If you’ve ever wanted to make bread, but never quite got the hang of it, this is the recipe for you. It’s so simple, but the payoff is huge. Some of the softest rolls you could ever hope to make.

Soft White Rolls

Ingredients

  • 700g Strong White Flour
  • 420ml of Warm Full Fat Milk
  • 20g Caster Sugar
  • 3tsp Salt
  • 3tbsp Vegetable Oil
  • 7g Active Yeast

Method

  • Warm the milk to 30-35C (if you do not have a temperature probe, you can use the end of your finger as a rough guide. The milk should neither feel cold or hot, just at blood temperature. This is the ideal temperature for yeast to activate
  • When the milk is at the right temperature, add the yeast and caster sugar. The sugar will help the yeast to bloom and give it something to feed on
  • Whilst the yeast blooms, combine the strong white flour, salt and vegetable oil in a bowl. If you have a stand mixer with a dough hook, this would be ideal. If not then use a large bowl with plenty of room to combine
  • As the flour mixes, slowly pour the warmed milk and yeast into the flour, (if you’re kneading by hand make sure the dough doesn’t stop moving while you pour)
  • Knead for around 10 mins, or until the dough has become very elasticated
  • Place in a lightly oiled bowl and place somewhere warm for 1 hour-1.5 hours. Or until the dough has doubled in size
  • When the dough has proved, tip out onto a lightly floured surface, and knock the air out. Portion and weigh the dough into 80g balls
  • Roll the individual doughs into small balls using your hand, tucking in with your thumb as you roll, to create a smooth ball
  • Place on a baking tray and leave somewhere warm for another hour. The dough should expand to almost double in this time
  • When the balls have proved, lightly brush the tops with milk, this will give the tops a nice brown colour, but keep the moist and soft, rather than crusty
  • Place them in the oven at 180C. When the tray is in the oven, throw a small amount of water on the bottom of the oven and quickly close the door. This will create steam and help the bread to rise. Bake for 20 mins without opening the door
  • After 20 mins, take the rolls out of the oven and Place onto a cooling rack. Leave to rest for at least 20 mins before eating