Soft white bread rolls made with strong white flour, water and a little butter, brushed with milk before baking for a soft, golden crust.
500g
7g
1.5tsp
1tbsp
30g
300ml
30ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 500g | — | — | |
| 2 | | 7g | — | — | |
| 3 | | 1.5tsp | — | — | |
| 4 | | 1tbsp | — | — | |
| 5 | | 30g | — | — | |
| 6 | | 300ml | — | — | |
| 7 | | 30ml | — | — |
Weigh the flour into a large mixing bowl.
Strong white bread flour · 500 g
Add the instant yeast to the flour.
Instant yeast · 7 gAdd the salt, keeping it on the opposite side of the bowl from the yeast.
Salt · 1.5 tspAdd the sugar.
Sugar · 1 tbspAdd the butter, softened at room temperature, in small pieces.
Butter · 30 gRub the butter into the dry ingredients with your fingertips until no large lumps remain.
Pour in the warm water.
Water · 300 mlMix with a wooden spoon until the ingredients come together into a rough dough.
Turn the dough out onto the work surface and knead by hand for about 10 minutes until smooth and elastic, then return it to the bowl.
Cover the bowl tightly with cling film.
Leave in a warm place for about an hour until the dough has doubled in size.
Line the baking tray with baking paper.
Punch the proved dough down firmly to knock out the gas.
Divide the dough into 8 equal pieces of about 105 g each using a dough scraper.
Cup each piece under your palm and roll it against the work surface in tight circles to form a smooth, taut ball, returning each to the bowl as you go.
Evenly space the dough balls on the lined baking tray.
Cover the tray loosely with cling film.
Preheat the oven
Leave the rolls to prove in a warm place for about 40 minutes until noticeably puffy.
Remove the cling film from the tray.
Pour the milk into a small bowl.
Whole milk · 30 ml
Brush the top of each roll generously with milk.
Slide the tray into the hot oven.
Bake for about 18 minutes until the rolls are golden brown and sound hollow when tapped on the base.
Remove the tray from the oven using oven gloves.
Leave the rolls to cool on the rack for at least 30 minutes before serving.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 500 g | | Weigh the flour into a large mixing bowl.⏱ 10sResultStrong white bread flour |
| 2 | 7 g | | Add the instant yeast to the flour.⏱ 5sResultStrong white bread flour and instant yeast |
| 3 | 1.5 tsp | | Add the salt, keeping it on the opposite side of the bowl from the yeast.⏱ 5sResultStrong white bread flour and instant yeast and salt |
| 4 | 1 tbsp | | Add the sugar.⏱ 5sResultStrong white bread flour mixture |
| 5 | 30 g | | Add the butter, softened at room temperature, in small pieces.⏱ 5sResultStrong white bread flour mixture |
| 6 | — | | Rub the butter into the dry ingredients with your fingertips until no large lumps remain.⏱ 30sResultRubbed flour mixture |
| 7 | 300 ml | | Pour in the warm water.⏱ 10sResultRubbed flour mixture and water |
| 8 | — | | Mix with a wooden spoon until the ingredients come together into a rough dough.⏱ 30sResultShaggy dough |
| 9 | — | | Turn the dough out onto the work surface and knead by hand for about 10 minutes until smooth and elastic, then return it to the bowl.⏱ 10 minResultSmooth elastic dough |
| 10 | — | | Cover the bowl tightly with cling film.⏱ 10s |
| 11 | — | | Leave in a warm place for about an hour until the dough has doubled in size.⏱ 1 hrResultProved dough |
| 12 | — | | Line the baking tray with baking paper.⏱ 20s |
| 13 | — | | Punch the proved dough down firmly to knock out the gas.⏱ 20sResultKnocked-back dough |
| 14 | — | | Divide the dough into 8 equal pieces of about 105 g each using a dough scraper. → Into 8 equal portions⏱ 1 minResultDough portions |
| 15 | — | | Cup each piece under your palm and roll it against the work surface in tight circles to form a smooth, taut ball, returning each to the bowl as you go.⏱ 2 minResultShaped dough balls |
| 16 | Shaped dough ballsstep 15 | | Evenly space the dough balls on the lined baking tray.⏱ 30sResultShaped dough balls |
| 17 | — | | Cover the tray loosely with cling film.⏱ 10s |
| 18 | — | | Preheat the oven⏱ 15 min |
| 19 | — | | Leave the rolls to prove in a warm place for about 40 minutes until noticeably puffy.⏱ 40 minResultPuffy proved rolls |
| 20 | — | | Remove the cling film from the tray.⏱ 5sResultPuffy proved rolls |
| 21 | 30 ml | | Pour the milk into a small bowl.⏱ 5sResultWhole milk |
| 22 | Whole milkstep 21 | | Brush the top of each roll generously with milk.⏱ 30sResultMilk-washed rolls |
| 23 | — | | Slide the tray into the hot oven.⏱ 10sResultMilk-washed rolls |
| 24 | — | | Bake for about 18 minutes until the rolls are golden brown and sound hollow when tapped on the base.⏱ 18 minResultGolden baked rolls |
| 25 | — | | Remove the tray from the oven using oven gloves.⏱ 10sResultGolden baked rolls |
| 26 | Golden baked rollsstep 25 | | Lift the rolls onto a wire rack.⏱ 20sResultGolden baked rolls |
| 27 | — | | Leave the rolls to cool on the rack for at least 30 minutes before serving.⏱ 30 minResultSoft White Bread Rolls |
| Total Time | 2 hr 50 min | ||
A batch eaten a portion at a time — about 8 portions. Serve what is wanted now and keep the rest.
| Nutrient | per serving |
|---|---|
| 266kcal | |
| 9g | |
| 4g | |
| 2g | |
| 48g | |
| 2g | |
| 2g | |
| 465mg |
Soft white bread rolls made with strong white flour, water and a little butter, brushed with milk before baking for a soft, golden crust.
What you’ll doYou will combine the dry ingredients and rub in butter before bringing everything together into a dough, then knead by hand for ten minutes until smooth and elastic. A first rise of around an hour doubles the dough, after which you knock it back, divide it into eight pieces and shape each into a taut ball. A second prove of forty minutes follows before the rolls are brushed with milk and baked. The key risk moments are under-kneading the dough and misjudging the two proving windows.
