Soft Bread Rolls
These Soft Bread Rolls are just the ticket for a quick sandwich midday or to accompany your soup in the evening. They will keep for a couple of days in an airtight tin, they’re also good to freeze too.
Even if you’ve never made bread before, you’ll manage these without any difficulty, as with all baking, just take your time, never rush, that’s when mistakes happen.
These are also known as Scottish Morning Rolls, then they have a floury coating just before baking.
Soft Bread Rolls
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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
rolls
Calories per Serving 226
Ingredients
- 500 g bread flour white
- 310 g Lukewarm water
- 7 g dried fast active yeast packets are usually 7g, or if using fresh yeast 20g
- 15 g Vegetable oil
- 8 g Salt
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Place the ingredients to a bowl or stand mixer.
- If your using a mixer then use use the dough hook attachment and mix for 10 minutes.
- If you making the dough by hand knead it for 10 minutes or until you have a nice smooth, elastic dough.
- Place the ball of dough into a lightly greased bowl, cover and allow it to prove for at least 1 hour or until the dough had doubled in size, depending on the temperature in your kitchen this may take a little longer than 1 hour.
- In the meantime grease 1 large or 2 baking trays,
- Now divide the dough into 8 pieces, roll each piece into a ball and allow them to rest for 5 minutes.
- After the 5 minutes flatten each ball into a disc, not too thin, I just use the flat of my hand to do this, now place them on your trays, evenly spaced.
- Sprinkle a little flour over the rolls and cover with a lightweight dry cloth and allow them to prove for the same time your first proving took.
- About 10 - 12 minutes before the proving time is up,turn on your oven and set it to 180°C/160ºC Fan/Gas mark 4
- If you want a Scottish Morning Roll, the after the rolls have risen sprinkle with a generous dusting of more flour and get them straight into the preheated oven and set your timer for 16 minutes.
- When baked place the rolls on a wire rack and allow to cool for 30 minutes.
- Enjoy
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Baking, Breads & Doughs, Recipes
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I made eight rolls this afternoon and used the dough cycle on my bread machine. They are wonderful! Slathered with butter of course! Just perfect to go with my homemade beef and barley soup tomorrow, if there are any left!
My second loaf is being devoured by my wife and boy as I’m writing. It’s our favorite now and it couldn’t be more simple to bake. Rolls next. Thank you, again, Mr. Paul!
Tell me about it, I had that smell for almost 60 years, I can enjoy it just thinking about it. Thanks for the feedback and also for the 5 star rating too.
These are delicious, and smell just like bakeries used to smell xx
Hi Stuart, thanks for the feedback and photo, they look perfect, I hope they tasted aqs good as they look.
Another great recipe. I just made these for the first time (using an electric mixer). The baked rolls were delicious, light, and soft. I will make these all the time now! Thanks for the recipe.
Hi Jacquie,
Thanks for your question. Yes, after kneading, put the dough in a greased bowl and cover with greased plastic wrap and place in the fridge. Punch the dough down after it’s been in the fridge for 1 hour, then punch it down the next morning and continue as normal forming into rolls letting it rise the second and bake. This is what many bakery shops do so they can have fresh rolls ready quickly in the mornings. I hope this helps. Thanks also for the 5 star rating.
Hi Mr. Paul,
Your soft bread rolls are simply amazing I have made them every morning this week, my family simply devours them. I would like to ask if I can refrigerate the dough overnight after the first prove. If so where do I start in the morning. I admire and respect your wisdom and knowledge and I am ecstatic that I have found you
Hi Brian, I know, unfortunately I haven’t found a solution as yet, sorry lol
I find step 11 is impossible. Once the butter is out …