Homemade Bread Rolls


Homemade Bread Rolls

A roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves.
Rolls are also commonly used to make sandwiches similar to those produced using slices of bread. It is commonly confused with a mini baguette.


400 gm Strong Flour
1 Teaspoon Salt
2 Teaspoon Dried Yeast
30 gm Softened Butter
75 ml Milk (Luke Warm)
200 ml Water (Luke Warm)


1. Sieve together the flour and salt and dissolve the yeast in the water & milk warmed to between 26°C and
28°C, add softened butter then mix with the dry ingredients to form a stiff dough.
2. Cover with a clean cloth and allow to ferment until double the size ( approx 90-120 minutes).
3. Knock back and divide into 10 pieces then mould into balls or cigar shapes.
4. Place on greased baking trays, make 2 incisions in the tops and prove until doubled in size (approx 60 minutes).
5. Bake in a pre-headted oven at 230°C for 15 minutes -tapping the bottom of the rolls to check that they sound hollow.
6. Remove from oven and allow to cool.

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