Our white bread rolls are perfect for packed lunches and picnics, a fresh batch will always satisfy your hungry hoards. Made with Allinson white dough in six simple steps, these white rolls are a great starter recipe for new bakers.
As your confidence grows, try baking our beautiful Seeded Knot Rolls, also made with Allinson white dough.
Why do bread rolls get hard?
Hard crusts mean that you are either baking on too low heat and for too long, or that the dough you started off with was not kneaded well enough. Make sure the water you use for kneading the dough is warm. Hot water kills the yeast so make sure it is finger-tolerable warm.
If you enjoyed making this recipe, we think you'll love making your own pizza!
6 ingredients6 steps
Egg-Free Recipes
Vegetarian
Method
Step 1
MIX Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.
Step 2
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 3
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.
Step 4
SHAPE Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 12 even pieces (use a weighing scales if you like). Roll each piece into a ball and sit on two flour-dusted baking sheets – they’ll need room between them for growing.
Step 5
PROVE
Cover the rolls with a clean tea towel and leave to prove until doubled in size. Preheat your oven to 220°C (fan 200°C, gas mark 7).
Step 6
BAKE
Bake the rolls for 20 minutes or until golden. If you tap the base of a roll it should sound hollow. Cool on a wire rack.
Ingredients
MetricImperial
For the Dough
500gAllinson's Strong White Bread Flour
1 sachetAllinson's Easy Bake yeast or Allinson's Time Saver Yeast
1.5 tspBillington's Unrefined Golden Caster Sugar
1.5 tspSalt
1 tbspSoftened butter
300mlWarm water
Utensils
Mixing bowl
Tea towel
Weighing scales
2x Baking sheet
Cooling rack
Nutritional information per 61g serving
Energy 160cal
Fat 1.5g
of which Saturates 0.8g
Carbohydrates 30g
of which Sugars 0.7g
Protein 5.4g
Salt 0.62g
58 Baker Ratings
I make twice as much when making this recipe and instead of butter I add 90mls olive oil (45ml for single batch). We like larger baps so for double the amount I make 19 baps, weighing about 94g dough each bap. The bread is so soft and yummy
Love this?
I made mine with plain flour as I didn't have any strong white and the rose really well! I also used 9g of yeasts to substitute for the different flour
