How to make bread rolls

It has been a couple years that I’ve wanted to make my own bread but I never did. My mum had friends who baked breads; fancy breads, you know the ones with fruit in. It wasn’t until recently, I realised I could find everything I need to make bread from the corner shop. Mum got me the ingredients and I decided to give it a go. I wasn’t sure what shape I would go for at first but I eventually decided to go for rolls.

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500g strong white flour

1 teaspoon salt

50g butter

1 teaspoon  easy-bake yeast

160-180ml warm water

Beaten egg to glaze

  1. Sift the flour into a bowl; add in the salt and mix. Add in the butter and work it in the flour with your fingertips until it is combined.
  2. Add in the yeast and stir into the flour. Make a well in the centre of the bowl and add in the warm water. Mix into a soft dough.
  3. Sprinkle on some flour onto the surface and knead the dough for 10 minutes. You should notice your dough has now become smooth and elastic. If not, continue to knead, it will be ready when it springs back easily when you gently press it.
  4. Place the dough into a clean bowl and cover with a lightly oiled clingfilm, then leave it in a warm place to prove for 1 hour. If it has not doubled in size, leave it a little longer.
  5. You will need to knead the dough again for about 5 minutes and then divide the dough into a few equal sized pieces and shape into round rolls (or whatever shape you prefer). Place them onto a lightly greased baking tray and cover loosely with a lightly cover clingfilm sheet then leave in a warm place for 40-45 minutes, the rolls should have increased by size by then.
  6. Preheat the oven to 180c fan/ gas 6. Lightly brush the rolls with egg. At this point, you could sprinkle on your toppings (optional).
  7. Bake for 30 minutes or until the rolls are golden brown and the bottom of the rolls sound hollow when tapped. You can eat them warm or cold, they are best eaten on the day they are made.

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The first time I made them, I found that I took them out too soon and they were a little raw from the middle, so I popped them back in the oven for a little while longer; they didn’t taste too bad, I lightly spread some butter and sprinkled sea salt, it was delicious. The second time round, I made the rolls slightly bigger; once they were done I cut open the top of the rolls and scooped out the bread from inside. I then popped in some chicken and mushroom soup into the roll. It was super yummy!

Although, I haven’t mastered them just yet, I will continue to bake bread rolls and will even attempt to make a loaf. Practice makes perfect, as they say.

Have you made bread before? If so, what kind of bread have you made? Let me know in the comments.

Hugs,
Sabah ❤

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  • Aßßie

    Awesome! How I wish I could bake like a pro. We are a weight-conscious family with diabetic parents so everything is about whole wheat flour. And believe me whole wheat is like a nightmare at times – it bakes with a wee tinge of bitter. The closest I have come to baking something savory on the bread side is biscuits. I tweaked a recipe that used white flour and they came out so good with white whole wheat flour that I named them my own name – Fluff Bizkits (Recipe here: http://abbiesadventurediaries.blogspot.com/2015/08/fluff-bizkits.html)
    Stay in touch, do drop by and pay my blog a visit!

  • Ivory & Raine

    These look so amazing! I have wanted to make bread for ages and always just assumed it was WAY too hard. Thanks so much for sharing. I will definitely give these a go 😀

  • Ali and Her

    I love fresh bread so definitely going to give this a go! They look great! X

    Amina xx