Try this easy recipe for bread rolls, then check out our white bread loaf, soda bread, rye bread, baguettes and more exciting bread recipes.

These rolls use plain flour and are made with milk and a little butter for a softer, denser crumb. Eat within a couple of days for the best results.


  • 500g plain flour, plus extra for dusting
  • 2 tsp caster sugar
  • 1 tsp fine sea salt
  • 7g sachet fast-action dried yeast
  • 25g butter
  • 300ml whole milk, plus extra for brushing
  • for the bowl oil


  • STEP 1

    Put the flour, sugar, salt and yeast in a large bowl and stir together

  • STEP 2

    Melt the butter very gently in a pan then add the milk and heat until just lukewarm.

  • STEP 3

    Gradually stir the liquid into the flour mixture, bringing together into a soft dough. Knead in the bowl a few times then tip out onto a worksurface and knead for 8-10 minutes or until silky smooth and springy. Try not to add too much extra flour when kneading – it might start off a bit sticky but as you work the dough it should get smoother and easier to handle.

  • STEP 4

    Put the dough into a clean oiled bowl, cover and leave for an hour until doubled in size.

  • STEP 5

    Tip the dough out of the bowl, knead briefly, then divide into eight and shape into round bread rolls. Dust a large baking sheet with flour and arrange the rolls on top with space between them. Cover with an oiled beeswax sheet or a lightly dampened clean tea towel and leave for another hour to prove.

  • STEP 6

    Heat the oven to 220C/fan 200C/gas 7. Brush each roll lightly with milk, then bake for 18-20 minutes or until browned and sounding hollow when tapped on the bases. Cool and serve or store in an airtight container.

Try dipping your bread rolls in one of our best soup recipes

Orange and carrot soup

We've also got plenty more bread recipes for you to try

Sourdough Starter Recipe for Sourdough Bread


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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