Homemade Bread Rolls

One smell I remember growing up was the smell of bread baking through the house and to this day I still love the smell and it brings back memories of me standing on a chair next to my Mum in the kitchen kneading bread and thinking I was making the best bread ever!  It’s something to this day one of my favourite things to bake. I will share my bread recipe below and will blog next time about how to make your own pure butter 

You can make this recipe with your Kitchenaid mixer and I sometimes do but today I did it by hand.  Great for if you’re stressed as you get to pummel the heck out some bread dough!

My recipe will make one 2lb loaf or 16 small barms/buns.   You will need:

500g of Strong Flour

1 1/2 tsp of salt

1/2 tsp of caster or granulated sugar

15g of soft butter 

1 sachet (7g) of dried yeast

300ml of lukewarm water (make sure not cold as need warmth to activate the yeast but not hot or it will kill the yeast)


  1. Add the flour to a large bowl and stir in the salt, sugar and yeast
  2. Add the butter and rub in 
  3. Add the lukewarm water. I add 100ml at a times as sometimes you don’t need quite the full 300ml. Bring together to form a soft dough
  4. Take some extra flour and dust the works surface and tip the dough out
  5. Now comes the kneading!  Knead for approximately 10 mins, the longer the better as unlike sponge bread is better the more it’s touched.  Knead until the dough is smooth and elastic


6. Now add to a bowl lightly greased with oil and cover the bread.  I use a carrier bag wrapped around but not to tight or the bread will more than double in side.  Leave it somewhere warm for an hour.  If you are making the loaf rather than rolls add the bread to a lightly greased loaf tin and leave to rise somewhere warm for 45 mins to an hour until double in size For the rolls the bread in the bowl will have double in sizes.  Give it a tap to knock all the air out and add to a floured surface and knead for a couple of minutes to bring back into a smooth dough

7.  If making into bread rolls like in my picture cut the dough in half then half again until you get the desired size, remember they will raise again slightly.  Roll into bun/barm shape and tuck the bottom of the bread rolls under and add to a baking tray.  Cover again for 10 mins to allow to rise

8. Add to a preheated oven at 220c or 200 if fan assisted, gas mark 7 and cook for 15 mins if doing bread rolls.  Check after 12 mins.  When ready the tops will be golden brown and the bottom when tapped will sound hollow.   If doing a loaf bake at 230c or 210c for fan assisted or gas mark 8.  Bake for 15 mins then reduce oven to 200c, 180c if fan assisted or gas mark 6 and bake for a further 15 – 20 minutes until the bread has risen, is golden brown and sounds hollow when tapped underneath.

9. Place onto a wire rack and leave to cool then enjoy however you like.  I love just butter on slightly warm rolls.   They will keep fresh in an airtight tub for approx 4 days.  You can freeze them to

Would love to see some pictures of your bakes.  Enjoy x



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