or at least brunch, the next day? What do you think?

    • frugalfeeding
      June 11, 2015 at 10:56 am

      Thanks! I’ve answered your question on your other comment :)

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