Easy-to-make soft white rolls that are ideal for breakfast.
Freeze for up to 3 months
Preparation Time40 min
Preparation Time - Text40 mins, plus rising
Cooking Time20 min
Cooking Time - Text20
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party
Recipe Courseside dish
Five Ingredients or LessYes
Mealbreakfast, brunch, tea
Taste and Texturelight, sweet
Type of Dishrolls
- 3 2/3 cups bread flour
- One ¼ oz (7g) envelope instant yeast
- 2 tsp light brown sugar
- 2 tsp salt
- 1 cup plus 2 tbsp tepid water
Combine the flour, yeast, brown sugar, and salt in a large bowl. Make a well in the center and pour in the water. Stir to make a soft dough. Knead well on a lightly floured work surface about 10 minutes, until smooth and elastic. Place in an oiled bowl and turn to coat. Cover with plastic wrap and let stand in a warm place for 1 hour, until doubled.
Punch down the dough. Divide into 16 pieces and shape into balls. Arrange 2in (5cm) apart on two lightly oiled baking sheets. Cover loosely with plastic wrap and let stand until puffy, about 30 minutes.
Preheat the oven to 400°F (200°F). Bake for 20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
2008 Dorling Kindersley