There’s nothing quite like the smell of freshly baked bread rolls filling the kitchen — and the good news is, you don’t need to be an expert baker to pull this off. These homemade soft white rolls are soft, fluffy, and ready in a couple of hours, making them perfect for lunchboxes, burgers, or serving alongside dinner.
This is a budget-friendly bake too, using simple store-cupboard ingredients you probably already have at home. Best of all, the kneading time is short and the method is forgiving, so it’s a great recipe to try even if you don’t own a stand mixer with a dough hook.
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Homemade Soft White Rolls Recipe
This recipe makes 6 medium homemade soft white rolls.
Ingredients
- 300g strong white flour (plus extra for the baking stage)
- 1 teaspoon sugar
- 1 sachet (7g) dried yeast
- 25g unsalted butter, softened
- 150ml cold water (possibly more, so start with this amount)
- 1 teaspoon salt (you can lower this amount if you’re watching your sodium intake)
Method
1. In a large bowl, combine the flour, sugar and yeast, then mix the softened butter into this mixture until you get a light breadcrumb texture.
2. Dissolve the salt in the cold water. Pour half of the salted water into the dry ingredients and mix with your hand (or dough hook), then add half of the remaining water and mix again. Slowly add the rest until you have a sticky dough. It should be fairly loose — moist enough to hold together as a lump, but not so wet that it won’t come together. Hold back a little water if it feels too sticky, or add a splash more if it’s too dry.
3. Dampen your hands and knead the dough for 10 minutes in the bowl (or 5 minutes on high speed with a dough hook). Leave the dough in the bowl, cover tightly with cling film, and leave it in a warm spot for 90 minutes.
4. After 90 minutes, preheat your (fan) oven to 210°C and place a spare baking tray in the bottom of the oven. While it heats up, knock back the dough and divide it into 6 equal pieces. Dampen your hands and shape each piece into a rough round. Dust a baking tray with flour and place the rolls on it, spaced about 5cm apart. Sprinkle sesame seeds on top if you like (optional), and dust lightly with a little extra flour. Boil a kettle of water.
5. Once the oven is up to temperature, place the rolls inside. Fill the spare tray in the bottom of the oven three-quarters full with hot water and close the door — this creates steam that helps the rolls develop a lovely crust.
6. Bake for 15 minutes, or until golden brown.
7. Remove from the oven and let the rolls cool before slicing and serving. They’ll keep well for up to 24 hours eaten as they are, or a further 48 hours if you plan to toast them. Once fully cooled, they also freeze well for up to a month.
This recipe, and more, is available on Wholesome Ireland.
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Frequently Asked Questions
Do I need a stand mixer to make these rolls?
No — this recipe is designed to work well with hand-kneading. The dough only needs about 10 minutes of kneading by hand, or 5 minutes on high speed if you’re using a stand mixer with a dough hook.
Can I freeze homemade soft white rolls?
Yes. Once the rolls have cooled completely, pop them in a freezer bag or airtight container and freeze for up to a month. Defrost at room temperature before serving.
Why do I need to add water to the bottom of the oven?
Adding hot water to a tray at the bottom of the oven creates steam while the rolls bake. This helps them develop a soft crust and a good rise.
Can I add toppings to the rolls?
Absolutely — sesame seeds are a lovely optional addition, sprinkled on top just before baking. You can experiment with other seeds too, depending on what you have at home.
More Baking Ideas
If you enjoyed this recipe, you might like these too:
- Simple and Delicious Focaccia Bread Recipe
- Quick and Easy Traditional Recipe for Soda Bread
Want More Easy Family Recipes?
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