Soft White Rolls

Recipe by : Fatima

Freshly baked soft bread roll, wonderful with generous amount of butter for a real treat.


  •     500g/1lb 2oz unbleached strong white organic bread flour, plus extra for dusting
  •     1 tsp salt
  •     2 tsp dried yeast
  •     30g/1oz butter or lard, softened
  •     75ml/2½fl oz milk, warmed
  •     225ml/8fl oz warm water
  •     Oil for greasing
  •     Plain flour for dusting


  •     With your fingers, mix the white flour, salt and dried yeast in a bowl.
  •     Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs.
  •     Mix the warm milk with the water.
  •     Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball.
  •     Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough.
  •     Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size.
  •     When the dough has risen, return it to a floured work surface and knock it back.
  •     Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again.
  •     Meanwhile, preheat the oven to 220C/425F/Gas 7.
  •     When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through.
  •     To serve, separate the rolls and serve warm with butter.