How to make Bread Rolls

Ingredients

• 500 g, plus about a handful for kneadingbread flour
• 57 gbutter, melted
• 1 tbsp (about 9 g)yeast
• 2 eggs, plus 1 for the egg washeggs
• 1 tsp (about 5 g)salt
• 240 mlmilk, warm
• 50 gsugar
• 2 tsp (about 8 g)sugar, for proving the yeast
• 1 tbspwater, for the egg wash

Instructions

1. 1

   Prove the yeast

   Stir the yeast and 2 teaspoons of sugar into the warm milk until dissolved. Leave for about 5 minutes.

2. 2

   Mix eggs and butter

   Whisk the eggs and melted butter together in a small bowl, then set aside.

3. 3

   Make the dough

   In a large bowl, combine the flour, salt and sugar. Make a well in the centre, add the proved yeast mixture and the egg and butter mixture, then mix until a soft dough forms.

4. 4

   Knead the dough

   Turn the dough onto a lightly floured surface and knead until soft, smooth and elastic: about 10 minutes by hand or 7 minutes in a mixer.

5. 5

   Oil the dough

   Put the dough in a very large oiled bowl and smear a little oil over its surface to help prevent a skin forming.

6. 6

   Let it rise

   Cover the bowl with a lid or plastic wrap and leave the dough in a warm place for 1 hour, or until doubled in size.

7. 7

   Shape the rolls

   Deflate the dough and turn it onto a lightly floured surface. Divide it into equal pieces and shape them into balls: the method gives 16 pieces, or 20 for mini rolls and 12 for large rolls.

8. 8

   Prove the rolls

   Arrange the rolls at least 5 cm apart on lightly greased and floured baking sheets. Cover with a clean damp cloth and leave for about 30 minutes, until doubled in volume.

9. 9

   Prepare egg wash

   Whisk 1 egg with 1 tablespoon of water.

10. 10

    Bake until golden

    Brush the rolls with the egg wash and bake in an oven preheated to 220°C for 10–15 minutes, or until golden brown.

11. 11

    Brush with butter

    Take the rolls out of the oven and rub butter over their surfaces while they are still very hot.

12. 12

    Cool and serve

    Leave the rolls to cool for a few minutes before serving.

What are bread rolls?

Bread rolls are small, individually shaped loaves, baked in many forms around the world and served with meals or as a snack. This version is enriched with milk, eggs, butter and sugar, giving it a tender crumb and a gently sweet flavour.

The two rises help the dough become light, while an egg wash gives the tops their sheen and colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 229 calories, 6g protein, 36g carbs, 5g fat.

The flour and sugar provide most of the carbohydrates, while butter and egg contribute much of the fat; the eggs, milk and flour also provide protein. Serve a roll with a source of vegetables, such as a salad or vegetable soup, for a more balanced plate.

The dough ingredients

Bread flour: its higher protein content helps form an elastic dough that can hold its shape as it rises.

Milk, eggs and butter: these enrich the dough and contribute to its soft texture. Use warm rather than hot milk when proving the yeast.

Getting the yeast started

Yeast and sugar: stirring them into warm milk gives the yeast time to get going before it is mixed into the flour. After about 5 minutes, the mixture should be ready to use.

Temperature: milk that feels comfortably warm is preferable to very hot milk, which can interfere with the yeast.

Kneading and the first rise

Kneading: work the dough until it feels smooth and elastic, following the guide of about 10 minutes by hand or 7 minutes with a mixer. A lightly floured surface helps, but adding too much extra flour can make the rolls less soft.

First rise: oil the bowl and the dough surface, then cover it so the outside does not dry out. Let it rise until doubled rather than relying only on the clock.

Shaping and the second rise

Even pieces: divide the dough evenly so the rolls bake at a similar rate. The method offers different counts for different sizes, so choose the size you want and keep the pieces consistent.

Space: leave at least 5 cm between rolls on the baking sheet. Cover them with a damp cloth for the second rise, until visibly puffed and doubled in volume.

Baking and finishing

Egg wash: brush a thin, even coat over the shaped rolls for a glossy finish. Try not to let it pool around their bases.

Doneness: bake at 220°C for 10–15 minutes, watching for evenly golden tops. Brushing the hot rolls with butter after baking adds a buttery finish.

How to serve them

Serve the rolls warm alongside soup, a salad or a main meal, or split them for sandwiches. Their slight sweetness also suits a simple spread of butter or jam.

If serving them with a meal, add vegetables or salad to round out the plate.

Recipe notes & tips

• Measure the flour accurately and keep the extra handful for kneading rather than adding it all at once.
• Use milk that is warm, not hot, when mixing it with the yeast.
• Knead until the dough feels smooth and elastic before leaving it to rise.
• Cover the dough well during both rises to stop its surface drying out.
• Keep the shaped rolls evenly sized so they bake at a similar rate.
• Start checking the rolls at 10 minutes, as ovens can vary.

Variations

• Mini rolls: Shape 20 smaller pieces and begin checking them at the early end of the baking time.
• Large rolls: Shape 12 pieces as suggested in the method and check that the centres are baked through.
• Seeded tops: Sprinkle seeds over the egg-washed rolls before baking.
• Herb rolls: Knead finely chopped herbs into the dough for a savoury variation.
• Sweet finish: Serve the rolls with jam or honey for a sweeter snack.

Common mistakes to avoid

• Hot milk: Very hot milk can hinder the yeast; use milk that feels comfortably warm.
• Too much flour: Adding excess flour while kneading can make the crumb less soft; use only what is needed to prevent sticking.
• Short kneading: Dough that has not become smooth and elastic may not rise as evenly; continue kneading until it reaches that texture.
• Dry dough surface: An uncovered dough can form a skin; oil its surface and cover it during rising.
• Crowded tray: Rolls placed too close together may join as they expand; leave at least 5 cm between them.
• Overbaking: Rolls can become dry if left in the oven too long; check from 10 minutes and remove when golden.

How to store

Keep cooled rolls in an airtight container at room temperature for up to 2 days. Warm them briefly in a low oven before serving; freeze for longer storage and thaw before reheating.

Frequently asked questions